John Whaite served up a tasty tomato and goats cheese tart with chilli and thyme oil on Lorraine.

For the Chilli and Thyme Oil: 150ml olive oil, 6 fat red chillies, 1 fat garlic clove and 2 sprigs fresh thyme.

For the Tart: 1x320g packet ready rolled puff pastry, 150g soft goats’ cheese, 400g mixed colour heritage tomatoes, sliced, 70g pitted black olives, roughly chopped, A few sprigs of fresh broad-leaf thyme and 1 egg beaten, to glaze.