{"id":17051,"date":"2020-04-17T10:00:00","date_gmt":"2020-04-17T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=17051"},"modified":"2021-11-16T21:11:55","modified_gmt":"2021-11-16T21:11:55","slug":"the-new-tomato-honeycomb-delicious-recipe","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/the-new-tomato-honeycomb-delicious-recipe\/","title":{"rendered":"The NEW Tomato &#8216;Honeycomb&#8217; &#038; Delicious Recipe"},"content":{"rendered":"<p>We have already told you about Tomato &#8216;Honeycomb&#8217;, the amazingly new innovative variety which is new for 2020 from Burpee Europe.\u00a0 But we haven\u2019t told you yet how to use this in a delicious recipe!\u00a0 Due to the high Brix level combined with a superb aroma, \u2018Honeycomb\u2019 has a sweetness which lingers on your tongue, with the delicious lasting aftertaste of honey, making it the perfect addition to the tasty treat below!<\/p>\n<p>\u2018Honeycomb\u2019 is an exquisite golden orange variety, with cherry-sized fruit which are elegantly arranged along long trusses. Seeds are available from a selection of seed companies.<\/p>\n<p>The &#8216;Honeycomb Tomato Linguine with Chorizo&#8217; recipe below was devised for Burpee Europe by the chef Valerie Hamelin:<\/p>\n<h4><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-17175 alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2020\/04\/burpee-Honeycomb-web.jpg\" alt=\"Burpee Honeycomb\" width=\"400\" height=\"406\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2020\/04\/burpee-Honeycomb-web.jpg 608w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2020\/04\/burpee-Honeycomb-web-296x300.jpg 296w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2020\/04\/burpee-Honeycomb-web-148x150.jpg 148w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>Ingredients<\/h4>\n<p>450 gr fresh linguini pasta<br \/>\n175 gr spicy chorizo cubed<br \/>\n3 garlic bulb sliced<br \/>\n1 red onion, finely chopped<br \/>\n4 tbsp olive oil<br \/>\n15 honeycomb tomatoes<br \/>\nHandful Basil<br \/>\nParmesan shavings for garnishing<br \/>\nSalt &amp; pepper<\/p>\n<h4>Method<\/h4>\n<p>Heat the olive oil in a frying pan, and saut\u00e9 the onion until cooked and translucent. Then add the chorizo and the garlic, stir until golden<\/p>\n<p>Boil a pan of water to cook the pasta<\/p>\n<p>Add the tomatoes to the frying pan and gently stir<\/p>\n<p>Add the cooked pasta to the frying pan and mix well slowly<\/p>\n<p>Season to taste<\/p>\n<h4>To Serve<\/h4>\n<p>Place the pasta in a large bowl and garnish with parmesan shavings and basil leaves<\/p>\n<h4>Tip<\/h4>\n<p>This dish can simply be vegetarian by not including the chorizo. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We have already told you about Tomato &#8216;Honeycomb&#8217;, the amazingly new innovative variety which is new for 2020 from Burpee Europe.\u00a0 But we haven\u2019t told you yet how to use [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2999,3022,221,2975],"class_list":["post-17051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-burpee-europe","tag-honeycomb-tomato","tag-pasta","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/17051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=17051"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/17051\/revisions"}],"predecessor-version":[{"id":17176,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/17051\/revisions\/17176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/17175"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=17051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=17051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=17051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}