Preheat oven to 220°C (425°F). Halve the tomatoes and place cut-side up on a rimmed baking sheet. Toss with 2 tbsp olive oil, a pinch of salt and pepper. Scatter the smashed garlic cloves and chopped carrot and onion around the tomatoes. Roast for 25–30 minutes, until tomatoes are caramelized and soft.

Sauté aromatics

While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook 6–8 minutes until translucent. Stir in tomato paste and cook 1 minute.

Simmer and blend

Add the roasted tomatoes (including juices), roasted garlic and carrots to the pot. Pour in the stock and bring to a gentle simmer. Add basil leaves, sugar (if using), salt and pepper. Simmer for 12 minutes to meld flavors. Remove from heat and use an immersion blender or work in batches in a blender to puree until smooth. Taste and adjust seasoning.

Finish

Stir in heavy cream if using for a richer soup. Reheat gently if necessary. Serve hot garnished with a few fresh basil leaves and a drizzle of olive oil or a small swirl of cream.

Main — Pan-Seared Chicken with Lemon-Herb Butter and Roasted Baby Potatoes

Roast potatoes

Preheat oven to 200°C (400°F). Toss halved baby potatoes with 2 tbsp olive oil, minced garlic, chopped rosemary, 1 tsp salt and 1/2 tsp pepper on a baking sheet in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.

Prepare chicken

Pat chicken dry. In a small bowl mix kosher salt, black pepper, garlic powder and paprika. Lightly dust both sides of the chicken with the flour, then season evenly with the spice mix.

Sear chicken

Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil and 25 g butter. When butter foams and is hot, place chicken skin-side down (if using thighs) and sear without moving for 6–8 minutes until skin is deeply golden. Flip and sear the other side 3 minutes.

Finish in oven

Transfer skillet to the oven (or move chicken to a baking dish) and roast at 200°C (400°F) for 10–12 minutes more, until internal temperature reaches 74°C (165°F) for breasts or 75°C for thighs. Remove chicken to a warm plate and let rest 5 minutes.

Make lemon-herb butter

While chicken rests, melt remaining 25 g butter in the skillet over low heat. Stir in lemon juice, lemon zest, chopped parsley and thyme. Spoon the lemon-herb butter over the rested chicken.

Serve

Plate chicken with roasted potatoes. Spoon extra pan juices and lemon-herb butter over the chicken and garnish with additional parsley and lemon slices if desired.

Dessert — Dark Chocolate Mousse with Whipped Cream

Melt chocolate

Place chopped chocolate and 30 g butter in a heatproof bowl set over (not in) barely simmering water (double boiler). Stir until melted and smooth. Remove from heat and let cool slightly.

Prepare egg yolks

Whisk the egg yolks with 20 g of the granulated sugar and the vanilla until pale and slightly thickened. Fold a small amount of the warm melted chocolate into the yolk mixture to temper, then fold the yolks into the remaining chocolate until combined.

Whip cream

In a separate bowl whip 120 ml heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate to loosen it, then gently fold in the remainder until uniform and airy.

Whisk egg whites

In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks. Gradually add the remaining 20 g sugar and continue whisking to glossy stiff peaks. Fold one spoonful of the egg whites into the chocolate to lighten, then gently fold in the rest, keeping the mixture airy.

Chill

Divide the mousse into 4 serving glasses or bowls. Refrigerate at least 2 hours to set (can be made a day ahead).

Make whipped cream & serve

Shortly before serving, whip remaining 120 ml heavy cream with 1 tbsp icing sugar to soft peaks. Top each mousse with a spoonful of whipped cream and garnish with berries or chocolate shavings.