Food of love
extra virgin olive oil
Various tinned beans (e.g. haricot,borlotti etc)
A griddle pan
some white plates and dipping dishes (souffle dishes are fine)
Olives of love:
very, very gently warm some extra virgin olive oil with 2 cloves of garlic (crush the garlic with a fork while it’s in the oil, to release its flavour. When I say ‘gently’ I mean the oil should be warm but cool enough to keep your naked finger in there.
Toss the garlic away (or feed it to someone you hate) and set the oil aside. Finely chop a red chilli and discard the seeds.
Put a jar of green olives in a warmed, white bowl that’s higher than it is wide (you should rinse and soak the olives in clean water for a short while first to get rid of the salt that preserves them). sprinkle the chopped chilli over them and then stir in the garlicky olive oil.
Bread of desire with sun dried tomatoes:
SOak the tomatoes for 30 minutes in a dish with just enough warm water to cover them, then discard the water and cover them in extra virgin olive oil. Warm this by putting the dish in some hot water. Leave for 30 mins. (If you bought them in a jar with oil just warm the open jar in hot water and keep the tomato oil for later.)
Cut the ciabatta into long, thick portions suitable for dipping. Griddle the bread in a dry griddle pan until it has dark lines on it. Lightly drizzle some of the tomato oil on it and serve it on a hot plate, with a small dish with the rest of the tomato oil on the side.
Asparagus of inevitable sex, with purely carnal bean dip:
heat the beans up in just enough water to cover them. Once heated, add some paprika, blend the beans with a hand blender and seive them into a small dish (like a souffle dish… or any small dish thats suitable for dips) Add some olive oil if required, to give the puree a thinner consistency.
Put the asparagus in a pan of boiling salted water for about 30 seconds to a minute. Drain and put it all on a hot griddle pan. Griddle on a dry griddle pan for a few minutes until cooked. They should be firm not limp.
Transfer to a hot plate, drizzle lightly with olive oil. Serve with the bean dip.