I certainly don’t have a peaches and cream complexion, whatever that may be. I would say if my skin tone was to be compared to a classic pudding, it would be spotted dick. (Yes, dear American readers, it really is a thing…and a lovely one at that.) I’m a Celt through and through so I have pale skin and lots of freckles rather than moles, so I suppose if you made a spotted dick with golden sultanas rather than currants, that would be me.

Anyway, I felt like a light-ish lunch today as I’m going out with the big, proper, grown-up newspaper restaurant reviewer tonight to a brasserie and plan on demolishing the menu. I have already studied it in detail so I’ll be able to entrance him with my witty banter having already made my decisions. In preparations I have been wearing a face mask while working. I am self-employed in case you were wondering.

So lunch today needs to be quick and easy to eat and is really leftovers from lunch with mate yesterday. Here’s the recipe:



Serves 1

  • 1 peach
  • Half a burrata
  • basil leaves
  • parsley leaves
  • A little red onion, finely sliced
  • pomegranate molasses
  • balsamic vinegar
  • honey
  • Olive oil
  • S&P


Stone the peach and quarter. Place under the grill  with a drizzle of olive oil

Blanch the red onion by pouring over hot water for 5-10 seconds. Refresh under the cold tap and dry with kitchen paper. (I do this if I ever put raw onions in a salad. Makes them much more palatable and the won’t stay on your breath!)

To make the dressing, put a tablespoon of balsamic (I use a fig one), a teaspoon of molasses and a teaspoon of honey and a little water in a small pan. Bring to the boil, reduce the heat and simmer until you a thick syrup.

To serve, dress the herbs and onion with a tiny bit of olive oil and salt. Plate the burrata and peaches and drizzle on the dressing.

Eat before removing your face mask.