Surrey Homes | SH55 | May 2019 | Extensions & Outdoor Living supplement inside

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Sponsored by Simple pleasures Make the most of the warmer weather and head into the garden to eat with family and friends. Here, in an extract from her new book, A Perfect Day for a Picnic, Tori Finch creates deliciously simple canapés, made to be enjoyed outside. Photographs: Georgia Glynn-Smith Crostini Two Ways The toasted crostini can be made a few days before and kept in an airtight container. When it comes to serving, pile a crostini high with the beans or the salsa verde and feta, or, for a great flavour combustion, combine the two toppings. Serves 6 • 1 baguette, sliced on the bias into ½ cm / ¼ inch thick slices • 60ml / ¼ cup olive oil • 3 garlic cloves, thinly sliced • 4 sprigs of fresh thyme To make the crostini, preheat the oven to 1220°C (425°F) Gas 7. Brush both sides of each baguette slice with plenty of olive oil. Arrange the baguette slices on a baking sheet, scatter 2 the garlic slices and thyme sprigs over the tops and bake in the preheated oven for about 10 minutes, until the bread is golden and the edges are crisp. Allow to cool on a wire rack before serving with one or both of the toppings below. 3 Flageolet Beans with Chilli & Lemon • 1 x 410g / 14oz can flageolet beans • 3 tbsp virgin olive oil • freshly squeezed juice of 2 lemons • 1 red chilli, deseeded and finely chopped • 1 garlic clove, crushed • sea salt and ground black pepper 1Tip the beans into a sieve/strainer and rinse thoroughly under cold, running water. Allow to drain and dry a little before transferring to a mixing bowl. Add the olive oil, lemon juice, chilli and 2 garlic, season well with salt and pepper and toss the beans in the dressing to coat. To serve, spoon onto the crostini slices and enjoy. 3 Salsa Verde with Feta • 1 garlic clove • 4 anchovy fillets • 1 shallot, finely chopped • freshly squeezed juice and grated zest of 1 lemon • 2 tbsp capers, rinsed and drained, chopped if large • 1 bunch of fresh parsley, roughly chopped • 1 bunch of fresh oregano, roughly chopped • ½ bunch of fresh mint, roughly chopped • olive oil, to taste • 200g / 7oz feta cheese • sea salt and ground black pepper In a mortar and with a pestle (or in a food processor, blending 1 only briefly so that the mixture is still chunky) crush the garlic, then add the anchovy fillets and crush again to make a rough paste. Add the shallot and lemon zest, give it a good 2 bash with the pestle and mix well. You should get lovely wafts of the flavours combining together. Stir in the capers, herbs and lemon juice, bruising the herbs a 3 little with the pestle but certainly not pounding to a purée. Season to taste with salt and pepper and add enough olive oil to 4 get the consistency you want – I usually find 1-2 tbsp is enough. Crumble in the feta and mix before serving with the crostini slices. 5 A Perfect Day for a Picnic by Tori Finch is published by Ryland Peters & Small at £9.99. SH Extensions & Outdoor Living Supplement 22
SPECIALISTS IN BESPOKE OUTDOOR LIVING SPACES NEW SHOWROOM LAUNCHING IN WEST END WOKING MAY 2019! Hayden Scott is a new breed of outdoor living company specialising in the design and build of bespoke outdoor kitchens, louvered roof systems and fire pits, from concept to installation. We work closely with home owners and developers across Surrey to bring additional function, beauty and value to pool areas, patios, gardens and terraces. SERVICES AND PRODUCTS • Free initial consultation and site survey • Bespoke Outdoor Kitchen Design & Build • Bespoke Outdoor Bars • Louvered Roof Systems & Outdoor Living Pods • Bespoke Outdoor Fireplaces • Custom Fire Pits • Stone Decking and Split Level Terraces • 3D Visualisation Services • End to End Project Management SHOWROOM Hayden Scott Outdoor Living Spaces Gregorys Yard, Lucas Green Road, West End, Woking, Surrey, GU24 9YB T: 01483 472408 E: info@haydenscott.co.uk haydenscott.co.uk
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Surrey Homes | SH55 | May 2019 | Extensions & Outdoor Living supplement inside

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