Our friend Rob from Buttervilla produces the most amazing tomatoes: available from around June and until early November. We’re very lucky to be one of the few restaurants he supplies. Here are a couple of recipes we will be using this summer.
Pappardelle with tomatoes, basil and Old Winchester cheese:
This recipe is so simple, but relies totally on the quality of the ingredients. Use the very best tomatoes you can as well as the best virgin olive oil. We make our own pasta in the restaurant, but dried pasta will work just as well. Old Winchester is a hard English cheese which is similar to parmesan, it is also suitable for vegetarians which is why we use it in this dish.
- Place the tomatoes in a roasting pan, drizzle with olive oil and place in the oven at 180 degrees until the tomatoes begin to break down, just 5 to 10 minutes.
- Cook the pasta, drain, then put into a saucepan with the tomatoes and another drizzle of olive oil, toss together over a low to medium heat, as the tomatoes break down they will almost form a sauce with the oil and begin to coat the pasta.
- Tear in the basil, season and taste.
- Pour into a serving bowl and generously grate over the Old Winchester.
You will need:
- 250g fresh pappardelle
- 150g mixed cherry tomatoes
- 25ml extra virgin olive oil
- A few leaves of fresh basil
- Old Winchester cheese to finish
- Salt and pepper
Salad of Buttervilla tomatoes with Melon, Cornish Fiesta and mint:
This may sound a slightly odd combination but melon and tomatoes is actually now quite a common partnership. We use a Cornish cheese which is very similar to a classic feta. It’s quite acidic and offers a great salty balance to the sweetness of the tomatoes and melon. In the restaurant we peel the tomatoes, this makes the dish slightly more pleasant to eat, but is by no means vital.
- Start by preparing the tomatoes. If some are very big, you can cut them into halves or quarters, smaller ones you can just leave whole.
- Peel the melon, de-seed and chop into suitable sized pieces.
- Cut the cheese into bite sized cubes.
- Place the melon and tomatoes in a bowl, drizzle with olive oil and tear in the mint.
- Season and mix together.
- Place in a serving bowl or plate and place the cheese on top.
You will need:
- 200g mixed Buttervilla tomatoes (or the best cherry tomatoes you can find)
- ½ a melon (we use a variety called Philibon, which is very sweet and fragrant)
- 100g Cornish Fiesta
- Fresh mint
- Salt, pepper and extra virgin olive oil to finish