the simple things in life

After Christmas and days of over indulgence, and more left overs than you can poke a stick at I'm yearning for some simple pleasures.

Thus we welcome Alain Ducasse, and his amazing cookbook 'Nature. Simple, Healthy and Good'.
From this philosophy I have made a Caprese salad from my home grown tomatoes, a mixture of heirlooms and cherry toms, a ball of buffalo mozzarella, basil from the garden and a balsamic glaze, with the obligatory swirl of extra virgin olive oil.
My tip for a sensational Caprese is texture.

This is the first of my heirlooms to ripen, not the prettiest, but she sure is tasty.

 

 

This is heirloom number 2.

Don't just dice your tomatoes into indenticate cubes, halve your cherry toms and chunky slice your larger toms.
This is a celebration of seasonal produce, home grown veggies and the scent of summer in the air.
perhaps the other important piece of advice, which should go without saying is seasoning.
Use salt and pepper. Salt and tomatoes are like potatoes and duck fat, an unbeatable combination.

Enjoy, because I certainly will.