Pre-heat oven to 200C/180 fan/gas 6. Place sliced tomatoes in a sieve or colander and sprinkle with salt. Leave over the sink to drain for 15-20 minutes.

Mix vinegar and sugar in a bowl and add to a cast-iron skillet or another oven-proof frying pan. Heat the mixture over a medium heat and add the butter. As soon as it melts add the tomatoes in a single layer. Allow them to caramelise for 5-7 minutes. Sprinkle with the chopped lovage and drizzle with rapeseed oil.

Cut a circle of puff pastry the size of the base of your pan. Spread with tomato passata and add to the pan, passata side down, tucking the sides down around the tomatoes.

Put it in the oven for 15-20 minutes until the pastry looks puffed and golden. Turn out on to your serving plate by quickly turning it up side down on to the plate. Sprinkle with the remaining chopped lovage and serve.

Our range currently boasts three paints: Dill, Anchovy and Chilli, Chervil and Mint and Wild Garlic and Walnut, the most recent and very seasonal addition to the family (see our recent blog post about foraging including a great resource on what’s in season when here) .

Chervil and Mint paint brings together the light, aniseed-esque flavour of lesser-known chervil with sweet, cool mint – a heavenly combination that works well with a wide range of food. Dill, Anchovy and Chilli paint (available here) balances the fresh blast of dill with a gentle warmth from chilli plus a hint of salty anchovy. Try it with fish, chicken or even roast potatoes.

Wild Garlic and Walnut is fresh from the British Herb Kitchen workbench, and brings together the familiar taste of garlic (albeit more mellow and grassy than its supermarket cousin) with walnut’s sweetness and spice. Just divine.

If you’re looking to get creative in the kitchen without spending hours slaving over a hot stove, you might want to try one – hop over to the online shop or catch us at the Ely Food Festival this weekend!