Seared salmon with leek velouté and salmon roe
Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note
Spirals with crisp salami and tomato sauce
Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note
Native ad body.
Sponsored by %%sponsor_name%%
Pasta salad
For extra fibre, use wholemeal pasta. For those who are gluten-intolerant, try gluten-free pasta. Note
Native ad body.
Sponsored by %%sponsor_name%%
