South Leigh Seasonal Recipes
When there are plenty of fresh tomatoes around make a big batch of Tomato and Caper Sauce. It makes a delicious accompaniment to barbecued fish and seafood, especially seabass, swordfish or tuna steaks and is also a great pasta sauce.
Home grown tomatoes often have a thick skin, but can be easily peeled before using them in sauces, soups and stews. Cut a little cross in the base of each tomato, then, working in small batches of 3-4 at a time, plunge the tomatoes into boiling water for up to 25 seconds. When you see the cross-cut begin to open lift them out of the hot water with a slotted spoon and quickly refresh them in ice-cold water. The skins will then come off very easily.
Raspberry compote goes surprisingly well with savoury as well as sweet dishes, so freeze in small batches and enjoy throughout the year.
Here's to summer! E.L.