Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran



Time: 15 mins

Servings: 4 as a starter

I ate something very similar to this in an Italian restaurant in Nagano, Japan, and thought I’d try to recreate the recipe. It tastes good the day after, but I prefer to eat it straight away, when the flavours are unmuted.

  • 2 large fleshy tomatoes
  • 1 shallot
  • ½ clove garlic, crushed
  • 2 tbsp finely chopped flat-leaved parsley
  • 2 tbsp finely chopped fresh basil
  • Good olive oil
  • Wine vinegar
  • 10 black olives
  1. Chop up the tomatoes, shallots and olives. Stir in the chopped herbs.
  2. Combine in a bowl with enough olive oil to bind it nicely.
  3. Add a small dash of vinegar.
  4. Serve with toast.