Sprinkle extra cheese and fresh basil on top for a luxury starter.
I made it exactly as per recipe but it was really really thick so I thinned it down with a further 200ml of vegetable stock. Also I found it difficult to melt the cheese after returning it to the pan, it obstinately remained slightly crumbly but that didn't detract from the taste. It tasted good, very much more tomato taste came through and I couldn't really taste much red pepper so might increase to 2 peppers next time. Will definitely make it again. - 03 Apr 2016