Heirloom tomato salad and pasta with lemon sauce. These are all about getting the best ingredients.
Tomatoes: get tasty, juicy and ripe ones. They’re only available at this time of year and you should be able to smell the tomato scent wafting off the fruit. Slice, arrange and sprinkle with coarse sea salt at least 30 minutes before serving. When ready to eat, grind fresh pepper over them, garnish with torn basil leaves and a drizzle of olive oil.
Pasta: finely grate 7 ounces of pecorino romano. Zest and juice 2 lemons. Gradually stir the zest-juice combination into the cheese until consistency is thick. Add olive oil and mix to create a creamy sauce. Meanwhile, you have brought a large pot of well-salted water to the boil. Cook pasta until al dente – vermicelli is shown – and reserve 2 tbs of the cooking liquid. Drain pasta, return to pot, and stir in the sauce, making sure that every strand of pasta is fully coated. Add cooking liquid to loosen, toss again, add roughly torn basil and serve with extra Romano. (Adapted from Ruth Rogers, the River Cafe Cookbook.)