I owe the inspiration for this dish to my father who took me on my very first mackerel fishing trip so many moons ago. A true celebration of summer the wonderful flavours of the sea and flames from a proper wood-fired oven… what a combination! Best of British and plentiful supply!
In Issue Nº6 we are celebrating the ingredient EDIBLE FLOWERS. We meet the wonderful Jan Billington, an organic flower farmer in Devon who believes that edible flowers should not just as a pretty addition on the side of a plate. The lovely Johanna Paget, communications manager at the Soil Association will be popping by to […]
Driven by the understated beauty of local, seasonal produce, Matthew Mason, Head Chef of The Jack in the Green, has built an unrivalled regional reputation for his fresh, innovative and exciting menus using only the best of ingredients.
I have to admit that I never use a recipe for this soup its all about taste and balance, simple and quality ingredients need little or no intervention by me… the tomatoes and the oil and vinegar emulsifying to produce something quite spectacular perfect for a warm summers day.