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Author: Amy Riley

Tomato & Ricotta Puff Pastry Bites

Posted on by Amy Riley

Golden, flaky pastry topped with creamy ricotta and juicy summer tomatoes – these bites are great for sharing at garden parties, picnics, or as a light snack.

Ingredients (Makes 12 bites)

  • 1 sheet ready-rolled puff pastry (chilled, not frozen)
  • 200g cherry tomatoes, halved
  • 100g ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 1 egg (for egg wash)
  • Fresh basil or thyme leaves
  • Salt & cracked black pepper to taste
  • Optional: drizzle of balsamic glaze

 

Method

Step 1 – Preheat your oven to 200°C and line a baking tray with parchment.

Step 2 – Unroll the puff pastry and cut into 12 small rectangles. Score a 1cm border around each rectangle without cutting through. Place on the baking tray.

Step 3 – In a bowl, mix ricotta, lemon zest, a pinch of salt, and pepper. Spread a teaspoon of this mix into the centre of each pastry square.

Step 4 – Place a few halved cherry tomatoes on top of the ricotta. Sprinkle with a few thyme leaves or basil if using.

Step 5 – Beat the egg and brush the pastry edges. Bake for 15–20 minutes, or until puffed and golden brown.

Step 6 – Let cool slightly. Top with fresh basil and a drizzle of balsamic glaze if desired.

 

Chilled Tomato & Watermelon Skewers with Mint Drizzle

Posted on by Amy Riley

This vibrant snack is hydrating, refreshing, and super easy to assemble, perfect for hot July days, BBQ platters, or picnic grazing boards.

Ingredients (Makes about 10–12 skewers)

  • 250g cherry tomatoes (mixed colours work beautifully)
  • 300g watermelon, cut into 2–3cm cubes
  • 100g feta or mozzarella pearls (optional for creaminess)
  • A handful of fresh mint leaves
  • 2 tbsp olive oil
  • 1 tbsp honey or agave syrup
  • Juice of 1/2 lime
  • Pinch of salt & black pepper
  • Wooden or reusable cocktail skewers

Method

Step 1 – Finely chop a handful of mint. In a small bowl, whisk together olive oil, lime juice, honey, chopped mint, and a pinch of salt and pepper. Set aside to infuse.

Step 2 – Onto each skewer, thread one cherry tomato, one cube of watermelon, a small piece of feta or mozzarella (if using), and repeat. Finish with a tomato on top for a colourful pattern.

Step 3 – Lay the skewers on a serving plate and generously spoon or brush the mint drizzle over them. Chill in the fridge for 15–20 minutes before serving for maximum refreshment.

 

Three facts about tomatoes you probably didn’t know!

Posted on by Amy Riley

Whether you’re growing them in the garden or slicing them into salads, tomatoes are one of summer’s juiciest stars. Beyond their delicious flavour and vibrant colour, tomatoes have a few fun surprises up their sleeves. Here are three sun-ripened facts to make you smile this summer:

  1. Tomatoes Love the Heat (But Not Too Much!) 🔥🍅

Tomatoes thrive in warm, sunny conditions – which is why they’re so popular in Mediterranean cuisines. In the UK, summer gives just the right balance of warmth and daylight to help them ripen beautifully.

Did you know tomatoes can stop turning red if it gets too hot? Temperatures consistently above 29°C (yes, we do get them occasionally!) can halt the production of lycopene, the natural red pigment. So, even your tomatoes appreciate some afternoon shade during heatwaves!

  1. They’re Technically a Fruit – But Legally a Vegetable! 🧺🍅

We all call tomatoes a vegetable (because they go in savoury dishes), but botanically, they’re a fruit, specifically a berry!

In 1893, the U.S. Supreme Court ruled that tomatoes are legally a vegetable for trade purposes. So when you’re chopping them for your summer salad, you’re technically eating a fruit that’s pretending to be a veg!

  1. UK Tomatoes Are Fresher Than You Think 🌿

Around 20% of tomatoes sold in UK supermarkets are now grown here – and that number is growing each year. Thanks to innovations in greenhouse farming and eco-friendly growing methods, more British tomatoes are making their way to our plates, often within 24 hours of being picked.

That means sweeter, juicier, more sustainable summer snacking, win-win!

Summer Tomato & Whipped Feta Toasts

Posted on by Amy Riley

If you’re looking for a refreshing, no-fuss snack that bursts with the flavour of juicy tomatoes, creamy whipped feta, and crusty bread, you’re in the right place. Ideal for garden gatherings or a light afternoon bite, you’ll be leaving your guests wanting more!

Ingredients (Serves 4–6 as a snack)

  • 300g ripe cherry or heritage tomatoes (mixed colours if possible)
  • 150g feta cheese
  • 3 tbsp Greek yoghurt (or cream cheese for extra richness)
  • 1 garlic clove, finely grated
  • 1 tbsp olive oil (plus more for drizzling)
  • 1 tsp red wine vinegar or balsamic glaze
  • Fresh basil or oregano leaves
  • Salt & pepper to taste
  • 1 small baguette or sourdough, sliced & toasted

Method

Step 1 – In a blender (or by hand), blend feta, Greek yoghurt, garlic, and a drizzle of olive oil until smooth and creamy. Season with a pinch of pepper. Chill while you prep the rest.

Step 2 – Halve the cherry tomatoes and toss in a bowl with olive oil, vinegar, salt, pepper, and fresh basil or oregano. Let them sit for 10–15 minutes to release their juices.

Step 3 – Toast your baguette or sourdough slices. Spread each toast with whipped feta, top generously with the marinated tomatoes, and drizzle with extra juice from the bowl.

Step 4 – Top with a few fresh herb leaves, a twist of cracked black pepper, and an optional drizzle of balsamic glaze. Serve immediately while the toast is still crisp.

Three essential tips for caring for your tomatoes this summer

Posted on by Amy Riley

Summer is peak tomato-growing season in the UK – with long daylight hours and warmer temperatures, your tomato plants are likely thriving. To keep them healthy and productive through the hottest months, a little extra care goes a long way. Here are three essential tips to help you grow juicy, flavour-packed tomatoes this summer:

  1. Water Consistently and Deeply 💧

Tomatoes are thirsty plants – especially in hot, dry spells. Water deeply at the base of the plant 2–3 times a week rather than giving them a light daily sprinkle. This encourages deep root growth and prevents issues like split fruit and blossom end rot.

👉 Tip: Water in the morning to avoid evaporation and reduce the risk of fungal diseases.

  1. Feed Regularly for Fruitful Growth 🍅🌱

Tomatoes need a nutrient boost to support their energy-demanding fruit production. Start feeding with a high-potash tomato fertiliser (like tomato feed or seaweed-based fertilisers) once the first flowers appear, and continue weekly throughout summer.

👉 Tip: Don’t over-fertilise – too much nitrogen will lead to leafy growth but fewer fruits.

  1. Pinch Out Side Shoots & Support the Plant 🌿🧵

If you’re growing cordon (indeterminate) varieties, pinch out the little shoots that grow in the joint between the main stem and branches. This helps the plant focus on fruit rather than excessive foliage.

Also, make sure your plants are well supported with canes or string to prevent them from collapsing under the weight of growing tomatoes.

👉 Tip: Keep lower leaves trimmed once the fruit begins to ripen, this improves air flow and reduces the risk of disease.

With the right care, your tomato plants will reward you with a bumper harvest full of flavour. Whether you’re growing in a greenhouse or a sunny patio pot, a little attention goes a long way!

Tomato, Cream Cheese & Herb Rye Crispbreads

Posted on by Amy Riley

If you’re looking for a quick, nutritious snack celebrating the flavour of fresh British tomatoes in early summer, you’re in the right place!

Ingredients (Makes 4 crispbreads):

  • 4 rye crispbreads or wholegrain crackers (e.g. Ryvita, Finn Crisp)
  • 100g cream cheese (or a dairy-free soft cheese alternative)
  • 100g ripe British cherry tomatoes, halved or quartered
  • Fresh herbs – chives, basil, or parsley
  • Drizzle of extra virgin olive oil
  • Sea salt & black pepper
  • Optional: A pinch of chilli flakes or balsamic glaze for extra zing

Method:

Step 1 – Spread cream cheese generously over each crispbread.

Step 2 – Top with tomatoes, arranging them in a single layer. Mix colours and sizes if you have them for visual appeal and extra flavour.

Step 3 – Sprinkle with chopped herbs, a pinch of sea salt, and freshly ground black pepper.

Step 4 – Finish with a drizzle of olive oil (or balsamic glaze if using) and a few chilli flakes for a gentle kick.

Grilled Tomato Skewers with Garlic Herb Marinade

Posted on by Amy Riley

British cherry and plum tomatoes are ripening, and BBQ weather is (hopefully) making an appearance. Grilling tomatoes intensifies their sweetness and adds a smoky depth — ideal for seasonal outdoor eating.

Ingredients (Serves 4 as a side):

  • 300g British cherry or baby plum tomatoes (choose firm, ripe ones)
  • 1 red onion, cut into chunks
  • 1 yellow pepper, chopped into squares (optional for colour and crunch)
  • Fresh basil or parsley, to garnish
  • Skewers (metal or soaked wooden)

For the Marinade:

  • 2 tbsp olive oil
  • 1 clove garlic, finely grated or minced
  • 1 tsp dried oregano or thyme
  • 1 tbsp balsamic vinegar or lemon juice
  • Salt & pepper, to taste

Method:

Step 1 – Prep the marinade: In a small bowl, mix together olive oil, garlic, herbs, vinegar/lemon juice, salt and pepper.

Step 2 – Skewer the veg: Thread the tomatoes, onion chunks, and pepper pieces onto skewers, alternating for a colourful mix.

Step 3 – Brush generously with the marinade and let sit for 10–15 minutes while the BBQ heats up.

Step 4 – Grill over medium heat for 5–8 minutes, turning occasionally until the tomatoes blister slightly and the onions soften and char at the edges.

Step 5 – Serve hot, scattered with fresh herbs and an extra drizzle of olive oil or balsamic glaze if you like.

Reflecting on British Tomato Fortnight 2025

Posted on by Amy Riley

As British Tomato Fortnight 2025 draws to a close, it’s time to reflect on the vibrant celebration of one of the UK’s most cherished homegrown crops. From June 2nd to 15th, communities across the nation came together to honour the flavour, sustainability, and health benefits of British tomatoes.

A Fortnight of Flavour and Innovation

This year’s festivities highlighted the exceptional taste of British tomatoes, a result of being vine-ripened longer and selected for flavour over shelf life. Growers introduced exciting new varieties like ‘Black Moon’, ‘Bliss’, and ‘Toddler’, each offering unique flavours and aesthetics . These innovations underscore the industry’s commitment to providing diverse and delicious options for consumers.

Embracing Sustainability and Supporting Local Growers

British Tomato Fortnight also emphasised the importance of sustainable farming practices. Many UK growers utilise advanced greenhouse technologies, rainwater harvesting, and natural pest control methods to produce eco-friendly crops . By choosing locally grown tomatoes, consumers support the local economy and reduce food miles, contributing to a healthier planet.

Culinary Creativity and Community Engagement

The fortnight inspired culinary exploration, with a plethora of recipes showcasing the versatility of British tomatoes. From refreshing salads to hearty sauces, these dishes celebrated the tomato’s role in British cuisine . Community events, cooking demonstrations, and social media campaigns further engaged the public, fostering a deeper appreciation for this staple ingredient.

As British Tomato Fortnight 2025 comes to an end, the enthusiasm and support for British tomatoes remain strong. The event not only celebrated the fruit itself but also the dedication of local growers and the benefits of sustainable agriculture. Let’s carry this momentum forward by continuing to choose British-grown tomatoes and supporting our local farmers year-round.

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.

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