Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Roasted Balsamic Tomatoes with Puy Lentils and Feta

By: Laurence Guy

  • Pre-heat the oven to 200 degrees celsius.
  • In a baking dish add quartered tomatoes and thickly sliced onions and dress with crushed garlic, salt and pepper, balsamic vinegar and olive oil.
  • Cook the tomatoes in the oven for twenty to thirty minutes until charred and soft.
  • Add the tomatoes and onions with their dressing and juices to a bowl with some cooked puy lentils and crumbled feta.
  • Chop a generous handful of herbs like marjoram, parsley or coriander and mix into the dish.
  • Serve warm or cold.

Ingredients

  • 400g Tomatoes
  • 200g Onion
  • 1 Clove Garlic
  • 200g Dried Puy Lentils
  • 100g Feta
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper
  • Mixed Seasonal Herbs