In summer, (which will be here any moment now, I am told) this little recipe will transform any slightly disappointing melon, strawberry, pear or apple, or a mixture of all four. Serve with some good ham, cheese, bread and olive oil. Also lovely over ricotta, mozzarella and burrata.
10 minutes preparation, 30 minutes cooling
350ml meaty red wine
2 bay leaves
1 teaspoon thyme leaves
3 tablespoons sugar
1 tablespoon Dijon mustard
A pinch of salt
Bring the wine to the boil with the sugar, bay and thyme.
Simmer for 10 minutes or so, until the liquid is syrupy and reduced by about half.
Leave to cool completely with the herbs, then whisk through the mustard and season very lightly with salt. The mostarda will keep well in the fridge in a closed jar. Make it this summer’s condiment!
Photograph by Virginie Garnier
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