Here’s a new veggie recipe from cookery writer and nutritional therapist Madeleine Shaw which features on the menu at Bill’s in Norwich

This soup is a lovely way to use up the tomato crop that seems to be the gift that keeps on giving this year. This rich and smoky soup is perfect made in bulk and then frozen for winter days. As well as roasting the tomatoes first to enhance the flavour, I also used smoked garlic and smoked paprika too, all adding to the smoky flavour. For the ultimate indulgence, finish with a small spoon of mascarpone.

With buttery puff pastry and a deliciously herby filling, this tart is simple to make and so good to eat. Puff is the ultimate comfort food pastry and works so well with these vegetables. You can buy chargrilled artichokes but they are often packed in oil, so drain them well before adding them to the tart.