200 delicious and easy-to-make salads, including healthy summer salads, exol,c fruit salads and warm salads for winter

Beautiful photographs and clear instructions make this book perfect for every 01 i(,

4.99

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colour cookbook

super salads

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i ntrod uction

introduction A sal3.d can be a slme side dIsh, servad to complement a ma'n course 01 meal or fish, or '\ can be a meal ,n Itself, whether ,t is a light uneh or quickly prepared evening meal, or as an 1mpressJve and tilling main course for a dinner party.

Salads are created from a cl)mbination 01 foods that are limited only by the imag.natioJ'), The range and variety of salads that can be made ere as diverse as the cultures from wh,ch they come, whether ,\ is a hearty, mayonnaIse-based potato salad or japanese beet & noodle salad. All salads Bre best made lind dandelion leaves, chicory. tatso tarvido, WIth seasonally aVaitabie ingredIents, and the sOfrel and many more. Een edible flowers. recipes should, the!efore, be adjusted according to the time 01 year, to whal looks best and to what is readily obtainable in the shops and in your garden.

Salad leaves There IS such a variety 01 Ingredients readily

such as nasturl,ums and m3Iigolds, make a pretty addition 10 salads. You can also easily grow a r3f1ge 01 cut-arld-

onion mallS often included ;n salads more dlgelIble. If you mix raw oro.on Irlo the dressing 15 minutes betDlC adding lhe dressing to the salad the OlllQn will lose Its harshness but retain its flavour,

Although viJlllJ!lrette d'csSlllQS are lI$UaIly quick to make and 19i1l and healthy. there are many other wonderful drcss, lor salads, including rocher ones based on creamy d1eeses and mayonna Dressing.

Among the other popular creamy dressings are those based on blue cheese (see pafle 14), but you can adapt lI1e recipe to incorporate other soft d1eeses. ndudhg goats' cheese, acco'ding to lI1e ngred &ewed as the 'tlea,thy' option when it comes 10 plann,ng meals. The rec.pes thai 100Iow Sl.l9gest some Interesting coml:linatiOIlS or Ingredients, textures and flavours to whet your appelite and show that a sa:ad can be a regular addlbon to your menu.

11

basic recipes mayonnaise

Se ..... es 6-8 PreparatlOll lima 1 0 mllutes

2 egg yolk, :2 teaspoon. Oiion mustard 1-2 tablespoons white wine vinegar 250 ml (8 fI en) ol ive oU SIIlt and pepper

Put the egg yolks, mutard, 1 tablespoon vinegar and a litUe salt and pepper into a l ar ge bo"",, and whisk lig hlly with a ballOQn wh,sl( to combine. 'Mlisking continuously, start add ng the ol .... e 011, II few drops 81. lime, until the sauce starts 10 thicken

aTol

Serves 68 Pr eparatlOl1 time 10 minJlea

2 egg yolks Gradually add the remaining (iiI in It very thin, 1 teaspoon Ollon mustard steady stream until the mayonnaJse Is thick and 9 ossy. Doo add the oil 100 quickly Of the mayonnais e rright start to sep81llte.1f thiS happens, II}' whiskIng In 1 tab!espoon warm

1-:2 tablespoona l emon Julc. :2 garlie clo .... " crushed good p:nch of cayenne pewer :2O ml (8 H ozl sunflower 011 or olive 011

waler. If the mlXlure curdles completely, whisk sill another egg yolk in a separate bowl end gradually whisk II into the curdled sauce. Check tie 5880011109, adding a little more vinegar if tile sallC8 ta5t05 bland. Ma)'O"f\iI,se can be kept, covered, in Ihe refngOOllor for up to 2 days.

12

Put the egg yoks, mustard. 1 tablespoon lemon Juke. the gar"k:. eayeMe pepper and a hlt.e oil ," a large bowl and wh sk logethel I ghtly to combir>e. Follow the lo.4ayonl"lalSe recrpe (see above) Irom the second step. Cover and em I untilleady to serve.

Serves 4 Preparation lome 1 0 monutea

1 teaspoo!1 caster sugar prnch 01 dry mustard :2 tablespoons wine vineger 4-6 tablespoons olive oil s alt and pepper

'Mlisk toge:her the sugar and mustard wrth the Wlegar. Add me oi season to taste 'Mth s alt and pepper and m ix together thofoughly. AI:ernal ve'y. pul the 'ngred ents In a screwtop Jar. lep lICe the tid and sha.

blue cheese dressing

SeNea 4 Preparallon lime 10 monute$

1 teaspoon caster sugar pinch of dry muslard :2 tablespoons wine vinegar 4-6tablespoona olive oil 25 g (1 oz) blue cheese, 6Udl as Roquefort sail and pepper

Wnlsk together te sugar and mloslard With the Vinegar. Add the oil and the crumbled cI1eese, season 10 taste w th salt and pepper and mIX together IhOfoughly, Allemahely. put the 'n9redlCn in a screw-lOp jar, replace the I,d and :;hake wall

tarragon & lemon dressing

Makes 50 mI (2 H 01) PreparatIOn IIffi8 5 mlflutes

linely grated rind 01 1 lemon 2 tablespoons tarragon vinegar (see b&iow) 1 tablespoon chopped tarragon \I: teaspoon Dijon mustard pinch 01 caster ,ugar 5 tablespoons olive oil 'all and pepper

14

Combine the lemon rind, vinegar, iarragoo, Muslard and sugar In a smal l bowl and add sa!! and pepper to las:e. St" to frol(, lhen grooual'y wthsk in ihe oil A lemallVely, rix a'i thengredll!nls n a screw-to p jar and shake we I to comtline

tarragon vinegar

Makes 500 mI (1711 oz) Prepara:ion time 5 minutes

500 ml (17 II 01) w hite wine vlneger 2 sprig, of tarragon

Put tha VI"egar nto a dean gl9.$s boll.e and add the spr'gs of tarragon. Seal and leave for at least 2 days. The flavour wll: IMprove With time .

basilflavoured oil

Makea 400 ml 114 fl 01) Preparal on tlll'le 15 mw.ules

bunch of basil 400 ml (I 4 II 0:) olive oil

Blanch the basil in bo I ng water for 30 seconds, then refreSh ,n c old water. Sq.-te oul any eJccess water from the basil and cnop it rough y. Put the bast! '0 a food processor Of b eoder WI:h the oil and whiZ until smooth. Pour the 0 I throJgh a f ine sieve ito a clean, dry bottle, seal and leave overn gh when the sedimet wi I have seWed and you WI:I be eft With br'!lht greeo, bas H avoured Oil

mini & yogurt dressing

Makes 100 mI (3\! II oz) Prepal'3hoo t me 5 monu'les

small cucumber, peeled 1 lab lespool1 olive 011 4 tablespoons natural yogurt 2 tablespoons chopped mint sail and pepper

Cut hecucumber I halllegthwa)'S and remove the seeds with a teaspoon. Finely cI10p the flesh.

MIX the cucumber INlth the 001, yogurt aM chopped mini and season to taste with salt (if IIed) and pepper.

plum sauce

SeNes 4 Preparstion time 15 minutes CoolUng time 15-18 minutes

250 9 (8 OIl plums 150 ml (\I: pont) vegetable stock 5 tablespoons port (optiooal) 1 teaspoon allspice 2 teaspoons soy sauce 1 tab!espooo cornflour

Peel, stooe and roughly chop the plums and pulthem in s saucepan w:th the stock, port (if used), allspice and soy sauce. Sring to the boil and simmer for 10-15 minutes until the plu,,"s are soil Transfef 10 a food processor or b'ender and whiZ until smooth. RetlMn the plum rrntufe to the saucepa., and sbr in the coml\our wth about 2tatJIespoons water to make 8 thidl sauce. Keep warm until eeded.

15

side salads

chicory & baby cos salad

Serve. 4 Preparatoon t,me 10 mlnvles

:2 chlcofy heaos, ",Me arxl red if posslble. about 175 9 (6 ad in tol_

3 baby COS lettuce hearts

Dressing 50 9 (2 oz) Gorgonzola

cheese 1 tablespoon Worcester,hire

sauce :2 lilblaSpOOnS Mayonnaise

(8ee page 1 2) :2 labapoon. loured cream 3 tablespoons olive oil 1 tablespoon white wine

vinegar :2 lablespoorle lemon juic;e salt and pepper

18

Slice the base o f Ihe chicory heads and the ltuces and carefully remove tne individual leaves. Put the leaves in a large salad bowl. Make the dressing by whisking together all the ingred ients. Season to taste W ith salt and pepper.

Add the dressing to the lettuce and cI1icory leaves, toss briefly to mil( and serve

For Gorgonzola, pecan & pear salad prepruo the salad leaves In the same way as above. Add 50 9 (2 oz) toasted pecan nuts and 1 finely shead pear to Ihe ehicOf)' and lettuce leaves. Toss well. \Nhisk the dressing ingredients as above, toss through the salad and seNe immediately.

coleslaw ...... PreparatIon tomo IS minutes,

pI5 standing

:; white cabbage ",ed cabbtlge :2 c.,rQl$ 1 red onion

0..111$$11'19 300 mI (" pontI Mayonnaise

rocket. pear & pecorino salad 5_&. PreperallQ(l\,me 10 minutes

2O \I (8 oz) ,edt.! 2 pea., 7!1 9 (3 0.1) JaPP" pecorino

d'leese, cut Into eIuovmgs

O, ... lng 1 teaspOOn OIion mustard 2 tableapoont elder vinegar 2 tablespoons oll1I oil salt and pepper

22

Make the dressing b y wmsKing the ml;stard, cider V'negar and 0 I. Season 10 taste wilh salt and pepper.

Put Ihe rocket In a large salaa bowl Finely slice the pear and add il to the rocket. Add the dressing to Ihe salad and toss care1ully to mi,

Layer most of Ihe sfJav:ngs of the pecorino through the rocket and pear salad, garnish with the remaining shavings and serve.

For rocket, apple & balsamic salad, combine 250 9 (8 02) rockel, 1 finely sliced green apple and 75 9 (3 oz) shaved peconno cheese in a large salad bowl. Whisk together 2 tablespoons aged balsamic vinegar and 3 tablespoons olIVe 011. Add the dressing to Ihe salad, IOS8 corofully 10 mi and serve Immediately.

green salad SoM!s4-6 P

garden salad ,..". .. F'repilration tune 10 minutes

II cucumlMr 250 9 (8 oz) cherry tomatoes 250 9 (8 ozl babv leel mil,

such as mlzurIII, baby chard, 10110 rono, purslane and oakleel lettuce

I avocado 50 9 (2 0iI:) pined blKk ollv"

Dressing 1 teaspoon Oilon mustard 2. tablespoonl elder vlnega' 3 tabn' olive oil 5811 and pepper

26

Peel and slice thc cucumber and ha ve Ihe tomatoes. M,x the sa!ad eaves with the c,-currbe- and tomatoes in a large salad bowl. Stone and peel the avocado, cut the flesh into dice and add 10 the bowl with the olives.

Make the dressing by whisking together Ihe mustard, vinegar and 0'1. Season 10 laste w th salt and pepper.

Pour Ihe dressing over Ihe salad, toss carefully to combine and serve.

For garden salad with grilled chicken, mix together the grated rind of 1 lemon, 1 tablespoon chopped parsley, 1 crushed garliC clove. 2 tablespoons olivo oil and salt and pepper. Coat 2 ch,cken breasts. each about 125 9 (4 Ol), In the mixture and place on a fo,l lined baking sheet. Cook under a preheated hot grill for 3-4 minutes on oach side until cooked through. Slice the chicken bretlSts and arrange neatly on top of the garden salsd.

CQurgette, feta & mnt salad Serve$.-6 Prepa'; deseeded and sliced red chilli, 4 tablespoons lemon Juice, 1 crushed garlic clovo and 4 tablespoons olive oil. Season to taste with salt and pepper. leave tho salad to marinate, covered, lor at least 1 hour. Roughly chop a small bunch 01 mini, t088 with the salad and serve immediately.

shaved fennel & radish salad Serves 4-6 P,eparalioo 1_ 10 mlnutll

2 le"nel bulb ... about 6!50g(l lbi5lI'Ilolal

300 9 (10 oz) r.cll"hes 2 tablespoons rought}'

chopped Pl'rsley

Dresslll9 4 lable$pQOnS lemon juice 2 lablespockled fennel and sorve as a side salad or as an accompaniment to grilled fish.

green beans with almonds

&>silvered .Imonds

32

Mix together the mustard and vinegar in a bowl. Add the finely chopped sha\lol, and leave to stand for 10 minutes, then whisk in the oil.

Trim and b'anch the beans, then toss them in the dressing and serve in a salad bowl topped With the slivered almoods.

For green beans with anchovy dressing, put

150 ml ('. pOnt) olive oil into a small, heavy-based

saucepan and add 3 canned anchovies. Cook over

a low I'l00.1 for 5 minutes until the anchovies have

softened and broken down. Remove Ihe pan from

the heat and leave Ihe dressing to cool 10 room

temperature. 'Nhisk in 2 tablespoons white wine

vinegar and aome cracked black pepper. Toss

500 g (lib) 1rimmed and blanched green beans

in 1he dressing and serve immedia1ely.

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...

pickled vegetable salad Serves 4 Preparatioo time 20 minutes,

plus oooling Cooking t"n" 2.0 minutes

B small shallots 1 small cauliflower 1 red pepper 1 li tre (I,. pints) water 150 ml ( pInt) while wine

vinegar 1509 (5 01.) green beans 150 9 (5 0:) sugs, snap

pess 75 9 (3 o:zl watercress olive all selt and pepper

34

Trim the shallots and break the cauliflower mto small florets. Core and deseed the pepper and cut the flesh into 2 em (% inch) squares. Put the waler and vinegar ir'lto a heavy-based saucepan, bring 10 the bo,1 and add the cauliflower, pepper and shallots. Retu'n the liquid to the bOil and boil for 2 minutes. Take the saucepan off the heat and leave the vegetables to cool in the liquid.

Trim the beans and sugar snap peas and blanch in lighlly salted boJing wale', Refresh them in cold water and drain.

When the pickling liquid is cool, s\raill the vegetables and mix them With the beans, peas and watercress in a large salad bowl. Dress With olive all, season to taste with salt and pep::ler and serve

For pickled cucumber & chilli salad. cut 2: cucumbers in half lengthways and remove the seeds by running a small teaspoon along the centre. Slice the cucumber diagonally and place in a non' metallic bowl. Add 1 tablespoon finely sliced pickled ginger, 1 deseeded and finely sliced red chilli and 5 finely sliced spring onions. Put 100 g (3% ozl sugar, 75 ml (3 II oz) rice wine vinegar and 400 ml (14 II ozl waler in a heavybased saucepan and bring 10 the boil. Allow to coo\. then pour Ihe liqukl over the cucumbers and leave to stand for al least 1 hour. The pickled cucumbers will keep for up to one week in a covered container in the refrigerator.

potato salad S-s4-6 Preparlltion lime 10 minute ..

pillS cooling Cooking time IS minutes

I k g (2 Ib) new potatoes 125 9 (4 oz) smoked slruky

"",00 1 teaspoon vegetable 011 6 spring onions 175 mI (6 n oz) Mayonnaise

(sell page 12) salt and pepper

36

Halve the potatoes and cook in lightly salted boiling water until tender. Rinse under cold water and leave to cool.

Meanwhile, slice the bacon into thm strips. Heal the oil In a frying pan and cook the bacon until golden; drain on kitchen paper and allow to cooL Finely slice the spring onions, reserving some for garnish.

Put the potatoes, finely sliced spring onlOIlS and bacon in a large salad bow1. Gently stir in the mayonnaise. Season to taste with salt and pepper, garnish WIth the .eseNeFOf" blue cheese'" walnut potato salad, add 50 9 (2 oz) blua cheese, 2. tablespoon soured cream and 1 tablespoon ICITIOfl]uice to 175 ml (6 II oz) mayonnaise and combine well. M the dressing through the c;ooi!;od potatoes together with 2 tablespoons chopped parsley. Gamish with 40 9 (l\ 01:) toasted walnuts and SONe.

red cabbage slaw Serves 4-6 Prepatalicn I'me 20 minutes,

plus milnnallll9

500 9 (1 Ib) red c.. I red onion 1 raw beetroot 2 c:a'l'()ls 1 fennal bulb 2 tablespoons chopped

parsley or dill 75 9 (3 (1,1) raisin s or

sultenes

Oreulng 6 tablespoon. natural yogurt 1 tablespoon cider vlnega. or

white wine vinegar 2 teaspoons sweet German

mustard or OIJon musta,d 1 teaspoon clea' honey 1 garlic clove. crushed salt and pepper

38

Trim the stalk end 01 the red cabbage and finely shred the cabbage. Cut the red onion in half and slice it thinly. Peel the beetroot and carrots and c u 1lhem both into thin matchsticks or grate coarsely. Halve the fellnel

bulb and shred it flllely.

Put all the prepared vegetables, chopped parsley Of dill and falSIIlS or sultanas in a large salad bowl and loss them With your hands to combine welL

Make the dres sing . MIX the yogurt with the VInegar, mustard, honey, crushed garlic, a pinch of sail and

plenty 01 pepper. Pour this dressmg over the slaw, mix well and leave to marinate for at least 1 hour, Serve the slaw With rye or sourdough bread.

For crunchy chilli slew, finely slice 250 g (8 oz) white cabbage and 250 g (8 oz) red cabbage, Cut

1 carrot mto thin ribbons with a peeler and thinly slice 1 red onion and I fennel bulb. Make a dressing by mixing together 3 tablespoons sweet chilli sauce, 1 tablespoon soy sauce, , tablespoon barbecue

sauce, 2 tablespoons olive 041 and the Juice of 2 limos. Toss the salad in the dressing and allow

to stand for at least 30 mmutes for the flavours to infuse before serving.

rocket & parmesan salad Sl)fVes 4-6, as a Side dish Preparation time 5 minutes

250 9 (8 ozl rocket 20 9 (% oz) finely grated

Parmesan cheese 40 9 (tl! oz) Parmesan

cheese shavings

Dressing 4 tablespoons lemon juice 2 tablespoons olive (lil l! teaspoon Oijon mustard salt and pepper

40

Make the dressing by wh'sking the lemon ju'ce, oil and mustard. Season to taste with salt and pepper.

Put the rocket in a large salad bowl, sprinkle over the Parmesan and mix lightly. Pour over the dressing and toss to combine. Garnish the salad with the Parmesan shavings and serve.

For rocket salad with chive dressing, blanch a bunch 01 chives in boiling water for 30 seconds until bright green. Refresh immediately in cold water. Squeeze out all the excess water, roughly chop and transfer to a blender Jug. Add 50 ml (2 II oz) Mayonnaise (see page 1 2), 1 tablespoon white wine vinegar and salt and pepper to taste. Blend until smooth, adjusting the consistency with 1 tablespoon wann water if necessary. Mix 250 9 (8 oz) rocket with a thinly sliced fennel bulb. pour over the dressing, toss together and serve immediately.

l i ght salads

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..-' . ---

caesar salad Serves 4-6 Preparation l ime 20 minutes Cooking time 12 minutes

1 eos lettuce 50 9 (2 ozl can an(:hovy

fillets in olive oil 1 small white loal 75 9 (3 oz) butter 3 tablespoons Parmesan

cheese shevings, 10 garnish

Dressing 5 tablespoons Mayonnaise

(see page 1 2) 4-5 tablespoons water 1 -2 garlic cloves 3 tablespoons finl,lly grated

Parmesan cheese salt and pepper

44

Make the dressing. Put the mayonnaise In II small bowl and stir in enough of the water to make a thin, pourable sauce. Pound the garlic to a paste with a little coarse sea salt Add to the mayonnaise with the Parmesarl and stir well. Thin with a little more water if necessary so that the saJce remains pourable. Add pepper 10 taste and set aSide.

Tear the lettuce leaves into bile-sized pieces and put

them into a large salad bowl. Drain the anchOVIes, chop

them inlo small pieces and scatter over the lettuce.

Cut the bread into 3 cm (1 i4 inch) thick slices. Discard the crusts. Melt the butter, brush the slices of bread

then cut the bread into 2.5 cm (1 inch) squares. Brush a baking sheet with a little melted butter and arrange

the bread in a Single layer, brushing the sides with any

remaining butte'. Bake in a preheated oven, 200C (4CXfF), Gas Mark 6, 'or about 12 minutes or until the

croUtons are crisp and a deep golden colour. Watch the

croOlons carefully after 8 minutes, because they tend to colour quickly towards the end of the cooking time.

Tip the hot croulons into the salad and qUIckly drizzle

the dressmg over the top. Scatter the Parmesan

shavings over the salad and serve Immediately.

For cajun chicken Caesar salad, mix 2 teaspoons cajun seasoning with 4 tabspoons ohve oil. Rub 4 chicken breasts in the midure and allow to marinate for 1 hour in the refrigerator. Heal a griddle pan over a medium heat and cook the chicken for 4-5 minutes on each s ide until cooked through. Allow to rest for 2 minutes, then slice thinly and seNe with Caesar Salad.

greek salad _.2 Preparahon t,me 1 0-15

minutes

)j cucumber 4 plum tomlltoes 1 red pepper 1 green pepper It fed onion 60 9 (2:': oz) pitted KelINMla

olives 50 9 (2 oz) feta cheese,

"'""

Dressing 4 tablespoons olive 011 1 lableepooo chopped

p8.sley ult and pepper

46

Cut the cllClImber and tomatoes into 1-2 em ( inch) chunks and put them in a 8rge salad bowl. Cut the flesh from the peppers and carefu:1y rerT'()'ie the nbs and the seeds. Cui the pepper flesh Into thm strips and put Inem in the bowl with ihe cucumbers and tomatoes. Finely sl:ce the red onion and add 10 the bowl with the olives.

Make the dreSSing by whlski1g Ine 011 and parsley. Season to taste w th sari and pepper. Pour the dressing over the sa!ttd and toss carefully. Transfer to serving bow's, scatter some fela evenly oYer each bowl and serve.

For Greek seiad with garlic pitta bread rub 4 pitta breads with a peeled clove of garlic. drizzle with olive oil, season with salt and pepper and toast in a preheated oon, 1 gQe (375F). Gas Mark 5, for 4-5 minutes until crisp. Roughly break Ihe pilla breads into pieces, about 2 cm (J: inch) square, and sel aSide. Prepare the Greek Salad as aboe, adding 2 tablespoons chopped basil and 2 tablespoons chopped minI. Toss the salad and serve. garnished with the pllta bread pieces and a dollop of hummus on each plate.

nic,;oise salad

s-, ' F'l'eparatJon l.me I S mlnoAes (;ooIo:lng lime 16-'5 minutes

.. 00 9 (13 oz) ..,.,..'1 atoes 200 9 (1 oil green beans,

""""" large plum tomatoes 2 tablespoons cIIopped

pa'$ley, pluS etl,. leavea forgamrsh

60 9 (214 ozl pitied bl&ek oli.es

2 tablespoons lemon Juice 2-3 tablespOOns olive all 4 la,ge. solt-polched eggs salt and pepper

48

Cook the potatoes 11'1 lightly sa'ied bOili'lg water, leave

them to cool and halve them. Meanwhile, bring a large

saucepan of lightly salted water to the boil, add the

tnmmed green oeans and blanch for 1-'2 m nutes unb, bright green aoc! stin firm to the touch. Re'resh in cold water, dram and tral'lsfel to a large salad bowl. Core the tomatoes and cut each one into 6 pieces. Add the tomatoes and chopped parsley to the beans with the potatoes, olives, lemen juice and 0.1. Season to taste With salt and pepper.

Transfer the sa 'ad to serving plaies and top each one with a poached egg clli in half and a dnzzle of olive ot Garnish with the reserved parsley leaves and serve,

For luna nil;oise salad, preparo Ihe salad in Iho same way as the ni90ise salad. Drain 1 85 9 (6% oz) canned luna in olive oil. Rake Ihe fish and loss il Ihrough I he ni90lsa salad and serve, lopped wilh a soft-poaclled egg, if liked.

turkey & avocado salad SelVes 4 l'Iepsr8tion ,i",., 20 minutes

37 9 [12 oz) cooked turkey 1 18rge avocado pUNle! of mustard and cress 150 9 (5 02) mixed s"lad

leaves 50 9 (2 oz) mixed toasted

see

panzanella salad Serves 4 Prvparatoon t.me 1 5 minutes,

plus standing

600 9 (Il' lb) large tom.toes 1 tablespoon see $.lit 1 SO 9 (5 oz) o;iabatt. bread '" red onion, finely chopped I handful of basll leaves, plus

extra 10< garnish 1 table$pOOn red wine

vineg.r 2 tablespoons olive all 12 piekled while anchovlel,

dralnod salt and pepper

5 2

Roughly chop the tomatoes Into 2 C 'Tl (l nch) pieces and put them in a nOll-'T1etalllC bowl. Sprlnlde over the sea sail and leave to stand for 1 hour.

Remove the crusis from the c abatta and lear the bread into rou9'1 chunks.

Give the tomatoes a good squash with dean hands, then add the bread, on on, basil, vinegar and oil. Season to laste with sail and pepper. Mi together carefully Bnd transfer to seNing plates. Garnish with the dra,ned anchovies and the reserved basil and serve.

For tomato & bean salad, finely slice 1 red onion, covor With 4 tablespoons red wine vinegar and leave to stand for about 30 minutes. Cut 150 9 (5 all ciaballa bread into chunks and place in a roasting tin. Drizzle with olie oil, season with salt and pepper and add 2 sprigs of thyme. Cook the ciabatta in a preheated oven, 1 90"C (375"F). Gas Mark 5, until golden and crispy. Dice 300 9 (10 oll tomatoes and put them in a largo bowl. Add 410 9 (13. oz) can borloni beans, rinsed and drained, 410 9 (13', Ol) can cannelhni beans, rinsed and drained, and 1 bunch of chopped basil. Remove the onion from the vinegar, reserving the vinegar, and add to the salad With 12 dralned pickled white anchovies. Add 1 teaspoon Dilon mustard to the reserved vinegar and whISk in 5 tablespoons olive oa. Season with salt and pepper. Add the dress,ng to the salad, toss thoroughly and seNe, garnished with the clabaUa croOtons.

spring vegetable salad Serves 4 PrepDration tome 1 0 minutes Cooking lime 1 0 minutes

200 9 (7 oz) fresh Of frozen "" ..

200 9 (7 az) esper.ius. trimmed

200 9 (7 oz) sug., snap "" ..

'2 eourgettes 1 fennel bulb

Dressing g .. ted rind and juic:e of

I lemon 1 teaspoon Dllon mustard 1 teaspoon elea. honey 1 tablespoon chopped flBt

I.,f persley 1 tablespoon olive all

54

Put the peas, asparagus and sugar snap peas In a saucepan 01 sa led boi'ing water and Simmer for 3 minutes. Dra;n, then refresh under cold running water.

Cut the courgettes mlo long, thin ribbons and thinly slice Ihe ferneL Transfer al\ Ihe vegetables to a large salad bowl and mix together.

Make the dressing by whisk;ng logether Ihe lemon rind and Juice. mllstard, hooey. parsley and oil In another bowl. Toss the dressng through the vegetables and seIVe.

For beetroot dressing. to serve with spring vegetable salad. prepare Ihe vegetables as above and set aside, Finely slice " red onion and 1 garlic clove. Heat :2 tablespoons olive oil in a sauf'.epan over a medium heat and gently cook the onion and garlic. Add 4 precooked beetroot and 6 roughly chopped sun.blushed tomatoes and continue to cook for 3 minutes. When the onions start to colour deglale the pan with :2 tablespoons balsamic vinegar. Cook for 1 minute. then add 100 ml {31{ II ozl chicken or vegetable stock. Reduce the stock by a quarter, then leave to cool. Transfer the stock to a tood processor or blender and whiz until smooth. Season with saU and pepper and add up to 2 tablespoons cream until Ihe dressing reaches a drilliing consistency. Drillie the dressing over the vegetables and serve.

beetroot & orange salad Senoes 2-4 Pl'epar8hon tme 15 minutes CooI

cajun potato & prawn salad ....... , Preparat'on t,me 1 0 minutes Cooking tome 15-20 mlmrt ..

300 9 (10 or) new potatoes I tablespoon olive oil 250 9 (8 or) K)ked peeled

kino prawns 1 garli

pea & broad bean salad

"'"" ' f'roparat;Of\ tIme 15 minutes Coomg bme 10 minutes

150 9 (15 02) hOlon peltS 150 9 (5 02) broad beans 15 9 (3 w) snow pea tendrils 1tTI3.11 b\lnch 01 mini, .ough/)'

-150 9 (5 oz) let. cheese

Oressing 1 leaspoo

orange & avocado salad

Serves 4 Preparalion llr'H1 20 ""n...tes

4 I&lge ;Ur:;y oranges 2 small npoe avocados 2 tellSpOOf'l8

smoked lrout & grape salad 5_ ' Preparal101l lome 1 5 minutes

200 \I (1 oz) smoked trout 160 \I (!>\{oz) red seedles,

grapes 75 II (3 ozl watercress 1 fennel bulb

Oressing 3 lablospoons Mayonnaise

(see page 1 2) 4 eomlchons, finely d;coo 1 tablespoonS Clll/*rs,

"'-' 2 tablespoont lemon Julu salt and pepper

64

Flake the smoked Iroul into b'te-slzed pieces, removmg any bones, and place in a large salad bowl.

Wash and drain the grapes and watercress and add them to the bowl Finely 51 ce the fenne and add to the mix.

Make the dressing by mixing the mayonnaise, cornichons, capers and lemon ju,ce. Season to taste w th salt and pepper, then carefully 'TlIX through the salad and serve,

For crispy trout salad, add 1 finely chopped hardboiled egg. '2 finely chopped anchovy 'iliets and 1 tablespoon chopped parsley to Ihe dressing. Prepare the salad as above, adding 1 green apple, cui into matchsticks. Season 2 pieces of fresh trout, each about 140 9 (4\ 02), with sail and pepper. Heal 1 tablespoon vegetable oil in a frying pan over a high heat and cook the trout, skin aide down, for 4 minutes, pressing it down wilh a hsh slice to give an evenly crispy skin. Tum over the fish and cook for a further 2 minutes or until it is just cooked through. Remove from the pan. Toss the salad with the dreSSing and serve immediately with the crispy trout.

I r

watermelon & feta saiad s.. F\epaFor tomato. feta &0 basil salad, cui 750 9 (1 Ib) tomatoes into wedges and carefully transfer them 10 a large salad bowl. Make the dreSSl1"lQ by whisking together In a small bowl 3 tablespoons aged balsamic vinegar and 6 tablespoons olive oil. Add 675 g (1'Y. lb) rocket, a small handful of basil leaves and the sprigs of mint and parsley to the tomatoes, Crumble over 1 7 5 g (6 oz) feta cheese, driule ovor the dressing and combino lightly. Garnish with 3 tablespoons toasted pine nuts and selVa.

chicken, apricot & almond salad s."""",. 4 Preparaloon lime 10 minutes

200 9 (7 oz) eelerv 759 (3 ozlelmonc!l 3 tablespoons chopped

parslev 4 lal:>IIlHIf>OO

daikon, carrol & red pepper salad - -Preparation tIme 1 5 minutes CooI

fattoush Serves 4-6 Preparation lone 1 tI minutes Cooking Ime 5 minutes

5 ,'pe tomatoes 1 cucumber 1 green peppe, I red pepper red onion 4 flat bread, 2 tablespoons 011., oil ult and pepper

Dressing 1 ga,llc clove, (",shed 4 tablespoons lemon Juice 3 tablespoons olive 011 2 tablespoons chopPed

parsley 2 tablespoons chopPed mini

72

Cut the tomatoes, cucumber, green and red peppers and onion into 1 em ( inch) pieces and put them in a nonmelalUc bowl

Cut the Ilat breads mto 1 em (IS inch) squares. Heat the oil In a frymg pan and fry the bread in batches. Drain on kitchen paper and allow to cool.

Make the dreSSing by whisking together the garlic, lemon jUice, oil, parsley and minl

Pour the dressing over Ihe vegetables, toss carefully and season to taste With sail and pepper. Garnish with the croutons and serve immediately.

For whole grilled sardines with fattoush salad, gut and bone a whole sardines and put them on a baking sheel. Put 1 sprig 01 rosenlary in each calty. Mix togother 4 tablespoons olie oil and 1 crushed garlic cloe and bf\lsh the sardines with the garlic-lIavoured oil. Season 10 laste with salt and pepper. Cook the sardinas on a barbecue or under a preheated hot grill lor 3 minutes on each side. Remove the sardines from the grill and selVe with the falloush salad and wedges ol lemen.

fig , raspberry & prosciutto salad Serves 4-6 ?reparatIOn lme 5 minutes

HiO 9 (5 o rocket and beetroot .. 1-.:1 mi.

6 npe ligl, halved 150 9 (15 oz) raspberries B "hoes of prosciutto 2 latge buffilio ITIOznr,'l.

bells, each about ISO 9 (5 on)

Dr.sslng 2 tablespoons aged bat.ernle

vinegar 2 tablespoons olive 011

74

Put the rocket and beetrooi leaves In a large bow add the halved figs, the raspbernes and the prosciutto, toss carefully and trans'er to a large serving p'ate.

Meke the dressing by wh sking together the vinegar and 011. Tear each mozza.e la ball into 3 pieces and arrange them on the salad. Drizzle iha dressing over the sa'ad and serve.

For grilled fig & raspberry fruit salad, cut 6 ripe figs in half and spllnkle tablesfXlOn caster sugar over each half. Cook under a preheated hot grin /01 3-4 minutes until golden. Put on a plate with 150 9 (5 ozl raspberries. drizzle with 2 tablespoons balsamic vinegar and serve as a dessert.

walnut & blue cheese salad ..... , . Prep&lahon lome 1 5 minutes Cooking me S minutes

50 9 (2 oz) welnut 11,,1'1" 2 tablesp)OnS leln; "UVa. :2 chicory lind. 509 (2 oz) rod

raspberry salad with toasties ....... PreparatoonlJtntl 15 minutes Cooking 1In\e 4 minutes

11 red onion, thnly sliced 1 25 9 (4 oll mlled s.lad

leawe$, Including baby red chIIrd leaves

1 00 9 (3 oz) ffesh raspberries

2 tablespoons balsamic vinegar

1 pomegranate e SIOCe8, about 75 9 (3 o,zl.

whclemeel French t:>read 250 9 (8 oz) cottage cheese little paprika

78

Put Ihe on,on in a bow with the salad leaves and raspberries. Drizzle over the villegar and toss together.

Cut the pomegranate into quarters. flex the skin and pop out the seeds. Sprinkle half the seeds oyer the salad, Ihen transfer Ihe salad to 4 serving plates.

T08st the bread OIl both siCes and 8111U'1ge 2 slices In Ihe centre of each serving plate. Spoon the cottage cheese on to Ihe toast, sprinkle with the remaln;ng pomegranate seeds and a lithe papnka and serve.

For raspberr"1 salad dressing, to serve with the above salad. put 100 9 (3' ozl raspberries. 100 (3', II ozl raspberry vinegar, 150 ml ()< pint) olie oil. I teaspoon caSler sugar. 1 teaspoon Dilon mustard, 2 tablespoons chopped tarragon and 1 chopped garlic cloe in a food processor or blender. Wh until smoolh, then taste and adjust the seasoning with salt and pepper. If you would like the dressing really smooth pour it through a fine siee. It will keep. coered, lor up to 7 days in the refrigerator.

chop salad J mexican style Se",es4 Preparahon !.me 1 0 minutes

I iceberg lettuce 410 9 (13'4 can red

kidney beans, draU>ed and nnsed

t avocado, peeled, .toned and dICed

2 flpe tomatoes, chopped )j red onion, finely dioed 1 teapoon chopped

coriander leaves 1 jalapei'lo thlili (opl.onaO.

finely a1,eed corn chips, to garnIsh soured cream (opt;ooaQ.

to serve

Dressing juiea of 1)j limn 3 tablespoons olive oil

80

Cut the lettuce into b te-slZed p'eces and put them into a large salad bowi. Add the beans, avocado, tomatoes and on on w th tne coriander and chil i (if used). M It a the Ingredients together.

Make the dress ng by wh,sklng together the I,me JU ce and oil. Drizzle the dress ng ever It-e salad and m it lighVy to comb ne. Garnish W1tn lig,tly crushed corn chips and seIVe WIth SO

tomato & mozzarella salad Se

big salads

I

lhai -style beef salad SeNes 4-& Prepa'8t10fl tune 20 minutu CooIung IIlne 10 mlnules

12!S 9 {4 oz} Slteen papaya, peel&d and ooseeded

125 9 (4 az) green mango, peeled and stoned

handful of mint leave. handful of Thai basil leaves '2 tmall, elongated .h.ellots 1 tablespoon vegetable 011 4 lirloln steaks. each about

1 25 g (4

Dfesslng '" enllll, desooded 1 em ('" inch) Irash root

!llnller, peeed and finery .Iiced

1" table$poon$ palm luga, juice of '2 limes '2 tAhleapoona Th.1 fl.h

sauce (\'lam pia)

86

Finely grate or slce the paoaya and mango into long, thin strips. Combine the mini and basil leaves n a large salad bowl with the mango and papaya. Finely slice the shallols and add them \0 the mixture.

Make the dress ng. Crush the chilli with the ginger and sugar using a pestle and rrortar. Add the I me Juice and fish sauce to taste.

Heal a griddle pan OIl a high heat add the oil and iry the steak for 5 minutes on each s de. Remove the steak from the pan arld leave .\ to rest for 5 minutes. Thinly slice the steak d'agonally and arrange neatly on the serving plates. Add the dressi'lg to the salad, mix well 10 combine and serve with the steak..

For toasted rice khao koor, a special garnish you can add to Ihis salad, put 3 tablespoons faw jasmine rico in a small frying pan over a medium heat and continue stirring until all the rice is golden in colour. Allow the rice to cool, then grind it coarsely in a spice gnnder or using a pestle and mortar. and spnnkle over the finished salad.

spiced chicken & mango salad

SelV'fls 4 Preparation tIlTH:! 15 mlnutfS CooIung tIme 5 minu\ts

4 bone..,. . .... nle .... chldt,n breasts, abou1 1 50 " (5 on each

6 teaspoons mild curry paste 4 tablespoons lemon juie. 150 mI (" Pint) n,lu,al yogurt 1 rmorogo, peeled. atoned and

cut into chunka 50 9 (2 oz) watercress l! c:ueumber, dICed II red onion, finely chopped II Iceberg lettuce

88

Cut the chicken breasts i'lto long, thin slICes. Put 4 teaspoons of the curry paste in a p'astic bag With the lemon juice and mix together by squeezing the bag. Add the chicken at1d loss together.

Half-fill the base of a steamer With water and bnng te the 001. Steam the ch'eken in a single layer, covered, for 5 minutes unlil cooked. Test WIth a knife or metal skewer; the juices wil run clear when it is done.

Meanwhile, mix the remaLning curry paste irl a bowl wilh the yogurt.

Teaf the watercress into bile-sized pieces. Add it to the yogurt dressing wilh the cucumber, red onion and mango and t055 gently.

Teaf the lettuce into pieces and arrange on 4 plates. Spoon the mango mixture over the top, add the warm chicken strips and serve immediately.

For chilli prawn, mango & avocado salad, replace Ihe chicken wl1h 400 g (13 oz) peeled, raw tiger prawns wh the tails on. Prepare the salad in the same way as above but add the diced flesh of an avocado. Hoat 2 tablespoons vegetable or grouoonut oil in a nonstick frying pan over a high heat, and fry 1 finely chopped red chilli for 1 minute, then acid the prawns aoo 2 finely chopped garlic cloves. Fry tor :2 minutes until the prawns are pink and just cooked through. Mix through the salad and serve immediately.

japanese beef & noodle salao Serves 4 PreparabO" I'me 15 mlnule"

pbs mannatng CooIOOg t,me 1 5 minutes

'1 sirloin sleeks, each about 250 9 (8 oz)

150 9 (5 oz) soba 1l00dles 1 small dalkon, peeled and

r.-.ely tId 2 carrots, peeled and finely

0-"cu(:umber, peeled and finely

... ,

Dressing 1 garlic dove, fnely chopped 2 em ('" il'lCh) fresh root

ginger, peeled and

italian broccoli & egg salad

...... . Preparation time 10 minutes Cooking time 8 minut.s

4 eggs 300 g (tOoz) broccoli :2 small leeks. about 300 II

{10oz)in total spngs oI l, .. a900, 10 gamiah

(opliona1

Dressing 4 tabltospoons lemon llliea :2 tablespoon. olive 011 :2 leaspooos cleaf honev 1 \ab'espOOll CSperl, dramed 2 tab'espoons chopped

tafragOn SIIlt and pepper

92

Half-nu the base of a steamer w,th waler, add the eggs and bring to the boil. Cover with Ihe steamer top and simmer for 8 minutes or !.lnU hard-boiled.

Meanwhile, cut the broccol inlo florets and thickly slice Ihe siems. Tr m, sl t and wash the leeks and cui them Into thick slK:es. Add the broccoli to the top of the steamer and cook for 3 minutes, Ihen add the leek.s and cook for a further 2 minutes.

Make Ihe dressing oy ml)(iflg logether the lemon juice, oil, honey, capers and tarragon in a salad bowl. Season to taste with salt and pepper.

Crack Ihe eggs, cool lhem qUlck!y uncer cold running water and remove the shel s. Roughly chop the eggs.

Add the broccoli alld leeks to the dressing, loss together alld add the chopped eggs. Garnish with sprigs of larragon (if liked) and serve Vlarm w ih thickly sl ced wholemeal bread.

For broccoli, bacon & pine nut salad, cut 125 9 (4 oz) panceUa illto pieces about 5 mm-3 em (Y.-l \; inches). Heat a pan and dryfry the pallcetta I.mlil golden &Ild crispy, then drain on kitchen paper. Toast 4 tablespoons pine nuts ill a dry pan over a low heat until golden and toasted. Mix the pancetta with the broccoli and teeks, make a dressing as above and serve sprinkled with the pine nuts Instead of the eggs.

bang bang chicken salad SeMll 4 Preparation \;me 15 minutes Cooking ,, 10 minute.

50 9 (2 oz) dried vefmelli noodles

I> Savov cabb&ge, finely "'''''dod

I c.rrol. fir>e\y chopped ,. cucumber, finety cI\opped juice of 1 lime 100 9 (3lO m) pean"," butter 3 tablespoona sweet chilli

n. I la!)lespO(ln IOV $8",ee I teaspoon Chinese vinegar 2. lab!espoont sesame oil 2 tablespoons vegelable all 3 po.ched

mango & smoked chicken salad So _ _ PreparatIOn bITIe 1 5 minutes

'2 ripe avocados, tw>Ived. aloned and pe&Ied

2 tablespoon_ temon juice 1 am" mango handful 01 watercress 509 (2 oz) rooked beetroot.

finely sliced 115 9 (6 oz) smoked chicken

Dressing :3 tablespoons olive 011 1 teaspoon wholegrein

mustard 1 teaspoon clear honey 'l teaspoons cider vinegar sail and pepper

96

Slice o r dice the avocado f'esh and put it in a shallow bowl with the lemon ,uice. Cut the mango in ha'! on either side of lhe central stone, peel away the skin and slice or dice the nesh.

Make the dressing. Whisk together the 0', mLstard honey and vinegar. Season to taste With salt and pepper. Remove the avocado from the lemon JUICe and mix the juice into the dressing. Arrange the watercress and beetroot on 4 plates or in a salad bowl and add the al/ocado and mango. Drizzle the dressing over the salad and stir to CO'l1bine. Thin slice the chicken and top the salad with the meat Serve Immed ate.

For smoked chicken, white bean & thyme salad, rinse and drain 2: x 410 9 (13 oz) cans cannelhni beans and mix with 250 9 {8 oz} halved charlY tomatoes, 100 9 (3 oz) rocket, 60 g (2% oz) pilled green olives and 1 tablespoon chopped thyme. Make the dressing by whisking 1 taaspoon Dijoo mustard, 2: tablespoons cider vinegar, 4 tablespoons olive oil and ' tablespoon chopped thyme. Dress the salad and serve With 175 g (6 oz) thinly sliced smoked chicken.

duck, clementine & tatsoi salad Serves 4-6 Preparallon time 20 minute. CooIong 1mB 1 5 minutes

3 duck breasts. each abou1 225 9 (711 Ol)

300 9 (10 ozl ween beans, ,.-

3 dementlnes. peeled and segment

200 9 (7 oz) tatsoi or splnlld>

Dressing JUice of 2 clementine' 1 tablospoon while wine

vinegar " tablespoons olive 011 sail arod pepper

98

Put the duck breasts, skm s de down, In a cold ovenplOof dish and cook over a IT\e{jiurn heat for 6 minutes or unlil lhe ski!"l has turned criso and brown. Turn them over and coo..: for a further 2 minutes. Transfer the dl>ck to a preheated oven, 1 80C (350"F), Gas Mark 4, and CO

pricy pear & prosciutto salad ...... . Preparaloon tome 15 minutes

4 prickly pears 125 II (4 oz) halouml cheese 4 allC

prawn , mango & avocado salad SoN. ' F'nIparatoon lOTIO 10 mino.rtH

1 large mango, aboul 475 9 (15 OZ), peeled aod stoned

1 npe .... ocado, IIbouI 400 9 (13 , peaIed lind stoned

2 large cos lettuces 16 large t;OOked kine

prawns, peeled bul1&11. ""

Dressing juice 01 2 limes 1 teaspoon palm sugar 2 tabla3pc>OO vegetable all l! chilli, deseeded and hnely

""'''''"''

1 02

Cui the mango and avocado flesh into 2 em (l1OCh) pieces. Discard the outer layer of leaves and cut the siems all the lettuces, leav ng the hearts. Separate the leaves and add them 10 the mango and avocado With the prawns.

Make the dressing by whisking together the lime juice, sugar and oil With the chd. Add the dressing to the salad. los$ carefully to mil[ and serve immediately.

For creamy mayonnaise dressing, a more luxlIfious accompaniment IOf lhis salad, mix 3 tablespoons Mayonnaise (see page 12), 2 tablespoons double cream, 2 teaspoons tomato sauce, 1 teaspoons Worcestershire sauce. 2-3 drops Tabasco sauce, 1 tablespoon lemon Juico and ' toblcspoon brandy. Season 10 taste with salt and pepper. Spoon tho dreSSing over the salod or put a spoonful on the side of each plate as a dip for the prawns.

sesame-crusted salmon salad _ . Preparation !line 25 minute, Coomg time 4-10 mlnut.,

4 spring onl_ 2 g whites 1 tablespoon white Hum"

_d. , tablespoon bled! Hyrne

seeds 500g{l lb) ulmon fillet 1 1.lsN (curly-leaved

endive), dMded ;n10 leavol 2 bunclle!l 01 watere,", salt and pepper

Dressing 3 tablespoon, white wine

vinegar 5 tablespoons vegetable 011 1 tablespoon .. "me 011 1 tabrHpoon IJOV sauc:e 1 1&4$900

pork larb Se ... es 4 Pl'eparabOn lime I 5 mlnutes CookIng IlmII 1 5 minutes

1 labIe$poon groundnul oil 2 em f" inch) Ifni! root

9ing .. , peeled IItld 'i!l8ly -

2 lemon grll., wil". II .... -

3 !

peanut, squid & noodle salad ...... . Prep.allOn _ 2S minutes,

p .... -,and og Cookng tmfI 1 S mlnules

175 II (6 az) Ihln rio;e noodles

500 II (1 Ib) propa.od baby "",

3 .1'd

marinated tofu & mushroom salad $one" PreparallOn tme 1 5 minutes.

plUII ............ hng Cooking lime IS mlnut ..

250 g (8 ozI firm lofu 500 II (1 Ib) ml,lshrooms,

ncluding ,nokL shiitake, wood .. r and oyster

Marinade 1 1I,,1ic: ckMI, finely chopped 2 em (lC inch) fresh root

glnge', peeled and finel, ,'''''''

IS lablespoone soy U"'::8 1 tablespoon mlrln 2 tablespoons .weet chilli

N. 1 tablespoon. "S8me Oil 2 star anise

To gemish IS .pring onion . meIy lIIiced 2 table8pOQ

duck, hazelnut & peach salad _ . P-eplWlltoon tome , 5 minutes CooIuog lime 20 minutes

3 dlldt .sts. each about 200 II (1 oz)

.. peaches 60 II (Z\(; oz} 101111.-1

hazelnuts, roughly chopped 1 25 II (.- oz) rocket

Dressing 1 teaspoon Dijof1 mustard 2 tablespoon balsamic

vinegar 4 tablespoooa huelnut oil salt and pepp

1 1 2

Heat a griddle pan until II is very hot and fry the duck, skin side down, for 4 minutes Of untl golden brown. Tum Ihe duck 0'Ief and cook for 2 minutes, then transfer it 10 a preheated 0Yefl, 190C (37S-F), Gas Mark 5, and cook for 6-8 minutes until cooked through. Remove from the oven, cover with !oi and leave to rest

Meanwhile, halve the peaches and remove the stones. Heat a griddle pan to a mediL.m heal, add the peach halves, cut side dOWl\ and cook until they are golden yellow. Cui the peaches Inlo wedges and mb: them In a bowl with the hazelnuts and rockeL

Make the dressing by whIsking together Ihe mustard, vinegar and Oli. Season to taste with sat! and pepper.

Thinly slice the duck meat and add it to the salad. Drizzle over the dressillQ, combine gently and serve.

For duck, asparagus & hazelnut salad, put 4 duck 5 on a baking shool and season wllh salt and pepper. Roast the duck legs in a preheated oven, 1 60C (325GF), Gas Mark 3, for 45-60 minutes or until cooked through but not dry. Remoe the w(X)dy ends from a larga bunch of asparagus and transfer the spears to a baking shoot Cook under a preheated hot grill for 3-4 minutes, turning occaslOO5lly. Remove tho asparagus trom the grill and place in II bowl with 60 9 (2'4 02) roughly chopped roasted haletnuts and 125 9 (4 02) rocket Pour over tho dressong as above and slir to combine. Serve With the duck.

quai l , plum & cashew nut salad ..... , Pfepa

chicken & asparagus salad - , Prepara\lOll lome 1 0 minutes CooIung \line 5 minutes

150 g (5 oz) asparegus, Cui 11"1:0 5 em (2 neh) length,

200 g 17 oz) smoked chicken ""'.

125 g (4 oz) cherry tomatoes. halved

300 9 (10 oz) c.-. clnnelllni beens, dr.ned and ""sed

handl1 01 chives. chopped

Dressing 2 tab'eapoOns oIlvI aU 2 teaapoOn8 clear honlY 2 teaapoOns balSBm

vinegar 2 tsaspoons wholegraln

mustard 1 garll

duck & soya bean salad

_ . PteparilltJon lune 1 0 mlnult.

!!IOO 9 (1 fb) Peklng duck 200 9 (7 oz) cooIo.ed 501_

be.ns 1 c:ucumber, Iin.eIy lIIoced 5 spring OI'IiOl'ls, v8r)' ronely

sheed. plus exira to garnish Sldll n pepper, 10 gamlh

Dressing :2 tablespoons hoi.ln sauce 4 tablespoon. lOy Huell juO;e of 1 lime

1 1 8

Shred the duck and ml)( It with the soya beans, cucumber and spring onions in a large salad bowl.

Make the dressing by whisking the hoisin and soy sauces with the lime Juice in a sma!! bowl. Orizzle the mlture over the duck salad and toss genHy to combine. Garnish with some spring ooioo and a sprinkling of Sichuan pepper and serve at ooee.

For poaened salmon & soya bean salad, blanch 300 9 (10 ozl green beans, 200 9 (7 ozl green peas alld 200 9 (7 (2) soya beans in lightly salted borllng walor. Refresh in cold waler and sel asKlc. Bllng a saucepan of lighlly salted water to Ihe boil. Put 3 boneless, skinless salmon fillets, each about 175 9 (6 Ol), 11'110 Ihe water. Reduce the heal to a roll1l19 simmer and cook fO( 3-4 mmutes until the salmon is st1 pink in the m ddle. Remove them from the water and luave to cool. Cut ', cucumber into small dico and mix With the blam;hed egetables and 75 9 {3 oz) rocket. Aake the salmon into the egetables. Whisk 2 tablespoons sweet chilli sauce, 2 tablespoons soya sauce pnd the juice of 1 lime. Driule the dressing o'o'Or too salad and sorve immediately.

peanut , pomelo & prawn salad ""'"' . PreparahOO I,me 15 mlnlltet CooIung I,,,,,, 1-2 minute.

l largt1 pOmeiO 125 9 (4 oz) p.eanuls, 100001ed

"" - -175 9 (6 oz) faw lig.r

p wnl. peeled 4 spring onions 6 minl lflllves 2 tablespoone lI,apefruit

iuice tablespoon Thai risk .. ...ell

. "., 1 la,g.EI red chilli, deaeeded

and ',nely sliced pinch of crushed chilli 0<

blKk pepper pinch 01 gratltd nulm 4-5 frisM! (curlyleaved

endive) or 10110 rosso leaves

1 20

Cut the pomco In hall and scoop out the segments and JU ceo D,scard Ihe pith and thick skin surrounding each segment and breao{ the flesh into smal! pieces. Stir Ihc peanuts into me pomeJo flesh. Set aside to allow the flavours to blend.

Bring a saucepan of waler to Ihe boi, and simmer the prawns lor 1-2 m,nUies or until they rurn pink and are cooked through. Remove them with a s'otted spoon and drairl well.

Finely shred the spring omons and mini leaves. Add the prawns to the pomelo flesh with the grapefruit juice, fish sauce, spring Oflions and mint

Sprinkle the red chilli, crushed chilli or pepper and nutmeg over the salad and toss together. Line the inside of a bowl with salad leaves a'1d spoon in the prawn and pomelo mixture. Serve immed iately,

For pomelo & prawn salad with vermicelli noodles, put 150 g (5 ozl vermicelli noodles into a large bowl and cover with boiling hot water. Leave to stand for 5 minutes or until the noodles are cooked through 'oNhisk the juice of 1 me. 1 tablespoon sweet chilli sauce and I teaspoon fish sauce. Dram the noodles and pour the dressing over them. Toss well to combine. Prepare the rest of tile salad as above, but omitting the salad leaves. Toss all thi:! ingredients together, garnish With peanuts and roughly chopped herbs and serve immediately.

spicy lamb & couscous salad s.- . Prepa

celery, artichoke & chicken salad Serves

beef & cucumber salad ..... . Pl-eparaloon I'me I 5 minutes,

plus sland:ng CooIung time 12 minutes

2 lrirrmed lean n.omp or sirloin 111Mb. each about IOg (5 02)

150 iii (5 or) baby ..... eetl;Om -.

1 large cucumber 1 "",d red onion, hnely

-pod 3 tablespoons chopped

corinder le.yes

pomelo, prawn & pork salad -, Preparation Ime 20 minutn CooIuog \me 10-15 millute'

250 'iii (8 ozI pork belly '2 pomelos, peeled .net

segmented 200 {I (1 ozI peeled. cooked

king prawns small bunch of mint,

separ,ted into 1,_ small bunch 01 COfIer>der,

roughly chopped sma_ bunch 01 Th.1 basil.

roughly choppod S tablespo

warm salads

roast tomato & asparagus salad

..". .. PreparatlOO tome 20 minutes Cookiog tome 2 ho\ws

2: large beefsteak tom.lQ8I 6 tablespoons olive 011 2: \IoII.1Ie clove. 4 'P"9" 01 thyme bunch of wild glllli(:, roughly

.. -" bo.nch 01 basil, roughly

""'-I tablespoon while wirle

.inegar 20 Isparagus spear.,

trimmed 30 9 (1 QZ) rocket grated Parmesan cheese,

to 8CI'o'e sell aod pepper

1 32

Halve each tomato hOflzontaJly and put them, cui side up, on a baking sl'leel Dnzzie teaspoon olive oil over each, season with salt and pepper, half a cf\lshed garhe clove and a sprig of thyme. Cook In a preheated ovel'\ 1 1 0C (2'25F), Gas Mark '4, lor at least '2 hours. The tomatoes snoold be s ightty dehydrated but stili JUiCy. Whiz the wild garlic, bas and 5 tablespoons olrve 011 In a food processor. The garhc should shU be slightly chunky. Place m a bowl ar'ld whisk in Ihe Vlnega'. Season With salt and pepper .

Arrange the asparagus on a dish and drizzle over '6 tablespoon oil. Season WIth a hrt e sail and pepper. Heat a goodie pan Ovef a high heat and cook the asparagus for abOut 5 minutes, turn'flg the spears every 1-2 minutes. They will be just tender In the middle. Return the asparagus to the dish, cover with cllngfilm and leave 10 steam sl ghtly,

Remove the tomatoes from the oven and arrange on serving plaies. Top each tomato With 5 asparagus spears and a drizzle of the wild garlic dressing. Serve wlIh the rocket and a sprinkhng of Parmesa'1 cheese. For tomato " mozzarella pasta salad cc) 250 g (8 Ol) PI' nne un! jusl tender. refresh In cold W lit drIZzle With oINe o and reserve. Chop 2 beef. teak tomatoes 11110 chunks al'ld sllr through the pasla. Onu!e oYer olive 001 al'ld 2 tablespoons balsam VInegar and Alt and pepper. Mix through bunch 10m basIl Ifl'II"HS and 2 mozzarella balls. each .lboul 150 9 (5 Ol), torn ,nto 2-3 pioces. and seNe.

chickpea & pepper salad S- . Pleparal>On '''"'' 25 minutes CooIung , ...... 35 miIIutes

2 . 41 0 g (13"o.) canl c;tMc;:kpees

2 fed peppeB, cored. deseeded and t..Ned

, yellow pepper. oored, and No

\ red onion. quarlO'OO but hold logethe< by the rOOl

4 plum tomltoeS, ClJI onto wOO,M

olive 011 2 \ablespoc>ns lennel seeds srrI.IIH bunch of p.ley.

-"" s,lt and pepper lzelziki (11M below), to_

oerry vin&gJl' :3 tablespoon. olive oil 1 garlic dove, crushed " teaspoon ound .... mln

1 34

Rinse the chickpeas Ifl cold water and leave to drain. Core and desee

scallop, parsnip & carrot salad s...., Pl'eparallon t_ 1 5 mlnut.s Cooklng lime 30 minutes

4 carrots, quarterad lengthways

3 parsnips, quartered I&nglhwayfl

:2 I!iblespOOnS olive oil 1 tablespoon almln seeds 12 'resh king scallops 2 lab1e$p

asian salmon salad .... . Pmpa,aloon !me 2(1 minutes CocU>g tome 8-10 minutes

150 II (5 long-grain rice 4 salmon Illlets, each abouI

125 II (4 ozI 31 temari satJC. l00g (3ozI .\.Og" _p

pella, h3/ed IeogIhwaya 1 large earrot, cut 1Il10

matchstICks 4 spring oolonl, Ihonly IIIiced 100 9 (3" oz) bean $Proots 6 teaspoons sunflower oil :3 IOOklSPOO05 sesame leeds 2 teaspoOn' Thel fish sauce

(oam pial (optlOllal) 2 teaspoons rke vinegar or

white wille vinegar small bunch of ,orlanda. or

basil, Ie'VilS roughly 10

chorizo, pepper & oregano salad Serve. 2-' PreparahOn tllTlll 1!1 minutes CooIung lome 15 min,,!"

1 red onion 2 red pepper. 2 yellow pepper, 200 g (1 0.1) chorio $&Usage 1 1 oIMoil 2 tablespoons shelTY flneg.r " buroch 01 oregano, roughly

-75 9 (3 0.) rodIet ult and pepp.,.. rOmesco sauce (see below),

'0_

1 40

Finely dice the red onion. COle and deseed the peppers and cut the f'esh into '2 em (lI. inch) squares. Sloee Ihe chorizo.

Heat the oil in a large frying pan over a l1ig., heal and cook the peppers for 2-3 minutes un!!> they start to colour. Add the chortzo and fry for another 3 mlooles, Ihen reduce Ihe heat to low and add the on_on. Cook. for a further 3 minutes. Deglaze Ihe pan with the sherry vinegar and reduce for 1 m,nute.

Transfer Ihe contents of Ihe pan to a large salad bowl and leave to cool sightly, then toss wIth the oregano and rocket Season with sail and pepper and SefYe with romesco sauce.

For romeSCQ sauce, 10 serve with the above salad, soak 1 dried anchoro chilli in water for 1 hour, then drain. Put 4 readymarinated red peppers, the anchero chilli, 2 pooled and doseeded tomatoes. 20 9 ( oz) blanched toasted almonds and 20 9 ( ; oz) roastod hazelnuts. t garlic clove, 1 tablespoon red wine Inegar and 1 teaspoon smoked papnka Into a lood prOCOSSOf or blender and whtz briefly to multo a smooth sauce. Season to taste With salt and peppel and 8efVe with the salad.

chicken couscous salad 50_' Preparel"'" bmII 20 minutes,

plus _,,,,,,tong CookIng 20 minutes

4 bc:InoIeM. ...... Iess chldPut Ihc couscous ill a bow add the hot stock, cover and leave for 8 minutes. Meanwhile, cut the pomegranate in naif and remove lhe seeds. Add them to the couscous w Ih the orange nnd and Juice.

Remove the chicken from the marinade, reserving the marinade, and transfer to a foil-I,ned baking sheel Cook in a preheated oven, 190C (375F), Gas Mark 5, for 6-7 minutes, Ihen transfer 10 a preheated hal grill and cook for :2 minutes until carameliled. Cover with foil and leae 10 resl fOf 5 minutes,

Roughly chop the conander and mint, reserving some whole cOriander leaves for garnish, and add 10 the couscous. Thinly slice Ihe chicken, Spoon the couscous on to plates and add Ihe chicken. Thin the reserved marinade with the lemon juice alld drizzle over the couscous. Garnish w,th \he reserved cOriander leaves and serve Immediately.

For pomegranate vinaigrette, an alternative dressing for this salad. whisk together 150 ml (' pint) pomegrarl8te juice, 2 tablespoons pomegranate molasses (avaIlable 'rom Middle Eastern stores and some supermafkels), 2 tablespoons red wine vinegar and 3 tablespoons olive oil.

pumpkin, feta & pine nut salad - -PreparatIOn ,,,ne 20 minut" Cookang I,me

abouI !l:S minut"

500 II (1 b) pumplUn oloiI 2 sprig, of thyme, rougNy

-200 {I (1 ozl milesaLad leaves 50 9 \2 oz) lela chell'lI salt and pepper 2 lablospoorls tOflsted pine

nuts, 10 garn,$h

Dresslnll 1 teaspoon Oijon mustard 2. tabklapoons IHolsamic

vinegar 4 tablespooml 01;"11 011

1 44

Skin and deseed the pumpkin, cut lne flesh Into 2 em (\ inch) sq.Jares and put !hem in a roasting In. Oriule wrih olive Oil, scatter oyer the thyme and season with salt and pepper. Roast the pumpkin in a preheated oYen, 190"C (375-F), Gas Mark 5, fOf 25 minutes or unlil cooked though. Remove the pumpkm from the oven and allow to cOO shgntly.

Meanwhile, make the dress 09. Wh;sk together the mustard, vinegar and oil and sel aside.

Put the mixed leaves ,n a large salad bowl, add the cooked pumpkJn and CfUmbie in the lela Dnzzle over the dressing and toss carefully to comblfle. Transfer Ihc mixture to serving plates, gamish with toasted PIne nuts and serve Immediately.

For roast pumpkin, bacon, sage & pasta salad preparo tho pumpi

balsamic roast vegetable salad ...... . PreP'I!PI,on lIme 20 minutll Coobng tlmo 30 minutes

1 red onion, roLi{jhly chopped 4 carrot., roughly chopped , red pepper, cored,

defIe(tdod and Cut into large pieces

, sweet potato, peeled and CUi inlo even-Slloo pieces

400g (13 ozJ wurgetl , peeltd and CUI ""'0 evensized p,eces

1 buttemut sq ... sh, about 1 kg (2 Ib), peeled, dose

smoked salmon & potato salad _ . Prepara:.on time t 5 minutes CooIung IlmfI 20 min".,.,

6()() 9 (Ui Ib) new poUItoes 2 tablespoons am.n caper. :3 labktspoona M.\'Onnllse

(-P"9" 1'2) 2 tablespoons lemon juice 1 tMs.poofl g.ted

horseradish 100 9 (5 oz) smoked salmon punnet of mU$ta.d and

asparagus & rocket salad Soon' Prepanllion " ...... 1 5 mlnutu CookIng lme ilbooI 5 minutes

3 tablespoo:xw olive oil , ... -

500 II (1 Ib) .,paragus 125 mI {. II oz) TalTlIgOn

& lemon Dressing

grilled vegetable & haloumi salad ..... . Prep.lllllon tllTlfl 1 5 minutes Cooking time 25 minute.

1 2 cherry tomatoes on the wille

4 portobeno mushrooms olive oil '2 courgettes 500 II (I b) asparlgus 250 9 (8 oz) h.loumi d'leese salt and pepper

Dressing '2 tablespoons ollYe 011 '2 tal>leSPOOM balsamic

vinegar

1 5 2

Put the tomatoes and mushrooms in a roasting 111\ drizzle wlih about '2 tablespoons oi season to taste with satl and pepper and cook in a preheated oven, 180-C (350-F), Gas Mark 4, for 1 0 m nutes.

Meanwhile, cui the courgettes Into batons about 4 )( '2 em (1 Y., x 'II: inch) and put them in a large bowl with the trimmed asparagus- DrizZle with 0 \Ie 0 I and a pinch of sail and pepper. Heal a griddle pan over a high heal and gnll the asparagus and oollfgetles. Transfer the asparagus and courgettes to the oven with the other vegetables and cook lor a further 6-8 minutes.

Cut the haloumi into 5 mm ( inch) skes. Heat 1 teaspoon ,,(we Oll m a large frying pan over a me(j,um heat and cook the cheese slices until golden. Make the dressmg by whisking the oil and vinegar. Stack the vegetables on serving plates, top wilh sikes of cheese, spoon over the dressmg and serve.

For watermelon & haloumi cheese, cut 250 g (8 ozJ haloumi into thin slices. Heat 1 tablespooo olive oil in a large, nonstick frymg pan and cook the cheese untol goldon and cnspy. Drain and pat dry with kItchen paptlf. Peel and dseed half a small watermelon and cut it into !>fllall inangles. Toss the melon with a small bunch of chopped mInt aoo the diced llesh of t npo avocado. Serve with the gnlled ha\oumi.

roast mushroom salad ""'" , Preparatoon ttme 10 mirlutes Coc*ing Ilmot 20 minutes

2 portobeIlo mu$hroomt.. -*,.bouI , 50 II ( oz)

3 tablespoon. 011 ... oil , tablespoon balumlc:

vinegar 60 9 (2K oz) large

breadcrumbs 3 $pOQ8 of thyme. chopped 20 II f'i oz) mhed rocllet,

wlercress and spinach leaves

sail and pepper

Ores,;ng 100 II (3:4 oz) soli goat,'

cheese 2 tablespoooa olive oW 2 tablespoons milk

1 54

Put the mushrooms In a roasting till and dnute over 1 tablespoon of the oll\le oil and the balsamiC vinegar. Cook in a preheated ovel\ 18O"C (3WOF), Gas Mark 4, fOf 20 mtnutes. Meanwhile, spread the breadcrumbs on a ba,(j1l9 sheet with the thyme ieaves. Pour over the rema n ng 0;1 and season w,th salt and pepper. Place in the oyen and cook for 6-8 mlnuleS until golden and CflSpy. Make the dressing. Put the cheese, 011 and mi k ,n a small saucepan and \Nhisk over a gentle heat untillhe mi)(\ore reaches a pounng consistency, adding a little more milk if it is too thick.

Transfer the mushrooms to serving plates and top With the breadcrumbs. Arrange a handful of the miKed leaves to the Side and drizzle with the warm dreSSing, Serve Immediately.

For roast mushroom & prosciutto salad place 4 slir:es of proscillilo on a baking sheet and cook m a preheatod oven, 180C (350"f), Gas Mark 4. for 4-5 minutes until crillpy. Pl6pare the mushrooms and brcadcrumbs 8!1 above and serve 1he crispy pro ulto With the mushroom>! and salad leaves..

squid , fennel & potato salad _ . t>r.pir8lion 'Hroe 1 5 minute ..

plus cooling CooIung bme 30 minute.

250 9 (8 oz) new potatoes 7. fennel bulb, 3 tablespooN oI;y' 011 500 9 (1 Ib) p-epared squid 100 9 (3)1 oz) wetelC'US,

$8p81ated Into lea_ salt and pepper

Dressing 1 shaLlot, tinely chopped 1 red chilli, deeeedod and

"'-rind and juice 01 1 lemon 1 tablellpoon chopped UPII" t laeapoon chopped mint 2 tablespoont ollYI! 011

1 56

Put Ihe potatoes in a saucepan of lightly salted cold water, bring to the boil and cook for 1 5-20 m,nutes or untJI just cooked through. Dra.n Ihe potatoes and leave them to cooL

Reserving the froods for garnish, clrl the fe'lnel into thm we

warm tea-smoked salmon salad Serv0)$4 F\eparallon \lme 15 minutes,

pl.ol riSIng Coob>g tom(! 10 minute.

" Almon Iillets, each 125 9 (4 oz)

125 II (" ozl cherry tomatoes, M.aMtd

125 II (4 ozI rodIet

Smoke mill 6 tablespoons j.smlne ta.

leaves 8 tablespoons soft brown

sugar 8 tablespoona long,g ln riel

Dressing 1 shallot. finely chopped 1 garlic clov . finely chopped thyme le.ves 1 teaspoon Oijon mustard :2 teaspoons white wine

vlnegill< 4-5 tablespoon. olive 011 SIIIt and peppo.

1 58

Mix together all the mgredenls for the smoke mi)(. Line a wok with a large sheet of foi allowing it to ovemang the edges, and pour In the smoke mix. Place a trivet over the top. Cover WIth a light-fitting lid and heat for 5 mInutes or until the mIXture is smoking. Meanwhile, remove any bones from the salmon with tweezers. Put the tomatoes and rocket IfI a bowl.

Quickly remove Ihe lid from Ihe wok 800 p'ace Ihe salmon fillels, skl1\ side down, on the trivel COYer and cook /}'Jer a high heat for 5 m nutes. Remove from Ihe heat and set aside, covered, for another 3 minutes.

Meanwhile, make the d'essmg. Mix the shallot and garlic in a bowl with the thyme leaves, mustard, vinegar, oil and salt and pepper. WNsk thoroughly to combine.

Flake Ihe salmon into the tomalo and rocket salad, add Ihe dressing and loss well. Serve immediately.

For tea-smoked salmon with buckwheat noodle salad, prepare the salmon as aboe and set aside. Bo,! 150 g (5 ozl buckwheat noodles for 3 minutes or until Just tender. Stram and refresh in coid weter, then stir in 1 tablespoon sesame oil and the rind and ju>ee of t lime. Add a hWe more oil if the noodles are SIlCKllg togethor. Mill 100 ml (3'0 II m:) white vinegar, 25 mI (1 fl oz) water and 3 tablespooos caster sugar and stir oer a gentle heal unt the sugar has diSSOlved Allow to cool completely. Finely slice cucumbef, add to the cooI tiquid and inluse for 1 hour. Remove the cucumber from the ptekie, mix With the noodles and 1 2 5 g (4 oz) rocket and serve with the salmon

chorizo & quails' egg salad ..... . PreparatIOn I,me 1 IS minutes CooIung lome 15-20 minutes

3 TablespooN ol;ye oil 200 9 {7 wj rnediufn.hoI

chorIzo sausa 1 sma I fed onion, CUI onto

...,.. 1 garlic lby splMCh

leaves 1 lablospooll aged sherry

vioega' 1 tabk!spooo saIled capers

or cape" in brine 2 tablespoons chopped

chives

1 60

Heat 1 tablespoon of the 0,1 in a large frying pan ovet a moderately high heal ThICkly 5 ice the chorilO and fry for about 3 minutes until crisp and golden. Add the onion and gan;c to the frying pan and continue cooking for '2 minutes unbl the onion IS wIlted and coloured but not ccmp'etely soil SI r in the papnka and oregano and remove from the heal

Bring 8 small pan 01 water to a genUe simmenng poinL Crack a quail's egg mto a small saucer, then drop t carefully into the simmerong water. Leave for 1 minute, then femove with a slotted spoon and place on k.itchen paper. Keep the egg warm wh! e you poadl the remaining eggs.

Wash and dry the spinach leaves and stir them qUickly into the chorizo mixture With the remaining olive oil and Ihe sherry vinegar. Arrange on serving plates, scalier With rinsed and drained capers and top each one with -3 quails' eggs. Sprinkle the eggs with the chIVes and serve immediately.

For spinach, chorb:o & lentil salad cook 200 g (7 02) Puy lentils according 10 the instructions on the packet. lIavouring tho water With 1 red ctulli sliced lengthways. 2 clushed garlic cloves and 1 teaspoon cumin. Drain the IetIhts and keep them warm. Prepare the salad as above, mix the lentils through tM olh"r Ingredients, dress WIth 1 tablespoon each sherry vinegar and olive 011 and serve topped WIth poached qua,1 eggs.

rice J beans J g rai ns &

pasta

sushi rice salad SMvo. 2-3 F'repanIIIOn lme 20 minute ..

pluswo!ing Cooking lime 30 minutn

250 9 (8 Ol) sushi rice 61ab1ea ric:e wine

";.r 2" tabloapoon. uste. 111\1" 5 g ill: oz) pidded ginger,

- teaspoon wesabl "'eucumber 1 IVoo;lIdQ, aboot 175 9

16 OZ), pe&Ied 8I1d CUI into $IT1aH cubes

250 9 (8 0 sklnl, .. .almoo. cui into blte-tlzed pie

warm orzo salad ...... . PrepilratlOO ,......, 1 5 minutes,

plus resting Cooking time 12 minutes

250 II (8 oz) ono 01 lIoreddus lIastl

250 9 (8 ad woren peal, .......

6 \abIe$p(>On$ olive all 6 sPiiog onions, roughly

-2 garlic cloves, crushed 6 marinated artichoke

heerts. thinly Moo1 66

Cook the pasta in a saucepan of I ghlty salted bod,ng water for about 6 minutes or according to the inslrucilons on the et Add the thawed peas and cook for a further 2-3 minutes unlit the peas and pasta are cooked. Dran we I.

Meanwhile, heat '2 lab espooos oil ln a 'rylflQ pan and stir-fry the spnng onions and garlic for 1-2 mmutes until softened . Stir the spring onions and garlic m:o lne pasta w th the artichokes, mini and the remaining oil Toss well, season with salt and pepper, then leave to rcst for 10 minutes. SI r in the lemon juice and serve the salad warm, garnished w th lemon nnd, For warm pasta salad with lemony chicken, either ask your butcher to butterfly a chicken, about 1 .25 kg (2 Ib), for you or do it yourself by culling down the backbone without cutling through the breast and prossm9 down on the chicken to flalten it. MIx 3 tablespoons olive oil, 2 tablespoons chopped mint, 2 tablespoons chopped parsley, the rind and Juice of 1 lemon and salt and pepper. Rub the mture over the chicken and allow to marinate for at least I hour. Place the chicken, slim side up, in a foillined baking lin and cook in a preheated oven, 180"C (350"F), Gas Mark 4, fOf about 40 miflutes until cooked though. Allow the chicken to rest for 5 minutes, then cut it Into bite-sized pieces, arrange them on top of the pasta salad as above and serve with lemon wedges.

crab & orzo salad '"" . ;ttoon '_ 15 minutes Coob'lg t me 20 minutes

100 9 (3 ozl

lentil & feta salad Serves 2-4 PrepW1lloon t,1'le 15 minutes CooIcng lime 30 minutes

250 g (8 oz) P\.ty IenUJ$ :2 c.rrol$, neIy diced :2 celery sticks, neIy dooed 100 9 (3" oz) feta ch .. " :2 labIospoon. chopped

parsley

Dressing 3 tablespoooa while wine

inegBr :2 tea!.pOOlll Oilon mustard 5 tablespoons oliva 011 Nit and pepper

1 70

Put the lent Is in a saucepan, cover WIth cold water and add a pmch of sail Bring to the boil and cook 'or 20-25 minutes unl;1 Jl.lsi cooked but flO! rnl.l5hy. Dram and relresh in cold water, then dre n again and transfer to a large salad bow\.

Add the carrots and ce!ery to the bowl WIth the len\ils. Crumble In the feta and add the chopped parsley.

Make the dressing by whisking the vinegar, mustard and oil. Add the dressing to Ihe salad and stir 10 combine well. Season to laste with salt and pepper and serve Immed ately.

For lentil salad with poached egg & asparagus, prepare the lentils as above. Blanch about 500 9 (l ib) asparagus, woody e!'\CIs removed, refresh and reserve. Cook 250 g {S ozl slK::ed pancelta under a preheated hot grill unlll crispy. Slice lhe pancella and asparagus mto 3 cm (1 '. mell) occs, add them to the lenliis WIth 2 tablespoons chopped parsley and 5 tablospoons olive oil and season with salt and pepper. T08S careluDy to combine and transfer to serving plates. Put a softpoached egg on each salad and top With 1 lablespoon of hollandaise sauce 00 top of the egg.

curried couscous salad s..- . Prep8lanon lime 15 minutes

Juice 01 1 orange 2 leaspoonlo mild cu'ry paste 200 9 (7 oz) couscous 50 9 (2 ozl sultanas 300 mI ( pontl booing waler 250 9 (B ozl smoked

mackerel fillets 1 small red onion, ronety

-)t red pepper. OOfed,

deS&eded and diced 2 tomatoes, chopped small blmch 01 corilmder,

roughly chopped pepper

1 72

Put the orange Juice and curry paste into a bowl and sill together. Add the couscous, sultanas and a little pepper, then pour in the bOil ng water and fork together. Leave to stand !Of 5 minutes.

Meanwhile, peel the skin off the mackerel fillets and break the flesh Into large f'akes, discarding any bones.

Add the mackerel, onion, red pepper and tomatoes to the COUSC01JS and mue together lightly. SpnnkJe roughly chopped coriander OVe.- the top, spoon on to plates and serve Immediately.

For curried couscous salad with lamb cutlets, mix 4 tablospoons natural yogurt with 1 teaspoon mIld curry paste. Marinate 1 2 lamb cutlets In tho mixture. Prepare the couscous salad as above. omitting the ma(;kereL Heat 2 tablespoons yegelab oil In a large gnddle pan oyor a high heat and grill the lamb for 3 minutes on each side until cooked through. Serve the lamb on the couscous salad. garnished with chopped coriandCf.

bean , kabanos & pepper salad s.-. Prepwation ,,, ... 10 minutes,

plus eooIlng Cookong time 20 mlnutn

3 red peppers, haloed, eo:) kabaf10s

SiIIusage, thinly 8Iiced :2 400 9 (13 wI CIIna butte.

beans Or 11ageolet beans. drainod and msed

1 labiesJX>Qn bIolsamic vinegar

2 tablesp

orecchiette, bacon & broccoli salad ...... . allon tme 15 minutes CookIng tIme 20 minutes

250 9 (8 oz) broo::oIi 300 9 (10 oz) orecc:hlette

pnta t 50 g (5 oz) pIIncetta 1 50 Q (5 oz) cherry 1000000toes

Oressi"lil " tablospoons Mayonnaln

(_ 1 2) 2 tablespoon. single cream 2" tablespoons tomato seuce 2 'easpoons WOr

sardine & lentil salad -. . Prep8ratlOn lme 1 5 minutes Cooking lOme 3 minutes

l00g (3oz.) frozeo pen 2 . 120g (3X oz) CII'"

boneless, sI

buckvvheat & salmon salad ..... . Preparalion!me '5 minutes Cooking ,_ 20 minutes

300 9 ('0 oz} budlwhe.t 250 g [8 oz} broccoIl lforets 250 g (8 oz) cherry

lomatoes, IIuIved 250 II (8 oz) smoked salmon small bunei'I 01 pa,slev.

-4 tablespQOnft chopped dill ult and pepper

Dressing jUice of 1 lemon 3 lab1espoona olive 011

1 80

Put the buckwheat In a saucepan, cover WIth cold waler and add a pireh of salt Bnng 10 the boil and cook for 10-15 minutes until 51: hrm and not mushy. Drain under running cold waler and remove the 'oam that accumu:ates. Dram again wI-en cooL

Bring a large saucepan of lig'ltly sai:ed water to tile boil and blanch the broccoli florets for 2-3 minutes. Refresh in cold waler and drain.

Mix the cherry tomatoes with the buckwheat and broccoli in a large salad bow. Slice the smoked salmon and add t to the bowl with the parsley and ha f of the din.

Make the dressing by whisking the lemon juice arld oil. Pour the dressing over the sa'ad. mix lig'ltly to combine and season to taste with salt and pepper. Serve immediately, garnished with the remaining dill

For smoked salmon & spring green salad, blanch and refresh 400 9 (13 ozl assorted green vegetablea. includmg sugar snap peas, mangetout. asparagus, green beans and peas. Put the vegetables in a large salad bowl and add 250 9 (e oz) finely sliced smoked salmon, 1 finely diced red onion, 2 tablespoons chopped parsley, 60 9 (2', oz) watercress and 2 tablespoons olive oil. Season to taste With salt and pepper and mix hghtly. In a small bowl make a IemOfl creme fraiche dressmg by wIlisking together 4 tablespoons creme fraiche. the rind and Juice of 1 lemon. 2 tablespoons chopped din, 2 tablespoons olive 011 and salt and pepper. Drinle the dressing over the salad and serve.

white bean , feta & pepper salad So_ ' Ptepcora\lon "me 1 5 minut.s.

plus cooling CooIung tme 10-15 minules

:2 red peppers, , cored ""do ........

4 tablespoons olive 011 :2 tableapoona balsamic

rineglr or red win. vinega. 3 teaspoons Slin-dried

tomato peste 4 teaspoons per. :2 . 410 9 (13" oz) cans

eannellinl buns or haricot beans or cnldlpeas

\I red onion, firll:!ly chopped 4 celery sticks, sliced 125 9 (4 w) lele cheese I cos leHu

puy lentil salad & salsa verde SelVes 4 f'repar"tlOl'l tome 1 5 minute, Cooklllg tome 45 minutes

1 teaspoon oll. oil 1 $:nall onion, finely chopped 300 9 (10 oz) Puy lentils 450 mI (l: pont} vegetable

""'" OO 9 (7 oz) cherry

tomatoes, chopped bunch of sprlll'il onions, finely

....,

Seisil verde 4 tablespoons chopped

mixed he,bl, aveh u parsley, corlender and chives

1 tablespoon ceper'. d.aLfl&d 2 anchovy 'illel' (opt

farfal le, tomato & pesta salad Serves 4-6 Preparation t 1 0 minl.ll.es Cookng Ilme 20 minutes

400 9 (13 wi 'arlell. pula 5 tablespoons basil pesto

(see be.ow) 100 9 (3"4 od roeket 120 9 sun-blushed tomltoeS small handful of blSll I .. ves 60 g Ill{ oz) Parmesan

meese. grated $lilt and pepper

1 86

Cook the pasta ,n a large saucepan of boiling water for about 10 minutes or accord ng to the instructions on the paci

wild rice & turkey salad Serves 4 PreparatlOfllme 10 mlnut ...

plus coollf'lg CookIng lime 3D minutes

300 9 (10 oz) wild ric. :1 green apples, f_ne/y .heed 75 9 (3 oz) peun nuls rind and juice of 2 orllnges 60 9 (:1 oz) Wlnberrie. 3 tablespoon. olive all :1 tablespoons chopped

parsley 4 turkey fillets, eae/l llbout

125 9 (4 0:) 51111 and pepper

1 88

Cook the rice acC()(ding to the instructions on the packel and allow to cool to room temperature.

Mht the apples (,\10 the rice WIth the pecans, the orange lind and JUIce and the cranberries. Season to taste wIth salt and pepper.

Mi together t'le Oil and parsley. Cullhe lurkey fillels into halves or Ihirds engtilways and cover wliM this midure. Heal a frying pan until il IS 001 but 00\ smoking and cook the \ur'J

pasta, crab & rocket salad Serves 1 Pl-eparaloon 11!1'rtI 5 minutes,

plus eooI'ng Coob>g lime 1 0 minutes

50 g (2 oA dried st., such as _igatonl

grBl00 rind and juke at ll ilme

2 t.t>lesp0008 cI6me l.alehe B5 9 (3 0') can c:r. m .. l,

."'" 8 cherry tomatoes, halved handful of rocket

1 90

Cook the pasta according to the Instruct10ns on Ine packet and leave to cool.

Mix together Ihe lime nnd and Juice. creme Iraidle and crab meal 'n a arge bowl Add the cooled pasta 8'ld mix agan.

Add the tomatoes to tile bowl with the rocl

puy lenti ls, salmon & di l l salad 50_' P\'eparallOl> bm8 30 minutes,

plus eooIIill'il and chilling Co

bulgar wheat salad Serves 4-6 PJeparlihon t,me 1 5 mlnl.ltes.

". .......

1 M> 9 (5 oz) bulge, wh t 400 9 (13 oz) cherTY

tomatoes. d>eed 6 ,pring onions. fineI)'

-1 bunch of persley. chopped srr.an bunch 01 mint. d>oppe

mushroom & ricotta pasta salad 5affl!s .-6 Preparllt!Ot'llrne 20 minutes CookIng ,"'" 1 2 mlnutn

250 9 (e ozl ,ieotta cheese 2 tablespoon. chopped

parsley 2 tab'ilspoona chopped

rosemary :2 tabJecpoona chopped

thyme :2 tablespoon_ chopped ba,11 15 9 (3 ozl Parmesan

cheese, finely grated 400 9 (13 oz) penne pnla :2 tbblespoonl olin 011 500 9 (t Ib) m .. ed

mushrooms. including chestnut and portobello

1 garlic eloye, crushed 51111 and pepper

1 96

Mil( thc neoUa win the herbs and Parmesan in a sma bowl and season to taste wltn salt and pepper.

Cook the pasta ,n a large saucepan of bOI ing water for 10 mInutes Of accord n9 to Ihe instructions on the packet until II is Just tender.

Meanwhile, sl ee ttle mushrooms. Heal ttle orl in a large frying pan over a hign heat and 'ry the mushrooms 'or 1 minute. Add the crushed garlfC, season with salt ihe pepper ana cook for 2 m nutes. Drain the cooked pasta. add the Mushrooms and stir through. Add Ihe ncotta mlKture and mix well. Serve with more chopped herbs and Parmesan, If ,ked. For pancetia '" creamy mushroom pasta, cut 200 g (7 02:) pancctta into small batons and fry until criapy. Add to tho cooked pasta together with the mushrooms. Slir through j 00 9 (3' oz) baby spinach and seNe.

corn , tomato & black bean salad -. . PreparatlOf1 time 10 min",!" g ti/fle 1 0 minutes

.. corn cobs, lea_ ar.d fibrel

chickpea & herb salad s.._ . Preparal!01l time 1 0 mlnl.lles.

plus c;oolin CookIng lime 10 minutes

100 9 (3 ozl bulger whe.t

chickpea & cherry tomato salad s..w Preparaloon lime 15 minutes,

plus _king and cooIr.g Cooking lome 1-1 i4 hours

250 9 (9 ad dried chickpeet 400 9 (13 ozI ch

nsoni, sweel potato & bacon salad 5_&4-6 Preparation tan. 20 minutes Coob'og time 30 minutes

2 large sweet potatoes. peeled and e

fruit salads

mixed berry salad Serves 4-6 PrttOn t"Tle 1 0 minutes

400 9 (13 0.

exotic fruil salad Series 6-6 Preparatoon to'r1e 10 minutes

1 large npo piMllpp\e, abou1 1.5 kg (3 1b)

1 papllya, about 400 9 (13 oz)

3 Pl'ssion IJuil juice of 1 lime mint SPrigs, to decorate

21 0

Peel and core the pineapple and cut the flesh into small wedges. Do the sa'lle with the papaya, careful')' removing tile seeds v. th a spoon. Put lhe pineapple and papaya in a serwtg bowl.

Cut the passion frUit ,n half and scrape the pulp nto the bowL Add Ihe lilre juice, IT'ix carefully and serve decorated with mint spngs.

For grilled pineapple with lime sugar pe a 1.5 9 (3 Ib) pln ppl a Id cut it mto quartE remOYlng the coro. Cut ICh quarter Into 4 long p !ces and thread them on to metal or presoaked wooden skewers. Put the rind of 3 limes 1010 a food processor and add 150 9 (5 Ol) granulated sugar. Whiz briefly then sproad the sugoJr on a baking sheet and leave to dl)l tnr al loast 1 hour. Heat a griddle pan 10 a med.um heat and cook the pineapple for 2 minutos on each side until golden and caramelized. Spnnkle with the lime gugar lind serve. Stole unuood lime sugar in a dry, airtight container.

citrus salad Seas dlsso .... ed. Fbur the syrup oyer the frulI and leave to stand in the refrigerator for at east 1 hour before serving. Serve decorated With the reserved orange and me nnd

For Grand Marnier citrus sauce, to serve with citru8 salad, mix 100 9 (3" oz) caster sugar, the Juice and rind of 2 oranges and 50 ml (2 fI oz) waler in a small, heavy-based saucepan. 8ring to the boil, then turn the heat 10 low and reduce the liquid by two-thirds until syrupy. Once the correct consistency is reachod. add 50 ml (2 II oz) Grand Marmer, pour over the cilrus salad and serve.

rhubarb & strawberry salad SeIV9S. PrElpanl\1On t,me 2'0 minute'S Coolung 10I'I'Ie 20 minutes

oo Q (l ib) rhub'lb 125 II (4 (11) cuter sug .. 150 mI (l' p

spiced fruit salad - , F'rep;Irahon llme 1 5 minutes,

plus cooIong and clllling CooIcng t.me 2 minutes

1 vanilla pod, pilat eJllra for decofa\lng liked

21 cnle' suga, 175 mI (6 ft oz) water 1 hot ,.d d'liNI 4 clementlM'$ :2 peahes 11 canu.IQuptI melon 175 9 (6 ozI bIL.eberrie.

2 1 6

Use the tip 0 1 a small, sharp kmfe to score the van Ita pod lengthways through 10 the centre. Put the sugar and waler In a saucepan and heal gently unul lhe sugar dissolves. Halve and deseed the chilli and add It to the saucepan With the vanilla pod. Heal genlly for 2 minutes, then remove the pan from the heat and leave the syrup to cool. Cut away the rind from the clementines and 5 Ice the flesh. Remove the stones from the peaches and slice the flesh. Deseed the melon and C\lt Ihe flesh mlo small chunks. discarding the skm.

Mil the frUits in a serving dish and pour over the warm syrup, discarding the chilli and vanilla pod. Leave the syrup to cool completely, then cover the fruit salad and chili unlil you are leady to selVe. Decoraie With a vanilla pod if liked.

For spiced fruit salad syrup, to serve wilh the above frUit salad, add 10 the sYl1.lp 1 lemon grass stalk cui in half and bnJised wllh a meat tenderiler, 3 kaffir lime leaves and 2 em (l. Inch) fresh fool ginger peeled and roughly sliced. Add these wllh the chiUi aod prepare In the same way.

poached fruit with ginger biscuits Serve, 6-8 Ioon IlrTMo 1 5 m,nlllu CookIll9 tIne 20 minutes

250 9 (8 or) enler $\I9a. 2.S itree (4 ponte) water t vanille POd, plus extra lor

dooor",og if k8d 4 peaches 4 neeuorines 1 0 apncols

To serve mescarpone ch&ese 3 gingCf bis

mixed fruit salad SeMIs 6-8 f'repanIt'on lime 1 5 minutes

" wlltefmelon II gaWa melon , mango :2 green apples 2 bananas 3 kiwifruit 200 9 (7 strawberries 150 9 (5 0..) blueberries

220

Peel and deseed both the melons and cut the flesh into 2-3 em (1 inch) chunks. Put them In a large bowL Peel and dice the mango. dice the apples and slice the bananas. Add 10 the bowl wth the melon.

Peel the kiWifruit and cut the flesh into founds, add to the bowl along With the berries and mix the fruil together carefully.

For exotic fruit salad with passion fruit cream, whisk together 4 tablespoons mascarpone cheese. 200 ml (7 II azl double cream and :2 tablespoons silted icing sugar In a bowl until soft peaks form. Gently fold in the pulp of 2 passion fruil Serve a spoonful WIth the exollc frUlI salad.

cherries with cinnamon crumble s.- .-6 Pleparanon tome 15 minutu.

pls cooling Cooling Ilnlft 20 minutes

1 5 kg (3 1b) eII ... ies, pilled 250 9 (8 oz.) usle, Sligar 400 mI (14 II water 1 ul'lilia POd 2 cloves strips of oran941 peel, to

decorate

Crumble 60 9 (2)1 od fruit loaf HI II ex wJ unsalled butter iii teaspoon clnnemon 1 labluspoon caster sugar

Cinrnomon m 1 tablespoon Icing sugar 150 mI (" pont) whipping

cream " teaspoon cinnamon

222

Put the chelT,es ,n a large bowl. Place the sugar in a heavy-based saucepan and add the waler, vanilla pod, cloves and orange peel. Bring to the ooil, stirring occasionally, then pour the syrup over the cherries. Leave to coot

Make the crumble. Cul lhe I.uil Ioal 1/'110 1 em ( Inch) dice. Melt the butter alld drizzle II over the fruil loaf. M,x logether the cInnamon and sugar and sprinkle over the fruit loaf. MIX well, transfer to a baking sheet and cook in a preheated oven, 190-C (375F), Gas Mark 5, lor 4-5 minutes until golden and crunchy. Remove the crumble from the oven and allow to cool.

Meanwhile, make the cinnamon cream. Sift the Icing sugar over the cream, add the cinnamon and whisk I,Intil llrm peaks form.

Serve the chemes Wllh a small amount of syrup. a spoonful of the cinnamon cream and a sprink.ling of the fruit loaf crumble. Dccorate With stnps of orange peel. For chocolate & cinnamon sauce to rve WIIh th cherr;es. combine 100 g (3 oz) chopped dark chocolato (use chocolate With 70 pel coni cocoa sohdsl. 15 9 ( oz) buUC'r, 125 ml (4 II 01j cream and

tea"flOOO ground cmnamon in a 1SIl18" heavy'based lam;:epan ()Vf)r a low heal. St,r tho S

winter fruit salad .......

fruit salad with lemon grass syrup SeNn4-6 Propa.allOl> 1,me 10 minutes,

plus cooI"l9 Cooking t.n18 10 minutes

1 em (inch) fruh root ginger, peeled and IIbced

1 lemon grass slalk. lightly bro ""

100 9 (3" 0:) euler auga, 150 mI ( ptn1) waler 2 Pl'PlIY'. peeled and

.. ......, 2 mangoes. peeled and

stooed 2 guavas. poolod and stoned 10 Iyeh"!, peeled 2 t9blespoor1s toasted

coconut

226

Put the gmger, lemon grass, sugar and water into a small, heavy-based saucepan and simmer lor 5 minutes. Remove from Ihe heat and a'iow to cool.

Cut the papaya flesh nto long wedges and put them in a bowl Cut Ihe mangoes and guavas inlo smal wedges and add to the papaya with !he ychees. Add 3 tablespoons of :he syrup and combine carefull