Supplied by Andy Pearman who uses no-dig, chemical free methods and waters only with natural spring water.
Slice into thick 'beefy' slices, sprinkle with salt, shred a few basil leaves and place on top, drizzle with olive oil and top with some mozarella. Bake under the grill until the cheese has melted and serve as a juicy, starter or veg side dish.
Slice into thick slices and layer with mushrooms, beef mince or tofu and spinach, bake until everything is piping hot and serve as a main alongside a leafy salad.
Use in a raw salad, as simply as you like - they are so juicy and delicious its impossible not to enjoy them however you prepares them!