A fresh salad made from simple ingredients – one to make to use up the last few carrots in the bag and any oranges you have on the kitchen counter that are on the turn.
Browsing: SIDE DISHES
A simple warm salad to be served on its own or with roast lamb or lamb chops.
When you have a punnet of cherry tomatoes you’re rich! We cut some of them in half, keep a few…
Puréed beetroot looks very fancy when you smear it on a plate and yet it’s so easy to make. Flavour it to suit your own taste or to complement the other ingredients you are serving it with – see our recipe variations below.
These are delicious and fattening and addictive particularly if you have a sweet tooth. They are quite rich so you only need half a large tomato per person. They are definitely a talking point. We found a version of the recipe over 20 years ago in an old cookbook and we have been cooking them in some shape or form ever since. Eat with good bread to soak up the juices or as part of a vegetarian meal.
Eat this warm salad with toasted bread for a light lunch or with any roast meat or poultry.
Now that you can buy beetroot peeled and cooked in convenience packs in supermarkets, it is coming back into fashion.
Baby carrots look so beautiful when they are baked. You only need a few for each plate to make any dish look classy. And they are sweeter than larger, older carrots. Use Winter or Summer savory for this dish. If you can’t find it use rosemary or thyme instead.