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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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Campaigners are calling on the Government to extend paid paternity leave from two to six weeks in the UK after research found it could reduce the gender pay gap. A report from the Centre for Progressive Policy think tank (CPP) and charity Pregnant Then Screwed (PTS) analysed Organisation for Economic Co-operation and Development (OECD) data to explore the economic and health impacts of extending the statutory entitlement to paternity leave and pay. It shows that countries with more than six weeks of paid paternity leave have a 4.0% smaller gender wage gap and 3.7% smaller labour force participation gap – the proportion of men and women in the workforce. The analysis also suggests that closing gender employment gaps in all UK authorities would increase economic output by £23 billion. We have the worst paternity benefit in Europe which is negatively impacting children, gender equality and the economy Joeli Brearley, Pregnant Then Screwed It comes as the UK has the least generous paternity leave entitlement in Europe with a statutory entitlement of two weeks and pay of £172 a week, which is 44% of the national living wage. The researchers also looked at PTS data from 1,735 mothers and 1,805 fathers, finding that just 18% of prospective parents say they or their partner could afford to take six weeks of paternity leave at the current statutory rate of pay. However, this changed to 57% if the leave was paid at 90% of their income, as statutory maternity pay is for women. The analysis also suggests that for 20% of fathers, no parental leave options were available to them following the birth or adoption of their child. The organisations further commissioned a YouGov pool, which found that 65% of mothers with children under the age of 12 thought increasing paid paternity leave would have a positive impact on mothers’ readiness to return to work while 83% thought it would have a positive impact on mothers’ mental health. Campaigners from CPP and PTS are now urging ministers to extend the statutory leave entitlement, to pay it at 90% of income in line with currently statutory maternity pay and to ensure paternity leave is available to all working fathers and partners. They are also calling for the Government to enhance existing maternity rights to reduce financial hardship, the gender employment gap, and the gender pay gap. Joeli Brearley, chief executive and founder of Pregnant Then Screwed, said: “We finally have evidence that boosting paternity leave will reduce the gender pay gap, improve the health of both parents and it will benefit the economy. “Paternity leave is not a luxury but a necessity.” Rosie Fogden, head of research and analysis at CPP said: “While long-held societal norms about gendered parenting roles are shifting, the UK’s parental leave system has not kept pace. “As our findings show, it is still very difficult for many fathers and second parents to be able to afford to take leave when their children are born, and this has serious consequences for both parents’ mental health.” Ms Brearley added: “If our next Government wants to set out a positive vision for the future, then thriving families must be central to their campaign. “We have the worst paternity benefit in Europe which is negatively impacting children, gender equality and the economy. “We are calling on the government to increase the length of non-transferrable paternity leave to a minimum of six weeks at 90% of income, in line with current statutory maternity pay.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live My teenager gets all their news from TikTok – should I worry? How to take care of pets in the heat Struggling with menopause symptoms in the heat? An expert shares tips