Tomatoes and lovage are a perfect match, this recipe is a great option for a summer lunch and looks even more delicious when using different sized and varieties of tomatoes.
We have adapted one of Jeremy Lee’s recipes from his brilliant book Cooking which is available in our shop. We have played around with the recipe a little and discovered it works really well with Buratta.
Tomatoes, lovage and buratta
Ingredients
1 burrata
4 tablespoons of good olive oil
a small bunch of lovage, leaves picked and chopped
a small bunch of flat leaf parsley, leaves picked and chopped
200g sweet cherry tomatoes
75ml natural yogurt
2 tsp good red wine vinegar
Salt and pepper
Recipe
Beat 2Tbsp olive oil with the yogurt and chopped lovage and half the parsley with some salt and pepper.
Then coarsley chop the cherry tomatoes and put in a bowl with the vinegar and the remainder of the olive oil with some salt and pepper. Dress the tomatoes in the herb and yogurt dressing and lay the burrata on the top. Then sprinkle with the remaining parsley and drizzle with olive oil.
Lovage Dumplings
The perfect addition to a summer chicken casserole or goulash.
Ingredients
100g self-raising flour
60g suet
about 20g fresh lovage (parsley, chives also work well)
salt and pepper
Recipe
Sift the flour into a mixing bowl and add the suet and the chopped lovage. Season with salt and pepper. Add 3-4tbsps of water to make lumpy, dough mixture. Flour your hands and shape the mixture into small balls. Sit these on top of your casserole for the last 20 minutes of cooking time, 10 minutes before the end remove the lid to brown the tops. Put in a hot oven for the last 10 minutes if you were previously cooking it on the hob.