Ingredients Around 1kg mixed tomatoes, halved if small, quartered if large 2 or 3 sliced of going-stale bread, torn into chunks 100ml Olive oil 50ml Red wine / balsamic vinegar 1 Red pepper, sliced optional 1 Shallot or half an onion, finely chopped A few tinned anchovies, roughly chopped A handful of pitted olives A large handful of fresh basil leaves, roughly torn   Method  Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.... Read more...

  A beautiful mix of flavours with tangy sourdough, rich cream custard and plenty of brown sugar. Our sourdough bread & butter pud has an almost-chewy topping with an oh-so... Read more...