Sides & salads

When lemon season is upon us, it it time to make preserved lemon. This versatile accompaniment is great with tagines, in the cavity of a roasting chicken, or in a grain salad. It is strong in flavour, so only use a small amount. A great gift for friends at Christmas too, but only make small jars as you only use it in small amounts. There’s no time like the present, so get preserving. [Read more…] about Preserved lemon

There is nothing like the smell of freshly baked bread in the house. This focaccia is a great thing to cook on the weekend, as you need a bit of time to allow the dough to rise. The effort is well worth it. [Read more…] about Fabulous focaccia

Niçoise salad is quick and easy and makes a great quick dinner or lunch. The oil from the tuna works with the lemon to make the dressing – simplifying the process.  [Read more…] about Niçoise salad

This beetroot salad is quick to make and only needs a few fresh ingredients and some pantry staples. You can buy the peeled and cooked beetroot in the refrigerator section of the supermarket, which saves your hands from staining too. Or you can cheat with tinned/canned baby beetroot if you are really pressed. [Read more…] about Beetroot salad

If you’d like an alternative to a mayonnaise-based potato salad, think about this Italian-inspired option. It uses a simple dressing and can be assembled in minutes. Cook the potatoes in advance, refrigerate until the morning you are serving it, then toss them briefly in boiled water to warm before serving so the dressing absorbs nicely. For a vegan alternative, pump up the capers and omit the anchovies. [Read more…] about Italian potato salad

This rice and cranberry salad is a perfect Christmas Day offering, made festive with the red of the cranberries and the green of the loose leaf salad. We recommend making it on the day and serving it at room temperature.  [Read more…] about Rice and cranberry salad