And this delicious recipe for his Creamy Roasted Tomato Soup is a great example of it.
We love this new recipe for tomato soup which uses nuts, not cream, to add richness, as all the book's recipes are dairy and wheat free.
Hugh writes: 'The creaminess in this soup comes from a couple of handfuls of cashew nuts, thrown into the roasting tin with the tomatoes.
'Once puréed, the result is rich and sumptuous. The riper your tomatoes the better – but roasting will sweeten and intensify even less than perfect specimens.'
This delicious soup is cheap, easy to make and full of nutrients. Just the thing to warm you up on chilly winter nights. We love it!
- 1.2kg tomatoes
- 5 garlic cloves, chopped
- 3tbsp rapeseed or sunflower oil
- 75g cashew nuts
- 200ml light vegetable stock or water
- A pinch of sugar
- Sea salt and freshly ground black pepper
- TO FINISH:
- Extra virgin rapeseed or olive oil
- A dusting of paprika
Method1 Preheat the oven to 180°C/350°F/gas 4.
2 Cut the tomatoes in half and put them cut side up in a large roasting tray – they should fit fairly snugly. Scatter over the chopped garlic, trickle over the oil and season generously with salt and pepper. Scatter the cashews over the tomatoes. Roast for 20-25 mins until the tomatoes are soft and pulpy and perhaps a little charred in places.
3 Scrape the tomatoes, cashews and all the garlicky pan juices into a food processor or blender. Add the stock or water and blitz to a purée. Pass this through a sieve, which will remove any stubborn bits of tomato skin.
4 When you're ready to serve, reheat gently. You can add a little water if the soup seems very thick or the flavour is too intense. Season with more salt and pepper if needed, and add a pinch of sugar if you think the tomatoey acidity needs tempering slightly.
5 Ladle into warmed bowls and finish with a swirl of extra virgin oil, plus a few chopped cashews and a dusting of paprika if you like, and a generous sprinkling of pepper.
Prep Time20 minutes
Cook Time25 minutes
Nutrition InformationServes 4-6
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