FOOD&DRINK EXTRA VINE DINING

(Serves 4) 4 British cocktail tomatoes, finely chopped ¼ cucumber, finely chopped 4 spring onions, finely chopped 1 fresh green chilli, deseeded and very finely chopped 3tbsp chopped fresh coriander, plus sprigs to garnish 4 x 150g salmon fillets 1tbsp olive oil 1tsp cumin seeds (optional) Salt and freshly ground black pepper Juice of 1 lime or ½ lemon and brush with olive oil. Grill for 6-8 minutes, depending on their thickness. Halfway through the cooking time, sprinkle them with the cumin seeds, if using, and season with freshly ground black pepper.

Arrange the salad on four serving plates and serve with the salmon fillets, drizzled with the lime or lemon juice and garnished with coriander sprigs.

This recipe works well with other oily fish, such as mackerel fillets or tuna steaks. Try varying the tomatoes too – you could use 6-8 British plum on the vine tomatoes or 12-14 British cherry tomatoes instead of cocktail.

For more recipes see britishtomatoes.co.uk

(SERVES 4) 225g self-raising flour 1tsp baking powder 1/2tsp salt 50g chilled butter, cut into small pieces 100g mature Cheddar cheese, finely grated 4tbsp low fat plain yoghurt 100ml milk 4 British cocktail tomatoes, sliced 6 British plum on the vine tomatoes, halved 1tsp mixed dried Italian herbs 50g mature Cheddar, grated Basil leaves, to garnish

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

Sift the flour, baking powder and salt into a large mixing bowl. Add butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the cheese.

Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly.

Roll out the dough to a circle about 30cm in diameter. Place onto a lightly greased baking sheet. Top with the tomatoes, herbs and grated cheese, then bake for 15-20 minutes, until golden brown.

Serve, sprinkled with basil leaves.

(SERVES 4) 2tbsp olive oil, extra for drizzling 1 garlic clove, crushed 1 red onion, finely chopped 4 medium British cocktail tomatoes, finely chopped 1 small aubergine, finely chopped 2tbsp sun-dried tomato paste A few drops balsamic vinegar, 4 thick slices rustic-style bread, such as sourdough or ciabatta 4 x 150g skinless cod fillets 4 sprigs British plum on the vine tomatoes Salt and ground black pepper Basil or rocket leaves, to garnish

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

Heat 2tbsp olive oil in a frying pan and add the garlic and onion, frying them over a medium-low heat for 3-4 minutes. Add the chopped tomatoes and aubergine and fry gently, stirring often, until very soft - about 5-6 minutes.

Stir in the sun-dried tomato paste. Add a few drops of balsamic vinegar and season.

Spread the pieces of bread thickly with most of the tomato and aubergine mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spoon the remaining tomato mixture on top. Put the British Plum tomato vines around the sides. Season with black pepper and drizzle with a little olive oil.

Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with basil or rocket leaves.