This week The Last Supper Club Team went on a photo shoot. We woke early and met up at a local café where we had some delicious pastries and some seriously needed strong coffee. We discussed the plan for the day: James had already been working through the night to cook off some of the dishes created for TLSC and we were all tasked with bringing props that represented what TLSC meant to us. All we had to do now was ...
This salad is a work of art and like all great art, he said pompously, it utterly transcends its
It is also simplicity itself. It is an ancient Catalan recipe and very versatile. I prepare it
here as an accompaniment to the beef but it can also be served on its own as a salad course,
it is sublime on toast with Escala anchovies as a canapé or starter and I have even heard of
it served with foie gras which I think sounds frankly bizarre.
There are additions people make to it, garlic, tomato, courgette etc all of which is nice but
entirely unnecessary. It does in fact distract one from what is a perfect dish. It needs no
adornment nor chefs attempts to raise it. Follow the recipe.
It is said that the Catalan flag, La Senyera came in to being