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Tomatoes on Toast

Ingredients (Serves 4)

• 4 slices sourdough
• 50ml olive oil
• 4 large tomato’s
• 1 clove garlic
• Salt and pepper

Method:

1. Drizzle half the olive oil over the bread and toast until charred.
2. For the topping ½ the tomatoes and grate over a sieve and bowl with a box grater.
3. Crush the garlic with a little salt until it resembles a fine paste.
4. Mix into the tomato pulp with the rest of the olive oil.
5. Spoon onto the charred toasts and serve.

Top Tips:

• Always look for British-grown tomatoes, or better yet grow your own. The ‘gnarlier’ they appear, the fresher and better they’ll be for flavour.
• Don’t throw away the tomato juice after sieving. Instead, freeze it and it can be used to make a delicious Bloody Mary cocktail.

Gambas Pil Pil

Ingredients (Serves 2)

• 10 large prawns, shell on
• 50g butter
• 2 bulbs garlic roasted in foil and olive oil for 40 minutes.
• 1 small bunch parsley chopped
• 1 red chilli diced
• 1 lemon juice and zest

Method:

1. Heat a large pan cook the prawns until charred on one side.
2. Flip over and add the butter, garlic, parsley, chilli and cook for a further minute or 2 until the prawns are pink.
3. Spoon into bowls squeeze over the lemon and serve with crusty bread.
4. Alternatively pop everything into an oven proof dish and roast for 5 minutes.

Top Tips:

• Don’t shy away from cooking prawns with their shells on. Not only does it lock in moisture, but there is a huge amount of flavour in the ‘head’ of the prawns which you can mash and then dip your bread into.
• You also don't need to discard the shells, use them for flavouring up a soup or broth!