This recipe is really easy to make. No frying veg off first, just simply pop the veg in your oven or air fryer first and then into a pan with the liquid and bring to the boil then simmer for about 5 mins.

You can vary the ingredients, however the tomato and garlic is the real key here.

Makes 3-4 bowls.

You’ll need:

6-8 large vine tomatoes sliced in half (mine were Lidl organic range)

1 sweet potato, no need to peel, chopped into 2cm pieces (M&S at Ocado)

3-4 cloves of garlic, skins on

1/3 pepper, roughly chopped (I used the left over tops from our salad that week) (M&S at Ocado)

A splash of balsamic vinegar (I used Mr Organic, it’s absolutely amazing)

Salt to taste

100ml of cream or vegan equivalent

350ml of water or more if you want it thinner/less for thicker

A drizzle of good oil to gently roast the veg (I used organic olive)

A sprinkling of herbs to serve (I used oregano we bought on our travels in Jordan last year)

How to:

Roast all of the veg on a tray drizzled with oil. I used a 180c air fryer on ‘bake’ and roasted for about 25 mins

Leave to cool and then pop the garlic out of their skins, discard the skins

Tip everything into a pan with the salt and vinegar, add half of the water

Bring to the boil then simmer for about five mins or so

Add the cream, give it a blitz with a hand blender, then you can add more water to work it to the consistency you like

Sprinkle with herbs and a drizzle of cream if you like

This keeps in the fridge, covered, for 2-3 days quite happily. I make it on a Saturday and we eat on Monday in-between sessions at lunch.