Category: Recipes

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.

April often means busier schedules and more time outdoors—so quick meals are key.

This tomato and spinach pasta is ready in under 30 minutes and packed with flavour.

Ingredients:

• Pasta of choice
• 1 tin chopped tomatoes
• 2 handfuls fresh spinach
• 2 garlic cloves
• Olive oil
• Parmesan (optional)

Method:

1. Cook pasta according to instructions.
2. Sauté garlic in olive oil.
3. Add chopped tomatoes and simmer.
4. Stir in spinach until wilted.
5. Combine with pasta and top with parmesan.

Seasonal note:

Tomato-based sauces feel lighter than creamy dishes—perfect for this time of year.

As we move into April, lighter lunches start to take centre stage. This classic tomato and mozzarella salad is simple, fresh, and perfect for brighter days.

Ingredients:

• Ripe tomatoes (mixed varieties if possible)
• Fresh mozzarella
• Fresh basil
• Olive oil
• Balsamic glaze
• Salt & pepper

Method:

1. Slice tomatoes and mozzarella.
2. Arrange on a plate, alternating layers.
3. Scatter basil leaves.
4. Drizzle with olive oil and balsamic glaze.
5. Season lightly.

Why it works now:

April is all about fresh, simple food. This dish is quick, colourful, and ideal for lunches or light dinners.