A pear and blue cheese salad from Nigel Slater. After adding the walnuts top the pan you shoul;d cook them only briefly- just enough to warm them. If you have walnut oil in the house use half olive oil and half walnut oil in the dressing.
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Salmon and Spinach Gratin (2)
Creamy Parsnip, Chestnut and Mustard Gratin (4)
Bubble and Sauerkraut Squeak (4)
Chicken Savoyarde (6)
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
French Cafe Salad (4)

A favourite salad recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham. In the version in the picture I used salad leaves instead of rocket, small cherry tomatoes and omitted the anchovies- the message being adapt to use what you have.