Sungold
from our plotThe one everyone comes back to. You pick them warm from the vine in late summer, still smelling faintly of the leaves, and somehow half of them never reach the kitchen. Trusses of little golden-orange fruits, sweet and almost tropical. They split if a shower catches them ripe, but by then you're eating them straight from the plant and you don't mind a bit.
Sungold pasta
Halve a handful, toss with olive oil, torn basil, a pinch of flaky salt. Pile onto hot spaghetti with a splash of pasta water and a grating of parmesan. The tomatoes barely need cooking — just warming through.
Sungold gazpacho
Blitz with a slice of stale bread, a length of cucumber, a little garlic, a splash of sherry vinegar and good olive oil, then serve it cold on the hottest afternoon. Like drinking the summer.
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