Category: Recipes

Looking for a healthy, fuss-free dinner? This Mediterranean Tomato & Chickpea Traybake is packed with colourful vegetables and delicious flavours while requiring very little preparation.

Simply add everything to one tray, pop it in the oven and let the fresh ingredients do the work.

Ingredients

• 500g British tomatoes
• 1 tin chickpeas
• 1 red onion
• 1 courgette
• 1 red pepper
• 2 tbsp olive oil
• 2 tsp mixed herbs
• 100g feta cheese
• Fresh parsley

Method

1. Preheat the oven to 190°C.
2. Chop the vegetables into chunks.
3. Add everything except the feta and parsley to a roasting tray.
4. Drizzle with olive oil and sprinkle with herbs.
5. Roast for 35 minutes.
6. Scatter over the feta.
7. Return to the oven for 5 minutes.
8. Finish with chopped parsley before serving.

Why This Recipe Works

One-pan meals are perfect for busy evenings. The tomatoes soften beautifully as they roast, creating a delicious natural sauce that coats the vegetables and chickpeas.

Serve with crusty bread, couscous or rice for a complete meal.

Summer is the perfect time to make the most of fresh, seasonal produce, and this Tomato & Courgette Puff Pastry Tart is a delicious way to showcase British tomatoes. Whether you’re planning a picnic, a light lunch or a summer gathering, this colourful tart is simple to prepare and packed with flavour.

Using fresh tomatoes when they’re in season makes all the difference. Their natural sweetness pairs beautifully with courgettes, creamy cheese and flaky puff pastry, creating a dish that’s impressive enough for guests but easy enough for a midweek meal.

Ingredients

• 1 sheet ready-rolled puff pastry
• 3 large British tomatoes, sliced
• 1 courgette, thinly sliced
• 150g soft cheese or ricotta
• 50g grated cheddar
• 1 tbsp olive oil
• Fresh thyme
• Salt and black pepper
• 1 egg (beaten)

Method

1. Preheat the oven to 200°C.
2. Roll out the pastry onto a lined baking tray and score a 2cm border around the edge.
3. Spread the soft cheese over the centre, leaving the border clear.
4. Arrange the tomato and courgette slices alternately across the pastry.
5. Sprinkle with grated cheddar and fresh thyme.
6. Brush the pastry edges with beaten egg.
7. Drizzle lightly with olive oil and season.
8. Bake for 30–35 minutes until golden and crisp.
9. Serve warm with a fresh green salad.

Why You’ll Love It

This tart is wonderfully versatile. Enjoy it warm for lunch, cold as part of a picnic or sliced into smaller portions for a summer buffet. Using seasonal British tomatoes ensures every bite is bursting with fresh flavour.

Looking for a fresh and colourful summer recipe? These Stuffed Tomatoes with Mediterranean Vegetables are packed with flavour, easy to make and perfect for a light lunch, picnic or vegetarian evening meal.

Using large, ripe British tomatoes as the star of the dish allows you to make the most of seasonal produce while creating something that looks impressive and tastes delicious.

Ingredients

• 4 large British tomatoes
• 1 small courgette, finely diced
• 1 red pepper, finely diced
• 1 small red onion, finely diced
• 100g couscous
• 150ml vegetable stock
• 1 tbsp olive oil
• Handful of fresh parsley, chopped
• 50g crumbled feta cheese (optional)
• Salt and black pepper

Method

1. Preheat the oven to 180°C.
2. Cut the tops off the tomatoes and carefully scoop out the centres, setting the flesh aside.
3. Place the couscous in a bowl and pour over the hot vegetable stock. Cover and leave for 5 minutes before fluffing with a fork.
4. Heat the olive oil in a frying pan and gently cook the courgette, pepper and onion until softened.
5. Chop the reserved tomato flesh and stir into the vegetables.
6. Mix the vegetables with the couscous and parsley. Season well.
7. Spoon the mixture into the hollowed tomatoes.
8. Top with feta cheese if using.
9. Place in a baking dish and bake for 20–25 minutes until the tomatoes are tender.
10. Serve warm with a side salad or crusty bread.

A vegetable pasta bake is a family favourite that combines fresh vegetables with comforting flavours.

Ingredients

• 300g pasta
• 1 courgette, diced
• 1 red pepper, diced
• 1 onion, chopped
• 400g chopped tomatoes
• 100g grated cheddar cheese
• 1 tsp mixed herbs

Method

1. Cook the pasta according to packet instructions.
2. Fry the onion, pepper and courgette until softened.
3. Add chopped tomatoes and herbs.
4. Mix with cooked pasta.
5. Transfer to an ovenproof dish.
6. Top with cheese.
7. Bake at 180°C for 20 minutes.

This recipe is ideal for batch cooking and makes excellent leftovers for lunches throughout the week.

When the weather warms up, simple recipes often make the biggest impact. This Summer Tomato & Mozzarella Salad is fresh, colourful and packed with flavour.

Ingredients

• 4 large British tomatoes
• 2 balls mozzarella
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Salt and black pepper

Method

1. Slice the tomatoes and mozzarella.
2. Arrange alternately on a serving platter.
3. Scatter over fresh basil leaves.
4. Drizzle with olive oil and balsamic glaze.
5. Season with salt and pepper.
6. Serve immediately.

This simple salad is perfect for BBQs, picnics or a light lunch and showcases the quality of fresh seasonal tomatoes.

Using fewer ingredients means each one shines, making quality produce essential.

Getting kids involved in the kitchen doesn’t have to be complicated — and this fun tomato activity is the perfect place to start.

What You’ll Need:

• Large tomatoes (sliced in half)
• Cucumber slices
• Sweetcorn
• Cheese slices
• Olives (optional)
• Crackers or toast

How It Works:

1. Place a tomato half on a plate or cracker
2. Use cucumber slices or olives for eyes
3. Add sweetcorn for teeth or freckles
4. Cut cheese into shapes for smiles or hair
5. Let kids design their own funny faces

Why It’s Great:

• Encourages creativity
• Gets kids comfortable with fresh ingredients
• A fun way to introduce vegetables

You can even turn it into a mini competition — who can make the funniest face?

Top Tip:

Let kids name their creations — it makes the activity even more engaging!

A simple classic that never fails.

Ingredients:

• Fresh tomatoes
• Garlic
• Olive oil
• Fresh basil
• Bread (baguette or sourdough)

Method:

1. Dice tomatoes and mix with garlic, oil, and basil
2. Toast bread slices
3. Spoon mixture onto bread

Perfect For:

• Starters
• Summer gatherings
• Quick snacks

Looking for a comforting, flavour-packed meal that’s easy to make? This roasted tomato and garlic pasta is a go-to.

Ingredients:

• Fresh tomatoes
• Garlic cloves
• Olive oil
• Pasta of your choice
• Salt & pepper
• Fresh basil

Method:

1. Preheat oven to 200°C
2. Place tomatoes and garlic on a tray
3. Drizzle with olive oil, season well
4. Roast for 25–30 minutes
5. Cook pasta and reserve a little pasta water
6. Blend roasted tomatoes and garlic into a sauce
7. Mix with pasta and loosen with pasta water
8. Top with fresh basil

Why It Works:

Roasting tomatoes intensifies their natural sweetness, creating a rich, comforting sauce with minimal effort.

Looking for something a little different that’s still simple to make? These cheesy tomato puff pastry twists are flaky, flavourful, and perfect for sharing.

Ingredients:

• Puff pastry sheet
• Tomato purée or finely chopped tomatoes
• Grated cheese (cheddar or mozzarella)
• Dried oregano or mixed herbs
• Egg (for glazing)

Method:

1. Preheat oven to 200°C
2. Roll out the puff pastry
3. Spread a thin layer of tomato purée
4. Sprinkle over cheese and herbs
5. Fold pastry over and cut into strips
6. Twist each strip and place on a tray
7. Brush with egg wash
8. Bake for 15–20 minutes until golden

Why You’ll Love It:

• Quick and easy
• Great for lunchboxes or snacks
• Perfect for entertaining

These twists are a brilliant way to enjoy tomatoes in a slightly different, more indulgent way.

Traybakes are ideal for spring—minimal effort, maximum flavour.

Ingredients:

• Tomatoes
• Courgette
• Red onion
• Peppers
• Olive oil
• Herbs (thyme or oregano)

Method:

1. Chop all vegetables.
2. Toss in olive oil and herbs.
3. Roast at 200°C for 30–35 minutes.

Why it’s great in April:

Seasonal vegetables + simple cooking = perfect for lighter, healthier eating as the weather improves.