Category: Recipes

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.

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.

Looking for the perfect summer dish? This light, flaky tart is bursting with the flavours of early summer—juicy British tomatoes, fragrant herbs, and creamy cheese, all nestled in a golden pastry base. Perfect for picnics, lunches, or a simple garden snack.

Ingredients:

• 1 sheet of ready-rolled puff pastry
• 3–4 ripe British tomatoes, sliced (a mix of heritage/cherry/beefsteak adds variety)
• 100g soft goat’s cheese or ricotta
• 1 tbsp olive oil
• 1 tsp Dijon mustard (optional but adds a lovely tang)
• 1 egg, beaten (for glazing the pastry)
• Fresh herbs – basil, thyme, or chives
• Sea salt & cracked black pepper
• Balsamic glaze (optional, for drizzling)

Method:

Step 1 – Preheat oven to 200°C (180°C fan)/Gas Mark 6.

Step 2 – Unroll the puff pastry onto a baking tray lined with parchment paper. Score a 1-inch border around the edge (don’t cut through), and prick the centre with a fork to stop it puffing up too much.

Step 3 – Spread a thin layer of Dijon mustard over the centre of the pastry (optional but recommended for depth of flavour).

Step 4 – Crumble or spoon the cheese evenly across the base, avoiding the border.

Step 5 – Arrange the tomato slices in overlapping layers. Try mixing colours and sizes for visual appeal and taste.

Step 6 – Season generously with sea salt, black pepper, and scatter over your chosen herbs.

Step 7 – Brush the border with beaten egg to give it a golden finish.

Step 8 – Bake for 20–25 minutes, or until the pastry is puffed and golden and the tomatoes are soft and slightly caramelised.

Step 9 – Drizzle with olive oil or balsamic glaze and garnish with extra fresh herbs before serving.

The final May bank holiday is fast approaching, and what better way to cheers to the weekend than with a tomato-based cocktail that’s light, bright, and garden-party ready?

Check out our recipe for a Tomato Basil Spritz — a super fresh treat to enjoy this bank holiday!

Ingredients (for 1 cocktail):

• 60ml tomato water (from ripe tomatoes)
• 30ml gin (or vodka if you prefer)
• 15ml elderflower liqueur (like St-Germain)
• 15ml fresh lemon juice
• Sparkling wine or prosecco (to top up)
• 3–4 fresh basil leaves
• Pinch of sea salt
• Ice cubes

For garnish:

• Tiny basil sprig or edible flowers
• Cherry tomato on a cocktail stick (optional)

Method:

Step 1 – Make the tomato water. Roughly chop 2–3 ripe tomatoes, sprinkle with a pinch of salt, and blend until smooth. Pour into a fine sieve or cheesecloth over a bowl and let it drip through for about 15 minutes.

Step 2 – Build the cocktail, in a shaker or jar, muddle the basil leaves gently (not smashed to bits, just bruised to release oils). Add the tomato water, gin, elderflower liqueur, lemon juice, and a few ice cubes. Shake briefly, just to chill.

Step 3 – Serve by straining into a big balloon glass or wine glass filled with fresh ice. Top up generously with chilled sparkling wine or prosecco. Garnish with a basil sprig and a skewered cherry tomato if desired.

This Roasted Tomato & Goat Cheese Galette is the perfect starter to kick off a meal without being too heavy. Serve warm or at room temp with a chilled glass of white wine or a spritz.

Ingredients (serves 4–6 as a starter):

• 1 sheet of shortcrust pastry (or homemade if you’re feeling fancy)
• 400g mixed cherry tomatoes (red, yellow, orange for colour)
• 150g soft goat cheese
• 2 tbsp crème fraîche or double cream
• 1 small garlic clove, finely grated
• 1 tsp thyme leaves (fresh)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 egg (for egg wash)
• Sea salt and black pepper
• Fresh basil or rocket to serve

Method:

Step 1 – Roast the tomatoes by preheating the oven to 180°C. Toss the cherry tomatoes with olive oil, thyme, salt, pepper, and a splash of balsamic vinegar. Roast for about 20–25 minutes until they’re just starting to burst and caramelize. Let them cool slightly.

Step 2 – Make the goat cheese base. In a bowl, mix the goat cheese, crème fraîche, and grated garlic until creamy. Season lightly with salt and pepper.

Step 3 – Assemble the galette. Roll out your pastry on a lined baking tray. Spread the goat cheese mixture in the centre, leaving about 4–5cm border around the edges. Top with the roasted tomatoes, spreading them out but not piling too thickly. Gently fold the edges of the pastry over the filling, pleating as you go — it should look rustic, not perfect!

Step 4 – Brush the pastry with beaten egg. Bake for 30–35 minutes, until golden and crisp.

Step 5  – Let the galette cool slightly. Scatter with fresh basil or rocket leaves before serving.

This Tomato & Strawberry Carpaccio with Whipped Ricotta is the perfect plate for Spring – the tomatoes bring juicy umami, the strawberries bring bright sweetness, and the whipped ricotta anchors everything with creamy luxury. The mint and basil make it pop with freshness — it’s spring on a plate!

Ingredients (serves 4 as a starter):

• 200g mixed heirloom tomatoes (the prettier and juicier, the better)
• 150g ripe strawberries
• 150g ricotta cheese
• 2 tbsp Greek yogurt
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 handful fresh mint leaves
• 1 handful basil leaves
• 1 tbsp good quality olive oil (plus more for drizzling)
• Sea salt flakes and black pepper

Method:

Step 1 – Make the whipped ricotta. In a bowl, whisk the ricotta with the Greek yogurt, lemon zest, and a drizzle of olive oil until smooth and creamy. Season with a tiny pinch of salt then set aside in the fridge to chill.

Step 2 – Prep the tomatoes and strawberries. Slice the tomatoes and strawberries as thinly as possible. Lay them out on a big serving platter, slightly overlapping for that beautiful layered effect.

Step 3 – Dress it up. Drizzle the lemon juice and olive oil evenly over the tomatoes and strawberries. Sprinkle a little sea salt and some cracked black pepper. Dollop small spoonful’s of the whipped ricotta across the carpaccio. Scatter over the mint and basil leaves, tearing the larger ones a bit.

If you’re looking for something vibrant, easy, and crowd-pleasing to serve this May bank holiday this Tomato & Burrata Summer Tart recipe is perfect for you!

Ingredients:

• 1 sheet of all-butter puff pastry (ready-rolled)
• 400g mixed ripe tomatoes (heirloom, cherry, plum — a good colourful mix)
• 2 balls of burrata cheese (or very creamy mozzarella)
• 1 tablespoon olive oil, plus extra for drizzling
• 2 teaspoons balsamic glaze
• 1 tablespoon pesto (store-bought or homemade)
• 1 clove garlic, finely grated
• A few sprigs of fresh thyme or basil
• Sea salt flakes and black pepper
• 1 beaten egg (for pastry wash)
• Optional: chilli flakes for a little kick

Method:

Step 1 – Preheat your oven to 200°C.

Step 2 – Lay out the puff pastry on a baking tray lined with baking paper. Score a 2cm border around the edges with a sharp knife (don’t cut through!).

Step 3 – Mix the olive oil and grated garlic together and lightly brush it over the centre (not the border) of the pastry.

Step 4 – Arrange your sliced tomatoes all over the garlic-oiled base, overlapping them slightly. Sprinkle with sea salt, pepper, and fresh thyme leaves.

Step 5 – Brush the pastry border with the beaten egg to help it get golden and puffy.

Step 6 – Bake for 20–25 minutes until the pastry is risen and golden and the tomatoes are slightly roasted.

Step 7 – Cool for 5 minutes, then gently tear over the burrata balls, letting them ooze luxuriously across the warm tart.

Step 8 – Drizzle with pesto, balsamic glaze, extra olive oil, and scatter fresh basil leaves on top. A sprinkle of chilli flakes if you fancy.

Step 9 – Slice up and serve warm or at room temperature with a crisp white wine or a big jug of elderflower spritz.

This light yet satisfying dish is packed with juicy shrimp, a garlicky tomato sauce, and fresh herbs. Ready in 20 minutes, it’s perfect for a busy weeknight!

Ingredients

For the Sauce & Shrimp:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for heat)
• 400g (14 oz) canned diced tomatoes
• 2 tbsp tomato paste
• ½ tsp dried oregano
• ½ tsp salt (adjust to taste)
• Black pepper, to taste
• 250g (9 oz) shrimp, peeled & deveined
• ¼ cup fresh parsley or basil, chopped
• Zest of 1 lemon (optional, for brightness)

For the Pasta:

• 250g (9 oz) spaghetti or linguine
• Salt, for pasta water

Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package instructions until al dente.
   • Reserve ½ cup of pasta water, then drain.
2. Make the Tomato Sauce:
   • Heat olive oil in a large pan over medium heat.
   • Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
   • Stir in the canned tomatoes, tomato paste, oregano, salt, and black pepper.
   • Simmer for 5-7 minutes until slightly thickened.
3. Cook the Shrimp:
   • Add the shrimp to the sauce and cook for 3-4 minutes until pink and opaque.
   • Stir in lemon zest and fresh herbs.
4. Combine & Serve:
   • Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed.
   • Serve immediately with extra fresh herbs and a drizzle of olive oil.

A simple yet elegant starter, this Fresh Tomato & Burrata Salad with Basil Oil dish highlights the fresh, juicy flavours of tomatoes paired with creamy burrata and fragrant basil oil. Perfect for a light spring or summer appetiser!

Ingredients

For the Salad:

• 3 large ripe tomatoes (heirloom or vine-ripened), sliced
• 200g (7 oz) burrata cheese
• 10 cherry tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• Salt and black pepper, to taste
• 2 tbsp toasted pine nuts (optional, for crunch)

For the Basil Oil:

• 1 small bunch fresh basil (about 1 cup leaves)
• 3 tbsp extra virgin olive oil
• 1 clove garlic, minced
• ½ tsp lemon juice
• Pinch of salt

Method

1. Make the Basil Oil:
   • Blend basil leaves, olive oil, garlic, lemon juice, and salt in a small blender or food processor until smooth.
   • Set aside or strain for a clearer oil.
2. Assemble the Salad:
   • Arrange the tomato slices and cherry tomatoes on a plate.
   • Tear the burrata and place it in the centre.
   • Drizzle with extra virgin olive oil and balsamic glaze.
3. Garnish & Serve:
   • Sprinkle with salt, black pepper, and toasted pine nuts if using.
   • Spoon the basil oil over the top.
   • Serve immediately with crusty bread.