Preheat oven to 200°C (400°F). On a rimmed baking sheet, toss halved tomatoes, halved red peppers, quartered onion, and whole garlic cloves with 2 tablespoons olive oil, salt, pepper, and dried oregano. Spread in a single layer, cut sides down where practical. Roast 30–35 minutes until vegetables are caramelized and peppers and tomatoes are soft.

Make soup base

Remove the skins from the roasted peppers (they should peel easily). Transfer roasted tomatoes, peppers, onion, and garlic to a large pot. Add tomato paste and remaining 1 tablespoon olive oil. Sauté over medium heat 2 minutes to combine, then add stock. Bring to a gentle simmer, add sugar if using, and simmer 10 minutes to blend flavors.

Blend and finish

Use an immersion blender (or transfer to a blender in batches) and puree until smooth and velvety. Taste and adjust salt and pepper. If desired, stir in heavy cream or swirl on top when serving. Garnish each bowl with a basil leaf. Keep warm until serving.

Main — Herb-Roasted Chicken Breast with Lemon Butter, Garlic Mashed Potatoes, and Sautéed Green Beans

Prepare lemon herb butter

In a small bowl, combine 50 g room-temperature butter, lemon zest, lemon juice, chopped parsley, thyme leaves, and minced garlic. Mix until smooth and set aside.

Roast chicken

Preheat oven to 200°C (400°F). Pat chicken breasts dry with paper towels. Rub skin and exposed meat with 1 tablespoon olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Place chicken on a roasting tray skin-side up and spread half of the lemon herb butter under the skin (gently loosen skin with your fingers and push butter underneath). Roast in the preheated oven for 30–35 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) and skin is golden. Remove from oven, tent with foil and rest 8–10 minutes. While resting, melt remaining lemon herb butter; drizzle over chicken when serving.

Cook potatoes for mash

While the chicken roasts, place cut potatoes and the garlic clove in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Drain well and return to the hot pot to dry for 1–2 minutes.

Make garlic mashed potatoes

Warm the 120 ml milk and 30 g butter together (microwave or small saucepan) until butter melts. Mash the potatoes and the cooked garlic clove with a potato masher or ricer. Gradually stir in warm milk and butter until smooth and creamy. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm.

Sauté green beans

Bring a medium pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop cooking; drain again. Heat 1 tsp olive oil in a skillet over medium heat, add blanched beans and sauté 2–3 minutes to heat through. Season with 1/2 tsp salt and a squeeze of the lemon wedge. Toss and remove from heat.

Plate

Slice chicken breasts if desired. Serve 1 chicken breast per person with a portion of garlic mashed potatoes and a serving of sautéed green beans. Spoon remaining melted lemon herb butter over the chicken. Garnish with extra parsley if desired.

Dessert — Chocolate Mousse with Berries

Melt chocolate

Place chopped dark chocolate in a heatproof bowl. Set over a pan of barely simmering water (double boiler) or microwave in 20-second bursts stirring between sessions until chocolate is smooth. Remove from heat and allow to cool slightly but remain fluid.

Whip egg whites

In a clean bowl, whisk the 3 egg whites with a pinch of salt until soft peaks form. Gradually add 30 g caster sugar and continue whisking until glossy stiff peaks form.

Whip cream

In a separate bowl, whip the 150 ml cold heavy cream with 1/2 tsp vanilla extract until it holds soft peaks. Do not overbeat.

Combine to make mousse

Fold a spoonful of whipped cream into the cooled melted chocolate to lighten it. Then gently fold in the remaining whipped cream until incorporated. Next, fold in one-third of the whipped egg whites to loosen the chocolate mixture, then gently fold in the remainder until no white streaks remain—work gently to retain air. Taste and refrigerate in serving glasses or a bowl for at least 2 hours to set.

Serve

Top each mousse with fresh mixed berries and a mint leaf just before serving. If desired, dust with a little cocoa or sprinkle a few extra chopped chocolate shavings.