Category: Recipes

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.

A perfect dish for Easter, this slow-braised lamb in a rich tomato and herb sauce is bursting with Mediterranean flavours. It pairs beautifully with roasted potatoes, crusty bread, or creamy polenta. Enjoy a comforting, rich, and festive Easter feast!

Ingredients

For the Lamb & Sauce:

• 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 800g (28 oz) canned crushed tomatoes
• 2 tbsp tomato paste
• 250ml (1 cup) red wine (optional)
• 250ml (1 cup) chicken or beef broth
• 2 tsp dried oregano
• 1 tsp ground cinnamon (for warmth)
• 1 tsp paprika
• 1 bay leaf
• 1 sprig fresh rosemary (or 1 tsp dried)
• Salt and black pepper to taste

For Garnish & Serving:

• Fresh parsley, chopped
• Grated Pecorino or Parmesan cheese
• Crusty bread or roasted potatoes

Method

1. Sear the Lamb:
   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Season the lamb with salt and pepper, then sear the pieces until browned on all sides (about 5-7 minutes). Remove and set aside.
2. Sauté the Aromatics:
   • In the same pot, reduce heat to medium.
   • Add onions, carrots, and celery, sautéing for 5 minutes until softened.
   • Stir in garlic and tomato paste, cooking for another minute.
3. Deglaze & Simmer:
   • Pour in the red wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
   • Add the canned tomatoes, broth, oregano, cinnamon, paprika, bay leaf, and rosemary.
4. Braise the Lamb:
   • Return the seared lamb to the pot, stirring to coat in the sauce.
   • Bring to a gentle simmer, cover, and cook on low heat for 2-3 hours (or until the lamb is fork-tender). Stir occasionally.
5. Final Touches & Serving:
   • Remove the bay leaf and rosemary sprig.
   • Taste and adjust seasoning if needed.
   • Garnish with fresh parsley and a generous sprinkle of grated cheese.
6. Enjoy!
   • Serve with crusty bread, roasted potatoes, or creamy polenta for a perfect Easter meal.

This light and vibrant pasta dish celebrates the fresh flavours of spring with juicy tomatoes, creamy ricotta, and fragrant herbs. Perfect for a quick and elegant meal!

Ingredients

For the Sauce:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 250g (9 oz) cherry tomatoes, halved
• ½ tsp red pepper flakes (optional, for a little heat)
• 2 tbsp tomato paste
• 100ml (½ cup) vegetable or chicken broth
• ½ tsp salt (adjust to taste)
• Black pepper, to taste

For the Pasta:

• 300g (10 oz) spaghetti or linguine
• Salt, for pasta water

For Garnishing:

• 100g (½ cup) fresh ricotta cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• Zest of 1 lemon
• Grated Parmesan (optional)

Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the 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 minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
   • Stir in the cherry tomatoes and cook for 5-7 minutes until they soften and release their juices.
   • Add tomato paste and broth, stirring well. Let it simmer for 2-3 minutes.
3. Combine with Pasta:
   • Add the drained pasta to the sauce, tossing to coat.
   • If the sauce is too thick, add a splash of the reserved pasta water.
   • Season with salt and black pepper to taste.
4. Finish with Freshness:
   • Remove from heat and gently fold in ricotta, creating creamy pockets throughout.
   • Sprinkle with fresh basil, mint, and lemon zest.
5. Serve & Enjoy:
   • Plate the pasta and top with extra ricotta, grated Parmesan, and a drizzle of olive oil.

This Tomato and Burrata Salad with Basil Pesto is a refreshing and vibrant starter perfect for a spring dinner party! It combines the sweetness of ripe tomatoes, creamy burrata cheese, and the fresh, aromatic flavours of basil pesto—making it a dish that’s both elegant and easy to prepare.

Ingredients:

For the Salad:

• 6-8 ripe tomatoes (mix of heirloom, cherry, or beefsteak)
• 1-2 balls burrata cheese (or mozzarella if preferred)
• A handful of fresh basil leaves (for garnish)
• Olive oil (for drizzling)
• Sea salt and black pepper (to taste)

For the Basil Pesto:

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts (or almonds as a substitute)
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 1 clove garlic
• Juice of half a lemon
• Salt and pepper, to taste

Method:

1. Prepare the pesto – In a blender, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth, creamy pesto. Taste and adjust seasoning if needed. Set aside.
2. Slice the tomatoes – Slice your tomatoes into thick rounds or wedges, depending on your preference. If using cherry tomatoes, simply halve them. Arrange them neatly on a platter.
3. Add the burrata – Gently tear the burrata into pieces and arrange it on top of the tomatoes. The creamy, luscious cheese will melt slightly from the warmth of the tomatoes.
4. Drizzle the pesto – Spoon generous amounts of the basil pesto over the tomatoes and burrata. You can also serve the pesto on the side if preferred, allowing your guests to add as much as they like.
5. Season and garnish – Drizzle some olive oil over the salad and sprinkle with sea salt and black pepper to taste. Garnish with fresh basil leaves for a burst of green colour.
6. Serve – This salad is best served immediately, at room temperature, so the burrata remains soft and creamy.

You can’t go wrong with a fan favourite, and this warm, hearty tomato and basil pasta celebrates the fresh, vibrant flavours of spring! This is the perfect balance of juicy tomatoes, fragrant basil, and rich olive oil—simple, comforting, and full of springtime goodness.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 6 large ripe tomatoes, chopped (or 1 can of crushed tomatoes if fresh aren’t available)
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt & black pepper to taste
• 1 cup fresh basil leaves, roughly chopped
• 12 oz pasta (spaghetti, penne, or your favourite kind)
• Fresh parmesan cheese, grated (for serving)
• Extra fresh basil (for garnish)

Method:

1. Cook the pasta – Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Once cooked, reserve 1 cup of pasta water and drain the rest. Set aside.
2. Make the tomato sauce – While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the tomatoes – Stir in the chopped fresh tomatoes (or canned crushed tomatoes). Let it simmer on low heat for 10-15 minutes, stirring occasionally. Season with oregano, sugar (optional), salt, and pepper. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
4. Combine – Once the sauce has thickened and the flavours have melded together, stir in the chopped fresh basil leaves. Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well-coated in the sauce. If needed, add a little more pasta water to achieve the desired consistency.
5. Serve – Plate the pasta and top with freshly grated parmesan cheese and extra basil for a burst of fresh flavour.

Enjoy the fresh, vibrant flavours of spring with this homemade tomato juice—light, refreshing, and packed with nutrients! Perfect for a morning boost or a mid-day refresh.

Ingredients:

• 6 large ripe tomatoes (preferably fresh spring tomatoes)
• 1 small cucumber, peeled and chopped
• ½ red bell pepper, chopped
• 1 celery stalk, chopped
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for a little kick)
• 3-4 fresh basil leaves (or parsley for a different twist)
• ½ cup cold water (adjust for desired consistency)
• Ice cubes (for serving)

Method:

1. Prepare the tomatoes – Cut them into quarters and remove any tough stems. You can peel them if you prefer a smoother juice, but it’s optional!
2. Blend everything together – Add the tomatoes, cucumber, bell pepper, celery, lemon juice, salt, pepper, cayenne (if using), and basil into a blender. Pour in the cold water to help with blending.
3. Blend until smooth – Process on high speed for about 1-2 minutes until everything is well combined and smooth.
4. Strain (optional) – If you prefer a smoother juice, pour the mixture through a fine mesh strainer or cheesecloth to remove any pulp.
5. Chill & serve – Pour over ice cubes in a glass, garnish with a basil leaf or a celery stalk, and enjoy!

Spring has sprung!

If you’re looking for the perfect healthy and delicious spring dish, this tomato and basil bruschetta is the ideal dish for spring! Whether enjoyed as an appetiser or a light snack, this dish is a celebration of simple, seasonal ingredients at their best – Celebrate spring with this light and flavourful tomato dish!

Ingredients:

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt & pepper to taste
• 1 baguette, sliced
• 2 tbsp butter or olive oil for toasting

Method:

1. Preheat the oven to (190°C. Place the baguette slices on a baking sheet.
2. Brush each slice with butter or olive oil and toast in the oven for 8-10 minutes, or until golden and crispy.
3. In a bowl, combine diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
4. Season with salt and pepper to taste and let the mixture sit for 10-15 minutes to allow the flavours to blend.
5. Spoon the tomato mixture onto the toasted baguette slices.
6. Serve immediately and enjoy the fresh taste of spring!