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ANCHOVY, PARMESAN & THYME TOASTS
Serves 2 l 2 little gem lettuces, bases trimmed and discarded, and leaves quartered lengthways through the core
l 3tbsp rapeseed or
extra-virgin olive oil
l 4 sprigs of thyme, leaves
only
l 2 slices of sourdough
l 1 garlic clove, peeled
l 1 x 50g tin of anchovies in olive oil, drained of most of their oil
2018 ZUCCARDI, LOS OLIVOS, MALBEC, MENDOZA, ARGENTINA
£10.99, tivoliwines.co.uk Los Olivos is a powerhouse malbec, but it doesn’t have the accompanying tannins that one often finds with this grape. Instead, there’s a fullframed blackberry flavour with velvety allure and seamless élan – I very much like its style. l 4tbsp Parmesan cheese l 1 lemon
First, lightly coat the little gem quarters in 2tbsp oil. With your gas burner on high, carefully use tongs to hold a few little gem quarters directly over the flame until blistered and charred (take care as they might sizzle and spit slightly). Transfer to a plate and repeat until completed. If you don’t have a gas burner, a smoking-hot frying pan, griddle pan or hot oven will give the same results.
Next, heat 1tbsp of oil in a small pan on high. Add the thyme and fry for 1-2 minutes until crispy and fragrant. Set aside.
Toast the sourdough
2019 MUD HOUSE, SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND
£9.50, reduced to £6.99 until 30 June, Waitrose
Mud House is one of New Zealand’s most reliable brands, and you can find it widely on the high street. Bright, clean, zesty and uplifting, this wine is not too tropical, and I love its freshness and bounce. slices (you could also hold these over a flame for charred, crispy edges). Taking care, rub each slice a few times with the garlic clove, then layer up with the anchovies and fried thyme. Using a zester or the fine side of a box grater, grate the Parmesan over, then a few zestings of the lemon. Serve with the charred lettuce and a lemon half each for squeezing over to taste.
The Adelaide Hills wine region took a bashing in the wildfires this year, so I am keen to alert you to great wines from this heavenly spot. This stunning rosé is from the revered Kym Milne.
BERRY FUN
There are bucketloads of strawberries around now, which are great on their own or in jam. An easy alternative to jam is compote – put a punnet of strawberries (halved if large) in a pan with up to 2tbsp of caster sugar and the juice of half a lemon and boil for five minutes. Beautiful over ice cream and waffles.
I’m perfecting my pizza base because Chewton Glen hotel and restaurant (pictured), where I run The Kitchen, is set to reopen in July. It’s in 130 acres of grounds in Hampshire, and people will be able to book picnic spots for drinks, pizzas and bar food delivered by electric buggy. The menu will be limited, but we’re lucky we’ve got the space to expand outwards.
TOP TIP GREAT OUTDOORS
The secret to a good ratatouille is to cook the ingredients in order. The worst thing you can do is just throw it all in a pan – it ends up as a stewed mess. Cook the diced onions and garlic. Add chopped and diced peppers, then courgettes, aubergine and tomatoes. Cook gently, ending with salt, pepper and a little olive oil.
FOOD DELIVERED
Many suppliers have been struggling with restaurants closed. Look out on my website (jamesmartinchef.co.uk) soon for a new shop – I’ve picked some favourites and you’ll be able to buy fish, meat such as Middle White pork, veg and truffles. Walesbased chef Gareth Ward (pictured with his partner Amelia) is making amazing sauces, including katsu curry, hoisin and teriyaki. The money goes straight to the suppliers. 1tsp salt. Rub over 4 drumsticks or thighs and roast with 1 lemon and a garlic bulb at 230°C/fan 210°C/gas 8 for 25-30 mins