Hawksmoor: Restaurants & Recipes by Huw Gott & Will Beckett

Author:Huw Gott & Will Beckett
Language: eng
Format: epub, azw3
Publisher: Cornerstone

TOMATOES & TREALY FARM LARDO ON TOAST

Serves 4

500g mixed heritage tomatoes

Maldon sea salt and freshly ground black pepper

80ml extra virgin olive oil

4 slices of sourdough

1 large clove of garlic, cut in half

120g lardo (we like the version James makes at Trealy Farm in Herefordshire)

1 Preheat your oven to 180°C/350°F/gas 4.

2 Cut the tomatoes into rough 2–3cm pieces and season with sea salt, freshly ground black pepper and pour over the extra virgin olive oil.

3 Chargrill the sourdough and lightly rub with the cut garlic clove. Lay the slices on an oven tray.

4 Gently warm the tomatoes in a baking dish in the oven for a few minutes, then spoon on top of the chargrilled sourdough.

5 Preheat your grill.

6 Thinly slice the lardo (ideally on a meat slicer) and place on top of the warmed tomatoes. Gently warm under the grill until just glistening. Pour any excess juices from the tomatoes over and serve warm.

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