A lovely tomato recipe that can be served on lightly toasted bread or as a side dish for quiche; perfect for picnics. Recipe courtesy of Able and Cole organic foods. Prep time: 5 minutes. Cooking time: 30-40 minutes. Serves as many as you like. Ingredients A few handfuls of tomatoes A glug of olive oil A drizzle of honey A few springs of of rosemary or thyme A good sprinkle of sea salt 1/2 tsp fresh grated ginger 50g toasted, roughly chopped nuts Instructions: Preheat oven to 180 0C. Put tomatoes, oil, honey and herbs in a tray. sprinkle with salt. Roast for 30-40 mins, till the tomatoes look soft.

Here is a recipe for a delicious leek and potato bake. The dish is nutritious and warming, ideal for the forthcoming winter months, and is easily adaptable for vegan needs. Ingredients: 225 g (1/2 lb) potatoes 2 medium leeks 250 ml single cream 2 medium eggs One large handful of grated cheese and/or breadcrumbs Salt and pepper to taste Instructions: Peel and slice the potatoes. Clean the leeks (by slicing then lengthways and fan them out under running water) and slice them. Layer the potatoes and leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. In a separate bowl, mix the cream and eggs together. Pour the mixture over the potatoes and leeks. Sprinkle some cheese and/or breadcrumbs on top. Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip for vegans: This recipe is adaptable for vegans. Simply take out the eggs and replace the cream with soya cream. Add some onions and mushrooms to the dish to intensify the flavour. Ve...