One of the highlights of The Magazine’s CLIMAVORE menu, tomatoes on toast is a simple dish that can have a big impact. The sourdough is made with YQ flour, which has been created with alternative grains chosen to create a more diverse crop, leading to a unique texture and flavour. In collaboration with Cooking Sections, we have chosen ingredients such as tomatoes which improve the quality of the soil around them, having a positive effect on the environment.


For the pitta

  • 150g YQ or wholegrain flour
  • 5g salt
  • 3g sugar
  • 3g yeast
  • 1 tsp olive oil

For the pesto 

  • 20g basil, chopped
  • 25g extra virgin olive oil
  • 2 tbsp Hodmedod’s hemp seeds

For the topping

  • 120g British heritage tomatoes, chopped and seasoned with salt, pepper and extra virgin olive oil
  • dried black olive powder and samphire, to serve


Make the pitta: mix together the dry ingredients in a bowl, then add 100g water and the oil. Knead on a lightly floured flat surface for 5-10 minutes, then transfer to a lightly oiled bowl, cover with a tea towel and leave to rise for about 1 hour. Split into two pieces, roll out to 3-5mm thick and leave to rest for 2-3 minutes. Heat the oven to 220C, then bake the breads for 2-3 minutes until puffed up and golden.

Blend the pesto ingredients, then strain and stir into the chopped tomatoes. Spread the tomatoes on the pita and sprinkle with dried black olive dust and samphire to serve.