ISSUE 11 2022
Inside...
The magazine for Confex wholesaler customers
EXPERT ADVICE
Why eating out is about more than just the food and drink SUMMER VIBES
Make your venue the place to be BACK TO SCHOOL
Inspiration for happy students and caterers AFTERNOON TEA
A fresh take on this British classic
The red superhero Summertime is tomato season and if you have plenty of the juicy red fruit, we have creative ways to use them
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*IRI Marketplace Data Symbols & Independents 52 weeks sales to 20th February 2022 / Rio 330ml Original PMP only
WELCOME
«
Hello AND welcome… … to the latest edition of Eat, the digital magazine packed with advice and ideas
Jess’s mustreads this issue
to help your business thrive. In this issue you will find all sorts of inspiration to see you through the busy summer months. Make hay while the sun shines with our flavour pairings, plus opportunities for you to make this a summer to remember.
Industry insight, page 9 Success isn’t just great food but smooth, seamless service
»
feature on pages 12-16, which includes new recipes and
A summer favourite but a treat to be enjoyed all year round is the afternoon tea. Turn to pages 18-19 for some fresh ideas on how this British classic could be added to your menu and drive footfall and increase your sales. summer, it’s time to start planning ahead for when children
Own brand, page 11 Protect your margins in style
»
While we may still be enjoying the glorious great British return to school. Check out the feature on pages 20-22 for the latest ideas, tips and advice on making menus exciting for students and budget-friendly for caterers. I hope you have a wonderful summer!
»
Five ways with, page 24 Five different ways to get creative with tomatoes
JESS DOUGLAS DIRECTOR CONFEX LTD
ISSUE 11 2022
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No.1 Sugar confectionery brand* Available in PMP and Plain pack. Case Size PMP: 12 x 131g Case Size Plain pack: 12 x 131g
Perfect for portion control & on the move Ideal for Coffee Shops, Cafes and Bars Squashies on the go packs are up 17% YTD* Case Size 30 x 60g bags
Bulk Range Ideal for weddings, parties and repacking Case Size 3kg bags *1. Source: IRI, Confectionery, Value Sales, 52wks to 18th April 2021,Total Market *2. Source: Swizzels EX FAC, 2021 v PY
18
CONTENTS
20
«
12
11 Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.
» F OR CONFEX LTD Jess Douglas
» F OR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw
Contents
07
» Content Editor Kate Feasey
» Senior Designer Rafaela Aguiar-Hill
» Head of Sales and Business Development Sally James
» Publisher
What’s new?
Our round-up of the latest must-stock products for your outlet
08
News
Easy ways to create a happy team and ensure happy customers, the latest cocktail trend and dates for your diary
» Creative Director Emma Bramwell
24
09 11
Lumina Intelligence
Why business success is about more than just great food and drink
CORE of it
Focus on your margins with own-brand range advice
12
Summer vibes
Make your venue the hottest destination this summer with our simple ideas, from barbecues to themes
18
Afternoon tea
It’s oh so British and a classic treat – our sweet suggestions could drive footfall and boost sales
20 24
Ringing in the new term
Guidance for school caterers on getting ahead for a successful academic year
Five ways with
Just some of the ways to get creative with tomatoes
David Shaw To advertise, please contact Claire Holton at claire@ thebrightmediaagency.com or call 07947 902263
Get in touch
WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH EAT@THEBRIGHTMEDIAAGENCY.COM
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The Great British Roast Competition is back, shining a spotlight on the best roasts served up and down the country every week. From golden potatoes to crispy Yorkshire puddings, everyone has their favourite bit. But we’re looking for the best of everything. As well as winning the coveted meat and vegetarian titles of best Britain’s best roast, prizes include; • £3000 worth of vouchers • Local PR supported by Knorr • Marketing photoshoot at your pub
ENTER HERE The Eight Bells, Hawkhurst Great British Roast 2021 winner
Have you got what it takes?
Enter at ufs.com/greatroast or scan the QR code
Open to GB bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 01/08/2022 and closes 23:59 GMT on 30/11/2022. To be selected for participating in the competition, visit ufs.com/greatroast and complete the entry form. If selected, you will be visited by our Mystery Diner team for an assessment of your roast. One entry per establishment. A total of 2 prize packages are available (one for Meat Roast and one for Vegetarian / Vegan Roast). For full terms and conditions see ufs.com/greatroast.
ROUND-UP
« WHAT’S NEW
Lemonazing flavours
Barr Soft Drinks is adding a fruity punch perfect for summer with its latest innovation, Barr Fruity Lemonades. The two varieties – Cherry and Blue – offer something quite different, blending big, full-on fruit flavours with a refreshing lemonade finish. Available in 500ml PET bottles in outers of 12.
Healthy snacks and sales Stock up now on Graze, the UK’s number-one healthy snacking brand. The 52g bag format offers a tasty snack with 30% less fat than crisps that’s high in fibre and vegan. Available now in three new flavour variants: Marmite Crunch, Smoky Barbecue Crunch and Salt & Vinegar Crunch, all with ninemonth shelf life.
Here’s WHAT’S NEW A round-up of the latest new products for your outlet
Maltesers goes dark For the first time in nearly 10 years, Maltesers has a new addition and it’s a must-stock. New Dark Maltesers not only has a more intense chocolate experience but it has 30% less sugar too. Consumers can enjoy the same Maltesers taste they know and love but now with 65% more cocoa for a richer flavour. Available in a £1 PMP treat bag (59g), a single pack (32g), pouch (88g) and sharing pouch (163g).
Crème de la crème New Crème Brulée Tartelette from Symphonie Pasquier (Brioche Pasquier’s foodservice desserts range) is handfinished and can be served in minutes. Simply defrost, remove from packaging and microwave for 10 seconds. To create the signature molten sugar topping that cracks, sprinkle with brown sugar and apply a culinary torch. The tartelettes come individually wrapped in packs of 10, so can be taken out of the freezer on demand. They are made using natural, wholesome ingredients, baked and hand-finished in France to traditional recipes and frozen immediately to preserve the fresh baked taste.
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INDUSTRY NEWS
»
Dates for your diary JULY
03
National Cherry Day
04-10 Great British Pea Week
Spread a little happiness There are two things that make a venue stand out: food and service. To get it right, operators need to create a space where staff and customers want to be. With staffing shortages a real issue across the industry, making your staff feel appreciated and motivated is more important than ever, after all, we’re more productive when we’re happy. And it doesn’t need to cost a penny – here are some suggestions to foster a happy team:
» be flexible » talk to them, say thanks » » » » »
for a job well done and share with them what’s happening in the business listen and act ask for their feedback, opinions and ideas prioritise workplace health give everyone the chance to get creative in the kitchen – you might even discover new dishes for your menu create opportunities – show there’s career progression and offer training.
04-10 National Barbecue Week
Did you know?
AUGUST
05
International Beer Day
08-14
Afternoon Tea Week
25
National Burger Day
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Five a day It’s now easier and more fun for customers to get their five a day with the latest trend for vegetable cocktails. As people look for healthier options, veggies such as carrots, beetroot, celery and kale are all making an appearance in cocktails.
STOCKHOLMBASED DISTRIBUTOR ALIAS SMITH IS TO INTRODUCE THE WORLD’S FIRST TEQUILA IN A CARDBOARD BOTTLE, BUEN VATO, MADE FROM
94%
RECYCLED MATERIAL
INSIGHT
« KAM
Every detail counts When it comes to eating out, it’s crucial that you pay attention to more than just the food and drink you have on offer, says Katie Jenkins
I
don’t have to tell you that hospitality should be a welcoming, enjoyable and stress-free environment that leaves your customers wanting to come back. Here’s our guide to delivering an experience that leads to happy customers who want to return time and time again. During 2020 and 2021, your customers enjoyed the ‘hassle-free’ experience of eating at home; 29% enjoyed cooking for themselves and trying new foods (16%). Our recent research, in partnership with Zonal, found that the extra time spent at home has given customers time to reflect on what frustrates them most about going out versus staying in.
MAKING A RESERVATION
‘Difficulties making a reservation’ was the second highest reason given for deciding to stay home instead of going out. If making a booking isn’t simple, then you’ll be losing customers. Many people (33%) find it stressful ‘trying to find For somewhere new to go’. The more first place most people turn info… when deciding which venue to visit is a ‘general internet search’ (38%) followed by the … DOWNLOAD THE REPORT ‘Google near me’ search tool FREE AT (25%) and then hospitality KAM-MEDIA. review websites/apps such as CO.UK/ Tripadvisor (22%), so make RESOURCES sure you are visible digitally.
UNDER-ATTENTIVE SERVICE
‘Being told a dish has run out’
(mentioned by 50% of consumers) and ‘underattentive waiting staff’ (48%) are the two top things that frustrate customers about customer service. Are staff trained to recognise when they are needed and when to leave the customer to enjoy their experience?
BILL PAYMENT MUST BE SEAMLESS
Nearly half say trying to get the server’s attention to pay the bill is frustrating. It’s not for everyone but mobile phone ordering and payment is now a more important factor when choosing a venue for 45% of the UK population.
»Katie Jenkins is Marketing Director at KAM
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RANGE ADVICE
« OWN BRAND
PROTECT YOUR
profits
W
hen it comes to delivering top-quality food, as well as healthy margins, own label comes into its own. Offering a quality alternative to the bestselling brands at an affordable price, CORE – the own brand from Confex for the foodservice sector – is a fantastic way to protect those all-important profits to ensure your
business is thriving. Ideal for pubs, cafes, restaurants, coffee shops, sandwich shops, takeaway outlets, schools, care homes and many more, CORE has more than 300 products across the most popular categories in ambient, chilled, frozen and non-food. Developed by foodservice professionals, you can be sure that CORE has just what you need while saving you money.
Perfect with a salad or accompanied by chips, scampi is a real family favourite and with CORE’s breaded wholetails of scampi, you’ll be saving money while you serve.
Make these CORE products your muststocks this summer
Chips are always a winner. CORE offers coated, shoestring and a variety of straight cut chips, and sweet potato fries. Partner with CORE light, regular or luxury mayonnaise – the ultimate condiment.
Whether it’s in a full English, BLT or sizzling on top of a burger, bacon is a year-round muststock. CORE offers rindless back bacon, smoked rindless back bacon and rindless streaky bacon, all at a great price.
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FEATURE
» SUMMER
TASTE OF
summer
Who needs foreign climes – make your venue the hottest destination this summer with great food and a sunny atmosphere
Sizzling hot If you’ve got an outdoor space, your venue is already going to be popular. Maximise on this by creating an inviting, comfortable space where customers will happily sit for hours, eating and drinking. Put out rugs on the grass for customers to sit on and outdoor games for kids and grown-ups to play – it’ll keep them spending for longer.
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Offer food all day and fire up the barbecue, if you have one, as it could be what makes customers choose your venue and not others. Make an event of it and take bookings to manage stock levels. Burgers and hot dogs are a given and all you need to whet appetites but be more creative if you can. Pretty much anything
can be popped on the grill, from chicken and steak to fish, meatfree burgers and kebabs. Step up your barbecue game with marinades too. Coat your meat or fish and leave to soak up the flavours for at least an hour and up to 48 hours. Serve in buns, pittas or wraps or simply in a lettuce cup. Sides are essential too and try
Pack up a picnic Summer is 100% picnic season and you can offer up plenty of choice for customers, from simple to special, table-top to takeaway, at a variety of price points. Go simple with egg and cress and ham and mustard sandwiches with a sausage roll, bag of crisps and a slice of brownie or shortbread. Go gourmet with parma ham and rocket and salmon and lemon cream cheese sandwiches on rye bread or foccacia, pork and chorizo sausage rolls, a selection of to make most of them vegetarian to suit all customers; think coleslaw, potato wedges, salads and corn on the cob drizzled with butter or mix together butter, paprika, lime zest and parmesan and brush over. Highlight your vegan options as well to show everyone is catered for.
cheeses with crackers, crudités with dips, fresh fruit and a slice of Victoria sponge with Pimm’s whipped cream. Remember the drinks to complete the experience. As well as the usual suspects – fizzy drinks and juices – provide something different such as Costa Coffee’s new RTD frappé range or homemade drinks in reusable glass bottles. Offer an upgrade to include an alcoholic or alcohol-free drink such as mini bottles of prosecco, new Hardys Rosé, Chardonnay and Shiraz in a handy canned format or Accolade Wines’ new alcohol-free &Then range. Whether customers eat in or take away, finish it off with paper napkins, plates and cups and wooden cutlery, all recyclable. Consider how you pack it up to make it Instagrammable – use baskets (ask for a deposit to secure its return) or sturdy cardboard boxes or bags lined with tissue. For eating in, add glasses for drinks.
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®
ALIVE WITH THE TASTE OF
REAL BERRIES STOCK UP NOW
ROBINSONS BRAND ENJOYED BY 12M FAMILIES** GREAT TASTING FLAVOURS, WITH NO ADDED SUGAR*
ALSO AVAILABLE IN RASPBERRY & APPLE AND PEACH & MANGO *Contains naturally occurring sugars ** Source Kantar Worldpanel, Take Home panel. Total Robinsons brand (Dilutes & RTD), L52w/e 26 Dec’ 21
Time to
FEATURE
« SUMMER
Holiday vibes For those customers not jetting off this year, could you hold themed events throughout the summer to transport them to far-flung, or not-so, places? The cuisines of the Caribbean, Mediterranean, Hawaii and Brazil all offer up plenty of inspiration for food, drink and decorations. Could you even create a mini beach in your outdoor space?
MARINADES With each of these recipes, simply mix all the ingredients together, add the meat or fish, coat thoroughly and leave to marinate for at least 30 minutes.
Italianstyle
WATERMELON & FETA SALAD Take 1 baby watermelon, remove the rind and seeds and cut into bite-size chunks. Arrange on a plate and scatter over 65g fresh mint leaves, 30g thinly sliced red onion and halved cucumber slices. Combine 2 tbsp olive oil with 2 tbsp fresh lime juice, 1 tsp pure honey and salt and black pepper and spoon over the watermelon. Top with crumbled feta and pomegranate seeds to serve.
Stir 1 tsp garlic powder, 1 tbsp dried oregano or Italian mixed herbs, 2 tbsp tomato purée and 1 tbsp olive oil together.
Piri piri
Perfect for chicken and amazing with pork. Mix together 1 tsp dried chilli flakes, 2 tbsp smoked sweet paprika, 1 tsp garlic powder, 2 tbsp sunflower or vegetable oil and the juice of half a lemon.
Sticky soy marinade
Combine 2 tbsp soy sauce (dark is best, light is fine), 1 tbsp runny honey and 1 tsp fresh ginger purée.
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FEATURE
» SUMMER
STRAWBERRY TARTS »PREP: 20 MINS »COOK: 12 MINS
Makes 12
INGREDIENTS 125g salted butter, at room temperature 75g icing sugar 1 medium egg ¼ tsp vanilla extract 250g plain flour 350ml double cream fresh strawberries, hulled and halved fresh mint leaves
SMOKED SALMON, PEA AND PARMESAN MINI FRITTATAS »PREP: 10 MINS »COOK: 40 MINS INGREDIENTS
Makes 16
METHOD
1
Beat the butter and icing sugar together until soft and well combined. Beat in the egg and vanilla extract, then fold in the flour, gently. Form mixture into a ball, wrap in clingfilm and rest in the fridge for around an hour. Roll out the pastry on a sheet of clingfilm or a very lightly floured surface. Using a fluted cutter, cut out shapes the same size as a 12-hole baking tin. Line the tin with the pastry and
2
3
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prick the base of each tart. Chill for 15-20 mins. Preheat the oven to 180˚C/160˚ fan/gas mark 4. Bake the pastry cases for about 10-12 mins, until lightly golden. Leave in tins for 5-10 mins, then transfer to a wire rack to cool completely. Whip the double cream to soft peaks and spoon into the cold pastry cases. Top each tart with strawberry halves and a fresh mint leaf. Serve immediately.
4 5
6 7
Top tip MAKE THIS TART DAIRYAND GLUTENFREE BY USING COCONUT MILK FOR THE FILLING, COMBINING WITH MAPLE SYRUP AND VANILLA EXTRACT, AND COCONUT OIL, ALMOND FLOUR, SALT, MAPLE SYRUP AND EGG FOR THE PASTRY
300g baby new potatoes 100g frozen peas 6 large eggs 150ml crème fraîche
50g parmesan, finely grated 2 tbsp finely chopped chives 120g smoked salmon, cut into strips
METHOD Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line a 12-hole muffin tin with squares of baking paper, pleated to fit each hole. Cook the potatoes in a pan of boiling salted water for 15-20 mins until just tender. Add the peas to the pan for the final minute of cooking time. Drain the vegetables, run under cold water, then slice the potatoes. In a jug, whisk together the eggs, crème fraîche and parmesan with some seasoning. Stir in most of the chives. Divide the sliced potatoes and peas equally between the muffin holes, top with the smoked salmon and pour over the egg mixture. Scatter over the reserved chives and bake for 20-25 mins until the mixture has risen and beginning to turn golden on top. Ideal served warm.
1 2 3
4 5
FEATURE
» AFTERNOON TEA
High
tea
Afternoon tea is one of life’s simple pleasures and it’s hugely popular, meaning it can form a lucrative part of operators’ food and drink offering
T
he quintessential afternoon tea has been enjoyed for well over a century in Britain and its popularity never wanes; if anything it keeps increasing. For venues serving hot drinks, it’s a profitable add-on and for pubs and restaurants, it’s a profitable way to extend the day parts and fill quieter afternoon periods. Afternoon tea comes in all shapes and sizes – sweet, savoury, themed. Its appeal spans all ages and tastes and can be as simple as a cup of tea with a scone, jam and
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clotted cream or more elaborate with sandwiches, savoury bites, cakes and biscuits. It’s a cost-effective option to make but can have a premium price attached, especially when alcohol is included. They can be prepared in advance, you can secure trade by taking bookings and they are so easy to make as a takeaway option to increase sales further.
Did you know?
US BRITS DRINK AROUND
100 MILLION CUPS OF TEA EVERY SINGLE DAY!
Afternoon Tea Week 8-14 August
Top tips » Have something light and something fruity to balance out other rich flavours. » Don’t be tempted to overfill the cake stand. » Add healthier choices too, such as a miniature bowl of fresh berries, a salad garnish or crudités. » Offer versions for special diets – you can take pre-orders.
Children » Grated cheese, ham and jam finger sandwiches or mini wraps. » Rainbow fairy cakes, covered in brightly coloured mini sweets. » Mini doughnuts. » Triple chocolate cookie. » Strawberry jelly. » Marshmallow and chocolate-dipped strawberry lollipop. » Milkshake shot, hot chocolate or fresh fruit juice.
THEMED
Afternoon teas Savoury » Cheese & local chutney, roast beef with horseradish and curried egg mayonnaise finger sandwiches. » Chicken Caesar wrap. » Mini crumpets. » Prawn cocktail. » Tomato & pesto tart. » Local cheese selection with flavoured crackers and breads and tangy pickle.
DRINKS » Earl Grey, Assam, Darjeeling, English breakfast, peppermint, decaffeinated and lemon iced teas. » Champagne or prosecco. »Classic gin & tonic. »Pimm’s. »Craft ale. »Speciality coffees.
Who doesn’t love a theme? There’s so much inspiration for afternoon tea, such as best of British, Mad Hatter’s Tea Party, Charlie & the Chocolate Factory and retro sweet shop. Think treats made with summer seasonal ingredients – strawberry custard tarts, crab sandwiches – chocolate teacakes, jam tarts, Willy Wonka rocky road bars with popping candy, chocolate scones and fruit salad macaroons.
Classic » Creamy egg & cress, coronation chicken and smoked salmon finger sandwiches. » Plain or sultana scone with strawberry jam and clotted cream. » Mini Victoria sponge. »Bakewell tart. »All-butter shortbread. » Mini chocolate éclair. ISSUE 11 2022
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FEATURE
» BACK TO SCHOOL
Back with a The days of processed and overcooked school meals should be long gone. Cooking up budget-friendly, healthy and appetising lunches for youngsters can be as easy as a, b, c
N
ow’s the ideal time for school caterers to do some menu planning and development ready for the new school year. A good starting point is to look at what’s been successful this year and what hasn’t – this will help to reduce waste too. Then look at current and future food trends and what children and young adults are eating outside of school. Bear in mind budget, kitchen space and staff availability and you’re all set.
ASK FOR FEEDBACK
Offer tasting sessions to get feedback and use this to shape menus. This will also keep pupils engaged and spending.
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It’s a great idea on new pupil open days to give students and their parents the opportunity to sample what’s on offer.
COUNTER COSTS
The pressure to create and maintain a high standard can be a challenge, especially when you factor in budget constraints too. But there are ways round it. Use smaller or cheaper cuts of meat, seasonal ingredients
and those locally grown and sourced. The perception that these are more expensive isn’t necessarily accurate – food grown nearby has less food miles, so is less expensive, and it’s fresher. Similarly, foods that are in season cost less as they’re readily available and in plentiful supply – import costs are higher for out-of-season produce that can’t be sourced closer to home.
TRAINING TOP-UP Ahead of the new school year, check your staff are up to date with their training and are aware of any changes in legislation relating to allergies, dietary
requirements and health and safety. Guide your team through any menu changes and new recipes so they are au fait with allergens and ingredients.
HEALTHY CHOICES
MEAL APPEAL
Grab pupils’ attention with on-trend foods, mirroring the types of meal they typically enjoy out of school, such as burgers, pulled pork, street food, subs and bacon baguettes. Keep familiar choices too so children feel reassured and comforted, especially new starters, but it’s a really good idea to inject some fresh life into menus to appeal to everyone.
It’s true enough that we eat with our eyes and children need to trust what they’re seeing in order to try it, so colourful and appetising fillings that are clear to see play a big role in helping students choose. Try flavoured wraps, such as beetroot – which is bright and eye-catching – and slice them before packaging so that pupils can clearly see what’s inside.
Top tip CAN YOU OFFER A MEAL DEAL OF A MAIN MEAL, VEGETABLE POT AND A DESSERT?
It goes without saying that healthy options are essential, such as salads, granola, fruit pots, jacket potatoes and stir-fries with noodles or rice, carb options, such as pasta, and a vegetarian choice. Where possible avoid frying food and bake it instead. With demand for vegan meals high, bear plant-based options in mind when developing your menus. It doesn’t need to be hard work; simple tweaks to popular dishes will do it, such as using chickpeas in place of chicken, or black bean or veggie patties for beefburgers. Consider changing the menu every term to reflect the seasons and changing food trends – this will keep students’ attention
»
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FEATURE
» BACK TO SCHOOL Top tips
as everyone likes to see something new and different to try.
SPEEDY SERVES
With pupils wanting to make the most of their precious lunch break, having grab and go options is important, for example, filled pitta pockets, giant veg spring rolls, pasta, pre-packed sandwiches and salad boxes. Offering pots filled with pasta and rice alongside cheese, ham and veg pots to add for more flavour, makes it easy for students to make their choice and eat on the go. To keep your use of disposable packaging down, make containers edible! Think taco boats and burritos.
Offer sandwiches made with gluten-free bread and offer a gluten-free main course each lunchtime too. Making sweet treats, such as cookies, flapjacks and muffins, on site yourself means you know exactly what is going into them and you have control over sugar content too. You’ll know when you’ve got it right as the queues will be long and plates left empty!
» Create stations so that pupils know where to go for different foods, such as grab and go, pasta and desserts. » Set up a ‘build your own bar’ where students can mix and match different foods to create their own meal, for example, pots of pasta, tomato sauce, grated cheese, tuna mayo and chunks of ham.
SPECIAL DIETS
Make sure you stay on top of dietary requirements and allergens, having food clearly labelled with all allergen information, ensuring you’re complying with the requirements of Natasha’s Law.
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» Have regular themed days so pupils know what to look forward to on certain days of the week, such as school favourites, around the world or fish Friday.
A new range of handmade cakes & traybakes. Pre-portioned & delivered frozen for your convenience. £1000 MOQ
Contact Lauren to set up an account today: lauren@cake-uk.com
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5
WAYS WITH…
tomatoes Tomatoes are in abundance in the summer months and these ideas will help you make the most of them and avoid waste, especially if you grow your own
1
Let’s salsa
This is so easy but so versatile: throw diced tomatoes, diced red onion, a minced garlic clove, lime juice, ground coriander, cumin and sea salt in a blender and you have a tomato salsa.
2
Gazpacho
Perfect for summer, this cold soup dish can be made with any type of tomatoes you have. And once you have a basic gazpacho recipe sorted, you can build on it, throwing in any number of other fruit, veg and herbs you have to hand. It’s so easy to make and only takes minutes to prepare. Blend tomatoes, cucumber, pepper, red onion, garlic and seasoning together, chill and that’s gazpacho!
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GET CREATIVE
3
« TOMATOES
Semi-dried
Dry them and they can be enjoyed for longer. Halve or cut into chunks, depending on size, and toss in olive oil and salt. Lay them out on baking sheets and cook in the oven at 140˚C/120˚C fan/gas mark 1 for about 2-3 hours depending on size, until semi-dried. Then pack into jars, pour over some olive oil and store in the fridge for up to a week. Use in salads, pasta, sauces and on pizza or bruschetta.
4
Come on, ketchup!
Super-easy to make, simply blend tomatoes, pass through a sieve to remove seeds and skin, simmer over a moderate heat for about 45 minutes until reduced, then add cider vinegar, brown sugar, ground cinnamon, onion, garlic and chilli powder, and salt and stir well.
5
Cocktail time
It’s the classic breakfast and brunch cocktail… yes the bloody Mary. Blend tomatoes and lemon juice until smooth, add a shot of gin or vodka, then pour over ice in a jug. Add a few dashes of Worcestershire sauce and Tabasco, a pinch of celery salt and pepper and stir. Strain into tall glasses, top up with fresh ice and garnish with a stick of celery and slice of lemon.
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