Two tomatoes for a TV dinner

I wanted to counger up a little domestic warmth this weekend, and perhaps the scents and sense of a more Mediterranean climate as the barometer drops outside.



In the spirit of frugality I am attempting to limit my fridge waste. A treaty packet of mi-cuit tomatoes has done us well recently, with delicious stuffed chicken breasts, mozzarella and basil sandwiches, and a tasty rice stuffing. I thought of making tomato bread with the remainder, but when it came to it I found I was without yeast (a shocking kitchen omission I know). So the bread turned into scones, and was paired with this yummy soup, another exercise in 'waste not want not' using half a bunch of coriander left over from a Friday night curry.

Tomato, Lentil and Coriander Soup

Ingredients

• 1 fat garlic clove, squashed
• 1 onion, finely chopped
• A small bunch of coriander, stems separated and chopped finely
• 1 cup split red lentils
  
• 1 tin cherry tomatoes in juice
• 1 tin good quality chopped tomatoes
• 750ml chicken or vegetable stock
• Juice of half a lemon

Method

• Heat a little oil in a saucepan with the garlic, until the smell wafts up.
• Add the chopped onion and coriander stems and cook gently, stirring often, until soft but not golden.
• Add the lentils and stir well to cover in a slick of oil.
• Add both the tins of tomatoes and the stock, bring to a boil, and then turn down and simmer for 20 minutes or until the lentils are very soft and the liquid has reduced.
  
• Add the coriander leaves. Turn off the heat and allow to cool.
• Once cooler, remove three cups of soup to a blender and pulse until smooth.
• Return the puree to the saucepan and reheat gently. Season with a good squeeze of lemon to taste before serving.

Feeds 2 hearty eaters for a TV dinner.

Cheese and Tomato Scones

Ingredients

• 250g plain flour
• 1/2 teaspoon sea salt
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 40g unsalted butter
• 150ml milk
• Handful of mi-cuit or sunblush tomatoes, chopped roughly
• 40g grated mature cheddar

Method

• Preheat the oven to 210C/410F and line a baking sheet with parchment.
• Sift together the flour, salt and raising agents.
• Cube the butter into the flour and rub in well using the pads of your fingers until fine sand forms.
• Add the milk all at once and bring the dough together, first with a wooden spoon and then with your hands. Try not to work it too much.
• On a floured surface knead in the cheese and tomatoes.
• Roll out the dough to a thickness of 3cm and cut 6cm rounds using a metal cookie cutter. Place them on the baking sheet. With re-rolling you should get 6 scones.
• Bake in the oven for 10-12 minutes until golden on top and cooked through.
• Allow to cool on a rack before eating.

Makes 6.