ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ

Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.

SMOOTH OR CHUNKY?

You decide. Either serve the soup straight from the pot, or let it cool and blend until smooth, then reheat before serving. Both are just as delicious.

COOK LIKE A PRO

Spatchcocking a chicken creates a more even cooking surface area (plus more skin to crisp up!) over which to spread the flavoured butter.

Adding plain yoghurt to the aïoli gives you the best of both worlds: creamy garlic goodness and tangy yoghurt to cut the richness. Use any leftover yoghurt mayo on bagels with smoked salmon and chopped fresh dill.

EPIC ROAST TOMATO TART

"This should become a Sunday lunch regular with a simple green salad and a few spoonfuls of soft goat's cheese. The onion marmalade is my addition, but you could dollop over a soft cheese or basil pesto after baking instead."

Serves 8 to 10 A LITTLE EFFORT GREAT VALUE Preparation: 1 hour, plus 1 hour's chilling time Cooking: 2 hours 40 minutes

1 To make the pastry, rub the butter into the flour until the consistency of fine breadcrumbs. Add the cottage cheese, sour cream and thyme and combine to form a dough. If you feel you need to add 1 t sour cream, do so. Lightly knead but do not overwork. Wrap in clingfilm and chill for 1 hour. 

2 Preheat the oven to 170°C. Cut the tomatoes in half lengthways and arrange in neat lines on a large tray. Do not overlap or overcrowd so they have sufficient space to roast and caramelise evenly.

3 Sprinkle over the sugar, salt and vinegar and add a light splash of olive oil, not too much. Roast for 1½-2 hours, or until caramelised but not soggy. Allow to rest while you roll out the pastry to a thickness of 5 mm.