Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 42

LUNCH FOR 2:

6 medium-sized ripe tomatoes

3 garlic cloves, peeled and thinly sliced

A knob of butter

1 Tymsboro’ cheese

A bunch of John Hurd’s watercress

Olive oil, to taste

A handful of walnut pieces, to taste

Preheat the oven to 130°C/250°F/Gas Mark ½. Cut the tomatoes along their lengths and put them on a baking sheet, cut side up. Put a couple of slices of garlic on top of each half, then roast for about 3 hours. Take them out of the oven and remove the garlic.

Put the grill on full power. Slice the Tymsboro’ into 0.5cm thick squares and butter the widest side, apart from the top one, which should be buttered on the crust. Put the cheese slices onto a baking tray, buttered side down, and grill for about 3 or 4 minutes, until they’re bubbling and have gone golden brown.

Serve the tomatoes with the Tymsboro’ cheese and a bowl of freshly-cut watercress, drizzled with olive oil to taste and scattered with walnuts. Put some Quinoa Grissini (see page 254) on the table too, plus some decent bread.