Good for the soul

The veg-centric recipes in Ravinder Bhogal's new book are pure joy and feed all the senses

WHIPPED FETA WITH CONFIT TOMATOES

Preheat the oven to 180°C/Gas 4.

Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic cloves and strips of lemon peel. Season with salt and pepper, sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano, and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Allow to cool down slightly, then discard the garlic and lemon peel.

In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yogurt.

Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread. Ravinder also suggests pairing these tomatoes with pasta or gnocchi – just throw straight into the roasting tin and mix before serving.

GRILLED PEACHES WITH SILKEN TOFU AND THAI BASIL AND LIME LEAF GREMOLATA

Begin by making the tofu cream. Pat away the excess liquid from the tofu using kitchen paper. Break it up and place it in a food processor with the rapeseed oil and some sea salt and blend till smooth. Empty into a bowl and set aside.

Clean out the food processor and use it to make the gremolata by whizzing together all the ingredients to make a thick dressing.

Heat a griddle pan over high heat. Drizzle the peaches with a little oil then grill them cut side down in the griddle pan, turning them after 30 seconds or until they have char marks.