Andy Clarke – My Magic Ingredient
TV food series writer & producer Andy Clarke explains why he can’t live without Nudo’s olive oil with thyme…
I love using olive oil in my cooking and my store cupboard is full of different types. When an oil is infused with natural ingredients it’s a dream to taste and use as an ingredient.
Nudo’s Specialità Olio di Olive e Timo has the most beautiful hint of thyme that doesn’t overpower the oil itself. I discovered its versatility by accident: I used it to fry scallops and cod as I had run out of lighter oil.
It’s subtle but herbaceous. I’ve since taken to using it to rub over chicken before roasting. But my favourite thing is to use it instead of normal extra virgin olive oil on bruschetta. Once the bread is toasted, rub raw garlic on the crispy surface and drizzle the oil over the top. It’s simply delicious!
At this time of year, I scatter Isle of Wight tomatoes on top. It is just divine, especially when washed down with a glass of rosé!
Andy bought his at Papadeli in Clifton, Bristol
This story appeared in the August issue of Fine Food Digest. You can read more on the digital edition here.
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