Category: Recipes

If you’re looking to add some spice to your dishes, look no further! This tangy tomato chutney will add the perfect kick to your meals. 

Ingredients 

• 1 tbsp olive oil
• 1 finely chopped onion 
• 1 crushed garlic clove 
• 1 tbsp sundried tomato paste 
• 400g can chopped tomatoes 
• A pinch of sugar 

Method

Step 1 – Heat the olive oil in a pan and add the finely chopped onion. 

Step 2 – Cook for 5 minutes until softened and stir in the crushed garlic clove.

Step 3 – Cook for another minute then add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. 

Step 4 – Gently cook for 20-25 mins until the paste is thick. Season to taste, then leave to cool before serving.

How easy is that? Give it a try and let us know how you go!

Looking for a wonderful winter warmer dinner? We have just the dish for you! With this creamy tomato, courgette and prawn pasta, you will definitely feel the warmth after a cold January day! 

Ingredients 

• 1 tbsp olive oil 
• 2 garlic cloves, thinly sliced
• 2 large baby courgettes, sliced
• 400g orecchiette pasta, or any other small pasta shape
• 2 400g cans of cherry tomatoes
• A good pinch of sugar
• 200g raw prawn, peeled
• 100g half- fat creme fraiche  
• Small pack of basil, leaves only, torn

Method 

• STEP 1 – Heat the oil in a large pan, then add the garlic and sizzle for a few minutes, add the courgettes and cook until they are starting to soften. Meanwhile, cook the pasta following pack instructions.
• STEP 2 – Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 minutes while the pasta cooks.
• STEP 3 – Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 minutes, add the basil and serve.

Enjoy!

Looking for a taste of summer to brighten up the winter months? Look no further, this linguine with avocado, tomato & lime is the perfect lunch or dinner dish to fill you up with that summer feeling! 

Ingredients 

• 115g wholemeal linguine
• 1 lime, zested and juiced
• 1 avocado, stoned, peeled, and chopped
• 2 large, ripe chopped tomatoes 
• ½ pack fresh coriander, chopped
• 1 red onion, finely chopped

Method 

• STEP 1 – Cook your pasta according to pack instructions – usually for between 10-12 minutes. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander and onion, and mix well.
• STEP 2 – Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold (this is perfect to have as leftovers if you can’t get enough!)

We know how much of a drag January can be, after the festive fun of Christmas dies down, and the possibilities that come with the New Year become the new norm, it’s easy to sink back into old habits and lose motivation, especially when it comes to cooking.

So why not bring the taste of summer to your table as we wade through the remainder of winter? Follow these three simple steps to make this appetising ricotta, tomato and spinach frittata that is a perfect compliment to a light meal or to enjoy as a starter.

Ingredients 

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 300g cherry tomatoes 
• 100g spinach leaves
• Small handful of basil leaves
• 100g ricotta 
• 6 eggs, beaten
• Salad, to serve

Method 

• STEP 1 – Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden, then add the tomatoes and toss altogether for 1 min to soften.
• STEP 2 – Remove ingredients from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• STEP 3 – Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

It’s that simple, enjoy!

Happy New Year! We hope you all had a lovely Christmas and are enjoying 2023 so far.

It’s inevitable that with the new year comes many new year’s resolutions. Whether your goal is to eat healthier, maintain your fitness after the additional pounds gained from Christmas or just add a more balanced diet into your lifestyle, we can help!

Follow this simple 4 step recipe to make a delicious Creamy Tomato Risotto that is the perfect way to incorporate delicious and healthy food into your diet, what more could you want to start the new year?

Ingredients 

• 400g chopped tomato 
• 1l vegetable stock
• A knob of butter
• 1 tbsp olive oil 
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 rosemary sprig, finely chopped
• 250g risotto rice
• 300g cherry tomato, halved
• A small pack of basil, roughly torn
• 4 tbsp grated parmesan 

Method 

• STEP 1 – Tip the chopped tomatoes and half the stock into a blender and pulse until smooth. Pour mixture into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• STEP 2 – Place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• STEP 3 – Begin adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often and adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• STEP 4 – Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan for extra flavour.

Enjoy!

If you’re looking for a delicious dip to feature in your buffet this Christmas, look no further! This roasted tomato hummus is the perfect addition to your nibbles this season adding a rich, fresh and homely taste to your table!

Ingredients: 

• 1 10 oz tomatoes
• 1 1/2 tablespoons olive oil divided
• 1 15 oz. can no-salt-added chickpeas, rinsed, drained
• 3 tablespoons water
• 2 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Method:

Step 1 – Pre-heat oven to 400F and spread tomatoes in an even layer on a baking sheet. Drizzle with ½ Tbsp of oil and toss to coat. Roast in the oven for 30 minutes. Remove and let cool for 10 minutes.

Step 2 – Combine 1 tbsp of oil, chickpeas, water, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth. 

Step 3 – Add cooled tomatoes and blend until smooth. If the hummus is too thick, add a little more water or oil to thin it out.

Step 4 – Transfer the hummus to a serving dish and enjoy with accompanying food.

Christmas is the perfect time for coming together with your loved ones. Whether you’re hosting the party of the year or are dishing up a seasonal spread, these tomato, goat cheese and caramelised onion mini quiches are a great go-to gathering snack!

Follow the three simple steps below to make this sensational sharer that will leave your guests wanting more this Christmas.

Ingredients:

• Tomatoes
• Goat cheese
• Onions 
• Baked pastry shell

Method:

Step 1 – Preheat the oven to 200C.

Step 2 – Prepare the filling, combine the tomatoes, goat cheese and onions and add to the pastry shell.

Step 3 – Either bake until golden brown or refrigerate, depending whether you want to serve this hot or cold. Plate up and enjoy!

What do you want for Christmas? Fun, festive and tasty dishes? We’ve got you covered, with these tomato feta and pesto puff pastry bites you will have the perfect plate all year round that is suitable for all occasions!

Give this easy recipe a try for your next gathering, as the party season is coming closer, take some of the pressure off with this delicious dish.
Ingredients:

• Puff pastry
• Tomatoes 
• Feta cheese 
• Pesto 
• Basil

Method:

Step 1 – Preheat the oven to 400°F. Meanwhile, combine in a bowl the tomatoes, oil, and some salt and pepper. Toss all together and set aside.

Step 2 – Unroll the puff pastry on a baking sheet lined with parchment paper and cut into 9 squares. Roll in the edges of the puff pastry to create a frame.

Step 3 – Top each pastry square with 1 tsp of pesto, feta, and a tomato slice then bake for about 20 minutes, or until lightly browned.

Step 4 – Remove from the oven and top with fresh basil. Serve straight away and enjoy!

The festive season is FINALLY upon us and what better way is there to get into the seasonal spirit than with some mini Christmas tree pizzas? 

Everyone knows and loves a pizza, it’s the perfect plate for even the fussiest eaters so follow these simple steps to make your very own festive pizzas this Christmas!

Ingredients:

• Any type of dough
• Your favourite sauce (the base is the foundation of your pizza!)
• Cheese
• Tomatoes
• Spinach
• Any additional toppings of choice

Method:

Step 1 – Start with a floured surface and roll out the pre-made pizza dough to about ½-inch thickness and use your cookie cutters to cut Christmas trees out of the dough, or a knife if you have a steady hand.

Step 2 –  Lay the trees out on a parchment-lined baking sheet. Top each Christmas Tree pizza with the pizza sauce, tomatoes, cheese, and spinach (for all the Christmassy colours) and any additional toppings you like.

Step 3 – Bake for about 10 minutes, or until browned and the cheese is melted. Serve hot right away for the best taste.

Nothing beats bruschetta! And believe it or not, it’s even better when it’s homemade. Don’t believe us? Try it our for yourself…

Ingredients

• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve

Tomato seeds and skin mixture:

• 5kg ripe red tomatoes, washed, halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method

To make tomato seeds and skin mixture:

•  Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.

 – Spread tomatoes, onion and garlic evenly across trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil between trays, tossing to combine. 

– Roast for 45 minutes until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.

 – Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva (for a great, authentic taste).

For the conserva bruschetta:

• Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.

• – Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
• – Transfer roasted seeds and skin to a bowl and blend until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month, we promise the wait is worth it!
• 
  To make bruschetta:
• – Spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano and thyme to serve.