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TERRY’S Bear with me here. Terry was an expat living in Toulouse when I was there. I never met him, but over the years I heard people speak of him and his food regularly. Friends of all nationalities served up his recipes at dinner parties. Terry was somewhat of a legend. Terry’s pasta sauce is one of the recipes I still make frequently. It’s super easy, and made with just 5 store cupboard ingredients that everyone’s likely to have. Cheap to make, packs a punch, perfect for Monday night comfort or Saturday lunch with friends. Give it a go, it won’t disappoint.

BY OUR RESIDENT FOODIE KATIE FRASER

Terry’s Pasta Sauce

. Glug of oil (olive preferably but veg fine) . 6 fat cloves (30g ish) garlic, minced . Good pinch of dried chilli flakes . 400g tin of chopped tomatoes . Salt to taste

Heat oil in a large, non-stick pan over low heat. Very slowly fry garlic till light caramel in colour; it looks like you could spread it and it smells like the best garlic bread. Be really careful not to burn it. Add more oil if it catches.

Add your good pinch of chilli flakes and stir for a minute.

Pour in tomatoes and another half tin of water to rinse out juice. Add a healthy pinch of salt, stir well and bring to a simmer.

Slowly reduce to a thick, dry sauce - not too different to the consistency of tomato purée. This could take 45 mins. Do not be tempted to turn it off until the edges start to caramelise and you have to use a spatula to scrape your Terry’s into a small bowl for when your pasta is ready. Terry’s pasta loves a liberal dousing of mature, salty cheddar or parmesan. Who doesn’t!?

Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.

Follow on Instagram @het_frome or email hetfrome@gmail.com to order.