Thanks to our friend, chef Peter Gordon, for sharing this delicious recipe from his new book with us. Savour is visually stunning and is full of delicious dishes which are both aspirational and achievable. This recipe could be the hero of the table, although it would also make a tasty starter with large chunks of goats’ curd dolloped on top, or even some thinly sliced smoked chicken breast (fillet). You don’t need to boil the garlic in advance, but it makes it a little more mellow.
Words taken from Savour: Salads for all Seasons by Peter Gordon and by Kate
Savour: Salads for all Seasons by Peter Gordon, photographs by Lisa Linder and published by Jacqui Small, £25. Out now, available at QuartoKnows.com