Three great tastes
These three incredibly versatile recipes appear in virtually all of my 12 cookery books despite the fact that each has a different theme and I am careful to have as little repetition as possible. They earn their place in every single volume because they not only star as a vegetable in their own right but also form the basis of many delectable dishes.
Let's start with Tomato Fondue. This juicy melted tomato stew can be flavoured with just one herb say basil, mint or marjoram, or it can be embellished with a mixture of fresh herbs in season. It can be made ahead and frozen as indeed can Piperonata and Mushroom a la crème.
