Served with Poached Eggs


½ a white onion, chopped

1 carrot, chopped

2 sticks celery, chopped

½ tsp Maldon salt

2 vine tomatoes, chopped

2 red bell peppers, sliced up


Sweat the onion, celery, and carrot in a saucepan with a bit of olive oil, add the salt and cook gently with a lid on, stirring occasionally until the vegetables are completely soft.

Meanwhile roast the peppers and tomatoes in a hot oven, until soft and charring on the edges. 

Add the tomatoes and peppers to the onion, carrot, and celery and blend roughly. Taste and adjust seasoning with salt or lemon as appropriate.