Ingredients · Vegetables

Tomatoes

The red is lycopene, absorbed far better once tomatoes meet heat and olive oil.

Nutrition per portion

In British summer, buy loose from a market and they'll actually taste of something
On the vine costs more, partly for the stalk
Never refrigerate an underripe tomato; the flavour dies

Keep it well: Store on the counter, not in the fridge, and eat as they ripen.

Reach for it when the week brings:

Put it to work

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Storecupboard lunch: tuna, cannellini beans, red onion and rocket in a mustardy dressing.

10 min 30g protein

Lemon-oregano chicken skewers over bulgur, cucumber and a garlicky yogurt tzatziki.

35 min 42g protein

Cumin-spiced lamb koftas over a parsley-heavy tabbouleh and yogurt drizzle.

32 min 32g protein

A street-food breakfast: spiced omelette rolled in a wholemeal wrap with tomato and coriander.

11 min 24g protein

A golden soft scramble of tofu with cherry tomatoes and chives on toasted sourdough.

15 min 20g protein

Pan-fried gnocchi, basil pesto, cannellini beans and golden tofu; comfort with a phytoestrogen spine.

25 min 28g protein