Meat
Souvlakia with tomato, almond and mint salad
You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note
Pork cutlet with stuffed apple and peppercorn cider sauce
Serve accompanied with potato mash and steamed green beans. Note
Sumac labne with coppa
Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note
Rocket and prosciutto frittata
Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note
Moroccan barbecued sausages with raw beetroot salad
It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater. Note
Ploughman’s lunch
An essential on pub menus across the UK, a ploughman’s lunch is at its most basic, cheese, pickle of some kind and bread. It’s thought to have originated as a ploughboy’s lunch, but variations on the theme are wide, with cold meats and vegetables now common features. Any combination of cheese and pickles will work […]
Seared calves liver with persillade and parsnip mash
When peeling parsnips, make sure you remove all the bitter outer layer. Persillade is a mixture of chopped garlic and parsley traditionally used either as a garnish or to flavour a sauce, as we have done here. The secret to tender calves liver is to make sure you slice it into paper-thin scallops and then […]