I always serve a "plain" tomato salad.......we have an abundance of home grown tomatoes at the moment too, which spurs me on.....
Just slice large tomatoes and lay then on a white plate, overlapping.
Then sprinkle with a little salt, caster sugar and black pepper. Drizzle with olive oil and tear over a few fresh basil leaves.
I always love BBQ'd field mushrooms too.....just remove the stalks and dot with some garlic butter and BBQ......divine.
Corn on the cobs (the little juicy frozen cobbettes are best) wrapped in foil with some butter and paprika and BBQ'd for about 30 mins.......
In terms of meat: I am a bit of a traditionalist. Trimmed sirloins marinaded in nothing more than olive oil & lemon juice, and some good meaty sausages from a butcher........and Frenched lamb chops........
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