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It's a celebration of *wait for it* ... GREY FOOD

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Manage episode 436524680 series 3347292
Content provided by Yumi Stynes. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Yumi Stynes or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

It's true that we "eat with our eyes".

Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal.

Simon gets deep today, asking, "Is there a place for grey food?"


Yes, if you count oysters as a grey food!


What else?

Listen here...


Tomato Tonnato recipe

Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter.


In a blender

5 tbs olive oil

85g tin of tuna in oil

2 anchovy fillets

2tsp drained capers

1/4 cup of mayonnaise

juice of 1/2 a lemon

1 garlic clove

a few basil leaves


Whizz until creamy. Adjust the seasoning to taste. Spoon the sauce over the tomatoes. Sprinkle with sea salt, black pepper and more basil leaves. Serve with crunchy bread.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

295 episodes

Artwork
iconShare
 
Manage episode 436524680 series 3347292
Content provided by Yumi Stynes. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Yumi Stynes or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

It's true that we "eat with our eyes".

Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal.

Simon gets deep today, asking, "Is there a place for grey food?"


Yes, if you count oysters as a grey food!


What else?

Listen here...


Tomato Tonnato recipe

Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter.


In a blender

5 tbs olive oil

85g tin of tuna in oil

2 anchovy fillets

2tsp drained capers

1/4 cup of mayonnaise

juice of 1/2 a lemon

1 garlic clove

a few basil leaves


Whizz until creamy. Adjust the seasoning to taste. Spoon the sauce over the tomatoes. Sprinkle with sea salt, black pepper and more basil leaves. Serve with crunchy bread.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

295 episodes

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