Ingredients
Tomato Dip:
450g/1lb British classic tomatoes, halved
6-8 large fresh basil leaves
1 large clove of garlic, peeled and sliced thinly
salt and freshly ground black pepper
2 tbsp olive oil
Kebabs:
8 rashers unsmoked streaky bacon
250g/9oz British cherry tomatoes
125g/4oz baby button mushrooms
oil for deep frying
Method
1. Preheat oven to 200C/400F/Gas 6.
2. For the dip, arrange tomatoes, cut side up, in a roasting tin with basil leaves and garlic scattered over the top. Season, then drizzle over a little olive oil.
3. Roast in the oven for 25 minutes. 4. Remove tomatoes from oven and leave to cool. Discard herbs then blend tomatoes and garlic until fairly smooth. Pour into a small bowl.
5. For the kebabs, stretch bacon rashers with a palette knife until double in length. Cut each one in half and roll up.
6. Thread a tomato, mushroom and bacon roll onto about 16 wooden skewers.
7. Pour oil into fondue set or saucepan to a depth of 4cm/1½in. Heat and use to cook kebabs for 1-2 minutes.
