Red, yellow, orange and almost black tomatoes of various shapes and sizes fill Ash & Kates large polytunnel. I love the heady smell. Here are two favourite tomato recipes.


Tomato & Yellow Pepper Tartare

Serves 4

6 medium red tomatoes, seeded & cut into small dice
1 yellow pepper cut into small dice
1 shallot, finely chopped
1 handful of basil leaves, cut into ribbons
1 tablespoon olive oil
salt & black pepper

Mix tomatoes, yellow pepper, shallot, basil & olive oil together. Season to taste with salt & black pepper.

Place a small ring mould in the centre of a plate and fill with the tomato & yellow pepper  tartare, packing it in with the back of a spoon, carefully slide off the ring mould.

Spoon a little basil oil around the tomato & place a sprig of basil on top before serving.



Roast tomato, garlic & lentil dahl

serves 4/6

1 large head of garlic brushed with olive oil
2½ pints (1.5 litres) vegetable stock
2 lb (900g) fresh tomatoes rubbed with a little olive oil
1 medium red onion diced
2 carrots diced
1 pepper diced
2 sticks celery finely sliced
1 tablespoon olive oil
6 oz (175g) brown lentils
Black pepper & salt

Oven 190°C

Roast the head of garlic in the oven for 30 minutes. Roast the tomatoes in the oven until golden, shaking from time to time to make sure the outside ones do not burn. Squeeze the garlic out of its skin and liquidise with tomatoes. Sieve and set aside. Gently cook the onion, carrot, pepper and celery in the oil with a little water when soft and the water has evaporated add the lentils. Cook gently for 30-40 minutes until the lentils are tender. Stir in the tomatoes, warm through season with black pepper & salt and serve.