Dragon’s blood

2 tins of tomatoes, liquidised and sieved

1 small onion, finely chopped

15g butter

250ml homemade chicken stock or vegetable stock

salt

freshly ground pepper

sugar

120ml cream

pesto

6 crostini made from 5mm thick slices of thin French bread, cooked in olive oil until crisp and pale golden

For the Bechamel sauce (250ml needed):

300ml milk 

a few slices of carrot 

a few slices onion 

small sprig of thyme 

small sprig of parsley

3 peppercorns

45g roux

salt

freshly ground pepper