I could never bring myself to pay over £20 for a garlic press. Even £11 seems steep to me, and this is because I’ve owned expensive garlic presses in the past and they’ve never been very good. I have one … Continue reading →
I’m breaking with convention today. This might come as a shock, but I’m not going to write about food. Today I’m going to write about art. I’ve been helping to promote the first Cookham and Maidenhead Arts Trail in recent months and the … Continue reading →
Whether you’ve got an allotment, a patch in the garden or you’re the recipient of surplus from a friend or neighbour, chances are you’re enjoying the bounty of harvest time. At the end of summer vegetables and fruits are ripening … Continue reading →
So many blackberries, so few recipes. I had to toss up between a pie or a crumble because I’m not interested in baking blackberries any other way. Whether you’re scrumping them from the side of the road or picking them … Continue reading →
I’ve become one of those people who holidays in the same place each year. I didn’t think I was that sort of person, but it turns out I am. I love to explore the world and embrace new and challenging … Continue reading →
Village life can be frustrating. You know by now how I feel about the limitations when it comes to food, but there are other basic services that life outside of the city simply cannot provide. Namely sharpening services for kitchen knives. … Continue reading →
When I lived in Sydney dumplings were never too far away. They could be bought at an Asian grocer and cooked up at home or found in a nearby Chinese restaurant in one of the many Chinese hubs around Sydney. … Continue reading →
I’ve made loads of lemon tarts… but I’ve never felt moved enough, confident enough to share a recipe. It’s all been a bit hit and miss. Sometimes grainy, sometimes too tart and often too flat. But, I made a lemon … Continue reading →
It’s salad mayhem here. This will be the last one for the season. I promise. This raw broccoli salad is the jewel in the crown. The first time I tried it was at my turkey-carving masterclass at Copas Turkeys last year. They had put on a lunch for the visitors and this was one of the salads on offer. It’s been 6 months – and finally I got my hands on Brenda Copas’ raw broccoli salad. It’s similar to a popular American recipe that features bacon and raisins and fried lardons was an option for this dish but I left it out. If something tastes great without bacon, always best to leave it out really. I know that sounds frugal but bacon is the last thing I need these days.
It might come as a surprise from someone who talks a lot about healthy eating and vegetables, but I’ve never liked raw broccoli, I only sometimes like it steamed, so this recipe was a stretch for me. But let me tell you – it is a salad miracle that broccoli tastes so good in this salad. I think the secret is in the dressing and the marinading. You can feel free to make this salad and eat it up straight away – but if Brenda says to marinade the broccoli then I’ll marinade it because whatever it is – it works.
Sweet and creamy, this amazing dressing contains a confronting amount of sugar, but it’s so delicious it’s worth every calorie. Needless to say this is more of a celebration salad than a virtuous daily meal type of recipe.
Broccoli, Cheese and Roasted Nut Salad Recipe
1 x head of broccoli
1 x cup of nuts/seeds (hazelnuts, pine nuts, sunflower seeds)
1 cup grated cheese
1 bunch spring onions, sliced Dressing:
1 cup of mayonnaise
2 tbs cider vinegar
Roast the nuts, leave to cool.
For the dressing, mix up the mayo, vinegar and sugar.
Cut the broccoli into small florets and grate the stalk.
Toss the broccoli, cheese and onion into the dressing and leave over night.
When you’re ready to serve give it a mix, stirring in the nuts.
I recently tried Applewood Cheddar for the first time and while I don’t make a habit of eating cheese unless it’s mouldy, I couldn’t resist seeking out a recipe for this much-loved British cheese. With its subtle smokey flavour and creamy … Continue reading →