Category: Recipes

Shakshuka with Summer Tomatoes and Peppers is a tasty and easy dish to be enjoyed this summer. This vibrant North African and Middle Eastern dish features eggs poached in a spiced tomato and pepper sauce. It’s cozy yet fresh – and in August, using ripe tomatoes instead of canned makes it truly next-level.

Ingredients (Serves 2–3)

• 2 tbsp olive oil
• 1 small red onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• 4–5 ripe tomatoes, chopped (or 2 large heirloom + a handful of cherry tomatoes)
• Salt and pepper to taste
• 3–4 eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta or goat cheese (optional)
• Crusty bread or pita, for serving

Method

Step 1 – Sauté the aromatics. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper. Cook until soft, about 6–8 minutes.

Step 2 – Add garlic and spices. Stir in garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.

Step 3 – Add chopped tomatoes and a pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Step 4 – Season and taste. Adjust salt and pepper. If tomatoes are very acidic, add a pinch of sugar.

Step 5 – Add the eggs. Make small wells in the sauce and crack eggs into them. Cover the pan and cook until whites are just set and yolks are still runny, about 5–7 minutes.

Step 6 – Serve. Garnish with herbs and cheese if using. Serve immediately with warm bread to scoop up the sauce and eggs.

Looking to bring the classic taste of Italy into your kitchen this summer? Panzanella is the dish for you!  This classic Italian salad is summer in a bowl. It turns ripe tomatoes, stale bread, and a few pantry staples into something bright, juicy, and incredibly satisfying. Best enjoyed on a warm evening with a crisp drink in hand.

Ingredients (Serves 4)

• 4 cups day-old crusty bread, torn into bite-sized pieces
• 4 large ripe tomatoes (or a mix of heirloom varieties), chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 1 small cucumber, sliced into half-moons
• 1 garlic clove, minced
• 1 handful fresh basil leaves, torn
• 2–3 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper
• Optional: capers, olives, or mozzarella chunks

Method

Step 1 – Prep the bread. If the bread is still a bit soft, toast it lightly in a 175°C oven for 10 minutes until dry but not browned.

Step 2 – Salt the tomatoes. In a large bowl, toss the chopped tomatoes with a generous pinch of salt. Let them sit for 10–15 minutes to release their juices.

Step 3 – Build the salad. Add the bread, cherry tomatoes, red onion, cucumber, garlic, and basil to the bowl with the salted tomatoes and juices.

Step 4 – Drizzle with vinegar and olive oil. Toss very well to coat everything.

Step 5 – Let it sit. Allow the salad to rest at room temperature for 20–30 minutes. This gives the bread time to soak up the tomato juice and vinaigrette. Taste and adjust salt, pepper, or vinegar as needed.

Step 6 – Serve. Spoon into bowls and garnish with extra basil and a drizzle of good olive oil. Add extras like torn mozzarella, anchovies, or a soft-boiled egg if you like!

Looking for a tasty summer dish that will be done and ready to eat in 30 minutes? This Roasted Cherry Tomato and Burrata Pasta is a simple, elegant, and deeply flavourful pasta dish that makes the most of peak-season cherry tomatoes – sweet, juicy, and bursting with flavour. It’s perfect for a summer evening and comes together quick enough for you to enjoy the rest of your evening!

Ingredients (Serves 2–3)

• For the roasted tomatoes:
• 2 pints cherry or grape tomatoes
• 4 cloves garlic, smashed
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes (optional)
• A few sprigs of fresh thyme or oregano

For the pasta:

• 200g (7 oz) spaghetti or bucatini
• 1 ball burrata cheese
• 1 small handful fresh basil, torn
• Zest of ½ lemon (optional)
• Grated Parmesan (optional, for serving)

Method

Step 1 – Roast the tomatoes. Preheat your oven to 200°C. On a baking tray, toss tomatoes with olive oil, smashed garlic, salt, pepper, red pepper flakes, and herbs. Roast for 20–25 minutes until tomatoes are blistered and bursting.

Step 2 – Cook the pasta, boil a large pot of salted water. Cook pasta until just al dente, reserve ½ cup of pasta water, and drain.

Step 3 – Combine in a large bowl or skillet. Toss the hot pasta with the roasted tomatoes and all their juices. Add a splash of reserved pasta water if it needs loosening. Stir in lemon zest and torn basil.

Step 4 – Serve. Plate the pasta and gently tear the burrata over the top of each serving. Drizzle with a bit more olive oil and crack fresh pepper on top. Add Parmesan if you like (though it’s rich enough without).

Looking for a delicious and easy dish this August? Here’s a Tomato Galette with Fresh Herbs and Goat Cheese – a rustic, flavourful dish that celebrates the abundance of ripe August tomatoes. It’s easy, summery, and perfect for brunch, lunch, or a light dinner with a glass of chilled wine.

Ingredients (Serves 4)

• For the crust:
• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 8 tbsp (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

For the filling:

• 3–4 medium ripe heirloom or beefsteak tomatoes, sliced ¼” thick
• 1 tsp salt
• 1 tsp sugar
• 4 oz goats cheese (or feta)
• 1 tbsp Dijon mustard
• 1 clove garlic, finely minced
• 1 tbsp olive oil
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh basil (plus more for garnish)
• Freshly ground black pepper

For finishing:

• 1 egg, beaten (for egg wash)
• Drizzle of honey or balsamic glaze (optional)

Method

Step 1 – Prepare the crust. In a bowl, mix the flour and salt. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2 – Prepare the tomatoes. Lay the tomato slices on paper towels and sprinkle with salt and sugar. Let them sit for 20–30 minutes to draw out moisture. Pat dry with more paper towels. This step prevents a soggy crust. Preheat oven to 200°C.

Step 3 – Assemble the galette. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. Spread Dijon mustard over the centre, leaving a 2-inch border. Crumble goat cheese on top of the mustard. Arrange tomato slices over the cheese in overlapping layers. Sprinkle with garlic, herbs, black pepper, and a drizzle of olive oil.

Step 4 – Fold and bake. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg. Bake for 35–40 minutes or until the crust is golden and the filling bubbly.

Step 5 – Finish and serve. Let cool slightly and top with more fresh basil and a drizzle of honey or balsamic glaze if desired. Serve warm or at room temperature.

A crunchy, creamy, and juicy bite-sized snack that’s ideal for hot afternoons, healthy picnics, or light summer grazing.

Ingredients (Makes 6–8 rice cake snacks)

• 6–8 plain or lightly salted rice cakes
• 150g cream cheese or hummus
• 200g ripe cherry tomatoes, halved or quartered
• Fresh basil leaves
• 1 tbsp olive oil
• 1 tsp balsamic vinegar or glaze
• Salt & pepper to taste
• Optional: toasted pine nuts or pumpkin seeds for topping

Method

Step 1 – In a bowl, mix halved cherry tomatoes with olive oil, balsamic, a pinch of salt, pepper, and a few torn basil leaves. Let them marinate for 5–10 minutes.

Step 2 – Spread each rice cake with a generous layer of cream cheese or hummus (whichever you prefer).

Step 3 – Spoon the marinated tomatoes on top of each rice cake. Add a few extra basil leaves and sprinkle with seeds if using.

Step 4 – Serve immediately for best crunch – perfect as a light lunch, after-school snack, or picnic nibble.

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.

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.

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.

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.