Italian accents

As summer draws to an end it’s time to use up the last of those beautiful tomatoes and leafy herbs, and create dishes that celebrate the changing of the seasons.

- LISA FEATHERBY

Insalata of tomato, mozzarella and basil with anchovies

SERVES 4 // PREP TIME 15 MINS

When you’re only using a few ingredients, it’s important to use the best you can find. For this insalata, bring everything to room temperature before serving to maximise the flavours. You could also toss through torn day-old bread to make it more substantial.

1 kg best-quality mixed green and red tomatoes, coarsely chopped or sliced

2 mozzarella (about 250gm each), preferably buffalo milk, torn Extra-virgin olive oil, for drizzling Large handful of basil leaves, to serve Splash of red wine vinegar, to serve Good-quality anchovy fillets (such as Ortiz), torn, and crusty bread, to serve

1 Arrange tomatoes and mozzarella on a serving plate. Dress generously with oil and season to taste. Set aside for 1-2 minutes.

2 Scatter basil over salad, add a splash of vinegar and serve with anchovies and crusty bread.

Melon and mint sorbetto with lonza

SERVES 4 // PREP TIME 20 MINS // COOK 5 MINS (PLUS COOLING, FREEZING)

You could serve this sorbet as a dessert on its own, but here, we’ve paired it with sliced cured meat for a fresh take on the classic melon and mint starter.

Thinly sliced lonza (see note) and mint, to serve

MELON AND MINT SORBETTO

100 gm caster sugar

100 gm liquid glucose

1 honeydew melon (about 1kg), 500gm flesh coarsely chopped for sorbet, remainder finely sliced, to serve