The end of the year is always big for new cookbook releases. All those authors anticipating Christmas sales. My cookbook collection is rather large (some would say that was a bit of an understatement, but in my defence I use the vast majority of them and they are a source of much pleasure!) and it expanded quite a bit in the lead up to Christmas. But it’s really only in the last couple of weeks that I’ve had the chance to really sit down and become acquainted with them.
This recipe is adapted from one of my newish books – Simple by Diana Henry. I first discovered Diana’s books when I came across a copy of Salt Sugar Smoke, a brilliant preserving book that has some great jam recipes with some wonderful flavour combinations as well as other simple preserving techniques that are very achievable in the home kitchen. As it is with all of her recipes, they are very doable but the combination of flavours and ingredients creates something just a little bit out of the ordinary. This quick review of Simple really says it all.
So it was during the recent relentless, hot and sticky weather that I came upon this recipe and it seemed the perfect antidote to days when cooking and eating is a chore. It makes the most of seasonal summer fruit and the sweet sour combination of fruit and dressing just works. I served it along side a piece of king fish, but chicken or pork would work well also.