Not being  a fan of waste, and having a small distraction limiting time in the kitchen, there are a few things I do now to make sure that I don't waste food. Chief amongst them is making this simple tomato puree that I freeze in an ice cube tray and chuck in all manner of things to amp up the tomato.

Doesn't matter how tired the tomato this means they don't end up in the bin.

• Quarter tomatoes and lay out on baking paper lined tray of any sort.
• Add onion and whole cloves of garlic in the proportion you think looks right with the tomato.
• Douse with Extra Virgin Olive oil  and sprinkle with salt.
• Chuck in oven on medium high heat and check periodically.
• When they look shrunken and smell good, take them out and let them cool.
• Chuck in food processor or use stab blender to puree to your taste.
• Depending on taste at this point you can add a slug of balsamic or red wine vinegar, pepper, basil, anchovies or any other flavourings.
• Portion into ice cube trays and freeze or throw in container and cover with oil to preserve.

Simmer half a trimmed, chopped up cauliflower with a small potato and a whole clove of garlic in some milk.

Don't let it boil over like I did.

Add more milk if it needs it.

Mash as per when soft.

Serves two