here’s nothing quite like a real tomato, grown naturally in the hot sunshine of southern Europe. Except perhaps that same tomato, harvested at perfect ripeness then dried in the sun and preserved in oil with garlic and basil. Slice finely and add to salads to give both a splash of Mediterranean colour and a burst of intense, summery flavour.
resh basil is one of the world’s great culinary pleasures, used to delicious effect in Italian and southern Asian cuisine. Submerge fresh, pitted green olives in cold-pressed sunflower oil and extra-virgin olive oil, with wild garlic and plenty of basil, and you have a recipe for delight. Just tip into a bowl and enjoy, or serve alongside freshly sliced tomatoes and cheese for a delicious lunch.
o the uninitiated a cornichon is a French variety of gherkin, the ordinary cucumber’s more flavourful cousin, harvested young to capture all of its zip and zing. Pickled in white wine vinegar, with mustard and coriander seeds, aromatic tarragon and deliciously tart caper berries, our cornichons are bite-sized treats with a tendency to be moreish. Bon appetit!