I’m writing this in advance but the weather report seems certain we are about to have some sunshine so I prepared this summer platter, suitable for oesophageal cancer sufferers, in the hope that they are right and that you might be inspired to do the same.  It was inspired by some Jersey Royal potatoes I saw in my local farm shop and just grew from there.

Summer platter of cold tapas

My plate includes:

  • Finely sliced cold Jersey Royals finished with extra virgin olive oil and dressed with finely chopped Rocket.
  • Anchovies
  • Kalamata Olive relish with a zing of lemon
  • Finely chopped Globe Artichoke
  • Sun ripened tomatoes, skinned and finely chopped
  • Finely sliced green olives stuffed with anchovies
  • Dolcelatte cheese
  • All butter sun ripened tomato bites (from Waitrose).

I don’t think you need a recipe for this, it’s just about colours, arrangements and attention to detail in cutting things finely.  It’s merely another example of how oesophageal cancer sufferers can eat good healthy food, full of colour, nicely arranged to trigger the mind into telling you that you want to eat, even if you don’t have an appetite. 

As you know, I have to eat very small pieces and anything I prepare takes quite a time to eat.  I was mulling this over the other day and realised that the disease I now live with means that I end up enjoying every intense flavour, much more so than I previously would have.  There really is a positive almost everywhere if you only look for it.

Now let’s hope we get that sun…