HARVEST festival

Getting ahead

The tomatoes can be prepared and stuffed the day before. Just keep them covered in the fridge and top with the hazelnut crumb just before cooking on the day.

Stuffed beef tomatoes with a hazelnut crumb

SERVES 4

• 4 large beef tomatoes
• 85g hazelnuts, or Kentish cobnuts, toasted and finely chopped
• 4 thin slices of sourdough
• 1 clove of garlic, peeled
• 1 tbsp olive oil

FOR THE STUFFING

• Flesh from the middle of the tomatoes• 1 courgette• 1 red pepper, de-seeded• 1 red onion• 2 tbsp olive oil• Sprig of rosemary• 100g buckwheat• 100g feta, crumbled• Sea salt and black pepper