The Botanist: Propose a Toast

PROPOSE A TOAST

By: Lynne McEwan

A slice of toast makes any moment better. Just ask food and drink expert Abi Clephane. In Propose a Toast, she pairs bold toast creations with The Botanist cocktails.

Stracciatella paired with a Blood Orange Negroni Fizz

A TOAST FOR YOUR 5PM MOMENT

STRACCIATELLA, CRISPY MORTADELLA WITH PICKLES ON SOURDOUGH OR MORTON’S ROLL

Recipe

Ingredients
200g mortadella (truffle if you want)
1 pot Stracciatella cheese – burrata if not
Guindilla chillis and cornichons chopped
Salted butter
Extra virgin olive oil
Sliced sourdough
Salted butter


Method
1. Rip up the mortadella into strips and put on a baking tray and cook for around 8 mins (or until crispy) in the oven at 200 degrees
2. Toast your bread and spread with salted butter
3. Spread an even layer of the creamy cheese over the top of each slice
4. Cover with the crispy mortadella pieces
5. Sprinkle with the mixed pickles and drizzle with extra virgin olive oil

Enjoy with a Blood Orange Negroni Fizz

BBQ Fish Tacos, paired with a Dirty Martini

A TOAST FOR THE PERFECT THROWBACK

DILL AND LEMON PRAWN COCKTAIL WITH CAPERS ON HOT BUTTERED RYE OR SOURDOUGH BREAD

Recipe

Ingredients
Sliced rye bread
Salted butter
400g cooked king prawns chopped
200g cray fish tail
6 tbsps sour cream
6 tbsps kewpie mayo
2 dash tabasco
Juice of one lemon
2 tbsp chopped dill
1 tbsp chopped chives
2 tbsp fine chopped shallot
Capers
Salt and pepper to taste

Method
1. Combine chopped prawns, mayo, sour cream, lots of dill, lemon juice, salt and pepper) topped with trout roe and dill
2. Toast bread in the toaster and cover in thick salted butter whilst warm
3. Spoon on the mix and and cover with the mixture, a teaspoon of roe, a few chopped capers and dill. Serve with lemon on the side

Enjoy with a Silver Bullet

Whipped Feta Dip, paired with a Horizon Spritz

A TOAST FOR THE SUN COMING OUT

PAN CON TOMATE WITH CANTABRIAN ANCHOVY

Recipe

Ingredients
3 big good quality tomatoes
Drizzle extra virgin olive oil
Drizzle of sherry vinegar
Good pinches of salt and pepper to taste
1 garlic clove

Method
1. Half the tomatoes and grate into a bowl
2. Add the rest of the ingredients and mix together
3. Toast the bread and rub with the halved garlic clove
4. Spoon on the mix and lay the anchovies across

Enjoy with a White Sangria

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