Dear Customer,

Many wondered what the small yellow fruits were last week in the mini fruit bags. They are in the standard and luxury fruit bags this week and are called Medlars. They are a delicacy from Southern Spain. I prefer not to eat the skin as it is slightly bitter, I eat them the crude way by tearing them open and eating the flesh off the skin. You could peel them with a knife or if you like 'tart' you can eat them with the skin too.

The strawberries in the luxury bags are the rare French Gariguette, they are deemed the best variety in the world for their silky texture and delicate taste. The luxury fruit bags also have the first nectarines of the season. Our Cantalupe melons are the first from Sicily.

I don't normally like tomatoes much but have been eating compulsively the Sicilian tomatoes which have been a feature of the bags these last weeks. Sliced onto a plate and drizzled with olive oil, balsamic vinegar and some salt and pepper, eaten with a good bread and a good cheese - a good lunch !

Cauliflower Tomato Cheese

1tbls olive oil
1 onion peeled and chopped
1 garlic clove crushed
14oz can tomatoes
1 cauliflower
Salt and freshly ground pepper
4oz Cheddar or Gruyere cheese, grated

1. First make the tomato sauce: heat the olive oil in a medium pan then fry the onion for 5 minutes until soft. Add the garlic and tomatoes, breaking the tomatoes up roughly with a wooden spoon.

2. Bring to the boil and let simmer for 10-15 minutes until thick and excess liquid has evaporated.

3. Meanwhile, wash and trim the cauliflower. Break it into even-sized florets and cook it in 2 inches of boiling water for about 5 minutes or until tender and drain.

4. Heat the grill. Mix the cauliflower florets with the tomato sauce and season well with salt and pepper. Spoon it into a shallow gratin dish, sprinkle with the grated cheese and grill until the cheese is golden brown.

5. Serve with a crisp green salad.

Best Regards

Isobel Davies