Any other ingredients are specified in each individual recipe
Ingredients: 100g Red Wild Rice, 250g spinach, 2 chopped celery sticks, 1/2 chopped cucumber, 2 finely chopped carrots, 1 can drained sweetcorn, 1/2 jar Balsamic Tomatoes, 1tbsp Tahini, 1tbsp mayonnaise, 2tsp Paprika, salt and pepper
Boil the Red Wild Rice according to the packet instructions.
Add all the fresh vegetables and half the Balsamic Tomatoes to a salad bowl and mix together. Add the Rice to the bowl and mix thoroughly.
Add the Tahini, mayonnaise, Paprika and salt and pepper and mix again. Add any more of these ingredients as you desire.
When ready to serve, add the rest of the Tomatoes as toppings for presentation and drizzle the salad with a little of the oil from the jar of Tomatoes.
Ingredients: 2tbsp Early Harvest Olive Oil, 2 crushed garlic cloves, 250g cherry tomatoes, 1 diced yellow bell pepper, 1/2 jar Balsamic Tomatoes, 150g Linguine, 2tbsp Sun-Dried Tomato Pesto, 75g Parmigiano Reggiano, salt and pepper
Place the Olive Oil in a pan on a medium heat. Add the garlic, season and fry for minute or two, until it just begins to colour, then add the cherry tomatoes and pepper. Fry until the tomatoes soften and the pepper is browning then add the Balsamic Tomatoes.
Boil the Linguine and once cooked through, add to the frying pan mixture. Stir in the Pesto until thoroughly coated then add half the Parmigiano Reggiano.
Divide between plates and sprinkle with the remaining cheese.
Preheat the oven to 190C/Fan 170C/Gas Mark 5.
Drizzle some of the oil from the jar of Tomatoes onto the salmon, season, then rub into the salmon.
Spread the Rose Harissa across the top of the salmon and gently massage in. Place in the oven on a linked baking tray for 15 minutes, then remove and top with Balsamic Tomatoes.
Cook for a further 5 minutes until the tomatoes are hot and salmon is cooked through.
Serve with wedges and asparagus or new potatoes and salad.
Ingredients: 1 baguette, 2tbsp , 2 crushed garlic cloves, 1 smashed avocado, 2 finely chopped salad tomatoes, juice of 1 lemon, 200g in chunks, 1/2 jar Balsamic Tomatoes, handful of fresh basil leaves, salt and pepper
Slice the baguette diagonally to give you 4-6 pieces.
Fry the garlic in the Olive Oil in a medium sized pan until beginning to colour then add the baguette slices and fry until they are brown and crispy on the outside.
Spread the avocado over the slices, then the salad tomato and season.
Place 3 chunks of Mozzarella on top then the Balsamic Tomatoes and basil leaves. Finish with a drizzle of lemon juice.
Ingredients: 500g Penne, 50g softened butter, 50g plain flour, 500ml milk, 200g cheddar, 2 roughly chopped red onions, 2 drained cans of tuna in sunflower oil, drained 330g can of sweetcorn, jar of Balsamic Tomatoes, 100g
Preheat the oven to 180C/Fan 160C/Gas Mark 4.
Boil and cook the pasta to 3 minutes less than the packet instructions.
Heat the milk in a pan or microwave until steaming. Melt the butter in a saucepan, add in the flour then gradually whisk in the milk until it is a thick, white sauce. Remove from the heat and stir in the cheddar.
Fry the onions in some of the oil from the tomatoes until soft, adding in half the Balsamic Tomatoes half way.
Drain the pasta and mix into the sauce, then add the tuna, sweetcorn, onions, and cooked Balsamic Tomatoes and transfer to a baking dish.
Add the rest of the Tomatoes and sprinkle with Parmigiano Reggiano.
Bake for 20-25 minutes or until the cheese on top is golden brown.
Portobello Mushroom Burger
Ingredients: 2 burger buns, 2 portobello mushrooms, 3tbsp Balsamic Vinegar, 2tbsp Early Harvest Olive Oil, 1 crushed garlic clove, 1tsp dried basil, 1tsp Paprika, 4 halloumi slices, romaine lettuce, 1 sliced beef tomato, 1/2 jar Balsamic Tomatoes
Preheat the oven to 220C/Fan 200C/Gas Mark 7.
Mix together the Vinegar, Olive Oil, garlic, basil, Paprika and salt and pepper, brush it onto the mushrooms and place them in the oven for 10 minutes, before flipping for another 5-10 minutes.
Fry the halloumi slices on a medium heat until they begin to brown. Lightly toast your burger buns. Assemble the burger with a portabello mushroom and 2 slices of halloumi in each burger, add the lettuce, beef tomato slice then top with Balsamic Tomatoes.
Serve with sweet potato fries and salad.
Ingredients: 2 large eggs, 50ml whole milk, 2tsp Truffle & Artichoke Pesto, 1tsp Paprika, 1tsp tarragon, 1/3 jar Balsamic Tomatoes, 2 pieces of thick white bread, 2tbsp Garlic Infused Olive Oil, butter for spreading, salt and pepper
Whisk the eggs, then add the milk and whisk again. Add the Pesto, Paprika, tarragon, salt and pepper and whisk again, then add the Tomatoes.
Toast the bread and add the Olive Oil to a frying pan on a high heat. Add the egg mixture and turn the heat to low.
Slowly stir the eggs until they begin to scramble, until cooked to your liking.
When the toast is ready, butter it, then place the scrambled eggs on top, and season once more with salt and pepper (and Paprika if desired).
Preheat an oven to 175C/Fan 155C/Gas Mark 4.
Cut the courgette, carrots and potatoes into chunks, place on a baking tray, drizzle with 2tbsp Olive Oil and season, then oven roast for 30 minutes.
Crack the eggs in a bowl, add the Pesto and mix until combined.
Turn your grill on to a medium to high heat. While it is warming up, add the remaining Olive Oil to a medium to large frying pan on a low to medium heat. Add the eggs then 1 minute after, the vegetables. Leave to cook for a moment or two then top with the Balsamic Tomatoes and Mozzarella and place under the grill for 4-5 minutes or until the egg has set and the cheese is melted.
Ingredients: 4tbsp Garlic Infused Olive Oil, 2 bacon rashers, 1 sliced sausage, 4 mushrooms chopped into quarters, 2 slices of halloumi, 2tsp Oak-Smoked Paprika & Tomato Pesto, 1 large egg, 1 wholemeal wrap, 1/3 jar Balsamic Tomatoes, salt and pepper
Add 2tbsp Olive Oil to a pan on a medium heat.Fry the bacon, sausage and mushrooms till cooked, then add the halloumi and once this has browned, add the Pesto and warm through. Set aside.
Whisk the egg, add 2tbsp Olive Oil to the pan then pour the egg in, making sure it reaches the edge of the pan then wait for it to set. Place the wrap on top of the egg and flip so the wrap is on the bottom. Add the bacon, sausage, mushrooms, halloumi and scatter the Balsamic Tomatoes in the middle and season.
Fold it so the opening is on the bottom and let it brown in the pan for a minute then flip it for another minute.
Ingredients: 2tbsp Early Harvest Olive Oil, 1 chopped onion, 1/2 jar Balsamic Tomatoes, 375g Arborio Risotto Rice, 250ml white wine, 1.5L vegetable stock, 100g frozen peas, 1 jar of Rose Harissa Pesto, 75g Parmesan
Heat the Olive Oil in a large saucepan, add the onion, season with salt and pepper and fry until softened. Add the Balsamic Tomatoes and cook for a few more minutes. Stir in the rice, season again, and toast for 2 minutes. Add the wine and stir till until absorbed. Gradually stir in the hot stock until absorbed, 1 ladle at a time, adding the peas when ¼ of the stock is left.
Take the risotto off the hob, stir in the Pesto and Parmesan then vigorously beat till creamy and emulsified. Add a splash of water if it looks too stiff.
Melt the butter in a saucepan over a medium heat then add the onion wedges, can of tomatoes, half the Balsamic Tomatoes, Paprika and salt and pepper and simmer for around 45 minutes, stirring occasionally.
Add the rest of the Balsamic Tomatoes then blend the mixture and season.
Add more seasoning as you would like and cook for a further 10 minutes, before serving with freshly baked bread.
Ingredients: 2 crushed garlic cloves, 2tbsp Early Harvest Olive Oil, 1 chopped red onion, 2 cans of chopped tomatoes, Balsamic Tomatoes, 2tsp dried basil, 1 vegetable stock cube, 3tbsp tomato puree, Linguine
Place a frying pan on a low to medium heat and fry the garlic in the Olive Oil until beginning to colour, before adding the onions with salt and pepper and frying until soft.
Add the chopped tomatoes and Balsamic Tomatoes, bring to the boil then reduce to simmer. Add the stock cube, tomato puree, basil and salt and pepper and stir it occasionally for 15-20 minutes until it begins to thicken.
Add the cooked Linguine to the sauce along with a splash of the cooking water and toss to coat. Divide between plates and top with remaining Balsamic Tomatoes.
Ingredients: 100g Barley Couscous, 200ml vegetable stock, 1 small red onion, 1/2 cucumber, 1 red bell pepper, 1 carrot, 2tbsp Rose Harissa Pesto, 1/2 jar Balsamic Tomatoes, 70g cubed feta cheese, handful of dill, salt and pepper
Place the Couscous in a large bowl, add the vegetable stock and allow it to absorb for around 10 minutes, then fluff it with a fork.
Roughly chop the onion, cucumber, pepper, and carrot. When the Couscous is ready, add the vegetables then stir in the Pesto until well combined.
Add the Balsamic Tomatoes and feta then the dill and seasoning and mix until thoroughly coated and serve.
Ingredients: 2 sirloin steaks (approx. 200g each), 1/4 jar Balsamic Tomatoes, 3tbsp tomato puree, 1tbsp butter, 1 crushed garlic clove, salt and pepper
Remove the steaks from the fridge 30 minutes before you intend to cook them.
Add 2tbsp oil from the jar of Balsamic Tomatoes to a frying pan on a medium heat. Add the Balsamic Tomatoes, tomato puree, season and fry until cooked through. Blend and place in a small saucepan on a low heat until ready to serve.
Add 1tbsp oil from the Balsamic Tomatoes to the frying pan on a high heat and when hot, turn the heat to medium and add the butter.
Place the garlic in the pan then the steaks and cook for 1 minute on each side, then a further 3 minutes on each side (add more time for a well done steak). Serve with potato wedges and drizzle the tomato sauce over the steak, adding a few extra Balsamic Tomatoes on top.
In a small bowl, add the Olive Oil, oregano, lemon juice and salt and pepper.
Finely chop the fresh tomatoes and pepper, then the Balsamic Tomatoes.
Mix the vegetable mixture into the Olive Oil, season again and serve.