This could easily be served to meat-eaters without an eyelash being batted, it’s a delicious, intensely flavoured dish that goes really well with a Merlot – I tried it with Drostdy-Hof and it was a good match.  It’s rich and mouth-filling with lots of berries and a slight tannic background that matches well with the mushrooms and cheese. Serves 4, prep time 15 minutes, cooking time 6-8 minutes Ingredients 4 beef tomatoes 400 ml of double cream 2 courgettes, finely sliced 2 red peppers, finely chopped 75g white button mushrooms, finely chopped 2 garlic cloves, crushed 200g of freshly grated gruyere cheese Glug of olive oil for frying Salt and pepper Handful of fresh rocket leaves to serve splashed with olive oil and balsamic…