This modern take on coleslaw and cold cuts makes a delicious starter or light main, with shallots, celery, and a sweet and tangy dressing
- 2 banana shallots, sliced into rounds
- 2 tsp vegetable oil
- 200g kale, large stalks removed, leaves roughly torn
- 4-6 slices serrano ham or your choice of cured ham
- 3 celery sticks, thinly sliced on an angle
- shavings of Manchego cheese, to serve (optional)
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- pinch of sugar
- 2 tbsp raisins
- 2 tbsp whole blanched almonds
- ½ tsp vegetable oil
- good pinch of sweet smoked paprika
MethodToss the shallots with 1 tsp oil on a large non-stick baking tray. Separate the rings a little as you turn them in the oil. Roast for 10 mins, stirring halfway, until starting to soften and turn golden here and there.
- 1 red onion, halved and very thinly sliced
- 1 tbsp sherry vinegar
- handful flat-leaf parsley, roughly chopped
- 4 ripe tomatoes, roughly chopped
- 2 tsp small capers, drained
- 250g pouch ready-cooked Puy lentil (I used Merchant Gourmet)
- 2 tbsp extra-virgin olive oil, plus extra
- 8 slices Serrano ham
- meat from 2 cooked chicken breasts, torn into pieces
- 100g bag wild rocket
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
- Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.
- 200g baby new potato (about 12)
- 120g pack smoked trout, flaked
- 50g mixed herb salad
- a few shreds of lemon zest
- 5 tbsp olive oil
- 2 tsp tarragon vinegar or lemon juice
- a sliver of garlic, crushed
- 1 tbsp finely chopped fresh dill
- 3 tbsp crème fraîche or double cream
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh dill
- Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.
- Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.
- Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 125ml double cream
- small bunch chives, snipped
- 4 thick slices white bloomer-style bread
- 2 tomatoes, sliced
- 10-12 slices leftover Brie or Camembert
- 4 slices Serrano ham or prosciutto
- rocket leaves, to serve
- Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.
- Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.