Cooking sections “down to earth” tomatoes on toast

The Artist’s Palate: Cooking Sections “Back to Earth” Tomatoes on Toast

Enjoy tomato on toast (pictured with Seaweed Seeper), which is served at The Magazine alongside chickpea tabbouleh, rhubarb cake and quinoa. As seen in this month’s Artist’s Palate feature, it’s a wallpaper *a tribute to our favorite contemporary art

London-based Cooking Sections advances the cause of environmental justice using research, video and installation. Their ‘Climavore’ project was a huge success last year when 21 cultural institutions across the UK removed farmed salmon from their restaurant menus and introduced planet-friendly ingredients such as seaweed, sea vegetables and bivalves. In conjunction with Back to Earth, the Serpentine North exhibit in response to the climate crisis, they created a special menu for his restaurant, The Magazine. Their tomato on toast starter features hemp seed pesto and is a perfect match for the Seaweed Seeper, a gin-based cocktail topped with samphire.

Recipe cooking sections for tomatoes on toast


for the beta

150 grams YQ flour
5 grams of salt
3 grams of sugar
3 grams yeast
1 teaspoon olive oil

To prepare pesto

20 gm chopped basil
25g extra virgin olive oil
2 tablespoons Hodmedod hemp seeds

to top

120g British tomatoes, chopped and seasoned with salt, pepper and extra virgin olive oil
Dry black olives and samphire, for serving


Make the pita: Mix the dry ingredients together in a bowl, then add 100 grams of water and oil. Knead on a flat surface lightly sprinkled with flour for 5-10 minutes, then transfer to a lightly oiled bowl, cover with a tea towel and leave to swell for about an hour. Split into two pieces, roll them out to a thickness of 3-5 mm and let them rest for 2-3 minutes. Preheat the oven to 220 ° C, then bake the bread for 2-3 minutes until it swells and turns golden.

Mix the pesto ingredients, then drain and toss with the chopped tomatoes. Spread the tomatoes on the pita bread and sprinkle with dried black olive dust and sapphire to serve

Seaweed recipe


50 ml gin
3 grams rock samphire
15 ml elderberry syrup
10 ml lemon juice
tonic water


Add the gin and ambassador to the cocktail shaker and let it sit for one minute. Combine elderberry syrup and lemon juice and add ice. Shake everything for 1-2 minutes. Strain the mixture, then pour it into a glass with ice cubes. Add tonic water and garnish with samphire.


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