Put the cherry tomatoes and halved garlic bulbs in a roasting pan with a little olive oil and seasoning, toss well to coat in oil then
Heat a drizzle of olive oil in a saucepan, add the mushrooms and red onion, and
When cool enough to handle, slip the garlic flesh out of its skin, then add it along with the tomatoes to the mushroom mix. Simmer gently for a further hour – do not boil. Add parsley just before serving.