Morning-after meals

Gazpacho
This is best made the night before so the flavours have a chance to mingle together. However, if you are not that organised, or don’t always plan your big nights out in advance, just give it as long as you can. You can always go back to bed while you wait.

Serves 4

1 generous mixed handful chives, chervil, parsley, basil, marjoram (use any or all, but make sure they’re fresh)
1 garlic clove
1 red pepper
2 peeled and seeded tomatoes
3 tbsp olive oil
juice of 1 lemon
1 mild onion, sliced paper-thin
225g diced cucumber
salt and pepper
25g fresh breadcrumbs

1. Chop the herbs and mash thoroughly with the garlic, red pepper, and tomatoes, adding the oil very slowly, and then the lemon juice.
2. Add about 3 glasses cold water (or a good meat or fish stock) or as much as you wish.
3. Add the onion and the cucumber, season, sprinkle with breadcrumbs, then store in the fridge for 4 hours, or as long as possible, before serving.

   Adapted from MFK Fisher, How To Cook A Wolf (Faber & Faber, 1963)