To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
Print Recipe Sweet corn soup Serves: 4 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) butter 30ml (2 tbsp) olive/avocado oil 200g baby leeks, finely sliced 1 onion, finely diced 2 x 410g tins cream-style sweet corn 1 litre good-quality vegetable stock 150g mature Cheddar, grated 50g sour cream fresh thyme, to garnish Instructions 1
Print Recipe Spinach and chickpea salad Serves: 2– 4 Cooking Time: 10 mins Ingredients 45ml (3 tbsp) olive/avocado oil 1 x 400g tin chickpeas, drained salt and freshly ground black pepper, to taste 600g baby spinach, blanched 15ml (1 tbsp) sesame seeds Parmesan shavings, to serve Instructions 1 Heat the oil in a large frying
Something as simple as a light and tasty dressing can make or break a fresh salad. This dressing is great with salads, spooned over warm roasted vegetables or…
Print Recipe Nectarine, baby greens and sprout salad Serves: 4 Cooking Time: 5 mins Ingredients Salad 2 nectarines, stoned and sliced 80g baby greens 40g beetroot sprouts 40g onion sprouts salt and freshly ground black pepper, to taste Dressing 100ml olive oil 20ml (4 tsp) sesame oil juice of 1 small lemon Instructions 1 Combine