RECIPES

A very simple recipe perfect for a light lunch, or a great side dish. Serves 4 2 punnets of mixed tomatoes (different sizes too if possible!), 3 tsps salt, plus more for seasoning, 350g sourdough cut into 1 inch cubes, 150ml Fino Olive Oil, 1 small shallot chopped (approx. 2 tsp), 2 garlic cloves chopped, 1 tsp dijon mustard, 2 tbsp Fino White Balsamic, handful of basil leaves Place the tomatoes in a colander, cover with salt, mix up and place the colander on top of a mixing bowl. Set aside for half an hour. The salt will release juices from the tomatoes which you will use later...

I thought you might like this simple recipe for Strawberry and White Balsamic Sorbet- being strawberry season it is obviously perfect for this time of year, the catch is that you definitely need White Balsamic but we can help you there! Ben made it this week and it really is delicious. Great as a pudding, or a perfect palate cleanser. You don't need a lot - this would definitely serve 6 2 punnets ripe strawberries, 4 tbsp Fino White Balsamic, 100g granulated sugar Hull and quarter the strawberries and place in a kilner jar or a measuring jug (something quite deep) with four tablespoons of Fino White...

 This recipe was sent to me by my divine friend Lucy, and comes from a book written by her step sister - The Real Taste of Spain by Jenny Chandler - I have now ordered the book for myself as it looks divine Ingredients - 3 slices white country bread, 900g/2lbs VERY RIPE tomatoes peeled, deseeded and chopped, 1 medium cucumber peeled and roughly chopped, 3 red peppers deseeded and roughly chopped, 2 garlic cloves roughly chopped, 2 spring onions sliced (optional), 100ml extra virgin olive oil, salt, 1-2 tbsp sherry vinegar to taste (you could use Fino White Balsamic here) To garnish...

Serves 4 as a side dish  2 red peppers, 2 courgettes, 1 red onion, Fino olive oil, salt and freshly ground pepper, pine nuts, lemon zest, fresh thyme, Fino white balsamic Cut the vegetables into wedges and place in a roasting tray - drizzle with Fino olive oil and season with salt and pepper - place in the oven at 180C for 30 mins until softened and slightly browned - transfer to a serving bowl, sprinkle with pine nuts (dry fried), lemon zest and fresh thyme and then drizzle with Fino white balsamic - yum!

1 clove garlic, 1 tbsp capers, 1/2 tsp dried oregano, 2tsp fresh rosemary, 2 tsps fresh thyme, 2 tbsp grated parmesan, pinch sea salt, ground pepper, chilli flakes (if you want heat), 50ml EV olive oil Finely chop the garlic and capers and add into a bowl with the chopped herbs and parmesan. Mix together and season to taste. Place the herby mixture in a dish and drizzle over the olive oil. Serve with warm crusty bread.