Get set for a British summer with the best of homegrown produce

GET set for a British summer with the best of homegrown produce.

I have dug up some tasty offers on seasonal fruit and vegetables, while unearthing some great recipes from that make the most of the summer spoils.

And we are in British Tomato Fortnight, celebrating the many delicious varieties grown by our farmers.

So it’s time to mark the start of summer with the very best of British.

In season

Cook up a whole kilo of Jersey Royal spuds for just 74p, down from £1.49 at Morrisons.

They’re berry good for you – so stock up on Waitrose summer berries, 180g, at an introductory price of £2.25 instead of the normal £3.

Don’t miss asparagus season – Morrisons has a bundle of Yorkshire-grown spears for half price, now only 92p.

Did someone say custard? But start with rhubarb, 400g for £1 at Asda.

Morrisons has a British spring leg of lamb down from £11 to £8 per kilo.

The perfect side dish to spring lamb, Asda’s tenderheart cabbage is 50p.

Start the salad days of summer with Asda’s two-pack of Little Gem lettuces, down from 70p to 65p.

Get your summer herbs sorted with 25p off UK-grown pots at Sainsbury’s, including chives, basil and mint, now just £1.


It’s a big fat cheers to this week’s deals on drinks.

Asda has a buy-six-get-25-per-cent-off deal on wine, including Campo Viejo Rioja, already down from £8 to £6.50.

Get a bottle of Vinalba Malbec for half price at Morrisons, down from £10 to £5.

A ten-pack 440ml of Kronen­bourg lager is down from £11 to £9.65 at Morrisons.

Save £1.75 on a bottle of Oyster Bay Sauvignon Blanc at Sainsbury’s, now £8.25.

Get £4 off a bottle of Pimm’s, now £12 at Waitrose.

Raise your glass to a £3.50 saving on Peroni (12x330ml) at Sainsbury’s, now £13.

Get more bubbles for your buck with La Gioiosa Prosecco, down from £10 to £8 at Morrisons, where Root 1 Sauvignon Blanc is down from £7.75 to £4.50.

Tomato fortnight

Bursting with goodness, tomatoes are health super-heroes.

For the freshest, most flavoursome toms, look out for those grown in this country – especially as it’s British Tomato Fortnight.

And for extra flavour, store your tomatoes at room temperature, not in the fridge.

Here’s a selection to get you started . . . 

Save 20p on Sainsbury’s Ruby Jewel plum tomatoes, 330g, now £1.20.

For a sweet and juicy taste, M&S British vine-ripened Claret tomatoes are £2.

Get a taste of island life with Isle of Wight cherry vine tomatoes, 500g, £4 at Ocado, or buy two for £7.

Morrisons sweet vine-ripened British tomatoes are a tempting £1.15 for 250g.

Asda’s Extra Special British mixed vine tomatoes, 220g, are £1.50.

Jersey Royal and chorizo traybake

(Serves two)

Preparation time: 10 minutes.
Cooking time: 25 minutes.


  • 500g Jersey Royals, halved
  • 1 red pepper, deseeded and chopped
  • 2 red onions, peeled and quartered
  • 1 tbsp tomato puree
  • 1 dusting paprika, to taste
  • 100g chorizo ring, thickly sliced
  • 1 handful black olives, halved
  • 200g cherry tomatoes
  • 1 tbsp olive oil
  • 2 tbsp fresh flat-leaf parsley

Prepare ahead: Clean the potatoes but don’t peel them as most of the vitamins, minerals and fibre are in the skin. Outside Jersey Royal season, try new potatoes instead.


  1. Heat the oven to 200C/180C fan/gas mark 6.
  2. Place the potatoes, pepper and onions in a bowl and toss with the tomato puree and paprika seasoning.
  3. Season, transfer to a large baking tray and bake for 15 minutes.
  4. Add the chorizo, olives and tomatoes then drizzle with the oil.
  5. Continue to bake for another ten minutes. Sprinkle with the parsley to serve.

Tomato tarte tatin

(Serves six)

Preparation time: 15 minutes.
Cooking time: 45 minutes.


  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • 500g tomatoes, large vine tomatoes if possible
  • 200g baby plum tomatoes
  • 400g puff pastry
  • 1 small handful basil, fresh leaves


  1. Heat the oven to 200C/180C fan/gas mark 6.
  2. Mix together the olive oil, vinegar and sugar then season to taste.
  3. Drizzle over the base of a round 25cm oven-proof frying pan or cake tin.
  4. Slice the larger tomatoes in half and arrange skin side down over the base of the pan. Fill in the gaps with cherry tomatoes.
  5. On a lightly floured surface, roll the pastry to a circle slightly larger than the pan or tin.
  6. Lift the pastry over the tomatoes, tuck in the edges and bake for 35 minutes until puffed and golden.
  7. Place a baking tray over the top of the pan and carefully turn it upside down – the juice from the tomatoes will be hot.
  8. Drizzle this juice over the tart and return to the oven for ten minutes.
  9. Transfer to a serving plate, scatter with basil leaves and serve cut into wedges.
  • MARKET STREET TRIP: Keep tomatoes out of the fridge. Chilling them can spoil their texture, taste and even colour. So leave them on the counter.

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