1 red pepper, 1 leek, 1 punnet cherry tomatoes (I used "on the vine"), 2 cloves garlic, knob of butter, good glug olive oil, 1 veg stock cube, 1 heaped tsp dried oregano, splash of double cream
Place the whole red pepper and the tomatoes into a roasting tin, drizzle with Fino olive oil and rock salt - place in the oven at 180C for 20 minutes. Meanwhile chop up the leek and sauté in a heavy bottomed saucepan in butter and olive oil to soften. Add the chopped garlic, oregano and crumbled stock cube into the pan - stir and continue to cook for a couple of minutes then set aside until the roasted veg are ready. Once the roasted veg are done remove the core of the pepper and chop the flesh roughly (careful it will be boiling hot!), remove the tomatoes from the vine and add it all in to the pan with the leeks and garlic. Make sure all the juice from the bottom of the roasting tin goes in too. Add water (I used about 1 litre) and simmer for 5/10 minutes. Whizz with the blender, then add a splash of double cream, taste and season if needed. Serve with cracked black pepper on top.