We sat and drank peppermint tea and talked about our colleague who is soon to interview Nigel Slater. Our hero. She told me we should tell him our who friendship is based around a mutual love of his Baked Chicken and Cous Cous recipe. And it is.
When I was 18 I went to Corfu with my best school friend. We spent the week lying in the sun, playing in the pool and eating pasta and tomato sauce. Every night. (I'll ignore the fateful pasta carbonara night which resulted in rampant food poisoning.)
And now whenever I make pasta and tomato sauce it always feels a bit more exotic than it actually is. So tonight I made some for tea...a tomato dish to match the autumn sunshine.
Ingredients: Serves 2
10 large tomatoes
1 tin tomatoes
3 cloves garlic
20 tiger prawns
1 tbsp olive oil
1 tbsp thyme
salt and pepper
Enough pasta for 2 people.
Chop the onions, garlic and tomatoes. Fry the onion and garlic in a large pan. When soft add the tomatoes and cook for 2 minutes. Add the tin of tomatoes and simmer for 1 hour, stirring occasionally. Toss in the prawns until they turn pink. Season with the herbs, salt and pepper.
Serve mixed through cooked pasta.