Recipe for tomato, basil and ginger dressing

This light dressing goes particularly well with grilled duck, cold roast pork, poached chicken and grilled tuna. It is also good as a salad dressing or poured over grilled vegetables. Once again, you will need a blender and very ripe sweet tomatoes.

Serves 8.200ml (7fl oz) extra virgin olive oil

400g (14oz) ripe tomatoes, washed and quartered

A generous handful of basil leaves

1 thumb of ginger, peeled and finely grated (optional)

1 tsp salt

1 tsp freshly ground black pepper

Place all the ingredients in a blender, in the order above, and process to a reddish pink puree.

It will take around 45 seconds. Taste for seasoning, then serve.

This will keep in the fridge for one day, but remember to serve it at room temperature.