Oven-dried tomatoes
Preheat the oven to 110ºC/225ºF. Wash and halve a punnet or two of cherry tomatoes and lay them on a baking parchment-lined baking sheet, cut side up. Season each with sea salt, one or two thyme leaves and drizzle with light olive oil. Cook for about 2 hours, depending on size. Try one: they should have shrunk to half the size and taste intense. Place into sterilised jars and cover with sunflower oil. Keep in the fridge and eat within one month
An apple a day
Wafer thin slices of Chegworth Valley apples and celeriac make a great addition to a salad of bitter leaves and toasted walnuts, dressed with De Calabria Extra Virgin Olive Oil, lemon juice and a little Borage Flower Honey from the London Honey Company.
Raspberry ice
Blitz a couple of 125g punnets of Chegworth Valley Raspberries with 75g of caster sugar and a squeeze of lemon juice. Push through a sieve and add 100ml of water and freeze for four hours stirring with a fork every hour or so until crystallized. Serve in little glasses with our Vanilla Shortbread
Easy summer dessert
Whip a carton of Longley double cream to soft peaks adding vanilla from your store cupboard. Dab a small amount on your dessert plate, then place a Vanilla or Chocolate Shortbread biscuit on top. Add more cream, raspberries and another biscuit. Layer up again and serve with a dusting of icing sugar
