British Tomato Week


British Tomato week runs from 22 – 28 May so look out for organic British tomatoes in your local store, and even though British Tomato Week officially comes to an end of 28 May, do continue to buy delicious British crops all year round!


British Tomato Week

When it comes to tomatoes, no one does it better than British growers. British fruit has never tasted better, with a fantastic range now available, from super sweet cherries and baby plums to favourite classics, both on and off the vine.

Need some tomato inspiration?

[smartslider3 slider=3]


British Tomato Week

British Tomato Week

British Tomato Week

Anjula Devi has been so kind to send over one of her recipes; Spicy Warm Roasted Tomato and Cumin Salad for Passion for Food. I’ll soon be publishing a interview with her  – I am super excited!

Anjula Devi is a chef and author. Anjula has worked for a wide range of retailers, food manufacturers and leading publications. Anjula launched an Indian cookery book and range of Indian cooking products across the UK in partnership with Lakeland in September 2016, and her cookery book ‘Spice for Life’, is being published in spring 2017.

Anjula has founded her own cooking school, been appointed Brand Ambassador for the world’s largest Indian food company TRS Foods and created her own brand – ‘Route 207’. The brand is named after the bus journey Anjula and her father used to make from Southall to Shepherds Bush Market to buy spices, vegetables and fresh fish.

Anjula also uses her culinary skills to work with primary school children who have special educational needs.

Spicy Warm Roasted Tomato and Cumin Salad

This salad is humble yet amazing. It looks great on the plate and I love the flavour combination of tomato and cumin. Cumin is one of my very favourite spices, and is a great natural remedy for digestive problems as well as boosting the immune system.’

British Tomato Week

Preparation time 15 minutes, cooking time 25 minutes

Serves 4


20 cherry tomatoes

Key Spices

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp red chilli flakes

1/4 tsp black peppercorns

Warming Spices

1 tsp fennel seeds

Other Spices

Pinch of asafoetida

1 tsp mango powder

Wet Ingredients

2 tbs vegetable oil

1 medium sized onion, diced finely

2 tsp pulped garlic

1 tsp pulped ginger

1 tbs white wine vinegar

Sea salt to taste

1 tsp grated jaggery

Small bunch of coriander, chopped


Place a small dry frying pan on a low heat, add the key spices and fennel seeds, and warm for 1 minute.

Remove from the heat, place in a pestle and mortar, grind to a powder and set aside.

Heat the oil in a sauté pan on a medium heat, add the asafoetida and allow to sizzle, then immediately add the onion and salt, and sauté until golden-brown for about 5 minutes.

Add the garlic, ginger, white wine vinegar, jaggery, the contents of the pestle and mortar and mango powder, then sauté on a low heat for 5 minutes. Stir in the cherry tomatoes and turn the heat to a high simmer, cook the tomatoes until they start to blister. Remove from the heat, add the fresh coriander and serve.

Spice for Life by Anjula Devi includes meat and fish recipes too and is published by Clearview Books

Photography by Dan Jones.  Priced at £25 and available online and from all good bookshops (ISBN: 978-1908337-375)