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In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

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Jeff Stelling revealed singer Sir Elton John was among his well-wishers this week as the presenter signed off from the “best job that anybody could possibly have wished for” at Soccer Saturday. Stelling announced last month his intention to stand down as anchor of the Sky Sports programme after almost 30 years and earmarked the final day of the Premier League season on Sunday as his last show. In the days leading up to his swansong, Stelling divulged he had messages of support from the likes of Gordon Strachan and Neil Warnock, plus a phone call from John, former chairman and director of Watford. Stelling, an unapologetic Hartlepool fan who frequently celebrated their goals on Soccer Saturday, said: “Somebody asked me the other day if I’d ever been starstruck and yeah, I was starstruck when Elton John rang me at home to say ‘Thank you very much for all you’ve done’. “He said ‘Every week I watch the show and every week you tell me Watford are losing and every week you tell me Hartlepool are losing so I feel like we’re kindred spirits’. There’s something in that, isn’t there?” After touching tributes from colleagues past and present in a video montage, Stelling was given a standing ovation by the punditry panel of Paul Merson, Clinton Morrison, Kris Boyd and Michael Dawson. Stelling, who had planned to quit last year before reversing that decision, briefly hid his emotions with a mask of himself and quipped: “This is tricky because I’ve changed my mind – just kidding. “I haven’t changed my mind this time.” Stelling was clearly moved by the highlights package Sky televised in the final minutes of the show after Everton retained their top-flight status and confirmed the relegations of Leeds and Leicester. Merson, Alan Mullery, Frank McLintock, Clive Allen, Charlie Nicholas, Phil Thompson and Matt Le Tissier passed on their congratulations, as did Chris Kamara, who in a nod to the catchphrase that has become synonymous with the pair and the show, said: “You are unbelievable, Jeff!” Stelling looked back fondly on his 30-plus years with Sky, in which he not only covered football but live snooker, darts, greyhound racing, pool and thanked everyone with whom he had worked. So that's it. Soccer Saturday will be back next season. I'll be watching...From me, goodbye Jeff Stelling In his farewell monologue, he added: “It’s been the best job that anybody could possibly have wished for. My wife takes great pleasure in saying ‘You are the luckiest man ever to take a breath’ and you know what? I don’t tell her this often but she’s right. “The principle success of Soccer Saturday is you lot at home, who have given us unswerving support – both for the programme and for me personally. “So that’s it. Soccer Saturday will be back next season. I’ll be watching – when Hartlepool are not playing. From me, goodbye.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Katie Taylor sets sights on Chantelle Cameron rematch and not retirement Mikel Arteta pleased to see Granit Xhaka given appreciation from Arsenal fans I apologise I didn’t do better – Sam Allardyce says sorry after Leeds relegated

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