Nothing says summer like tomatoes . And British Tomato Fortnight (27 May-9 June) is the perfect time to celebrate the start of everyone’s favourite vegetable season. This annual event is all about indulging in the vibrant flavours of British-grown tomatoes, harvested at their peak to deliver the best taste and nutrition .
Eating seasonally is more than just a trend – it’s a sustainable choice that supports local farmers and reduces our environmental footprint. By seeking out produce at its freshest, you’re ensuring maximum flavour and nutritional value, all while giving back to the Earth. This year, we’re showcasing the Piccolo cherry tomato.
These tiny gems are bursting with sweetness and a perfect balance of acidity, making them the stars of our featured recipes below. From a refreshing cauliflower couscous salad and a comforting kale and cannellini bean soup, to tomato and halloumi skewers, these dishes are perfect for the season. This light gluten-free, vegan salad is made with Piccolo cherry tomatoes, mint, tahini, pecans and sour cherry, mixed into whizzed up cauliflower.
Serves : 4 Time : 30 minutes Ingredients : 300g cauliflower, broken into small florets 1 lemon, juice only Small bunch of mint, finely sliced 1 tbsp sumac, plus more to serve 600g Piccolo cherry tomatoes, quartered Drizzle extra virgin olive oil Pinch of salt For the dressing : 1 heaped tsp tahini Lemon juice (from above) 6 tbsp olive oil To serve : 100g pecan halves 100g sour cherries (or dr.