This vibrant light meal, made from crunchy beetroot, carrot and apple, coated in a sweet, citrus dressing, is just the dish to serve over the Bank Holiday weekend. Serve it as a light lunch dish, an accompaniment to a grill, or pack in a box and take on your travels come rain or shine.
I’ve had a busy week – a couple of days away from the kitchen and office, a wedding cake tasting ahead of my daughter’s nuptials next year, a big pre-conference meeting, and the usual early and get-ahead Christmas arrangements at this time of year. So yesterday, when thinking about an evening meal, I went back
Today is National Apple Day (there seems to be a day for everything!) and whilst I don’t follow the culinary calendar that closely, this is one anniversary that I am happy to celebrate. I eat an apple virtually every day and marvel at how they have a sweetness, crunchiness and satiety value that little else
I am not a vegetarian and don’t think I would ever decide to be one, but I often have a meatless meal, sometimes by choice and often by chance. Depending upon what is at the market, in the refrigerator, freezer or store cupboard I often whip up a dish and find that the
As a child I loved Bonfire Night (5th November) – we would wrap up warm, head outside and relish the delights of the fire-cooked specials like jacket potatoes and roasted chestnuts cooked in the embers of the fire and toasted marshmallows cooked on long toasting forks or skewers. Such food was always supplemented