Eating In

Take about ¾ lb. of okra, cut the stalk off and dry roast, in batches, until charred on a very hot heavy frying pan. Lower the heat and put all the okra back into the pan and add a good slug of olive oil, 4 or 5 sliced garlic cloves and about 1 ounce of preserved lemon peel. Mix well and add some cherry tomatoes, halved (about 6 oz) and half a tablespoon each of chopped flat leaf parsley and fresh coriander leaf and 1 tablespoon lemon juice, some salt and freshly ground black pepper. Mix gently and cook for a few more minutes until the tomatoes are warmed through. Serve with a drizzle of olive oil.