From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
1 tblsp rapeseed oil
1 red pepper, roasted, cored and diced
1 small garlic clove, crushed
1 tsp tomato purée
pinch of smoked paprika
150ml (¼ pint) vegetable stock
150ml (¼ pint) milk
1 tblsp chopped fresh basil
sea salt and freshly ground white pepper
1 tblsp soya lecithin
Place the rapeseed oil in a pan and add the red pepper, garlic, tomato purée, paprika, stock and milk. Bring to the boil, then add the basil and season to taste. Blend to a purée with a hand blender, then pass through a sieve into a clean pan.
Add the soya lecithin and hand blend to achieve a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.
Cook Ahead: This can be made in advance up to the stage where it is passed through a sieve. Store in the fridge covered in clingfilm for up to 2 days, then reheat in a pan and add the soya lecithin at the last minute just before frothing.