Nigel Slater’s recipes for herb focaccia with green olive, burnt lemon and thyme dip, and for pea salad with ricotta and lemon

Fresh focaccia, a zesty dip and bright pea salad for a vibrant spring lunch

We pounced on the focaccia, tearing it into jagged pieces and scooping up the olive dip from our plates with the thick, salt-encrusted bread. Plates were mopped with the still-warm dough and our fingers – oily and …read more

Source:: Food & Drink – the guardian