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Author: Amy Riley

Tasty Easter Salad

Posted on by Amy Riley

With Easter just around the corner, you may be looking for a quick and easy starter that will impress your dinner guests and set them up for the sensational Sunday Dinner that you’ll be serving. Does this sound like you? We thought so, look no further, this easy Easter salad is the perfect starter!

Ingredients 

x3 pieces of lettuce

x5 eggs

spring onion – 3 stalks

x2 cucumbers

x4 tomatoes

For the dressing:

x1 egg

vinegar – 3 tbsp.

olive oil – 3 tbsp.

salt – 2 pinches

Honey – 1 tsp.

lemons – 1 pc.

Method 

Step 1 – prepare the dressing first. Boil the egg for about 4-5 minutes until it is a little runny. Once it has boiled, peel and place it into a blender.

Step 2 – add honey, lemon juice and olive oil and blend everything. Once blended, add the salt and vinegar. Leave the dressing in the fridge until the salad is ready.

Step 3 – Cut the lettuce into long strips and boil the other egg for 7 minutes. Peel the cucumber, tomatoes and onion and cut it into cubes.

Step 4 – After the eggs have boiled, pour cold over them and peel the egg. Cut the egg in half first, then each half in half and set them aside.

Step 5 – place all ingredients except the eggs into a deep bowl and drizzle with the dressing.

Step 6 – Mix the salad, once the salad is well mixed, arrange the eggs on top and enjoy!

Tomato Tarte Tatin

Posted on by Amy Riley

Try out this tasty tomato tarte tatin for fresh tomato taste, complimented by a crisp, golden pastry for the perfect combination of taste and texture. 

Ingredients 

For filling: 

  • 30g butter
  • 25g caster sugar
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, finely sliced
  • 1 tsp thyme leaves
  • 650g cherry tomatoes
  • 1 tbsp capers
  • a small handful basil leaves

For pastry:

  • 210g plain flour, plus extra for dusting
  • 100g butter, cold
  • 1 egg yolk

Method 

Step 1 – To make the pastry, pour the flour and a generous pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. Once the dough has formed, shape into a disc, wrap and chill for 30 minutes.

Step 2 – Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Let this simmer for 5 minutes until the mixture appears thick.

Step 3 – Take the pan off the heat and scatter over the garlic and herbs, arranging the tomatoes in one layer in the pan. 

Step 4 – Once chilled, roll out the pastry on a lightly floured work surface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top. 

Step 5 – Bake this for 35 minutes. Once cooked, run a palette knife around the edge and leave for 5 minutes. Scatter with capers and basil.

Enjoy!

Facts about Piccolo

Posted on by Amy Riley

It’s that time again… It’s time to learn more about our tomato varieties!

This month we will be discussing the piccolo variety.

Here are five facts you may not have known about piccolo tomatoes:

  1. Piccolos have been the main variety in Hornsfield Nurseries for 18 years 
  2. Piccolo is a cherry on the Vine type tomato
  3. It is the most popularly variety in Northern Europe 
  4. It has a sweet and slightly acidic taste
  5. It can be enjoyed in warm or cold dishes 

Will you be enjoying a piccolo tomato in your next meal?

Baked Eggs with Spinach, Tomatoes, Ricotta and Basil

Posted on by Amy Riley

Try out this delicious baked eggs with spinach, tomatoes, ricotta and basil dish for a light and refreshing meal this spring! 

Ingredients 

  • 1 tbsp olive oil 
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • pinch of chilli flakes
  • 3 x 400g cans finely chopped tomatoes 
  • 3 tbsp sundried tomato pesto 
  • 200g spinach roughly chopped
  • 8 eggs
  • 100g ricotta
  • 40g parmesan, finely grated
  • handful of basil leaves 
  • crusty bread, to serve

Method

Step 1 – Heat the oil and 2 tbsp butter in a large and shallow, frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 minutes. Fry until the onion is soft and translucent. Add the garlic and chilli flakes, and fry for an additional minute. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer the mixture uncovered for 10 minutes and stir often. Then, add the spinach and cook for another 5 minutes until this has wilted.

Step 2 – Heat the grill to high and make eight gaps in the sauce with the back of a spoon, cracking an egg into each. Dot over the ricotta and scatter with the parmesan. 

Step 3 – Cover and cook this for 5 minutes, then put  under the hot grill for a few minutes. Take out when the egg whites are set and the yolk is runny. Cover with the basil and serve with crusty bread for dunking.

Enjoy!

Roasted Tomato Orzo

Posted on by Amy Riley

If you fancy trying out a vegan dish, this Roasted Tomato Orzo is a delicious way to incorporate healthy foods and great taste into your diet!

Ingredients 

  • 350g orzo

Sauce:

  • 1kg small tomatoes on the vine
  • 4 cloves garlic, peeled
  • a small bunch basil
  • 3 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 1 red or green chilli, finely chopped
  • 150ml vermouth, plus 2 tbsp to serve

Herb Salsa:

  • a small bunch basil
  • a small bunch flat-leaf parsley
  • a handful mint
  • 1 clove garlic
  • 30g Grana Padano, grated (optional)
  • 100ml extra-virgin olive oil

1 lemon, zested and juiced

Method 

Step 1 – Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, 2-litre ovenproof dish. Add a pinch of salt and pepper for flavour, stir and roast for 30 minutes, until the tomatoes have cooked.

Step 2 – Add the salsa ingredients to a blender and pulse until it has a chunky consistency, then add seasoning.

Step 3 – Season the tomatoes, then stir through the orzo and 200ml of water. 

Step 4 – Bake for 25 minutes until the pasta has cooked through. Add 2 tbsp of vermouth and season.

Step 5 – To serve, spoon into bowls and mix the salsa through the pasta and top with salt and pepper.

Enjoy!

Why tomatoes are good for your health

Posted on by Amy Riley

Eating healthier and having a better diet are goals for many of us, but it can be a lot more challenging than it sounds. Eating healthier is easier said than done, seemingly ‘healthy’ foods are sometimes concealing hidden salts and fats that actually make them worse for you than foods that are notorious for being ‘bad’ for you. However, this is something that you don’t need to worry about with tomatoes because tomatoes are food for health. 

Not only are tomatoes delicious (especially those from R&L Holt!) but they are filled with vitamins and nutrients that will keep your body healthy. The average tomato has only 0.2g of fat and is made up of vitamin C and E as well as a staggering 237mg of potassium. Whether eaten raw or cooked, tomatoes offer the same benefits no matter how they are enjoyed, so including them in your favourite dishes will make them much healthier.

There are a number of health benefits that come with eating tomatoes, such as: 

  • Lowering the risk of some cancers 
  • Lowering the risk of heart disease
  • Helping to maintain a healthy immune system 

As well as being great for your health, eating tomatoes also helps to combat diseases such as vascular diseases, liver diseases and inflammatory bowel diseases. This is due to the beneficial antioxidants that are rampant in tomatoes protecting cells in your body. 

There are many positive aspects of eating tomatoes, besides their great taste, and even more reason to incorporate tomatoes into your daily diet!

Omlette Pancakes with Tomato and Pepper Sauce

Posted on by Amy Riley

Are you looking for a delicious dish that you can cook in under half an hour? Well these omelette pancakes with tomato and pepper sauce are the perfect post Pancake Day treat for you!

Ingredients 

  • 4 large eggs 
  • A handful of basil leaves 

For the sauce:

  • 2 tsp rapeseed oil 
  • 1 yellow pepper: quartered, deseeded and thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 tbsp cider vinegar
  • 400g can chopped tomatoes 
  • wholemeal bread or salad leaves, to serve

Method 

Step 1 – first start by making the sauce, heat the oil in a large frying pan, and fry the pepper and garlic for 5 minutes until softened. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, measure in a third of a can of water. Cover the mixture and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 2 – to make the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a small amount of oil. Add the egg mixture and cook for 1-2 minutes until it is set into a thin pancake. Carefully lift this onto a plate and cover with foil. Repeat this process with the other eggs. 

Step 3 – Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.

Enjoy!

Britain’s Tomato Shortage

Posted on by Amy Riley

The current tomato shortage in the UK has had a profound impact on supermarkets all across the country. From rationing tomato stock, to supermarket shelves being completely void of our favourite fruit, shoppers and producers alike don’t know when this will come to an end. 

Many growers across the UK have attributed this tomato shortage to poor weather conditions as well as the rising cost of living. This has resulted in reduced volumes of imported fruit. With a lot of Northern Europe delaying or not planting lit crops, due to the energy markets, many UK supermarkets have relied on more fruit from southern Europe and northern Africa this winter.

Our lit crop is in production producing Roterno, Strabena and Yelorita, at Sandylands. This normally starts in November but we delayed planting last year due to uncertainty on energy costs so started picking in early January.

So, we are in production during this fruit shortage and our conventional crops will be no later than normal starting later this week and mid to late March in other locations. UK growers in general expect most of the conventional crops to be in production in April which is a normal start date.

Why Buy British Tomatoes

Posted on by Amy Riley

Britain is well known for many reasons, from the Royal Family to roast dinners, Britain has many iconic aspects. 

Tomatoes are foods that are arguably not usually associated with Britain by most people, especially when Yorkshire puddings and fish and chips spring to mind, but we’re here to tell you why British tomatoes are the tomatoes you should be buying!

  1. British tomatoes are full of flavour 

British tomatoes are only picked when they are perfectly ripe, meaning they’re left attached to the vine for as long as possible. This gives them more time to develop extra flavour. The environment in which they are grown, in greenhouses, also contribute to their fantastic flavour. This means that we, as growers, can fully control the environment they are grown in and ensure the tomatoes get what they need. Temperatures can be regulated and the use of LED lighting ensures that there is enough light for plants to grow to their full potential.

    2. The variety available in the UK 

There are a range of tomato varieties in the UK, from sweet cherry tomatoes to big, bold beefsteaks, British producers are now producing tomatoes in all sorts of shapes, sizes and even colours. Each variety has their own unique flavours and textures that makes them memorable for different reasons, try some out for yourself!

     3.  The way British tomatoes are harvested 

By only being picked when they’re ready to eat, British tomatoes don’t spend time in refrigerated vehicles. Keeping tomatoes at low temperatures for an extended period of time severely impacts their final flavour, sometimes resulting in them not being as tasty. By getting them to shop shelves within days, British growers are able to capture this unmatched flavour.

There are many reasons to be proud of your British heritage, and now you can add their tomatoes to the list! Have you learnt something new about British tomatoes? Let us know!

Spaghetti with Fresh Tomato Sauce

Posted on by Amy Riley

Everyone knows it, and everyone loves it. Try out this delicious spaghetti with fresh tomato sauce for a classic taste of Italy for your next meal!

Ingredients 

  • 200g spaghetti or linguine
  • 1 red chilli, deseeded and finely chopped
  • 2 shallots, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Zest of 1 lemon
  • 2 tsp caster sugar
  • 300g tomato, diced
  • 125g ball mozzarella or burrata (see tip, below), torn into pieces
  • Handful of basil leaves, torn, to serve

Method 

Step 1 – Cook the pasta following pack instructions for 10-12 minutes. 

Step 2 – Put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar or bowl. Add a good amount of sea salt and freshly ground black pepper and combine everything together.

Step 3 – Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil for extra flavour to serve.

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