Category: Recipes

If you’re looking for a rustic, seasonal, and comforting dinner, this Tomato & Chestnut Braised Chicken  is just what you need!

A cosy one-pan dish that captures the earthy warmth of autumn will help to warm up the cooler evenings.

Ingredients

• 2 tbsp olive oil
• 4 bone-in chicken thighs (skin on)
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 2 carrots, chopped into thick slices
• 2 celery sticks, chopped
• 1 tsp smoked paprika
• 1 tsp dried rosemary (or a sprig of fresh rosemary)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 100ml red wine (optional – replace with extra stock if preferred)
• 250ml chicken stock
• 150g cooked, peeled chestnuts (vacuum-packed)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• Fresh parsley or thyme leaves, to garnish

Method

Step 1 – Brown the chicken. Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove and set aside on a plate.

Step 2 – Sauté the vegetables. In the same pan, lower the heat slightly and add the onion, carrot, and celery. Cook for 8 minutes, until softened and starting to caramelise. Stir in garlic, paprika, and rosemary; cook for another minute.

Step 3 – Build the sauce. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Add the chopped tomatoes, red wine (if using), and chicken stock. Bring to a gentle simmer, scraping up any brown bits from the bottom.

Step 4 – Add chicken & chestnuts. Return the chicken thighs to the pan. Stir in the chestnuts and balsamic vinegar. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the sauce thickens.

Step 5 – Finish & serve. Taste and adjust seasoning. Sprinkle with fresh parsley or thyme before serving.

This Creamy Tomato & Roasted Red Pepper Pasta Bake is warm, comforting, and full of autumn colour – perfect for cosy evenings, easy to make ahead of time, and is ideal for sharing.

Ingredients

For the sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 red peppers (roasted – see below or use jarred, drained)
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 100ml double cream (or oat cream for vegan)
• 1 tsp balsamic vinegar
• Salt and freshly ground black pepper

For the pasta bake:

• 350g rigatoni or penne pasta
• 100g mozzarella, torn (or vegan mozzarella)
• 50g Parmesan or vegetarian hard cheese, grated
• Handful of fresh basil or parsley, chopped

Method

Step 1 – Roast the peppers (if not using jarred). Preheat oven to 220°C. Slice the peppers in half, remove seeds, and place cut side down on a baking tray. Roast for 20 minutes, until skins blister and blacken slightly. Place in a bowl, cover with cling film, and peel skins off once cooled.

Step 2 – Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than the packet suggests). Drain, reserving ½ cup of the pasta water.

Step 3 – Make the sauce. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic, smoked paprika, and oregano. Add tomato purée and cook for another minute. Add roasted peppers, chopped tomatoes, and balsamic vinegar. Simmer gently for 10 minutes. Blend until smooth (use a blender or stick blender), then stir in the cream. Season with salt and pepper to taste.

Step 4 – Combine and bake. Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to loosen. Pour into a greased baking dish. Scatter mozzarella and Parmesan over the top. Bake at 200°C for 20–25 minutes, until golden and bubbling.

Step 5 – Serve and let rest for 5 minutes before serving. Sprinkle with chopped basil or parsley and drizzle a little olive oil over the top.

Looking for a recipe that’s rustic, comforting, and perfect for cooler weather? This Smoky Tomato & Lentil Stew with Kale is a hearty, budget-friendly, and naturally vegan meal for the colder months!

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili flakes (optional, for heat)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150g dried red or green lentils (rinsed)
• 750ml vegetable stock (hot)
• 1 bay leaf
• 1 tsp balsamic vinegar
• 2 handfuls kale or cavolo nero, chopped
• Salt and black pepper, to taste
• Fresh parsley or thyme leaves, for garnish

Method

Step 1 – Sauté the base. Heat olive oil in a large saucepan or casserole dish over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes until softened and starting to caramelize.

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

Step 3 – Build the tomato base. Add tomato purée and cook for 2 minutes to deepen the flavour. Stir in the chopped tomatoes, lentils, and bay leaf.

Step 4 – Simmer and pour in the hot vegetable stock and stir well. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew is thick.

Step 5 – Finish and season. Stir in the balsamic vinegar and kale. Cook for another 5 minutes, until the kale is wilted. Season generously with salt and black pepper.

Step 6 – Serve and spoon into warm bowls, drizzle with olive oil, and scatter with fresh herbs. Serve with crusty bread or a baked potato for a complete meal.

Autumn is here, and if you’re looking for the perfect seasonal meal, we have just the dish for you. This roasted tomato and pumpkin risotto is a cosy, seasonal dish that makes the most of autumn produce and it’s hearty, rich, and perfect for cool October evenings!

Ingredients

For the roasted vegetables:

• 400g ripe cherry or plum tomatoes (halved)
• 300g pumpkin or butternut squash (peeled and cubed)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme (or a few sprigs fresh thyme)
• Salt & freshly ground black pepper

For the risotto:

• 1 tbsp olive oil
• 25g butter
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 250g Arborio or Carnaroli rice
• 125ml dry white wine (optional)
• 800ml hot vegetable stock (keep warm)
• 2 tbsp tomato purée
• 1 tsp balsamic vinegar
• 40g Parmesan (or vegetarian hard cheese), grated
• Handful of fresh basil or parsley (chopped)

Method

Step 1 – Roast the tomatoes and pumpkin. Preheat oven to 200°C. Spread tomatoes and pumpkin cubes on a baking tray. Drizzle with olive oil, sprinkle paprika, thyme, salt, and pepper. Roast for 25–30 minutes, until tender and slightly caramelised.

Step 2 – Start the risotto base. Heat olive oil and butter in a large, heavy-based pan over medium heat. Add onion and cook gently for 5 minutes, until soft and translucent. Add garlic and cook for another minute.

Step 3 – Add the rice. Stir in the Arborio rice until every grain is coated and slightly translucent (about 2 minutes).

Step 4 – Deglaze and build flavour. Pour in the wine (if using) and let it bubble away until absorbed. Stir in the tomato purée and balsamic vinegar.

Step 5 – Add the stock gradually. Begin adding the hot stock a ladleful at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue for 20–25 minutes, until the rice is creamy and al dente.

Step 6 – Combine and finish. Gently fold in the roasted tomatoes and pumpkin. Stir through Parmesan and fresh herbs. Season to taste and rest for a minute before serving.

Looking for the perfect late-September dish? This rustic tart is the perfect treat that lets the sweetness of end-of-summer tomatoes shine, perfect for a cosy early autumn meal.

Ingredients (serves 4–6)

• 1 sheet of all-butter puff pastry (or homemade shortcrust pastry)
• 700 g (about 1 ½ lbs) ripe tomatoes (mix of heirloom, cherry, or plum for variety)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 100 g (3.5 oz) soft goat cheese or ricotta
• 2 tbsp grated Parmesan
• 2 tsp fresh thyme leaves (or oregano)
• A handful of fresh basil leaves
• Salt and freshly ground black pepper
• 1 egg (for brushing pastry)

Method

Step 1 – Prepare the tomatoes. Slice larger tomatoes into rounds; halve or quarter cherry/plum tomatoes. Lay them on a tray lined with kitchen paper, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.

Step 2 – Caramelise onions and garlic. Heat olive oil in a pan over medium heat. Add onion slices and cook until softened (about 10 minutes). Stir in garlic and balsamic vinegar, cook 1–2 minutes, then set aside.

Step 3 – Assemble the galette. Preheat the oven to 200°C. Roll out the pastry on baking parchment into a rough circle (about 30 cm / 12 in). Spread goat cheese/ricotta over the centre, leaving a 4–5 cm border. Scatter caramelised onions over cheese. Arrange tomatoes on top in a spiral or rustic pattern. Sprinkle with Parmesan, thyme, salt, and pepper.

Step 4 – Fold and bake. Fold the pastry edges over the filling, pleating as you go. Brush edges with beaten egg. Bake for 30–35 minutes until pastry is golden and tomatoes are bubbling.

Step 5 – Finish and serve. Let rest 5–10 minutes. Scatter fresh basil leaves on top before serving. Serve warm with a green salad or alongside roast chicken.

This smooth, warming soup is the perfect way to celebrate the last of the season’s tomatoes, with roasted peppers for depth and sweetness.

Ingredients (serves 4)

• 1 kg (2.2 lbs) ripe tomatoes (Roma, plum, or vine)
• 2 red bell peppers
• 1 medium onion, roughly chopped
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 500 ml (2 cups) vegetable or chicken stock
• 1 tsp smoked paprika (optional, for depth)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• A handful of fresh basil (for garnish)
• Optional: a swirl of cream, yogurt, or crème fraîche for serving

Method

Step 1 – Roast the vegetables. Preheat oven to 200°C. Halve the tomatoes and peppers. Place them cut-side up on a baking tray with onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until softened and slightly charred at the edges.

Step 2 – Blend the base. Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender (or use a hand blender in a pot). Add smoked paprika, thyme, and balsamic vinegar. Blend until smooth.

Step 3 – Simmer and pour the blended mixture into a saucepan, stir in the stock, and bring to a gentle simmer for 10 minutes. Taste and adjust seasoning (more salt, pepper, or vinegar if needed).

Step 4 – Serve. Ladle into bowls. Garnish with fresh basil and, if you like, a swirl of cream or yogurt. Serve with warm crusty bread or a cheese toastie.

Looking for a rustic, comforting dish that uses the last flush of garden tomatoes?  This tomato and sausage ragu with polenta is exactly what you need! With sausages into a rich sauce, served over creamy polenta, this dish feels a little heartier, perfect for mid-September evenings when tomatoes are still sweet but the air is getting crisp.

Ingredients (serves 4)

• 500 g (1 lb) ripe tomatoes (or 1 tin good-quality whole plum tomatoes if needed)
• 300 g (10 oz) Italian sausages (mild or spicy, depending on preference)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 120 ml (½ cup) red wine (optional, but deepens flavour)
• 1 tsp fresh rosemary, finely chopped (or thyme)
• 1 bay leaf
• 500 ml (2 cups) chicken or vegetable stock
• Salt and freshly ground black pepper

For the polenta

• 150 g (1 cup) quick-cook polenta
• 700 ml (3 cups) water or stock
• 40 g (¼ cup) Parmesan, grated
• 2 tbsp butter

 Method

Step 1 – Prepare the sauce base. Heat olive oil in a large pan. Remove sausage from casings, crumble into the pan, and cook until browned. Add onion and garlic, sauté until soft and fragrant.

Step 2 – Build the ragù. Stir in tomato paste and cook for 1 minute. Deglaze with red wine (if using), simmer until mostly evaporated. Add chopped fresh tomatoes (or tinned), rosemary, bay leaf, and a splash of stock. Simmer gently, uncovered, for 30–40 minutes until thick and rich. Add more stock as needed.

Step 3 – Make the polenta. Bring water/stock to a boil in a saucepan. Slowly whisk in polenta, reducing heat to low. Stir often until thick and creamy (about 5–7 minutes for quick-cook). Stir in butter and Parmesan, season to taste.

Step 4- Serve and spoon the polenta into shallow bowls, top with the tomato-sausage ragù. Drizzle with olive oil, sprinkle extra Parmesan, and maybe a few basil leaves for brightness.

This bright, elegant showcases the last of the sun-ripened tomatoes, paired with creamy burrata and a drizzle of herby oil. This dish is light enough for warm September days, but still feels like the beginning of autumn’s comfort.

Ingredients (serves 4 as a starter, 2 as a main)

• 600 g (about 1 ¼ lbs) ripe mixed tomatoes (heirloom, cherry, or heritage varieties)
• 2 balls of burrata (or very fresh mozzarella)
• 1 small cucumber, thinly sliced (optional for freshness)
• ½ small red onion, finely sliced
• A handful of fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar (or sherry vinegar)
• Flaky sea salt & freshly ground black pepper

For basil oil

• 30 g (1 oz) fresh basil leaves
• 60 ml (¼ cup) good-quality olive oil
• Pinch of salt

Method

Step 1 – Make the basil oil. Blend basil, olive oil, and salt until smooth and vibrant green. Set aside.

Step 2 – Prepare the salad base. Slice larger tomatoes into wedges and halve cherry tomatoes. Arrange them on a serving platter with cucumber slices and red onion.

Step 3 – Add burrata, gently tear into halves or quarters and place on top of the tomatoes.

Step 4 – Dress and season. Drizzle with basil oil and a splash of vinegar. Sprinkle generously with flaky sea salt and black pepper.

Step 5 – Serve and top with extra fresh basil leaves. Serve immediately with grilled sourdough or focaccia to soak up the juices.

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!