Nothing better than a bit of bruschetta for a Sunday brunch…



Mozzarella, Pesto & Tomato Bruschetta

Sundays were made for bruschetta – all I did was use a slice each of a fabulous Pane Pugliese – available in Waitrose and lots of delis – toasted lightly on both sides then spread with a generous amount of a wonderful basil pesto – Pesto alla Genovese – or you could use one of your choice even a black or red pesto would be fine.

I sliced 4 San Marzano tomatoes in half and added them next. Then I sliced a ball of a good mozzarella and draped it over the tomatoes. Pop it under the hot grill for a minute or so until the moz just starts to melt – then remove and sprinkle a little black pepper and rock salt over it before adding a few fresh basil leaves.

It is bliss – each mouthful is a blessing. Make these soon. Please.

It’s all about how you like to dress…


Greek Salad with Feta and Mint


Lunch today was one of my favourites. The mint is magical in this combo of flavours.

For 4

6 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 garlic clove crushed

Good pinch of sugar

Salt and pepper

200 gm feta cheese

1/2 head of iceberg lettuce shredded

6 San Marzano tomatoes quartered

1/2 cucumber thinly sliced

12 or so black olives pitted

Good bunch of fresh mint and a sprinkle of dried oregano

Make a dressing by whisking together the oil, lemon juice, garlic, sugar salt & pepper in a small bowl. Set aside. Rinse the block of feta under cold running water. Then cube it into about 1 inch squares. (Some Greek tavernas leave it whole smothered in oregano for you to break up at your leisure.)

Put the lettuce, tomatoes and cucumber in a salad bowl. Scatter over the cheese. Just before serving whisk the dressing, pour over the salad leaves and toss together. Scatter over the olives, oregano and the mint!

A really wholesome and filling light lunch.