I was lucky
enough to be invited to lunch at Petersham Nurseries yesterday by my
good friend Sarah. Part nursery, part caf√© and part restaurant the
it’s a great place to eat as it’s set in fabulous surroundings right
by the river in Richmond.
Head chef Skye
Gyngell has cooked for many a famous face – regulars include the
Jaggers and Richard E Grant – and her food’s astounding. It follows
an ethos close to my own heart, good ingredients, treated simply.
It’s the sort of food we could and should be cooking at home – the
types of dishes that use few processes and make good sense.
I won’t tease you
with details of the meal, but having had a quick chat with a pal I’ve
managed to procure a recipe for Sarah’s starter – lomo on
bruschetta with tomatoes, olive oil and garlic. It’s a recipe that
lives and dies on the quality of its ingredients and is resplendent
in its simplicity.
Lomo on toasted bruscetta with tomato,
olive oil and garlic
Lomo is cured pork loin, available from good
delis. If you can’t get it, try using serrano ham, the
juniper-flavoured Tyrol ham known as speck, or pancetta
Ingredients (Serves 4)
4 thick slices of chewy peasant style
8 slices lomo an 8th
1 jar of good quality tomatoes
2 tbs extra virgin olive oil
1 small bunch of thyme
2 fresh bay leaves
Sea salt and freshly ground black
A further two tbs or so of extra virgin
1 clove garlic peeled but left whole
Place a small pan over a medium heat. Once
hot add the first lot of olive oil and warm though. Add jar of
tomatoes and season with a good pinch of salt and a little pepper.
Add bay and thyme and cook gently for 20 minutes, stirring
occasionally until tomatoes are thick and reduced to a glossy colour.
Remove from heat and allow to cool to room
Grill bread on both sides until golden
brown. Remove and rub each piece gently with the whole clove of
Spoon over a little of the cooled tomatoes
and spread as if it were jam then drizzle over the remaining olive
oil and place the lomo on top.
Serve immediately while bread is still warm.