John Pawson on His New Less-is-More Cookbook, ‘Home Farm Cooking’
Preparation time: 5 minutes
Cooking time: 10 minutes
4 ripe peaches, halved and stoned (pitted)
4 1/2 oz rocket (arugula) or watercress
2 large balls buffalo mozzarella, drained
Sea salt and black pepper
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Heat a frying pan (grill) pan over a high heat. Lay the peach halves, cut-side down, on the hot griddle pan and grill them for about 5 minutes up until the flesh is clearly marked with frying pan lines.
Location a handful of rocket (arugula) on each plate. Tear the buffalo mozzarella into pieces and place beside the rocket together with the grilled peaches.
Mix the olive oil and lemon juice together, drizzle over the salad, season well and serve immediately.
Strawberry clafoutis with elderflower cream
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Preparation time: 20 minutes
Cooking time: 40– 45 minutes Serves:
For the clafoutis
2 oz unsalted butter
1 pound 5 oz strawberries, hulled and halved
2 3/4 oz (1⁄2 cup plus 1 tablespoon) plain (all-purpose) flour
1/2 teaspoon ground cinnamon
pinch of salt
Published at Wed, 28 Apr 2021 19:34:27 +0000
Attribution – For Additional Information here is the Post Source: https://www.vogue.com/article/john-catherine-pawson-home-farm-cooking