Sumary of Nigel Slater’s recipes from a summer herb garden:
- Dill and fennel do well in large pots, though grown apart in case they cross pollinate.
- As you slice into the baked tomatoes, their sweet-sour juices spill deliciously over the soft mound of herb-speckled bean puree – a taste of deep summer.
- Makes 4 toaststomatoes 12 small-medium (500g)thyme sprigs 6olive oil 3 tbspsourdough or ciabatta 4 slicesFor the bean pureeharicot beans 1 x 400g tinolive oil 5 tbspbasil 20ggarlic 1 small cloveSet the oven at 210C fan/gas mark 8.Put the tomatoes snugly in a roasting tin, tuck in the thyme sprigs, then pour over the olive oil.
- Drain the beans and bring them to the boil in a pan of fresh water.
- Drain the beans reserving a tablespoon of the cooking water.
- Put the beans into the bowl of a food processor, add a little salt and black pepper, the 5 tablespoons of olive oil and the basil leaves.