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In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

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Designer Christian Cowan had a full circle moment when he recently dressed pop legend Kylie Minogue. “There are two moments when I decided I wanted to be in fashion, and they’re both around Kylie Minogue,” Cowan remembers. “One was in Borders bookshop in Cambridge [where Cowan grew up], my mum was getting a coffee and I was waiting – on the TV was the Can’t Get You Out Of My Head music video. I was like, ‘What is that? That is what I need to do’. “Then for my 12th birthday, my mum was really sweet and got me tickets to see Kylie’s X tour in the O2. It was right in the nosebleed seats at the back, and I was living my best life.” Cowan designed a red jumpsuit with zips for Minogue to perform in New York, and says: “To dress people like that, people who I really looked up to and still look up to is always an honour.” And Minogue isn’t the only celebrity who has worn Cowan’s colourful, whimsical designs. Pretty much any star you can think of, Cowan will have dressed – Lady Gaga, Sam Smith, Lizzo, Lil Nas X, Heidi Klum, Cardi B, Miley Cyrus – the list goes on. While pop stars definitely seem to gravitate to his work, Cowan says there’s no real limit to who wears his clothes. “The Christian Cowan person is anyone, but it’s someone who wants to enjoy themselves, it’s someone who wants to be complimented and get attention. It’s someone who enjoys the fun of dressing up – our customers in general, they’re not really dressing for the gaze or perspective of anyone else – they’re just feeling f****** fabulous.” Cowan went to university in London and now resides in New York – and he says he gets inspiration from both major fashion hubs. The US “leans more into maximalism, and [is] not afraid of opulence and showing off, which is very much part of my brand”, he reflects. “And the UK I’d say is more [about] pushing the boundaries and trying out new things.” Ultimately, both cities are “incredibly fashionable and stylish and have created original thinkers – so I feel very lucky to be between the two”. Cowan established his eponymous label in 2016 so feels like an industry stalwart by now, but he’s still only 29 years old. “I started my brand and career very young,” he admits. “I would definitely say it’s grown up with me – the collections that I put out at the beginning are by no means the collections I’m putting out now.” But he doesn’t feel embarrassed when looking back at earlier work, instead calling his collections “like a diary”. “You can see as I grew up, the big life experiences that happened influenced [my style]. To say it has matured – maybe that’s the wrong word – but I would say my references have gotten more expansive with time. I look further than I used to – before it was like, who was next to me in the club.” While he doesn’t go to the clubs as much as he used to (“I’m like an old man!”), he occasionally pops in (“I love to see what my friends are wearing”), while getting inspiration from elsewhere as well. “I’m definitely a child of the internet, the internet is a huge part of it. I think designing is almost like dreaming – it’s a random compilation of everything you’ve seen, all smudged into one thing.” Cowan has made a name for himself as someone who loves to collaborate, and he often gets inspiration from his creative partners – ranging from the Teletubbies to Crocs, and now, Candy Crush Saga, who he’s designed an exclusive garment for. Called ‘The Sweet Seat’, it’s a one-of-a-kind, wearable garment inspired by the dreaded task of finding a seat to play on public transport. “Collaboration is the key to success in general in life – work, personal, everything,” he muses. “So when doing these collaborations, whether it’s a dress for Lady Gaga or this Candy Crush partnership, it’s always super collaborative. I want their opinion, I want their input, I want both partners involved and to be excited. “Especially with a celebrity wearing the clothes as well, you want them to feel amazing and excited to wear the piece – you don’t bully them into wearing something they’re not fully down for. You always have a better result if you collaborate.” Working with Candy Crush gave Cowan a welcome pause from designing his next New York Fashion Week collection, set to debut in September. “We’re doing a few things we’ve never done before that I think will be surprising to people – I just can’t wait. It’s our biggest show, the collection’s over double the size of any collection we’ve ever done before,” he shares. With designing collections for fashion week twice a year, making bespoke outfits for celebrities and all the extra projects in between, does Cowan ever suffer from fashion burnout? Cowan admits to having “brief moments in my past” where he’s struggled, but adds: “When you feel that it means you need to try something new, and I never had it again after I realised that. “I make sure I’m filled with creative, fun projects – I don’t think I’d ever get burnt out. I want to be doing this until the day I die.” The limited-edition Sweat Seat will be available for purchase on christiancowan.com/candycrush for £786.92 from July 26. Download Candy Crush today on Google Play or the App Store. 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