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Truffle macaroni cheese stuffed tomato with a mixed seed and herb topping

When it comes to vegetarian summer menu options, Chris Wheeler recommends you keep it light.


  1. Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning.
  2. Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel. 3
  3. Remove the top of the beef tomatoes, using a spoon carefully scoop out the insides, season and fill with the macaroni cheese. Blend 50g of the dried herbs with the extra virgin olive oil.
  4. Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes.
  5. Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil.
  6. TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil.