1. Chef Rowley Leigh, Cafe Anglais
Peach, tomato and basil salad
Pour boiling water over six white peaches and let stand for 10 to 30 seconds, depending on the ripeness of the fruit. Refresh in cold water and skin. Do the same for six large tomatoes, which should still be firm and full of flavour. Slice the tomatoes thinly and salt them. Cut the peaches into thin segments. Arrange them in an overlapping circle, alternating the two fruits. Squeeze the juice of a lemon over the salad and drizzle lightly with oil (very lightly if you are using walnut oil). Tear six basil leaves and scatter these over the salad. Mill some black pepper, and serve.
via www.guardian.co.uk
