Method

Grate the tomatoes and transfer into a sieve to strain the liquid. Season the tomatoes with salt and pepper and leave for 20 minutes. You could save the excess liquid from the tomatoes and make a tiny Bloody Mary if you like!

Meanwhile, peel and slice the garlic. Add 100ml oil to a frying pan (cast iron preferably) and fry the garlic over a medium heat for a few minutes until golden, be careful not to burn it or else it will be very bitter. Remove the garlic from the pan and set aside for later. Decant the garlic oil from the pan into a heatproof jug.

Turn each petit pain on its side and cut into four slices lengthways. Set aside.

In the same pan as before, add a thin but even covering of the garlic oil then add the slices of bread and fry for a few minutes on each side until golden and crispy. Once the bread has soaked up the oil you can add a bit more from the measuring jug. Keep topping up the oil whenever the pan gets a bit dry.

Serve the breads with the tomato mixture on top, garnish with the crispy garlic, chopped basil or chives, extra virgin olive oil, a sprinkle of salt and a crack of black pepper.

Enjoy!

Method

Start by adding the breadcrumbs, oregano and couple of sprays of the oil to a frying pan and cook on a medium heat for a few minutes. When golden brown, remove from the heat and set aside.

Meanwhile, chop the onion into thin half moons and add to a large bowl. Segment the tomatoes and add them to the bowl as well along with a generous pinch of sugar, the olive oil, balsamic glaze and seasoning.

Put a grill pan on a high heat then start segmenting the peaches. When the pan is hot, spray a little oil – if the pan sizzles then it’s ready. Put the peaches in and grill for a few minutes on each side. If you see dark grill marks then they are ready to turn. Remove from the heat when both sides are grilled and cool for a moment.

Add the peaches to the large bowl with a large handful of rocket and gently stir all the ingredients. Serve the salad and dollop the ricotta on top, then scatter the fragrant breadcrumbs on top of the cheese.

Enjoy!

Method

For the pickled onions, combine the vinegar, sugar and salt together and stir until everything has dissolved. Slice the onion into very thin half moons and add to the pickle liquor. Stir and set aside. The longer you leave these the better – a minimum of an hour I reckon.

Pre-heat the grill and line an oven tray with baking paper.

Slice the aubergines in half length ways and rub with a little oil then place skin side up on the oven tray. Place under the grill for about 30-40 minute until soft. Remove from the oven and set aside to cool.

Once cool, scoop out the filling and place in a sieve to drain the excess liquid. Transfer the aubergine to a chopping board and chop the mixture into a paste. You could choose to do this in a blender but I enjoy the chunkier texture of the baba ganoush in this dish.

In a bowl, combine the rest of the ingredients for the baba ganoush. Add the aubergines in and stir to combine. Taste for seasoning then set to one side.

For the harissa ketchup, combine all the ingredients in a small bowl and stir to combine. Set aside. If you can add the sauce to an empty ketchup bottle you’ll be able to apply your sauce easier. If you don’t have one of these bottles it doesn’t matter – they’ll still taste just as good.

For the herby yoghurt , measure the yoghurt into a bowl (or bottle), then stir in the rest of the ingredients. Season and set aside. I’ve specified table salt and white pepper here but any salt and pepper will do. Whilst I usually prefer sea salt i think the fine grain salt works better here and the white pepper is really just an aesthetic thing.

Grill/fry/boil the bockwurst according to package instructions.

When you’re ready to serve, slice the buns along the top and add a layer of baba ganoush to the bottom of the buns. Place the bockwurst on top then drizzle with the sauces and top with pickled onions and crushed crispy chickpeas