‘Back to Earth’ tomatoes of the Cooking Section on toast

Artist’s Palate: Cooking Sections’ ‘Back to Earth’ tomatoes on toast

Enjoy Cooking Section tomatoes on toast (pictured with Seaweed Seeper), served at The Magazine along with chickpea tabbouleh, and rhurbarb and quinoa cake. As seen in this month’s Artist’s Palate feature, a Wallpaper* honors our favorite contemporary art

The London-based artist duo Cooking Sections promotes the goal of environmental justice through research, video and installation. Their ‘Climavore’ project gained major ground last year when 21 cultural institutions across the UK removed farmed salmon from their restaurant menus and introduced ingredients that are more planet -friendly such as seaweeds, vegetables in the sea and bivalve. In conjunction with ‘Back to Earth’, a Serpentine North exhibition addressing the climate crisis, they have created a special menu for its restaurant, The Magazine. Their tomato toast starter features hemp seed pesto and is the perfect match for a Seaweed Seeper, a gin-based cocktail topped with samphire.

Cooking Sections recipe for tomatoes on toast


For lust

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

For pesto

20g basil, chopped
25g extra virgin olive oil
2 tablespoons Hodmedod hemp seeds

For topping

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


Make the pita: mix the dry ingredients in a bowl, then add 100g water and lard. Knead on a slightly floured flat surface for 5-10 minutes, then transfer to a lightly oiled bowl, cover with a tea towel and let rise for about 1 hour. Divide into two pieces, roll to 3-5mm thick and let rest for 2-3 minutes. Preheat the oven to 220C, then bake the loaves for 2-3 minutes until cracked and golden.

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

Recipe for Seaweed Seeper


50ml gin
3g rock samphire
15ml elderflower syrup
10ml lime juice
tonic water


Add the gin and samphire to the cocktail shaker and stir for 1 minute. Mix elderflower syrup and lime juice and add ice. Shake all 1-2 minutes. Double strain, then pour into a glass with ice cubes. Top up with tonic water and garnish with samphire.