The Lunchbox #24: The Savoury Bit
A must-watch series, tiramisu summer-style and the ULTIMATE summer salad
What I’m currently consuming
(*Nothing here is sponsored)
The TV Programme: Beef
I have to admit this programme has very little to do with food - except for the name. But it has to be spoken about. You may have heard of it - a brilliantly dark and funny study of human struggle and success. It follows two main characters, one Chinese, one Korean, who when we first meet get entangled in a ferocious episode of road rage that seems to let loose something in both of them. Neither of them can let it go, and the series follows their attempts at revenge. At times petty, other times, savage, spiralling into one of the most surprising, surreal and moving final episodes you could imagine. Everything about this series is pitch perfect, from the plot, to the cast to the setting. A must watch for everyone, even you vegetarians.
The Dessert: Crosta & Mollica Frozen Tiramisu
I’m not sure I was supposed to eat these straight out the freezer (I rebelled against the serving instructions written clearly on the front of the packet), but I’m glad I did. As we hurtle into the hotter months, tiramisu begins to lose its edge over other desserts, but frozen tiramisu? Hell YES! And these guys are the real deal - whippy mascarpone, soft Savoiardi soaked in espresso and marsala and a nice, thick, blanket of bittersweet cocoa. And available at the supermarket! Next time I make my own, I’ll deffo be giving a few portions to the freezer too, what a revelation.
Something to fill you up
Butter Bean and Two-Way Tomato Salad
Looking for that perfect picnic or barbecue salad that doesn’t mind sitting for a bit? How about one that gets even better with time and that loves to be made ahead? It’s fresh, it’s filling and it’ll compliment all meat, fish and cheese. And it’s quick. An instant classic, if you like.
Serves 4
1 small garlic clove, pureed with a little salt
2 big handfuls of basil leaves, roughy chopped
2 big handfuls of parsley leaves, roughy chopped
8 tbsp extra-virgin olive oil
3 tbsp de-stoned taggiasche or any green/black olive, roughy chopped
6 sundried tomatoes in oil, finely chopped
2 tbsp capers in brine, drained and roughly chopped
500g baby tomatoes, roughly chopped
1/2 red onion, finely chopped
1 x 700g jar of butter beans (I like Bold Bean co Queen Butter Beans)
3-4 tbsp red wine vinegar
Combine the crushed garlic, herbs and oil in a large salad bowl and add the olives, sundried tomatoes, capers and fresh tomatoes.
Next, tip the beans and their liquid into a pan and gently warm up. When just warm, drain, then tip straight into the bowl, followed by the vinegar. Season generously and stir well so the warm beans absorb all the different flavours.
Taste, and adjust the seasoning and add more vinegar if you feel it needs it. Serve immediately or pop in the fridge and serve in the next 48 hours.