I can cook up the most extravagant, adventurous feast, using every exotic ingredient known to create something really special for supper club and dinner guests. I take my time, take extra care to produce something that looks as beautiful as it tastes and really give it my all. I love doing this. I love experimenting and trying out new things, but there are times when less is definitely more. Sometimes its the simplest of things that leave a lasting impression. No fuss, complex dressings, drizzled sauces or coulis, just fantastic fresh unadulterated food.
As I lazed in the sun on Sunday afternoon, with a Tanquaray and Tonic clutched in my hand, it was simplicity that I craved. The lingering heat and appearance of some fiery Welsh sun shine inspired a supper with a distinctly Mediterranean feel…. some Spanish Manchego brought back as a thank you present by friends whose boat we looked after while they were away, some seriously strong black bomber left over from Saturday’s produce market; home-made onion marmalade and beetroot relish, new potatoes with lashings of butter and mint, herb-marinated mozzarella and tomatoes and a hearty salad of lettuce from the garden, cucumber, olives, very lightly steamed mangetout from the weekly veg box, crisp chorizo and a good glug of Welsh Rapeseed oil.
The food disappeared in no time and even the little-un steamed in for more. At the end of supper I was about as satiated and happy as I would have been if I’d eaten something more elaborate.
Marinated mozzarella and tomato: An Ottolenghi inspired favourite (serves 2-3)
250g good buffalo mozzarella
A couple of large ripe local tomatoes
half a teaspoon fennel seeds, zest of a lemon or a teaspoon of white wine vinegar , small handful of shredded basil leaves, 2 teaspoons fresh oregano leaves, 2 tablespoons Welsh Rapeseed oil 1 crushed clove of garlic and a pinch of Halen Mon salt and black pepper.
Dry roast the fennel seeds until they begin to pop. Transfer to a pestle and mortar and grind roughly. Place in a bowl with the other ingredients. toss the sliced or roughly torn mozzarella with the marinade and leave for 10 minutes or so, Serve with sliced or wedges of tomatoes as a starter or part of a cold supper.