david often jokes about the simplicity of nigel slater’s approach to food – “...nothing quite matches picking a tomato and eating an apple. i do this twice today. the first time at about 9:30; the second just before lunch when i bring a large and knobbly costoluto fiorentino inside and slice it thinly. no pepper, no oil, a very little salt. no bread either, just a great, fat, gloriously ripe tomato. if only lunch could always be as simple as this”* and so i was amused to read the descriptor that accompanied this recipe, where nigel explains it is a simple dish which he eats weekly in the summer.
so, how did i get on?