DAILY DINNERS

Panzanella: Place the peppers, skin side up, on a foil-lined grill rack and grill under a preheated moderate grill for 10 mins until the skins are blackened.

Meanwhile, skin the tomatoes plunging them into boiling water and peeling them. Quarter the tomatoes and scoop out the pulp, placing it in a sieve over a bowl to catch the juices. Set the tomato quarters aside. Press the pulp with the back of a spoon to extract as much juice as possible.

Beat the oil, vinegar and salt & pepper into the tomato juice.

When cool enough to handle, peel the skins from the peppers and discard. Roughly slice the peppers and place in a bowl with the tomato quarters. Break the bread into small chunks and add to the bowl with the olives and the basil. Add the dressing and toss the ingredients together before serving.

Buttered cauliflower: cut the cauliflower into large florets and blanch in boiling water for 5 mins. Drain thoroughly.

Melt half the butter in a large frying pan. Add the breadcrumbs and fry for two minutes until golden. Drain and set aside.

Melt the remaining butter in the pan with the oil. Add the cauliflower florets and fry gently for about 5 mins until golden. Add the gherkins, tarragon and crème fraîche, season and stir over moderate heat for 1 min.

Turn into a shallow flameproof dish and sprinkle with the fried breadcrumbs and Parmesan. Cook under a preheated moderate grill or hot oven until the crumbs are dark golden brown.