Ingredient of the season

Season & Serve

Juicy and sweet, our British tomatoes

Homegrown tomatoes are one of the joys of summer. Sometimes the simplest treatment is all they need – a drizzle of olive oil and salt – but there are many recipes where they can deliver a big fl avour boost too

Tomato & Mozzarella Salad with Oregano

Pick super ripe tomatoes for this so the fl avour shines through. Serve as a starter or light lunch with crusty bread to dip into the juices.

Ingredients Method

1Serves 4

• 675g British tomatoes of assorted colours and sizes, sliced • 200g mozzarella, torn • 75g rocket leaves • 50g olives • 1 tbsp capers, washed • 125ml extra virgin olive oil • 75ml white wine vinegar • 1 tsp caster sugar • 2 tsp Schwartz Oregano • ½ tsp Schwartz Garlic Granules • Schwartz Sea Salt and Cracked

Black Pepper, to season

1. Place the tomatoes, mozzarella, rocket, olives and capers in a large salad bowl. 2. For the vinaigrette, whisk the oil, vinegar, sugar, oregano and garlic granules in a bowl. Taste and season, then pour over the salad. Gently toss to evenly coat, then serve immediately.

Did you know?

Of all the tomatoes we buy in the UK, British growers currently produce around a fi fth – that’s 100,000 tonnes. During the summer, this goes up to around half the tomatoes bought

Source: British Tomato Growers’ Association

SERVES 10 Serves 10

2 3

Macaroni Cheese with

White Bean & Mushroom Balls in a Tomato Sauce

Roasted Tomatoes This unusual vegan dish adds something eye-catching to your Elevate a simple macaroni cheese menu and really celebrates tomatoes with roasted seasonal tomatoes. with a fresh sauce.

Ingredients

• 250g British cherry tomatoes • 20ml rapeseed oil • 1g thyme • 800g Knorr Pasta Macaroni • 500g spinach • 50g watercress • 20g Parmesan

For the sauce: • 50g butter • 50g plain flour • 800ml whole milk • 200g light cream cheese • 1g salt • 1g white pepper

Method

1. For the sauce: make a roux, then add the milk in stages until smooth. Remove from the heat and whisk in the cream cheese. Season and cover with parchment until needed. 2. Halve the tomatoes, drizzle with oil and sprinkle with thyme.

Roast at 150C for 15-20 mins, then remove and cover. 3. Cook the pasta for 10 mins then add the spinach to wilt. Drain, refresh and cover until needed. 4. For service: mix the pasta, spinach and sauce together then place in a serving dish.

Bake at 180C for 10-12 mins.

Garnish with the tomatoes, watercress and Parmesan.

Ingredients

For the balls: • 50ml olive oil • 1 large onion, diced • 4 garlic cloves, finely chopped • 500g mushrooms, chopped • 1 tsp oregano • 20g Bisto Vegetable Bouillon • Salt, pinch • 1 tsp black pepper • 2 tsp chilli flakes • 2 x 400g cans of white beans, drained and rinsed • 1 lemon, juiced • 2 tbsp + 1 tsp fresh parsley, chopped • 300g breadcrumbs

For the tomato sauce: • 50ml olive oil • 1 onion, chopped • 2 garlic cloves, finely chopped • 50g tomato purée • 400ml Bisto Vegetable Bouillon, made up as per instructions • 300g British cherry tomatoes, halved • Chilli flakes and chopped parsley, for garnish

Method

1. For the balls: heat a large frying pan, then add the oil and onion and cook for 5 mins. 2. Next, add garlic and mushrooms and cook for another 2 mins. Stir in the oregano, Bisto Vegetable

Bouillon, salt, pepper and half the chilli flakes. Add the white beans

and lemon juice and stir, let the mixture cook for 1 minute. 3. Blend the mixture in a food processor until it comes together.

Add 2 tbsp parsley and 200g breadcrumbs, blend again, until the mixture is well combined, then allow the mixture to stand for 5 mins so the breadcrumbs absorb the liquid. 4. Meanwhile, mix the remaining breadcrumbs, a pinch of pepper, remaining chilli flakes and 1 tsp parsley to a bowl. 5. Take 1 tbsp of the mixture and make it into a ball. Roll it in the seasoned breadcrumbs and place on a tray. Repeat until all the mixture is used. 6. For the sauce: heat the oil over a medium heat in a pan, add the onion and garlic and cook for 5 mins. Add the tomato purée, made-up Bisto and cherry tomatoes, bring to the boil, reduce and season to taste. 7. To cook the balls, preheat the oil in a deep-fat fryer.

Cook in batches for 4-5 mins or until they are piping hot and golden brown. 8. To serve, place the balls on the warm sauce, top with chilli flakes and parsley. Perfect match

Pair with soft and fruity Pinot Noir