during this unprecedented time come 'shelf foraging' with our head chef enrico gusella and TRy out some of his favourite recipes 

Cream of Roasted Plum Tomato, Red Pepper and Mascarpone Soup

Serves : 6 

Cooking Time : 1 Hour & 45 minutes

Roasted tomato soup on its own is a treasure, but you can really make this a true comfort food by adding one of tomato soup’s best compliments: cheese. For my tomato soup, I like to pull out my recipe book and make something I have been making since I was a very young chef, Focaccia Bread (see the recipe below).


  • 500gr Red Plum Tomato, ripe
  • 1 red Onion, peeled
  • 2 Garlic cloves, peeled
  • 1 Carrot, peeled
  • 1 Celery stick
  • ½ bunch of Thyme & Oregano
  • 25ml balsamic Vinegar
  • 50ml Extra Virgin Olive oil
  • Salt and Pepper
  • 300ml vegetables stock
  • 1 tbsp Sugar
  • 3 Red Pepper ( roasted and peeled )
  • 1 tin by 500gr of Italian Chopped Tomatoes
  • 1 tbsp of Tomato purèe
  • 120 gr Mascarpone cheese

Preparation method

- Preheat the oven to 190°C/gas mark 5.

- Cut the tomatoes in half and arrange cut-side up in a baking dish. Drizzle with a little olive oil, balsamic vinegar and season with salt and pepper.

- Bake for approximately 40 minutes, until the tomatoes are totally soft and beginning to char around the edges. 

- Heat a couple tablespoons of olive oil in a pan over a medium heat and add the onion, carrot, celery and garlic. Cook for approximately 10 minutes until softened. Meanwhile, chop the fresh herbs and add to the pan. Cook for another minute.

- Add the roasted tomatoes (including any juices that seeped out) to the pan along with the vegetable stock, tomato paste and 1 can of italian chopped tomatoes. Stir, bring to the boil, then turn the heat down. Cover and leave to simmer for about 20 minutes.

- Blitz the soup in a blender with the peeled red peppers and the Mascarpone cheese then return to the pan and gently reheat.

- Ladle the soup into bowls and garnish with fresh baby basil leaves before serving.

Potato & Rosemary Focaccia

Serves : 12

Preparation & Cooking Time : 2 hours


  • 500gr “00” white flour
  • 500gr strong bread flour
  • 220gr mashed potatoes
  • 100gr extravirgin olive oil
  • 75gr of sourdough or 25gr fresh yeast or 10gr of dry yeast
  • 25gr salt
  • 15gr sugar
  • 12gr honey
  • 500gr water, lukewarm
  • 50gr fine chopped rosemary
  • 5n. garlic cloves

Preparation method

- Heat the extra virgin olive oil and the garlic in a small pan, set the oil aside in a bowl adding the fresh chopped rosemary to infuse.

- Mix together the “00” flour, strong flour and the salt in a bowl.

- In a jug, combine the tepid water with the rosemary infused olive oil (discarding the garlic), the yeast (crumbling in the fresh yeast, if using), honey, sugar, mash potatoes and mix together with a whisk.

- Make a well in the flour and pour the liquid into the well. Mix to form a soft dough that leaves the sides of the bowl. Knead for 7–10 minutes, until smooth. This can be done by hand on a lightly floured surface or using a stand mixer fitted with a dough hook.

- Lightly grease the inside of a bowl with oil, place the dough in it and cover the bowl with lightly oiled clingfilm. Leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.

- Turn out the dough onto a floured work surface and roll it out into a large rectangle, approximately 18 x 30cm and 2cm thick. Sprinkle with salt, place on a well-oiled baking tray, cover loosely with oiled clingfilm and leave in a warm place to prove for 30 minutes.

- Once the dough has doubled his size, use your fingertips to create irregular dimples in the dough, drizzle with more extra virgin olive oil and rest your focaccia for another 30 minutes.

- While the dough is proving, preheat the oven to 220°C/200°C fan/gas mark 8.

- Sprinkle with a little water (use a spray bottle if you have one) and then bake for 15-20 minutes or until golden.

- Remove from the oven and leave to cool slightly before serving.