GILL MELLER’S TOMATOES BAKED WITH PARMESAN CUSTARD
You’ll need some nice big late summer tomatoes for this recipe, so keep your eye out for some at the green grocers or farm shop. Gill loves adding salted anchovies, as they give the rich custard such a great depth. If these little fish aren’t quite your thing, you can leave them out or replace them with a scattering of capers perhaps.
Preparation time 15 minutes | Cook time 35 minutes | Serves 4