Join us on Instagram for a week-long feast of live sessions from Mutti and special guests

Taking place from 6th – 12th September, it’s a week to celebrate the successful tomato harvest and all the delicious tomatoes that we will enjoy all year round. All week you can cook, bake, make, chat or just watch and learn along with Mutti and special guests.



Francesco Mutti – Owner, Mutti

Monday 6th September at 5pm

Live @muttipomodorouk

Join us live from Parma. Francesco will be chatting to food broadcaster Nigel Barden as we go behind the scenes and unearth the secrets of the harvest. Got any questions for Francesco Mutti? Join the live and send them through.

Carlo Casoni – Mutti Head Chef

Tuesday 7th September at 6pm

Live @muttipomodorouk

Learn more about our tomato products, ways to use them and what makes them unique, and discover some top tips from Carlo, Head Chef, Mutti Italy. Got any product specific questions Carlo will be happy to answer them on the live.

At Dad’s Table with special guest Chef Jen

Wednesday 8th September at 6pm

Live @at_dads_table

Join family-friendly chef Adam and special guest chef Jen for a live cook-a-long, where you’ll have the chance to make a delicious King Prawn Jalfrezi.

2 red onions
1 x 5cm piece of ginger, peeled and grated
2 garlic cloves, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
½ – 1 tsp cayenne pepper
800g Mutti Peeled Tomatoes
1 tablespoon of honey
1 pepper, diced
100g peas
1 x 400g can of chickpeas, drained
350g raw king prawns
350g basmati rice
Vegetable oil, salt

For the Raita:
200g Greek yoghurt
1 bunch of mint
1 bunch of coriander
1 lime
1 green chilli

Appliances: 1 large frying pan, chopping board, wooden spoon, knife, blender/food processor

Ben Tish – Great British Chefs

Thursday 9th September at 6pm

Live @gbchefs

Tune in and cook alongside restaranteur and raconteur Ben Tish from Great British Chefs, who will be showing us how to perfect the most incredible Gypsy Eggs.

olive oil, for frying
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp hot smoked paprika
1/2 tsp chilli flakes
180g of cooking chorizo, peeled and cut into chunks
4 slices of jamón serrano, cut into strips
400g of Mutti Polpa finely chopped tomatoes
120g of frozen peas, defrosted
4 large eggs
coriander leaf, to garnish
flatbreads, to serve
coarsely ground black pepper

For the flatbread:
200g plain flour
1 tbsp natural yoghurt
25ml olive oil
1 tsp baking powder
1 pinch of sea salt

Maddie Olivia

Friday 10th September at 6pm

Live @madeleineolivia

We’ll be joined by one of the most respected voices in sustainability, Maddie Olivia. Join her live as she invites you to discover new ways to eat and live more sustainably, and take part in an upcycling DIY project to create a Bee House using a Mutti Polpa tin.


Bamboo – roughly 3-3.25m. If you can’t get hold of bamboo use recycled card
String – roughly 1m
Heavy duty glue
1 empty Mutti Polpa or Mutti Peeled Tomatoes tin

Secateurs or scissors if using card
Nail. If you don’t have access to a hammer or nail you can tie the string in a different way so as to not have to make a hole in the can

Alice Fevronia

Saturday 11th September at 3pm

Live @alice.fevronia

Baker extraordinaire Alice, from The Great British Bake Off, will be joining all the fun of the festival by preparing some delicious Puff Pastry Cheese, Olive and Basil Pinwheels. Join her for this bake-a-long live.


For the dough:
250g strong bread flour
200g unsalted butter, chilled
1 tsp salt
125ml cold water
(or 1 sheet of ready made puff pastry)

For the filling:
100g Mutti Double Concentrated Tomato Puree
1 tbsp dried mixed herbs
1 tsp salt
100g grated mozzarella
15g fresh basil leaves
35g pitted black olives

Gabriella’s Kitchen

Sunday 12th September at 12pm

Live @gabriellas_kitchen

Live and direct from her kitchen, Gabriella has a real treat for your family Sunday lunch. Join her and make her famous Mini Meatball Lasagne along with her – you can even get the kids involved!


Mini Meatballs:
500g beef mince
500g veal or pork mince
6 cloves garlic grated or finely chopped
1 small bunch parsley finely chopped
2 eggs
80g grated Parmesan cheese
150-200ml milk
100g breadcrumbs
Salt & pepper
Dried oregano

Mutti sauce:
4 cloves garlic
2 jars of Mutti Passata
1 bunch basil
Olive oil
Salt & pepper

1 pack fresh lasagne sheets
250g fresh ricotta
200g grated Parmesan
2 balls buffalo mozzarella
1 bunch basil

We hope you enjoy the week!

For lives and more updates throughout the week, follow us at @muttipomodorouk

We are delighted that Great British Chefs are our official media partner for our Harvest Festival Week!

To find more about why Great British Chefs choose Mutti and recipes from chefs including Ben Tish and Paul Foster visit the Great British Chefs webpage

Nigel Barden the food and drink broadcaster and champion will be joining us with special interviews during the festival week.

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