Tomato

Start the seed indoors in August, then plant out in November once the frost risk has passed.

Plant deep. Bury the stem up to the first set of leaves: tomatoes grow roots all along the buried stem and anchor far better for it.

Space them 50cm apart and stake or cage each one at planting.

On tall varieties, pinch out the side shoots that form where a branch meets the stem. It keeps the plant manageable and the fruit larger.

Water deeply at the base, not over the leaves. Wet foliage in a Melton summer invites disease.

Pick when the fruit is fully coloured and gives slightly to a gentle squeeze.

Twist the fruit at the little joint in the stem and it comes away clean.

Pick every couple of days once they start. Fruit left too long splits after rain.

Ripen the last green fruit of the season indoors on a windowsill.

Eat them sun-warm and raw with a little salt. Never refrigerate a tomato you intend to eat fresh.

Roast slowly with garlic and herbs.

Simmer a glut down into a simple sauce and freeze it for winter.

Halve the small ones and dry them for an intense, sweet snack.

Scoop the seeds and their jelly from a ripe fruit into a jar with a little water.

Leave it on the bench for three days until it ferments and a skin forms. That breaks down the coating that stops the seed germinating.

Rinse the seeds clean under running water. The good ones sink.

Dry them on paper for a week and store. Choose open-pollinated varieties if you want seed that comes true.