Recipe

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• 4 oz carrots, peeled and sliced
• 3 1/2 oz cauliflower, cut into florets
• 1 oz unsalted butter
• 7 oz ripe tomatoes
• 8 basil leaves, shredded
• 2 oz cheddar cheese, grated

• 1 Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
• 2 Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
• 3 Draining and rinse with cold water - the skins will peel away with ease.
• 4 Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
• 5 In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
• 6 Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.