{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/66b4d30f976d724bf6ca758e?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"It's a celebration of *wait for it* ... GREY FOOD","description":"<p>It's true that we \"eat with our eyes\". </p><p>Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal.</p><p>Simon gets deep today, asking, \"Is there a place for grey food?\"</p><p><br></p><p>Yes, if you count oysters as a grey food!</p><p><br></p><p>What else? </p><p>Listen here...</p><p><br></p><p><strong>Tomato Tonnato recipe</strong></p><p>Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter.</p><p><br></p><p>In a blender</p><p>5 tbs olive oil</p><p>85g tin of tuna in oil</p><p>2 anchovy fillets</p><p>2tsp drained capers</p><p>1/4 cup of mayonnaise</p><p>juice of 1/2 a lemon</p><p>1 garlic clove</p><p>a few basil leaves</p><p><br></p><p>Whizz until creamy. Adjust the seasoning to taste. Spoon the sauce over the tomatoes. Sprinkle with sea salt, black pepper and more basil leaves. Serve with crunchy bread.</p><p><br></p>","author_name":"Yumi Stynes"}