If there’s one thing we have been able to do during lock-down, apart from improving our cooking skills, it’s spending time in the garden, especially with the glorious weather we have been having.

We used to be known as a nation of gardeners, and it’s great to see so many people concentrating on their gardens again, even if it took a global pandemic to do it.

A bit like bike shops, online gardening retailers have experienced a boom in sales. Try getting hold of plants and compost during the lock-down and you will know exactly what we mean.

It’s getting a little easier now, and hopefully you have been able to plant lots of plants, fruits and vegetables so very soon, if this weather continues, your household will resemble an episode of The Good Life (the younger readers among you will need to Google this!).

One fruit (and yes it is classed as a fruit) which will particularly benefit from the sun are tomatoes, which is apt because we’re currently in British Tomato Fortnight!

There has been a lot of talk, understandably, about how much we import from abroad and shortages of tinned tomatoes are among this, but there is an increasing amount of British tomatoes available to grow in your own garden. From super sweet cherry tomatoes, to flavoursome baby plum, succulent large vine and hearty beef tomatoes, there’s something to suit all tastes.

And they are great to cook with!

This is the last blog of the month so continuing our Mexican-themed recipes, we’re using British tomatoes to make this simple Mexican classic.

Pico de Gallo (fresh tomato salsa)

Ingredients:

  • 2 medium tomators, seeded and finely diced
  • 1/2 cup chopped coriander
  • 1/4 cup finely chopped white onion
  • 1 small fresh jalapeño chilli finely chopped,with or without seeds depending on your choice
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp fine salt

Method:

  1. Mix all the ingredients together in a bowl. Season to taste with additional chilli if you wish, lime juice, and salt.
  2. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

Chris Brown
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.