Author: Amy Riley

Many of us will have had the New Years resolution to eat healthier. This dreaded deal with ourselves can be difficult at times, but delicious food makes it much easier. Try this tomato, burrata and broad bean salad as a healthy dinner that tastes amazing!

Ingredients 

• 500g tomatoes 
• 1⁄2 tsp caster sugar
• 150g broad beans podded
• handful of basil
• handful of chives
• handful of flat leaf parsley
• 1 tbsp tarragon
• 1 tbsp lovage
• 1 tbsp mint leaves
• 3 tbsp olive oil
• 2 tsp Dijon mustard 
• pinch of fennel seeds
• 1 lemon, zested
• 1 tbsp red wine vinegar
• 2 x 100g burrata or 2 x 125g balls mozzarella
• 50g hazelnuts, toasted and roughly chopped

Method 

Step 1 – Chop the tomatoes into a mixture of slices and wedges and add them to a bowl.

Step 2 – Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 minutes. 

Step 3 – Bring a pan of water to boiling level and add the broad beans. Boil for 2 minutes, then drain and allow to cool. Peel them out of their shells and gently squeeze out the shiny green beans.

Step 4 – Finely chop the herbs, then add to a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar, season, then stir in the broad beans.

Step 5 – Tip the tomatoes onto a serving platter. Top with the burrata, and spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

There you have it, a healthy meal packed with a range of flavours and nutrients!

Even though winter is coming to an end, the cold nights still persist. So why not make this quick and tasty tomato and basil soup to warm yourself up on the last of the cold winter nights?

Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves, crushed
• 5 soft sun dried or SunBlush tomatoes in oil, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1 tsp sugar
• 142ml pot soured cream
• 125g pot fresh basil pesto
• Basil leaves, to serve

Method 

Step 1 – Heat the butter in a large pan and add the garlic. Let the mixture soften for a few minutes over a low heat. 

Step 2 – Add the sundried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 minutes until the tomatoes have broken down.

Step 3 – blend the mixture in a blender, adding half the pot of soured cream as you go. 

Step 4- Taste and add desired seasoning. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

If you’re looking to add some spice to your dishes, look no further! This tangy tomato chutney will add the perfect kick to your meals. 

Ingredients 

• 1 tbsp olive oil
• 1 finely chopped onion 
• 1 crushed garlic clove 
• 1 tbsp sundried tomato paste 
• 400g can chopped tomatoes 
• A pinch of sugar 

Method

Step 1 – Heat the olive oil in a pan and add the finely chopped onion. 

Step 2 – Cook for 5 minutes until softened and stir in the crushed garlic clove.

Step 3 – Cook for another minute then add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. 

Step 4 – Gently cook for 20-25 mins until the paste is thick. Season to taste, then leave to cool before serving.

How easy is that? Give it a try and let us know how you go!

Looking for a wonderful winter warmer dinner? We have just the dish for you! With this creamy tomato, courgette and prawn pasta, you will definitely feel the warmth after a cold January day! 

Ingredients 

• 1 tbsp olive oil 
• 2 garlic cloves, thinly sliced
• 2 large baby courgettes, sliced
• 400g orecchiette pasta, or any other small pasta shape
• 2 400g cans of cherry tomatoes
• A good pinch of sugar
• 200g raw prawn, peeled
• 100g half- fat creme fraiche  
• Small pack of basil, leaves only, torn

Method 

• STEP 1 – Heat the oil in a large pan, then add the garlic and sizzle for a few minutes, add the courgettes and cook until they are starting to soften. Meanwhile, cook the pasta following pack instructions.
• STEP 2 – Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 minutes while the pasta cooks.
• STEP 3 – Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 minutes, add the basil and serve.

Enjoy!

Looking for a taste of summer to brighten up the winter months? Look no further, this linguine with avocado, tomato & lime is the perfect lunch or dinner dish to fill you up with that summer feeling! 

Ingredients 

• 115g wholemeal linguine
• 1 lime, zested and juiced
• 1 avocado, stoned, peeled, and chopped
• 2 large, ripe chopped tomatoes 
• ½ pack fresh coriander, chopped
• 1 red onion, finely chopped

Method 

• STEP 1 – Cook your pasta according to pack instructions – usually for between 10-12 minutes. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander and onion, and mix well.
• STEP 2 – Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold (this is perfect to have as leftovers if you can’t get enough!)

We know how much of a drag January can be, after the festive fun of Christmas dies down, and the possibilities that come with the New Year become the new norm, it’s easy to sink back into old habits and lose motivation, especially when it comes to cooking.

So why not bring the taste of summer to your table as we wade through the remainder of winter? Follow these three simple steps to make this appetising ricotta, tomato and spinach frittata that is a perfect compliment to a light meal or to enjoy as a starter.

Ingredients 

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 300g cherry tomatoes 
• 100g spinach leaves
• Small handful of basil leaves
• 100g ricotta 
• 6 eggs, beaten
• Salad, to serve

Method 

• STEP 1 – Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden, then add the tomatoes and toss altogether for 1 min to soften.
• STEP 2 – Remove ingredients from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• STEP 3 – Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

It’s that simple, enjoy!