A simple and satisfying bank holiday feast

We are squeezing the last drops out of summer. This bank holiday we thought we would give you the ultimate hosting hack, a super simple pair of recipes from a couple of our favourite London restaurants, that you can make at home for two or twenty. They are crowd-pleasers, we can promise you!

Baraffina inspired Pan Con Tomate

We cannot get enough of these, it’s been such a lovely long hot summer and that means an absolute bumper year for Tomatoes. One of our all-time favourite summer activities is to wander over to Dean street and devour a plate or six of these with a little sip or two of sherry. Baraffina’s chef, Angel Zapatta Martin, is a god amongst men when it comes to delicious simplicity!


  •  2 ripe pear tomatoes or any lovely large red tomatoes
  • 4 slices of good crusty bread toasted
  • 1 peeled garlic clove, halved
  •  A good olive oil
  • Salt and pepper
  • Chopped chives

Serves 2 (Multiply accordingly)


  1. Grate the tomatoes with a cheese grater into a bowl. Stir the grated mixture with a pinch of salt and pour into a sieve set over a bowl. Let it drain for 20 minutes until the tomatoes have lost most of their water. This water makes the ultimate summer Bloody Mary too, just saying.
  2.  Rub each slice of toast with half of garlic and top evenly with the Tomato mixture.
  3.  Drizzle over the olive oil, a sprinkle of salt and pepper, and a generous pinch of chives.

 We told you it was easy.

River Cafe inspired Zucchini & Burrata with a hint of Sun-Dried tomato truffle pesto shamelessly stolen from the old Dock Kitchen.

The River Cafe is a food mecca, and we bow to Ruth Roger’s intuitive cooking, amazing ingredients and balance of flavour…plus they do a damn fine peach bellini. And the Dock Kitchen by Stevie Parle was a longstanding haven for fabulous food. Both have bought us a lot of happiness over the years!

Driven by sheer gluttony we discovered that you could combine dishes from both to come up with the ultimate indulgent summer salad.


  • 1 Burrata
  • 1 medium courgette
  • A bunch of basil
  • A squeeze of lemon and a little grated lemon rind

For the Sundried tomato pesto

  • 4 large caper berries or a teaspoon of capers
  • 4 Sundried tomatoes
  • A handful of fresh basil
  • A tablespoon of honey
  • A teaspoon of Truffle oil
  • A glug of olive oil

Serves 2 (Multiply accordingly)


  1. Peel the zucchini into ribbons with a vegetable peeler and lay on a kitchen towel to absorb any excess moisture.
  2. Toss the ribbons in a bowl with a good splash of olive oil, the chopped basil, a squeeze of lemon and a sprinkle of lemon rind and a good grind of salt and pepper.
  3. Blitz the ingredients for the pesto together in a hand mixer, blender or pestle and mortar.
  4. Layer the zucchini ribbons on a plate or bowl, and top with half a burrata, a spoonful of pesto and a sprig of basil, or lay it all out on a huge platter with Zucchini around the outside, and the burrata in the center with a huge spoonful of pest to top it all off.

We suggest you serve it all up with a little salty parma ham or prosciutto.

Have you tried ours yet? Shop our Delicatessen aisle for more delicious fresh and summery ingredients.


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