A warming roasted tomato and pepper soup. Delicious!

Put your oven on 200 degrees. Cut an onion in half (you can leave the skin on), put in a roasting tray with 3 or 4 cloves of garlic. Halve about 6 tomatoes, and a couple of red or orange peppers.

Drizzle with olive oil, sea salt and pepper. Roast in the hot oven for about 25 minutes. Finely chop 2-3 sticks of celery and fry very gently in some butter in a pan.

Add a pint of vegetable stock, a tablespoon of tomato puree, some chilli flakes.

When the roasted veg are ready and very slightly cooled, slip off the tomato skins, and the onion and garlic skins, and add to the pan with the peppers.Blend, taste, add a little salt and pepper if necessary.

Really delicious with a cheese scone!