mat osv.

green beans W red onion & pecorino

Recipe – serves 4 as a side

• 180g beans
• 1 small red onion, very thinly sliced (on a mandolin is great)
• 2 tablespoons red wine vinegar
• sea salt and black pepper
• a handful of shaved Pecorino slices

Slice the red onion and place in a bowl with the red wine vinegar, salt and pepper. 

Blanch the trimmed beans in salty boiling water for 3 minutes then refresh and drain under cold water.

When you are ready to serve, toss the beans through the red onion and vinegar, arrange them on a plate and scatter over the pecorino. seas on the a pinch more salt and freshly ground black pepper.

slow roasted tomatoes W mozzarella & basil

Recipe – adapted from Polpo – serves 4 as a side

• 1 kg tomoatoes, any and a variety
• extra virgin olive oil
• red wine vinegar
• sea salt flakes (Maldon) & black pepper
• 1 tablespoon sugar
• a small handful basil leaves
• 3 x 125g buffalo mozzarella or fior di latte
• 3 handfuls of fresh wild rocket

pre heat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and rosa tomatoes. If they are small, leave them whole. Scatter these on a large baking tray. Drizzle over a good glug of olive oil and a few splashes of red wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape.

Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and spoon the tomatoes over this making sure to scrape off all the sauce. Tear the mozzarella up slightly and place this on top. Scatter over the basil leaves and serve.