Apple Salad with Walnuts

Serves 4

5 large apples or 8 smaller ones
2 handfuls shelled walnuts
2 bunches mache
2 bunches red chard
350g Stichelton
2 tbsp white wine vinegar
1 tbsp red wine vinegar
1/2 tsp dijon mustard
pinch of sugar
2 tbsp extra virgin olive oil
1 finely diced shallot
pinch of salt and freshly ground black pepper

To make the vinaigrette, whisk together the 2 vinegars in a small bowl with the mustard and a pinch of sugar. Add the oil in a slow stream, whisking constantly until emulsified. Stir in the shallots and add a pinch of salt and some freshly ground black pepper.

Core the apples and cut into rough chunks. Mix with the leaves and walnuts, then dress with vinaigrette. Finish with some nice chunks of Stichelton.

 

Citrus Salad

1 orange
1 pink grapefruit
1 fennel bulb, sliced
1 tsp coriander seeds
1 tsp cumin seeds

Peel and segment the orange and grapefruit, segment and remove the pith. Add the segments to a bowl.

Thinly slice the fennel and add to the citrus. Lightly mix and set aside.

Dry-fry the coriander and cumin seeds to release their aromas, then crush to a coarse powder in a pestle and mortar or food processor. Mix the crushed seeds into the salad.

Serve and enjoy!

 

Sauteed broccoli with anchovies, capers and pine nuts

5 tbsp. extra virgin olive oil
500g purple sprouting broccoli
4 anchovies
25g capers
25g toasted pine nuts
salt and pepper

Steam or boil the broccoli for a few minutes in salty water, but be sure to leave it al dente.

In a pan, heat the oil and add the anchovies, melting them with the back of a wooden spoon until dissolved. Add the capers, then sautee the broccoli until lightly coloured. Check the seasoning, adding salt and pepper if necessary. Serve by sprinkling toasted pine nuts on top, as a side to a pork roast.

 

Clementine Sorbet

Makes 4 - 6 portions

600g peeled clementine segments
50g caster sugar
20g glucose

Place the clementine segments in the blender on maximum speed for 1 minute.

Pass the juice through a fine sieve. You will need 500ml of juice.

In a clean blender grind the sugar on high speed for 10 seconds. Add the glucose and clementine juice to the powdered sugar and blend on medium/high speed for 10 seconds.

Pour the juice into clean ice cube trays and freeze for one day until rock solid. Place a clean plastic container in the freezer to chill, ready for the sorbet.

Pop the frozen ice cubes into a clean cold blender. Crush the cubes, gradually turning the speed to high and blend at this speed for 1 minute. Scrape the sides down and repeat this process until the cubes are smooth.

Once blended, remove and whisk for a few minutes. Scoop the sorbet into the chilled plastic container for later use or serve immediately.