Kitty Coles celebrates the Spanish tradition of sobremesa – relaxing at the table after a meal, “the longer we linger at the table, the better we know eachother.
” Here are the perfect recipes to try for a long lunch with friends or to make midweek. Read more about Kitty’s thoughts in THE GLOSS May Issue out today…Layers of spring flavours on a plate. On a warm early summer day, there’s little that will taste better than this. I eat a lot of variations of this salad depending on the season and can’t wait to swap the greens for big summer tomatoes. You’ll make more dressing than you need but it lasts up to a month so it’s great to have on hand.
3. Peel, halve and finely slice the onions and add them to the pot or pan with all the cherry tomatoes, oregano, whole garlic bulb, 2 tablespoons of olive oil and a pinch salt and pepper. Toss so everything is coated. 6. Lift the chicken from the pot using tongs and tilt it to allow the juices from the cavity to drip into the tomatoes. Transfer the chicken to a large bowl so all the resting juices collect at the bottom of the bowl while resting, instead of spreading all over the chopping board!
9. Squeeze out the roasted garlic from the skins into a small bowl and mash with the back of a fork. Mix in the chopped parsley, basil and capers then pour in 2 tablespoons of extra virgin olive oil and the juice of the other half of lemon with a small pinch of salt and pepper and mix.11. Spoon the tomatoes on to a large lipped platter or bowl and top with the carved chicken.
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