Sourdough bread from our local baker, Spring greens, and mozzarella – that’s my kind of food.
It’s so simple that I’m not even sure if it counts as a recipe. Nevertheless, it’s one of my favorite dishes; Stringy mozzarella drizzled with bright ‘grassy’ olive oil, garlic confit, and a pinch of rich sea salt. During the Spring months I add freshly foraged ramsons and goutweed as well. Serve with a salad on the side and you have yourself the easiest dinner, you’ll ever make. No cooking required.