Buffalo mozzarella with very ripe tomatoes

Two tomato celebrations in eight days is a self-justifying set of events, I’d say. As long as it’s August, anyway. I learnt from the back of the carton keeping my mozzarella safe (and well-designed) that a great mozzarella is firm initially, and gets softer with age, and that the best experience is to be had if you manage to eat it while still firm. I’d always assumed it would be the other way around. But while I do love soft mozzarella, I have no problem trusting the Laverstoke farm mozzarella makers on this one. Judging by their cheese, they sure know what they’re talking about.

Buffalo mozzarella with very ripe tomatoes

Soft buffalo mozzarella, tomatoes bursting with flavour, some big leaves of fresh basil… what more is there to say?

Courgette omelette with mozzarella

This omelette came out as a bit of everything, but in a way that worked. The mozzarella could be substituted by grated parmesan or manchego. Depending on the size of your pan, you may need to prepare this in two batches. Serves 2.

one medium or two small courgettes

three eggs

some milk

a ball of good-quality mozzarella

garlic, minced

fresh chilli pepper, seeds removed and cut into small rings

sweet smoked Spanish paprika (optional)

some torn basil or parsley

Thinly slice the courgettes on the diagonal. Thinly slice the mozzarella. Fry the garlic and chilli, then add the courgettes in one layer and allow to soften. If you’re using basil, you can add it now or at the very end. Beat the eggs with some milk and salt, and pour over the softened courgettes (the egg mixture should slip between the courgettes, but not cover them completely). Immediately distribute the mozzarella over the omelette and dust with the sweet smoked paprika. Cover the pan and let the omelette set. If using parsley, add after the pan has come off the heat. Serve with crusty sourdough bread and a green salad.