Category: Recipes

If you fancy trying out a vegan dish, this Roasted Tomato Orzo is a delicious way to incorporate healthy foods and great taste into your diet!

Ingredients 

• 350g orzo

Sauce:

• 1kg small tomatoes on the vine
• 4 cloves garlic, peeled
• a small bunch basil
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 1 red or green chilli, finely chopped
• 150ml vermouth, plus 2 tbsp to serve

Herb Salsa:

• a small bunch basil
• a small bunch flat-leaf parsley
• a handful mint
• 1 clove garlic
• 30g Grana Padano, grated (optional)
• 100ml extra-virgin olive oil

1 lemon, zested and juiced

Method 

Step 1 – Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, 2-litre ovenproof dish. Add a pinch of salt and pepper for flavour, stir and roast for 30 minutes, until the tomatoes have cooked.

Step 2 – Add the salsa ingredients to a blender and pulse until it has a chunky consistency, then add seasoning.

Step 3 – Season the tomatoes, then stir through the orzo and 200ml of water. 

Step 4 – Bake for 25 minutes until the pasta has cooked through. Add 2 tbsp of vermouth and season.

Step 5 – To serve, spoon into bowls and mix the salsa through the pasta and top with salt and pepper.

Enjoy!

Are you looking for a delicious dish that you can cook in under half an hour? Well these omelette pancakes with tomato and pepper sauce are the perfect post Pancake Day treat for you!

Ingredients 

• 4 large eggs 
• A handful of basil leaves 

For the sauce:

• 2 tsp rapeseed oil 
• 1 yellow pepper: quartered, deseeded and thinly sliced
• 2 garlic cloves thinly sliced
• 1 tbsp cider vinegar
• 400g can chopped tomatoes 
• wholemeal bread or salad leaves, to serve

Method 

Step 1 – first start by making the sauce, heat the oil in a large frying pan, and fry the pepper and garlic for 5 minutes until softened. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, measure in a third of a can of water. Cover the mixture and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 2 – to make the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a small amount of oil. Add the egg mixture and cook for 1-2 minutes until it is set into a thin pancake. Carefully lift this onto a plate and cover with foil. Repeat this process with the other eggs. 

Step 3 – Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.

Enjoy!

Everyone knows it, and everyone loves it. Try out this delicious spaghetti with fresh tomato sauce for a classic taste of Italy for your next meal!

Ingredients 

• 200g spaghetti or linguine
• 1 red chilli, deseeded and finely chopped
• 2 shallots, finely chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Zest of 1 lemon
• 2 tsp caster sugar
• 300g tomato, diced
• 125g ball mozzarella or burrata (see tip, below), torn into pieces
• Handful of basil leaves, torn, to serve

Method 

Step 1 – Cook the pasta following pack instructions for 10-12 minutes. 

Step 2 – Put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar or bowl. Add a good amount of sea salt and freshly ground black pepper and combine everything together.

Step 3 – Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil for extra flavour to serve.

Many of us will have had the New Years resolution to eat healthier. This dreaded deal with ourselves can be difficult at times, but delicious food makes it much easier. Try this tomato, burrata and broad bean salad as a healthy dinner that tastes amazing!

Ingredients 

• 500g tomatoes 
• 1⁄2 tsp caster sugar
• 150g broad beans podded
• handful of basil
• handful of chives
• handful of flat leaf parsley
• 1 tbsp tarragon
• 1 tbsp lovage
• 1 tbsp mint leaves
• 3 tbsp olive oil
• 2 tsp Dijon mustard 
• pinch of fennel seeds
• 1 lemon, zested
• 1 tbsp red wine vinegar
• 2 x 100g burrata or 2 x 125g balls mozzarella
• 50g hazelnuts, toasted and roughly chopped

Method 

Step 1 – Chop the tomatoes into a mixture of slices and wedges and add them to a bowl.

Step 2 – Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 minutes. 

Step 3 – Bring a pan of water to boiling level and add the broad beans. Boil for 2 minutes, then drain and allow to cool. Peel them out of their shells and gently squeeze out the shiny green beans.

Step 4 – Finely chop the herbs, then add to a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar, season, then stir in the broad beans.

Step 5 – Tip the tomatoes onto a serving platter. Top with the burrata, and spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

There you have it, a healthy meal packed with a range of flavours and nutrients!

Even though winter is coming to an end, the cold nights still persist. So why not make this quick and tasty tomato and basil soup to warm yourself up on the last of the cold winter nights?

Ingredients

• 1 tbsp butter or olive oil
• 2 garlic cloves, crushed
• 5 soft sun dried or SunBlush tomatoes in oil, roughly chopped
• 3 x 400g cans plum tomatoes
• 500ml turkey or vegetable stock
• 1 tsp sugar
• 142ml pot soured cream
• 125g pot fresh basil pesto
• Basil leaves, to serve

Method 

Step 1 – Heat the butter in a large pan and add the garlic. Let the mixture soften for a few minutes over a low heat. 

Step 2 – Add the sundried tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 minutes until the tomatoes have broken down.

Step 3 – blend the mixture in a blender, adding half the pot of soured cream as you go. 

Step 4- Taste and add desired seasoning. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

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!