Solo vs sociable: rival recipes

MOZZARE LLA AND ROASTED B LACK GR APE SALAD

Serves 2 INGREDIENTS

Small bunch of seedless black grapes Small bunch of thyme Drizzle of olive oil, plus extra for frying 1 slice of Parma ham, roughly torn Small handful of salad leaves 1 buffalo mozzarella ball 50g roasted hazelnuts 1 red chilli, sliced Pinch of smoked sea salt (optional) Drizzle of peppery extra virgin olive oil Drizzle of good-quality balsamic vinegar A few basil leaves A few edible flowers (optional) Salt and pepper

METHOD

1 Preheat the oven to 220°C/fan 200°C/gas Mark 7 and line a baking tray with baking paper or foil.

2 Pull the grapes off the stems and place on the baking tray with the thyme. Drizzle with olive oil, season with salt and pepper and roast for about 20 minutes, until the grapes are sizzling. Remove from the oven and leave to cool.

3 Heat a little more oil in a small frying pan and fry the pieces of Parma ham until crisp, then remove and drain on kitchen paper.

4 Scatter the salad leaves over a serving plate, tear up the mozzarella and dot over the top (or leave the mozzarella whole). Scatter over the grapes, hazelnuts, chilli and Parma ham pieces. Season with the smoked salt, if using. Drizzle over a little peppery extra virgin olive oil and balsamic and finish with a few basil leaves and some edible flowers, if using. Serve at once.

SIMPLY DELICIOUS SALAD Each week we feature two must-cook recipes – one that’s fast and easy, making it perfect for when cooking just for yourself or for two. The other is a dish that’s big on wow factor, for when you have guests. This week, Tart London’s Lucy Carr-ellison and Jemima Jones do a delectable salad and, for friends, a carpaccio that is deliciously different! R EC I P E S F ROM A LOV E O F E AT I N G : R E C I P E S F R OM TA R T LON DON B Y L U C Y C A R R - E L L I SON AND J EMIMA J ONE S , ( £ 2 5 , SQUA R E P EG )