Wednesday evening dinner: inspired by Smitten Kitchen’s lentil salad and The Violet Bakery Cookbook’s tomato and marjoram tarts. I used the flaky pastry from Violet, which I swear is the best and easiest flaky pastry I have made in forever. I bought loads of tomatoes at the weekend and simply filled the tart with these, all sliced in half. I brushed the folded edges with egg wash and then baked it at 200C for approximately 35 minutes. It could probably have done with some more time in the oven (just to crisp it a little further) but we were hungry. (We didn’t eat until 10pm because I had a meeting at 7pm so I prepped everything before I left and came home to finish it off.) For the salad, I followed the instructions on SK – using the same amount of lentils and courgettes. I used a banana shallot and one clove of garlic. I didn’t measure the dressing ingredients, choosing to just wing it to taste. We fried cubes of halloumi instead of burrata and added in tinned red peppers that Andrés found in the cupboard, unlabeled. This is one of my favourite summer dinners. It is a little bit of work to throw together but is delicious and most of it can be made in advance.