A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
- 500g parsnip, quartered
- 1 tbsp olive oil
- 200g pack cooked and peeled whole chestnut
- 2 rosemary sprigs, roughly chopped
- 1 tsp clear honey
- 140g bag mixed salad leaf (we used watercress, rocket & spinach)
MethodOn a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
- 4 medium duck breasts, skin on
- 2 cos or Ruby gem lettuces
- 150g bag radishes, thinly sliced
- 3 spring onions, cut into long strips
- 2 pink grapefruit, segmented
- 400g watermelon, cut into thumb-size chunks
- good handful each mint, coriander and Thai basil, leaves picked
- 100g bag roasted salted cashews, roughly chopped
- 1 red and 1 green bird's-eye chilli, deseeded and chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar or light muscovado sugar
- 1 tbsp tamarind paste (see tip, below)
- Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn’t pull the flesh in as it shrinks.
- Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
- For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
- Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 500g carrots, peeled, halved and cut into batons
- 1 tbsp clear honey
- 250g pouch cooked Puy lentils (or canned, drained and rinsed)
- 1 red onion, finely sliced
- ½ lemon, juiced
- large handful mint leaves, roughly chopped
- 100g lamb's lettuce
- 85g feta cheese, crumbled
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.
- 1 tbsp extra-virgin olive oil, plus extra for brushing
- 100g cooking chorizo, skinned and diced
- 1 tsp sherry vinegar
- 1 red pepper, halved and deseeded
- 100g fresh peas
- 100g broad beans
- 2 courgettes, sliced on the diagonal
- 400g can butter beans, rinsed and drained
- juice ½ lemon
- Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
- Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
- Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
- Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
- Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.