Category: Recipes

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.

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.