The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
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In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Sauce vièrge

11 September 2006
Sauce vièrge

INGREDIENTS

75ml good olive oil
2 shallots finely chopped
1 whole clove of garlic
2 sprigs of basil finely julienned (keep the stalks)
Salt and pepper
4 vine tomatoes peeled deseeded and diced

METHOD

Warm the olive oil in a pan over a low heat. Remove from the heat and add the shallots garlic basil stalks salt and pepper. Leave for an hour then remove the stalks and garlic. Add the tomatoes and warm gently. Add the basil just before serving.

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