Some suppers require little more than good ingredients and a firm splash of simplicity. Tonight it was just my daughter and I so we decided to go for a dish that reflected the weather. Not quite summer, and still a lot of spring rain in the air. A dish that blended the freshness of early summer with the warmth of late spring. So I turned to my trusted friends – new potatoes and smoked bacon. Made for each other.
I popped 10 halved Jersey Royals on to boil for 15 minutes until a knife could slip through them with delicate ease. I fried 4 rashers of good bacon once the spuds had cooked. I then drained the Jerseys, added a grind or two of black pepper and sea salt and added them to the frying pan to soak up the juices and take on a little colour.
The next important thing is to turn off the heat and let the potatoes cool for a few minutes.
Into two bowls I added a variety of salad leaves that were lingering with intent in the fridge plus some finely grated fresh beetroot. I then sliced 10 San Marzano tomatoes and shared them between the bowls. Then, with a steady hand, I dealt out the potatoes and the bacon slices which I had each snipped into three pieces or so.
I gently tossed all the ingredients and added a swirl or two of a balsamic glaze.
This is the simplest of suppers and yet one which, like a butterfly net, catches the very essence of the finely poised seasons of Spring and Summer.
And you leave the table thinking, yes, all is well with the world; Summer is not far off, and Spring is still watching over us.
The marriage of tastes is sublime – and it looks good too.
Right, time for another glass of tempranillo.