Author: Amy Riley

Nothing beats bruschetta! And believe it or not, it’s even better when it’s homemade. Don’t believe us? Try it our for yourself…

Ingredients

• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve

Tomato seeds and skin mixture:

• 5kg ripe red tomatoes, washed, halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method

To make tomato seeds and skin mixture:

•  Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.

 – Spread tomatoes, onion and garlic evenly across trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil between trays, tossing to combine. 

– Roast for 45 minutes until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.

 – Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva (for a great, authentic taste).

For the conserva bruschetta:

• Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.

• – Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
• – Transfer roasted seeds and skin to a bowl and blend until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month, we promise the wait is worth it!
• 
  To make bruschetta:
• – Spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano and thyme to serve.

The weather’s getting colder, the days are getting shorter which can only mean one thing, winter is on the way. 

Don’t let the weather outside dictate your mood, we have the perfect 15 minute, winter-warmer recipe for your cosy nights in as the colder months get closer!

Ingredients 

• 4 x 350g skin-on sweet potatoes
• 400g can chickpeas, rinsed, drained
• 2 tbs harissa paste
• 150g marinated feta, drained, crumbled
• 2 truss tomatoes, roughly chopped
• 1/2 bunch coriander, leaves chopped
• 1 tbs finely chopped preserved lemon rind, white pith removed
• 2 tbs extra virgin olive oil

Method 

Step 1- Pierce potatoes all over with a fork and place on a plate and microwave on high, turning halfway, for 8 minutes.

Step 2 – Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes, until crisp.

Step 3 – Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. 

Step 4 – Place on a baking tray, then top with chickpeas and feta. Grill for 4 minutes until golden.

Step 5 – Combine tomato, coriander, preserved lemon and oil in a bowl. 

Step 6 – Top potatoes with salsa to serve and enjoy!

This is the perfect dish for 4, it’s easy and efficient (not to mention delicious!) and will satisfy the whole family!

Do you need a quick and easy recipe for some tasty tomatoes to add to your meals? Look no further! Follow these 3 simple steps to make the perfect roasted cherry tomatoes…

Ingredients 

• 4-6 bunches cherry tomatoes on the vine
• 1 whole bulb garlic, cut in half
• 6 bay leaves
• 200ml olive oil
• warmed crusty bread for serving

Method

Step 1 – Heat the oven to 150C/fan 130C/gas 2.

Step 2-  Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. 

Step 3- Bake for 1½ hours and serve warm with crusty bread.

Enjoy!

Just like that Spooky Season is over, and you’re left with all the leftover Halloween pumpkins (sigh). Well, why not use them to make this seasonal pumpkin, chickpea and tomato curry that is delicious, different and definitely suitable for veggies!

Ingredients 

• 2 tbs sunflower oil
• 1 onion, peeled and finely sliced
• 3 garlic cloves, finely chopped
• 500g truss tomatoes, chopped
• 1 small pumpkin, peeled and cut into 3cm pieces
• 1 tsp each ground cumin, ground coriander, garam masala, ground turmeric
• 400ml can coconut milk
• 400g can chickpeas, drained and rinsed
• Juice of 1 lemon
• Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve

Method 

Step 1 – Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes. 

Step 2 – Add the coconut milk, 1 cup of water and the chickpeas, then reduce the heat to a gentle simmer. 

Step 3 – Season to taste with salt and pepper and cook for 15 minutes, until the sauce has thickened and the pumpkin is tender.

Step 4 – Remove from the heat and stir through the lemon juice. 

Step 5 – Top with flaked almonds, mint and coriander, and serve with rice.

Waste not want not, this is the perfect alternative to throwing away your Halloween leftovers, AND you have a new delicious dish to try, win win!

It’s Spooky Season!

Among all the Halloween fun and excitement, filled with colourful costumes and sweet treats, it’s easy to lose sight of the benefits of healthy eating. However, with these Spooky Eyeball Caprese Bites, you can still enjoy the spooky spree of Halloween by breaking up the sweet treats with this savory surprise…

Ingredients

• 200g ball mozzarella cheese
• 8-10 cherry tomatoes
• Basil leaves

Method

Step 1 – Using a melon baller, or something similar, scoop balls of cheese from the mozzarella ball and slice the cherry tomatoes in half, so you end up with the same number of halves as the scooped-out mozzarella balls.

Step 2 – Use the baller to scoop the flesh from each cherry tomato half. Place a ball of mozzarella in each cherry tomato half.

Step 3 – Punch small circles from the basil for the eyeball ‘pupils’ using scissors, a small hole punch or your hands.

Step 4 – Place a circle of basil on the top of each ‘eyeball’. Pop a cocktail stick into each eyeball or skewer them in pairs and chill to serve.

See, it’s scary how easy this recipe is, Happy Halloween from R&L Holt!

Are you looking for a quick and easy dish that is suitable as a starter or a main? Well, look no further! By following this simple recipe, you will be able to make the tastiest tomato tarts with the bursting flavours of roasted garlic and goats’ cheese, the perfect server this autumn!

Ingredients

• 3 whole garlic bulbs
• 2 tbsp olive oil
• 375g block all-butter puff pastry
• 1 ½ tbsp honey Dijon mustard
• 325g cherry tomato, halved
• 1 egg, beaten
• 150g pack soft goat’s cheese
• Handful basil leaves

Method

Step 1 – Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool.

Step 2 – Cut the pastry into quarters, roll out each piece, then cut into a 14cm-diameter circle. Distribute the circles on a baking tray and score a 1cm border around the edge of each. Avoiding the border, prick the pastry all over with a fork, then chill.

Step 3 – Increase oven heat to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil, and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.

Step 4 – Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

This recipe takes only two minutes to prep! So, what are you waiting for? Go ahead and get baking!