Spicy, smoky chilli salsa

Preheat the grill to high, or the oven to 240ºC, gas mark 8. Place 2 halved tomatoes on a roasting tray, then add 2 garlic cloves, the chillies and the white parts of the salad onions. Drizzle with 1 tbsp oil and add a sprinkling of sea salt flakes.

Roast for 20-25 minutes until charred (about 15 minutes under a grill setting), then remove from the oven and set aside until cool enough to handle.

Place the remaining halved tomato, peeled garlic clove and burnt vegetables from the tray into a small food processor. Remove the skins of the garlic cloves in the tray, and the stalk and seeds of the chillies if you want it less spicy. Leave them in for a real kick.

Blitz everything together with the vinegar to create a chunky salsa, then add the remaining oil and mix to combine. Taste for seasoning, then serve.