Tomato pesto with Calabrian chilies - not traditional, but made with the same generous spirit. Hickory-smoked tomatoes provide the base, while the chilies add their bold, lingering heat. It’s punchy stuff, so a little goes a long way. A dollop through some butter beans or on your soup - spoon a touch over eggs to let the smoky heat shine without overpowering.

Ingredients: extra virgin olive oil, caramelised onions,
tomato paste, hickory smoked tomato paste,
Calabrian chilli peppers, pine kernels, Parmigiano
Reggiano cheese (MILK), salt, garlic puree, preserved
lemons, cumin, sunflower oil, coriander, black pepper,
vinegar, paprika extract, acidity regulator: citric acid.