as i mentioned in june, my new favourite (still!) cookery book is skye gyngell’s a year in my kitchen.

skye talks about having a culinary toolbox which comprises ingredients which can be used in a variety of dishes to really make them sing. i find this approach hugely inspiring as it’s a simple way of lifting the quickest, easiest-to-assemble dishes to a new level. it’s the sort of trick that makes the food at bill’s so delicious to eat.

i’ve been trying a few of the toolbox components recently – basil oil and roasted red onions.

having bought a tub of oak-roasted cherry tomatoes it wasn’t long before i started thinking what i could cook with them.2 days actually, and that was only because it was my first meal at home in that time!

i was hungry and wanted something quick so pasta was the obvious choice. i decided to try the tomatoes with another new discovery – frozen soya beans which, like frozen broad beans, have now earned a permanent place in my freezer.

the flavours were very simple – no herbs, no spices – but worked incredibly well together and the lemon zest i added really lifted the smokey tomatoes.

this dish is my contribution to presto pasta nights, as hosted by ruth at once upon a feast.