Floyd's food: Cheese and basil salad

By
Imogen Corke
Added
30 April, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's cheese and basil salad.

Keith Floyd food cheese and basil salad

Why? 

Despite the unappealing name, the combination of speed and simplicity makes this recipe an attractive week night choice.

The prep 

Cubing a ball of mozzarella and chopping a bit of basil and garlic, nothing I couldn’t handle and swift for sure.

The cooking 

No cooking required, Floyd was clearly ahead of his time on the ‘raw’ trend…

The verdict 

The description of cubed cheese very nearly condemns this recipe to remain a firm member of 80s buffets, but the flavours are actually bang on trend. With a few halved cherry or sun blush tomatoes added to the mix, this wouldn’t be out of place on any modern gourmet’s table; it could easily be included with a Mediterranean antipasti or a served as a light summer lunch. 


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