The quick dish

The Guardian - Feast - - Thomasina Miers - Thomasina Miers

My desert-is­land lux­ury is olive oil.

I use it in vast quan­ti­ties, mar­vel­ling at how a driz­zle of the good stuff can trans­form the hum­blest of in­gre­di­ents with its rounded, pep­pery taste. If you want value for money, seek out stock­ists on­line so that you can buy di­rect from farm­ers; then guard it with your life and never, ever cook with it – this stuff is only for sal­sas, dress­ings or driz­zling.

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