This recipe places a very seasonal ingredient centre stage, and lets the flavours shine – it’s perfect on a warm summer’s day with a glass of chilled rosé – a wonderful celebration of summer’s tomatoes.
Serves 4 - 6
For the tapenade
Put all the ingredients for the tapenade into a food processor or blender and blitz until it reaches a coarse paste. Season to taste with pepper.
Slice the tomatoes, varying the way they are cut – cut some in slices and some in wedges.
Put the tomatoes on a serving dish and drizzle with the olive oil and lemon juice, then sprinkle over the shallot, season with salt and gently fold together. Drizzle over the tapenade and serve.
As the heather comes into bloom across Britain’s moorlands, the arrival of grouse season marks the beginning of one of the most anticipated periods in the shooting calendar. Running from August through to December, it celebrates one of the country’s…...
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
