I realise I’m pushing my luck to call this a recipe, but I really wanted to include it because it is one of my favourite breakfast/elevenses/teatime treats. I also like the fact that it’s a bit unexpected, and a great example of three-good-things alchemy. Good sourdough bread is ideal, but a fluffy farmhouse white or nutty granary works well too.
Per person
1 thick slice of good bread
Extra virgin olive oil
Honey
Coarse sea salt (optional)
Toast the bread to your liking. Trickle it fairly generously with extra virgin olive oil and leave for a minute to soak in.
Sprinkle with a pinch of coarse salt if you like the sweet/salty collision. Trickle or spread your favourite honey generously over the oil, and eat.
SWAPS Nutty, golden rapeseed oil tastes quite different from olive oil – mild and grassy rather than pungent and bittersweet – but it is also lovely in this simple combination. Walnut oil is another fine option.