Tomatoes
They’re easy to grow, but tomatoes taste best when grown in full sun. If you want to have a go, there are many different varieties to choose from, including cherry, plum and beefsteak, each with its own distinctive shaped fruit, flavour and culinary uses.
Roasted tomato, sweetcorn, thyme & feta cornbread
The method for making cornbread is more like making a cake than other yeasted breads, resulting in a fine, crumbly texture that is complemented here by the juicy tomatoes, crisp corn and soft, salty feta. Try this recipe as part of a summery lunch with salads, or with a slow-cooked beef chilli.
SERVES 8-10 PREP 20 mins COOK 1 hr 5 mins EASY V ❄
300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered
1 large corn cob
2 tbsp olive oil
225g fine cornmeal
140g plain flour
1 tbsp caster sugar
2 tsp baking powder
500ml full fat natural yogurt
3 medium eggs
75g melted butter
200g feta
6 thyme sprigs, leaves picked
1 Heat the oven to 220C/200C fan/gas 7. Put the tomatoes and corn in a roasting tin, drizzle with half of the oil, season with salt, and roast for 12 mins. Will keep chilled for a day. Cut the kernels off the cob.
