British Tomato Week 2015 | Tomato recipes

The British Tomato Week this year runs from 18th-24th May and follows the success of British Tomato Week 2014. The British Tomato Growers' Association is approaching this year's event with even more energy and enthusiasm than usual! So in celebration of tomatoes we're showcasing a few dishes that can be created with this delicious ingredient. Without further ado, let our Michelin-starred chefs lead the way:

Clare Smyth

Clare Smyth is now chef patron at three-Michelin star Restaurant Gordon Ramsay. This simple yet stunning and tasty dish of coeur de boeuf tomato tartare with buffalo milk curd and black olives highlights the approach of Clare and her team, who work with the best they can and treat all ingredients with the utmost respect. Clare shows us this summer starter which is packed with flavours and marries the classics of tomato, buffalo curd and olives. You don't want to miss this!

Jocelyn Herland

Three-Michelin star chef Jocelyn Herland from restaurant Alain Ducasse at The Dorchester, Park Lane, London creates two dishes in this video, the first a raw and cooked vegetables Taggiasca with olives and tomato syrup, the second a cookpot of British terroir vegetables and Montgomery cheddar.

Sam Moody

Michelin-starred chef Sam Moody, from the Bath Priory Hotel, creates three stunning dishes that reflect his cooking at the hotel. The first dish is salad of summer vegetables, heritage tomatoes, tapenade, basil. This is followed by crispy Brixham monkfish, spiced tomato compote, curry mayonnaise and then a loin of salt marsh lamb, smoked garlic, samphire and lamb jus.

Carlo Scotto

Carlo Scotto, head chef of Babbo London, creates three Italian influenced dishes. Babbo is situated in the heart of Mayfair, London. Carlo's first dish is a tomato gazpacho served with puff pastry, basil pesto and grilled prawns. This is followed by a blended mushroom risotto served with diced celery and cured duck breast. His third and final dish is seared scallops served with herbs crust butter with blood orange jelly, cauliflower cous cous and mussels in tempura. For more information on the week head to: www.britishtomatoes.co.uk/tomatoweek - what will you be doing to celebrate this ingredient? By Henna Holtinkoski

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