A Spanish cafe salad using Serrano ham from ” Very Simple Food” by Jill Dupleix. You could use prosciutto instead of jamon and if you like some fresh goats cheese. The artichokes are optional but if you have them use them.
A long standing summer favourite using real black rice from ” Forever Summer ” by Nigella Lawson. In the UK you can usually get this from the Merchant Gourmet range in a supermarket.If you like the rice and prawns can be served hot, or you can use squid to replace the prawns. Or make it vegetarian and add chunks of avocado to the cold black rice and dressing. The dipping sauce can also be serve with roast chicken or spooned over steamed pak choi or broccoli.
A favourite summer lunch or supper of quickly fried prawns on top of lemony lettuce. Perfect for the hot weather we are having in the UK in July 2025. Its from ” Forever Summer” by Nigella Lawson.
A simple, easy and lightly spiced carrot salad from ” Madhur Jaffrey’s Indian Cookery”. I can’t believe I am only adding it to the website now as I have been making it for years. It can be served with Indian meals or with grilled sausages or burgers . If you like you could add tablespoons of soaked sultanas.
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.
This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire Ploughboy” according to Dorothy Hartley in ” Food in England”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).
