A very simple supper

    If you happen to have a copy of POLPO: A Venetian Cookbook (Of Sorts) by Russell Norman - Waterstones Book of the Year - then do try the Mozzarella Pizzaiola, the recipe for which is on p. 217. If you don't have the book, then roast some good tomatoes (I used plum) with olive oil, red wine vinegar, salt, pepper, sugar and oregano or thyme, and when they are done serve them with a ball of (buffalo) mozzarella per person, some greenery, and a drizzle of olive oil. The Italian flatbread they are sitting on was my addition, and gave the dish a bit more substance, but with or without that it's excellent and so easy.