By David Harbilas

For some reason I’ve been resisting posting this recipe and I don’t know why.

It is time consuming, but the results are spectacular.

It makes use of a similar two-tomato sauce as in my “Lobster for a Special Occasion”, with the addition of Parmesan cheese.

It can be transformed into an entrée by adding some roast chicken or serving it with some sliced grilled steak.

Or you can eat it in true Italian fashion, as a contorno, or side dish, before the main course.

Serves 2

• 2 globe tomatoes
• 2 plum tomatoes
• 2 large shallots or 1 small onion Read the rest of this entry »

By Thomas Cenci

A perfect dish that can be made all year round, with so many different combinations and flavors possible it’s a popular choice for most dinners, try out this tomato risotto and tell us how you get on.

Ingredients:
• 5 oz risotto rice
• 2 oz tomato juice
• 2 oz sun dried tomatoes
• 1 tbsp tomato purée
• 2 oz chicken or vegetable stock Read the rest of this entry »