Greek Pasta Salad

Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot! Feeds at least 4 as a main, 8 as a side Ingredients 500g fusilli pasta Salt 2 bell peppers, de-seeded and chopped 1 whole cucumber, halved lengthwise, seedsContinue reading “Greek Pasta Salad”

Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries

A Christmassy salad if ever there was one. Feeds 2 as a light lunch Ingredients 500g brussel sprouts, trimmed and halved through the stem Olive oil Salt and pepper Handful of pecans Handful dried cranberries 50g feta cheese Method: Roast the brussel sprouts. Meanwhile, toast the pecans by adding them to a dry frying panContinue reading “Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries”

Antipasti Salad

A lightly pickled vegetable salad that goes with everything. Eat alongside cold ham, cooked chicken or white fish, or with a big dollop of hummus, some cured meats and a lovely hard Italian cheese. If you can find romanesco cauliflower, it looks beautiful in this salad. But regular cauliflower is just as delicious. The boilingContinue reading “Antipasti Salad”

Cauliflower and Truffle Soup with Parmesan Crisps

I don’t usually go in for cream soups, though there’s actually very little cream in this one and it feeds a lot of people. Either way, this soup is delicious and that’s justification enough. It makes a wonderful starter for a celebration meal, or a cosy lunch after a bracing country walk. Feeds 6 –Continue reading “Cauliflower and Truffle Soup with Parmesan Crisps”

Chicory, Pomegranate and Pecan Salad

In festive red and green, this refreshing salad is a welcome change from heavier Christmas fare. The salad dressing makes more than you’ll need for this, but will keep in the fridge for about a week. No excuse not to eat your greens! Feeds 2 as a side or starter, or 1 as a lightContinue reading “Chicory, Pomegranate and Pecan Salad”

Warm Chorizo & Spinach Salad

Just 10-minutes or less and you’ve got a super nutritious lunch or light dinner. Feeds 2 Ingredients 110g cured Spanish-style chorizo, sliced into thick coins 1 tsp olive oil 1 tin cannellini beans, drained and rinsed 2 – 3 roasted red peppers from a jar, drained and roughly chopped Handful green olives 2 large handfulsContinue reading “Warm Chorizo & Spinach Salad”

Tuscan Bread Salad

Traditionally this salad is a great way to use up yesterday’s bread. Particularly in Tuscany, where the bread is unsalted and goes stale in about three minutes, this salad is practically the only use for it. (Sorry, Italians.) That being said, any rustic loaf – fresh or otherwise – is absolutely fine. Serves 4 IngredientsContinue reading “Tuscan Bread Salad”

Roasted Red Pepper Soup

A super-fast, easy soup. Jarred peppers are already cooked and peeled, giving you great flavour for zero effort. This soup is quick enough to whip up for lunch on a workday, but it’s elegant enough that I’d serve it as a first course for a dinner party. It can also be chilled down and servedContinue reading “Roasted Red Pepper Soup”

Curried Squash Soup

Sweet and spicy and perfect for warming up on a cold day. Leaving the skin on the squash adds a lot of flavour and nutrition – and it’s so much easier than peeling! Take the time to blend thoroughly for a smooth, glossy soup. Makes 6 bowls  Ingredients 1 x 2lb butternut squash, rinsed OliveContinue reading “Curried Squash Soup”