Laura Jackson served up a tasty Chickpea and Tomato Bake with Green Sauce and Garlic Mayonnaise on Prue Leith’s Cotswold Kitchen.

The ingredients are: 600g Mixed tomatoes; big heritage and small sweet ones. (I get greengrocers ones like bulls heart and tiger striped types to make it interesting), 1 x jar of chickpeas – drained, 1 large fennel bulb – finely chopped, Olive oil, 8 large garlic cloves – peeled, Fennel seeds (save some for scattering after), Salt and pepper.

For the green dressing: Handful of mixed herbs – finely chopped, Lemon juice, Extra Virgin Olive Oil, Pitted black olives – finely chopped, Salt & pepper, Chilli flakes (I used smoked chilli flakes).

For the aioli: 3 tbsp mayonnaise, 1 garlic clove, finely grated or minced, salt and black pepper.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.