Ingredients1 onion, peeled and chopped2 tbsp olive oil50g (11/2oz) butter8 ripe tomatoes, peeled, deseeded, quartered Salt and pepperMethodFry the onions in the oil and butter on a lowish heat for about ten minutes until softened, stirring

Serves 4Ingredients8 tomatoes, peeled2 tbsp olive oil2 cloves of garlic, peeledSalt and pepperMethodPut the tomatoes in a bowl of boiling water and leave for 5 minutes. Poke them with a sharp knife – if the skin splits, they are ready to be peeled

 mushrooms, chopped1/2 tsp dried thymeSalt and freshly ground black pepper400g (14oz) lamb mince2 cloves of garlic, chopped1 handful parsley, chopped1 glass red wine1 large tin plum tomatoes1/2 tbsp Worcester sauce1 tbsp tomato pasteMethodHeat the oil and butter in a

, giving the tomatoes a bit of a mash with the spoon. Return the meat to the pan and submerge it in the sauce. Cover the pan and leave to simmer for two hours, stirring from time to time, turning the meat and adding some water if it starts to dry out

tomato, for the garnish (optional) MethodPut the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot purée, salt, and salmon. Pulse until the ingredients are combined and begin to hold

Plastic spiders, to serveMethodFirst, make your tomato sauce by frying the onions in the oil and a knob of butter on a lowish heat for about 10 minutes until softened, stirring every now and then. Plop in all the tomatoes and continue cooking for half an hour

Serves 4Ingredients2 tsp olive oil8 organic sausages300g (10 1/2oz) large pasta shells, such as conchiglioni350g (12oz) jar of good tomato pasta sauce, such as Seeds Of Change A handful of fresh basil, torn roughlyA knob of butter25g (1oz) Parmesan

, egg – just pile the ingredients on.INGREDIENTSFor the dough350g  (12oz) strong white flour ½ tsp salt1 tsp easy-blend yeast180ml (6fl oz) lukewarm water1 tbsp olive oilFor a tomato sauce1 onion, preferably red, sliced3 tbsp olive oil400g (14oz) tin

finelyPinch dried mixed herbs1 tbs reduced salt soy sauce (or tamari sauce)½ tin chopped tomatoes (approx 200g)Small handful unsalted almonds, finely choppedSmall handful pine nuts, finely chopped3tbsp grated mature Cheddar3 free-range eggs, beaten

of garlic, choppedFor the sauce 30 ml olive oil3 cloves of garlic, crushed2 x 800g tinned chopped tomatoes1 ½ tablespoons harissa (which you can get from a Middle Eastern grocers)A handful of basil and the same of parsley, choppedSalt and pepperTo serve