Soil — How to Grow
Sow indoors in warmth (18–21°C) in late winter. Pot on twice before planting out after the last frost, ideally under cover or against a warm south-facing wall. Cordon types must be trained to a single stem by removing all side-shoots as they appear. Feed with a high-potash tomato fertiliser weekly once the first flowers set. Pinch out the growing tip after 4–6 trusses to redirect energy into ripening fruit.
Space plants 45cm apart
Watch Out For
Basil
Carrot
Parsley
Mint
ChilliVarieties (8)
The classic cherry — reliable, prolific, and perfectly balanced
The sweetest tomato you'll ever grow — orange, tropical, extraordinary
The definitive Italian paste tomato — DOP, meaty, and intensely flavoured
A dramatic heritage beefsteak — dark, smoky, and deeply complex
Striped, tangy, and beautiful — the most visually striking medium tomato
The dependable British classic — reliable cropper for beginners and experts alike
A prolific, charming heritage cherry with a sweet, mild flavour
The Florentine ribbed heritage beefsteak — complex, meaty, and deeply Italian
Regional Growing Guides
Uk
Sow
Feb, Mar
Harvest
Jul, Aug, Sep, Oct
Smoke — In the Kitchen
Tomatoes are a cornerstone of British BBQ and fire cooking, prized for their vibrant acidity and natural sweetness. When cooked over coals, their sugars caramelise beautifully, creating a rich, smoky depth that elevates simple dishes. The flesh softens while the skin chars slightly, adding texture and complexity. This transformation makes tomatoes ideal for sauces, salsas, or simply served alongside grilled meats and breads. Their versatility means they can be used whole, halved, or sliced depending on the desired intensity of flavour and cooking time. Over fire, tomatoes behave in a way that rewards patience and attention. Slow roasting or grilling over indirect heat allows the juices to concentrate without burning the skin too quickly. This method enhances their natural umami and brings out a subtle smokiness that fresh tomatoes lack. When buying tomatoes for BBQ, look for firm, ripe fruit with a deep colour and a slight give when pressed. Avoid tomatoes with blemishes or overly soft spots as these will not hold up well on the grill. For storage, keep tomatoes at room temperature away from direct sunlight to preserve their flavour and texture. Refrigeration can dull their taste and cause them to become mealy. If you have an abundance, slow roasting or grilling and then preserving in oil or freezing can extend their use well beyond the season. Using homegrown or seasonal tomatoes will always yield the best results, as they tend to be more flavourful and better suited to fire cooking.
Prep
Halve cherry tomatoes. Large tomatoes: halve and score the cut face in a crosshatch. Oil the cut face. Season generously.
Cook
Cut-face-down over medium-high direct heat: 4–5 minutes without moving until charred and starting to collapse. The caramelisation transforms tomatoes into an entirely different ingredient — brilliant on grilled bread, in sauces, or alongside meat.
Sweet Pepper
