Soft pillows of mozzarella pair beautifully with the lovely anise flavour of fennel and the slight tang of lightly pickled green tomatoes.
Serves: 6
INGREDIENTS
½ cup apple cider vinegar
¼ cup water
2 tablespoons caster sugar
1 teaspoon sea salt
1 teaspoon caraway seeds
½ teaspoon yellow mustard seeds
2 medium green tomatoes
1 medium fennel bulb, tops trimmed
To serve
2 balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
grilled bread and crackers
METHOD
Put all the ingredients, except the tomatoes and fennel, in a saucepan and bring to the boil. Cool to room temperature.
Thinly slice the tomatoes and fennel (a mandolin is perfect for this) and place in a shallow dish. Pour over the cooled liquid and turn to coat the vegetables.
Cover, turning occasionally, and leave for two hours or keep refrigerated for up to three days.
To serve: Slice or rip the mozzarella and place on a serving platter. Lift the vegetables out of the brine, letting the excess drip back into the bowl.
Place on the platter and drizzle everything with good olive oil, ground pepper and sea salt. Serve with grilled bread and crackers.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.