The braised short ribs, with roasted garlic, sweet oven-dried tomatoes and barley, equaled it.

Follow the directions for basic oven-dried tomatoes, sprinkling on the thyme with the salt and pepper.

(If you don't wish to use them straightaway, the oven-dried tomatoes can be stored in the fridge covered with oil for 3-4 days.)

Arrange some of the oven-dried tomatoes, squid pieces and pickled mushrooms on each of four serving plates.

Place one fish on top of each portion, then spoon over some of the warmed sauce, followed by more oven-dried tomatoes and squid rings.

Arrange the oven-dried tomatoes in a circle on each pizza and sprinkle the herb mixture over the tomato slices.

Salads were fresh, with light dressings, real crumbled bacon, oven-dried tomatoes and chunks of strong blue cheese.

When ready to serve, add a cup of lamb roasting juices to the beans, along with the oven-dried tomatoes and the arugula leaves.

While the dressing was a little clumpy, the diced poppy-red oven-dried tomatoes were delightfully cheerful.

But he substitutes a fresh purée of oven-dried tomatoes, the better to stand up to the rib-eye.