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Author: Amy Riley

Tomato & Strawberry Summer Salad

Posted on by Amy Riley

June is the sweet spot for early-season British tomatoes and juicy strawberries. This salad brings them together for a refreshing, colourful dish that’s perfect for garden lunches, BBQs, or light suppers.

Ingredients (Serves 2–4):

  • 250g ripe British cherry tomatoes, halved
  • 200g British strawberries, hulled and halved
  • 75g feta or soft goat’s cheese, crumbled
  • A small handful of fresh basil leaves, torn
  • A few sprigs of mint, chopped
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar or pomegranate molasses
  • Sea salt & freshly cracked black pepper
  • Optional: Toasted pine nuts or pumpkin seeds for crunch

Method:

Step 1 – Prepare the fruit: Gently toss the tomatoes and strawberries in a large bowl.

Step 2 – Dress it lightly: Drizzle with olive oil and balsamic vinegar. Season with a pinch of sea salt and a grind of pepper. Let it sit for 5–10 minutes so the flavours can mingle.

Step 3 – Add the cheese & herbs: Sprinkle over the crumbled feta/goat’s cheese, basil, and mint.

Step 4 – Finish & serve: Add optional toasted seeds for crunch. Serve immediately on its own, or as a side with grilled chicken, fish, or crusty bread.

June Tomato Care: Keeping Your UK Tomatoes Thriving This Summer

Posted on by Amy Riley

June marks a crucial stage in the tomato-growing calendar across the UK. Whether you’re nurturing your plants in a greenhouse, on a balcony, or in a back garden, this is the month when tomatoes begin to take off — and with the right care, you’ll set the foundation for a bountiful summer harvest. Here’s how to keep your tomato plants healthy and productive throughout June:

  1. Sunshine and Shelter: Position is Key

Tomatoes love the sun — aim for at least 6–8 hours of direct sunlight a day. In the UK, especially in variable June weather, make sure your plants are positioned in a warm, sheltered spot, protected from strong winds. If you’re growing outside, staking or caging your plants early will help them stay upright and reduce disease risk as they grow taller.

  1. Watering Wisely

Tomatoes need consistent moisture, but overwatering or underwatering can lead to problems like split fruit or blossom end rot. In June, the temperature rises and plants grow rapidly, so aim to:

  • Water early in the morning or late in the evening
  • Keep the soil moist but not soggy
  • Water at the base of the plant, avoiding the leaves to reduce the risk of fungal diseases

Mulching with straw or compost can also help retain moisture and suppress weeds.

  1. Pinch, Prune, and Feed

By now, your tomato plants will be actively producing flowers and side shoots. To focus the plant’s energy:

  • Pinch outside shoots on cordon (indeterminate) varieties — these are the small shoots that appear between the main stem and leaf branches.
  • Support the main stem with a cane or string to prevent bending or snapping.
  • Start feeding with a high-potassium tomato fertiliser once the first truss (cluster of flowers) has set fruit. Feed every 7–10 days for the best results.

With the right care in June, your tomato plants will be well on their way to producing delicious, sun-ripened fruit by July and August. Regular attention, a little pruning, and some timely feeding now will reward you with a flavour-packed summer harvest.

Tomato & Herb Tart

Posted on by Amy Riley

Looking for the perfect summer dish? This light, flaky tart is bursting with the flavours of early summer—juicy British tomatoes, fragrant herbs, and creamy cheese, all nestled in a golden pastry base. Perfect for picnics, lunches, or a simple garden snack.

Ingredients:

  • 1 sheet of ready-rolled puff pastry
  • 3–4 ripe British tomatoes, sliced (a mix of heritage/cherry/beefsteak adds variety)
  • 100g soft goat’s cheese or ricotta
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard (optional but adds a lovely tang)
  • 1 egg, beaten (for glazing the pastry)
  • Fresh herbs – basil, thyme, or chives
  • Sea salt & cracked black pepper
  • Balsamic glaze (optional, for drizzling)

Method:

Step 1 – Preheat oven to 200°C (180°C fan)/Gas Mark 6.

Step 2 – Unroll the puff pastry onto a baking tray lined with parchment paper. Score a 1-inch border around the edge (don’t cut through), and prick the centre with a fork to stop it puffing up too much.

Step 3 – Spread a thin layer of Dijon mustard over the centre of the pastry (optional but recommended for depth of flavour).

Step 4 – Crumble or spoon the cheese evenly across the base, avoiding the border.

Step 5 – Arrange the tomato slices in overlapping layers. Try mixing colours and sizes for visual appeal and taste.

Step 6 – Season generously with sea salt, black pepper, and scatter over your chosen herbs.

Step 7 – Brush the border with beaten egg to give it a golden finish.

Step 8 – Bake for 20–25 minutes, or until the pastry is puffed and golden and the tomatoes are soft and slightly caramelised.

Step 9 – Drizzle with olive oil or balsamic glaze and garnish with extra fresh herbs before serving.

Celebrating British Tomato Fortnight with R&L Holt

Posted on by Amy Riley

British Tomato Fortnight is a vibrant celebration that takes place every year, highlighting the quality, sustainability, and deliciousness of UK-grown tomatoes. This celebration is all about encouraging people to buy local, support British growers, and explore the fantastic variety of tomatoes cultivated right on our doorstep. Here are three key reasons to get involved:

 

  1. Support Local, Eat Fresh

British tomatoes are often picked and on supermarket shelves within 24 hours, meaning they’re incredibly fresh compared to imported ones. Supporting homegrown produce not only ensures better flavour and nutrition but also helps sustain UK farmers and reduces food miles, making it an eco-friendly choice.

 

  1. A Taste for Every Plate

From sweet cherry tomatoes to robust beefsteaks, British growers offer a stunning variety of tomato types. Whether you’re whipping up a salad, pasta sauce, or simply enjoying them with a pinch of sea salt, there’s a perfect British tomato for every dish. This fortnight is a great time to discover new varieties and recipes.

 

  1. Grown Sustainably

Many British tomato farms use advanced greenhouse technology, rainwater harvesting, and natural pest control to grow their crops. This means UK tomatoes are not only tasty but also grown with sustainability in mind — an increasingly important factor for environmentally conscious consumers.

During British Tomato Fortnight, look out for promotions in supermarkets, recipe ideas online, and farm events across the country. It’s a juicy opportunity to celebrate one of the UK’s tastiest homegrown treats. Let us know how you’ll be celebrating this fortnight!

Tomato Basil Spritz

Posted on by Amy Riley

The final May bank holiday is fast approaching, and what better way to cheers to the weekend than with a tomato-based cocktail that’s light, bright, and garden-party ready?

Check out our recipe for a Tomato Basil Spritz — a super fresh treat to enjoy this bank holiday!

Ingredients (for 1 cocktail):

  • 60ml tomato water (from ripe tomatoes)
  • 30ml gin (or vodka if you prefer)
  • 15ml elderflower liqueur (like St-Germain)
  • 15ml fresh lemon juice
  • Sparkling wine or prosecco (to top up)
  • 3–4 fresh basil leaves
  • Pinch of sea salt
  • Ice cubes

For garnish:

  • Tiny basil sprig or edible flowers
  • Cherry tomato on a cocktail stick (optional)

Method:

Step 1 – Make the tomato water. Roughly chop 2–3 ripe tomatoes, sprinkle with a pinch of salt, and blend until smooth. Pour into a fine sieve or cheesecloth over a bowl and let it drip through for about 15 minutes.

Step 2 – Build the cocktail, in a shaker or jar, muddle the basil leaves gently (not smashed to bits, just bruised to release oils). Add the tomato water, gin, elderflower liqueur, lemon juice, and a few ice cubes. Shake briefly, just to chill.

Step 3 – Serve by straining into a big balloon glass or wine glass filled with fresh ice. Top up generously with chilled sparkling wine or prosecco. Garnish with a basil sprig and a skewered cherry tomato if desired.

Three Fascinating Facts About UK Tomatoes You Probably Didn’t Know

Posted on by Amy Riley

When you think of tomatoes, you might picture sun-drenched Italian vineyards or sprawling Spanish farms. But the UK? Surprise — the UK has a rich, juicy tomato story of its own!

Here are three fascinating facts about British tomatoes that you probably didn’t know…

  1. The UK Grows Over 70 Varieties of Tomatoes

Across the UK, over 70 different varieties of tomatoes are cultivated — from tiny sweet cherry types to huge, ribbed heritage beefsteaks. Many UK growers are now specialising in colourful and exotic breeds too: yellow, purple, even stripey green varieties are all being grown right here.

Some of the most sought-after “Mediterranean” tomato types are actually being grown in the balmy microclimates of places like the Isle of Wight and Kent!

  1. UK Tomatoes Travel Less Than 50 Miles to Supermarkets

One major advantage of British tomatoes? Ultra-low food miles. A lot of British-grown tomatoes are harvested and in supermarket shelves within 24 to 48 hours — often travelling less than 50 miles from greenhouse to basket.

Why does this matter?

  • Fresher flavour — you can taste the difference!
  • Less CO₂ emissions compared to importing tomatoes from Spain, Morocco, or the Netherlands.
  • Supports local farmers and sustainable growing practices.
  1. British Tomatoes Are at Their Sweetest in Late Spring and Early Summer

Many people think August is tomato season, but British glasshouse tomatoes actually hit peak sweetness between May and July. This is thanks to the gradual build-up of sunshine hours in spring, combined with slightly cooler nights — a perfect combination that concentrates natural sugars without blowing out the acidity.

If you see British tomatoes labelled “vine-ripened” in May or June, grab them. They’re at their juicy, fragrant, best — perfect for slicing onto crusty bread, tossing into salads, or just eating like sweets straight from the punnet.

Roasted Tomato & Goat Cheese Galette

Posted on by Amy Riley

This Roasted Tomato & Goat Cheese Galette is the perfect starter to kick off a meal without being too heavy. Serve warm or at room temp with a chilled glass of white wine or a spritz.

Ingredients (serves 4–6 as a starter):

  • 1 sheet of shortcrust pastry (or homemade if you’re feeling fancy)
  • 400g mixed cherry tomatoes (red, yellow, orange for colour)
  • 150g soft goat cheese
  • 2 tbsp crème fraîche or double cream
  • 1 small garlic clove, finely grated
  • 1 tsp thyme leaves (fresh)
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 egg (for egg wash)
  • Sea salt and black pepper
  • Fresh basil or rocket to serve

Method:

Step 1 – Roast the tomatoes by preheating the oven to 180°C. Toss the cherry tomatoes with olive oil, thyme, salt, pepper, and a splash of balsamic vinegar. Roast for about 20–25 minutes until they’re just starting to burst and caramelize. Let them cool slightly.

Step 2 – Make the goat cheese base. In a bowl, mix the goat cheese, crème fraîche, and grated garlic until creamy. Season lightly with salt and pepper.

Step 3 – Assemble the galette. Roll out your pastry on a lined baking tray. Spread the goat cheese mixture in the centre, leaving about 4–5cm border around the edges. Top with the roasted tomatoes, spreading them out but not piling too thickly. Gently fold the edges of the pastry over the filling, pleating as you go — it should look rustic, not perfect!

Step 4 – Brush the pastry with beaten egg. Bake for 30–35 minutes, until golden and crisp.

Step 5  – Let the galette cool slightly. Scatter with fresh basil or rocket leaves before serving.

Tomatoes in May: A Big Month for UK Growers (and Gardeners!)

Posted on by Amy Riley

May is a fruitful month for tomatoes in the UK. The weather starts to warm up, the light stretches into the evenings, and the first real signs of tomato season start to show — whether you’re growing them yourself, shopping local, or just dreaming of summer salads.

Here’s what’s happening in the world of UK tomatoes this May!

  1. Planting, Hardening, and Early Flowers

For home growers, May is a busy time. If you’ve started tomatoes indoors or in a greenhouse, this is when you begin hardening them off — gently introducing them to the great outdoors.

Top tasks in May:

  • Move seedlings outside during the day, but bring them in at night if it’s still chilly.
  • Prepare final growing spots — whether it’s a greenhouse bed, pots, or a sunny garden patch.
  • Start staking or caging your plants now to support future growth.
  • Some early varieties might even start showing tiny yellow flowers — the first promise of summer fruit!

The golden rule for May? No rushing. Tomatoes are warm-weather lovers, and a sudden cold snap can set them back badly.

  1. The First Wave of UK Glasshouse Tomatoes

While outdoor tomatoes are still gearing up, British glasshouse tomatoes are already making their grand entrance.

Thanks to the protection of modern greenhouses — heated, ventilated, and perfectly lit — growers can produce sweet, ripe tomatoes earlier in the season. By mid-to-late May, you’ll start seeing British-grown tomatoes appearing in farmers’ markets and supermarkets.

What to look for:

  • Vine-ripened tomatoes (fuller flavour, deeper red colour)
  • Heritage varieties like Tigerella (stripy) and Black Russian (deep purple)
  • Cherry and plum tomatoes bursting with early-season sweetness

Choosing local tomatoes now means fresher flavour and a lower environmental footprint compared to imported ones.

  1. Flavour Is Building — But Patience Pays Off

In May, UK tomatoes are on the cusp of greatness. The increasing sunshine and longer days mean tomatoes are busy building up their natural sugars. The flavour will keep intensifying through June and July.

If you’re growing your own, now’s the time to:

  • Water deeply and consistently (no letting them dry out then drenching!)
  • Feed with a balanced fertiliser until flowers set, then switch to a tomato feed.
  • Keep an eye out for pests like aphids — young plants are vulnerable.

Resist picking too early — the best tomatoes stay on the vine as long as possible, basking in that beautiful late-spring light.

Spring Tomato & Strawberry Carpaccio with Whipped Ricotta

Posted on by Amy Riley

This Tomato & Strawberry Carpaccio with Whipped Ricotta is the perfect plate for Spring – the tomatoes bring juicy umami, the strawberries bring bright sweetness, and the whipped ricotta anchors everything with creamy luxury. The mint and basil make it pop with freshness — it’s spring on a plate!

Ingredients (serves 4 as a starter):

  • 200g mixed heirloom tomatoes (the prettier and juicier, the better)
  • 150g ripe strawberries
  • 150g ricotta cheese
  • 2 tbsp Greek yogurt
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 handful fresh mint leaves
  • 1 handful basil leaves
  • 1 tbsp good quality olive oil (plus more for drizzling)
  • Sea salt flakes and black pepper

Method:

Step 1 – Make the whipped ricotta. In a bowl, whisk the ricotta with the Greek yogurt, lemon zest, and a drizzle of olive oil until smooth and creamy. Season with a tiny pinch of salt then set aside in the fridge to chill.

Step 2 – Prep the tomatoes and strawberries. Slice the tomatoes and strawberries as thinly as possible. Lay them out on a big serving platter, slightly overlapping for that beautiful layered effect.

Step 3 – Dress it up. Drizzle the lemon juice and olive oil evenly over the tomatoes and strawberries. Sprinkle a little sea salt and some cracked black pepper. Dollop small spoonful’s of the whipped ricotta across the carpaccio. Scatter over the mint and basil leaves, tearing the larger ones a bit.

How to Care for Your Tomatoes in May

Posted on by Amy Riley

There’s something a bit magical about May if you’re growing tomatoes — everything is waking up, the light is warmer, and your little seedlings are ready to hit their stride. If you want fat, juicy tomatoes this summer, May is the month to set the tone!

Here are three key things you should be doing right now:

  1. Harden Off Your Plants Properly

If you’ve been raising tomatoes indoors or in a greenhouse, May is not the moment to rush them outside permanently.
Tomatoes need to be hardened off — meaning, slowly introduced to outdoor life.

  • Start by putting your plants outside for a few hours a day in a sheltered, warm spot.
  • Gradually increase their outdoor time over 7–10 days.
  • Bring them in if there’s a cold snap — tomatoes are drama queens about chilly nights.

Hardened-off plants are stronger, less stressed, and way more likely to flower and fruit heavily later.

  1. Feed Early — But Not Too Much

By May, your tomatoes are hungry. They’ve burned through the nutrients in their starter compost and are getting ready to power up with leaves and flowers.

  • Start feeding once a week with a balanced fertilizer (equal parts nitrogen, phosphorus, potassium — look for an “all-purpose” or “grow-more” feed).
  • Don’t jump too early into “tomato-specific” feeds (which are high in potassium) until your plants actually start flowering.
  • Keep it light and regular — overfeeding now = lush leaves, but no tomatoes later.

Water first, then feed. Tomatoes absorb nutrients better when their roots aren’t dry and stressed.

  1. Watch the Weather and Support Early

May weather can be unpredictable — warm and breezy one day, wet and windy the next.

  • If you’re planting out, stake or cage your tomatoes as soon as they go into the ground or a pot. Don’t wait until they’re big — by then it’s messy and risks damaging roots.
  • Keep an eye on the night temperatures. If it’s dipping below 10°C, throw over a fleece, cloche, or even an old sheet at night.
  • Remember: wind is just as bad as cold. It bruises stems and dries plants out fast.

If you see your young tomato flowers starting to form this month, give the plant a gentle shake — it helps pollinate early blooms and boosts your first fruit set.

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