- 1/4 cup olive oil
- 8 baby marrows
- 12 vine tomatoes
- 2 t English mustard
- juice of 1 lemon
- sea salt and freshly ground black pepper
- For serving
- Serrano ham
Add 1 T olive oil to a pan and place over a high heat.
Thinly slice the baby marrow then add to the pan and fry until fragrant and charred.
Remove from the pan and add the tomatoes – fry until just blistered.
Tear open the tomatoes and toss with the baby marrows, English mustard, remaining olive oil, a squeeze of lemon juice and a good sprinkling of seasoning.
Top with thin wafers of Serrano ham and serve.