50g Butter, softened
1 tbsp roughly chopped tarragon
2 large garlic cloves, crushed
1 x 1 750kg chicken
1 tbsp sunflower oil
fine sea salt and freshly ground black pepper
plain boiled new potatoes, tossed with butter, to serve

For the dressing:
150ml mayonnaise, made with tarragon vinegar and no mustard
1 tsp chopped tarragon
3 tbsp single cream
1/2 tsp English mustard
1 tsp tarragon vinegar

For the salad:
2 soft ‘hothouse’ Lettuce, leaves separated
4 vine-ripened Tomatoes, cut into wedges
1/2 Cucumber, peeled and sliced
12 Radishes, trimmed and halved
12 Spring onions, trimmed and halved
4 Eggs


1. Preheat the oven to 200°C/gas 6. Mix together the butter, tarragon, garlic and some salt and pepper. Put the flavoured butter into the cavity of the chicken, then brush the outside of the bird with the oil and season with salt and pepper. Put into a small roasting tin and roast for 11/4 hours, basting the chicken with the buttery juices for the last 10 minutes of cooking.

2. Meanwhile, prepare the salad. For the dressing, whisk all the ingredients together until smooth and then season to taste. Arrange the lettuce leaves over a large serving platter with the tomatoes, cucumber, radishes and spring onions. Cover and leave somewhere cool.

3. Remove the chicken from the oven and leave to rest for about 15 minutes. Meanwhile, add the eggs to a pan of simmering water and boil for 8 minutes. Remove and set aside.

4. To joint the chicken, cut the breast meat away from the bones in 2 whole pieces and then slice each piece in half on the diagonal. Cut off the legs and cut them in half at the joint. Shell the warm eggs and cut them into quarters.

5. Arrange the warm chicken pieces and eggs over the salad and drizzle with a little of the dressing. Take to the table with a bowl of the remaining dressing and serve with buttered new potatoes.


1 ciabatta loaf
1 red onion, finely sliced
half a Cucumber, chopped
500g ripe tomatoes, chopped
1 bunch of fresh basil, shredded
8 tbsp Olive oil
2-3 tbsp white wine vinegar
salt and fresh ground black pepper


1. Slice the ciabatta into 2cm cubes. Place in a large salad bowl.

2. Add the red onion, cucumber, tomatoes and basil.

3. Whisk together the olive oil and wine vinegar. Season with salt and freshly ground pepper.

4. Toss the dressing with the bread salad.

5. Cover and chill for 2-3 hours before serving.


3 red onions, quartered and sliced
4 plum tomatoes
4-6 garlic clove, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chick peas, drained and rinsed
4 handfuls baby spinach leaves
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper


1. Preheat the oven to 220°C/gas 7.

2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.

3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.

4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.

5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.

6. Serve warm or at room temperature.


500g raw king prawns
3 large, ripe, firm Tomatoes, diced
1 green pepper, de-seeded and diced
1 small onion, diced
1 tbsp Cumin seeds
4 tbsp Olive oil
3 tbsp red wine vinegar
salt and fresh ground black pepper


1. Bring a large saucepan of water to the boil. Add the king prawns and cook until they turn pink and curl up.

2. Drain the king prawns, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled prawns.

3. Toss together the peeled prawns, tomato, green pepper and onion.

4. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.

5. Sprinkle the dry-fried cumin seeds over the king prawn salad.

6. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.

7. Toss the prawn salad with the olive oil dressing. Serve.


500g Chickpeas, soaked overnight
salt and fresh ground black pepper
2 garlic cloves, 1 peeled and left whole, one peeled and finely chopped
Half a red onion, finely chopped
1 Cucumber, finely diced
1 green chilli, finely chopped
2-3 tbsp red wine vinegar
6 tbsp Parsley, finely chopped
6 tbsp Mint, finely chopped
6 tbsp Coriander, finely chopped


1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.

2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.

3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.

4. Season with salt and freshly ground pepper. Serve.


250g small new potatoes
75g green beans
4 salad onions, diagonally sliced
100g black olives, pitted
50g thinly sliced salami, cut into quarters

For the salad:
3 tbsp Olive oil
1 tbsp white wine vinegar
1 tbsp Mint, chopped
2 tsp grain mustard
salt and pepper


1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.


4 unpeeled beetroot, leaves trimmed
6 tsp red wine vinegar
6 tbsp extra virgin olive oil, plus extra for drizzling
handful of mizuna or rocket
4 pieces buffalo mozzarella
salt and fresh ground black pepper


1. Put the beetroot in a saucepan and cover with water. Bring to the boil, then simmer for 40-50 minutes until tender. Remove from the heat and leave to cool in the liquid.

2. When the beetroot are cold, remove from the liquid with a perforated spoon. Reserve the liquid.

3. Peel the beetroot and reserve the skin. Slice the flesh thinly and put in a bowl. Sprinkle with 2 teaspoons of the red wine vinegar and 2 tablespoons of the olive oil. Season with salt and pepper and leave to marinate.

4. Make the dressing by putting the beetroot peelings in a food processor along with 2 or 3 tablespoons of the beetroot cooking water, 2 teaspoons of vinegar and 2 tablespoons of olive oil. Process to a smooth purée, then scrape the mixture into a bowl. Whisk in the remaining 2 teaspoons of vinegar, the remaining 2 tablespoons of oil, salt and pepper. Leave to stand.

5. Put the salad leaves in a bowl and toss with just enough vinaigrette to coat.

6. Arrange the leaves and the beetroot slices around the edge of a serving plate, alternating the leaves and the beetroot. Place the mozzarella in the centre. Drizzle the mozzarella with olive oil.

7. Sprinkle with several grindings of black pepper, spoon over the beetroot dressing and serve.


2 red peppers
2 courgettes
2 bulbs Florence fennel
2 Aubergines
2 red onions
2 whole heads Garlic, cloves separated
3 Lemons, thickly sliced
8 tbsp Olive oil
200g green beans, lightly cooked
large bunch Basil
2 tbsp lemon juice
salt and fresh ground black pepper


1. Set the oven to 200°C/ gas 6. Chop up the peppers, courgette, onions, and aubergines into evenly sized pieces and place them into a large roasting pan. Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.

2. Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.

3. Remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter. Allow the salad to cool a little and then stir in the cooked beans and the basil.

4. To make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins. Add a little sea salt and pound with a pestle until the mixture forms a paste.

5. Add the lemon juice and remaining olive oil and work everything together. Season to taste with salt and freshly ground black pepper.

6. Pour the dressing over the vegetables and toss well. Serve warm, or at room temperature.


250g mixed salad leaves, including rocket, red chard and baby spinach
1 tbsp fresh chervil sprigs
2 tbsp flat-leaf parsley
1 tbsp chopped chives
3 tbsp extra virgin olive oil
1 tbsp balsamic or sherry vinegar
300g thinly sliced Iberico ham
freshly ground salt and black pepper


1. Carefully pick over the salad leaves, discarding any that are damaged or discoloured. Place in a large bowl and toss with the chervil, parsley and chives.

2. Whisk the olive oil with the vinegar. Season with sea salt and freshly ground pepper. Pour over the salad leaves and herbs and toss well.

3. Pile the salad into a mound in the centre of a large serving platter. Arrange the slices of ham around it, scrunching it loosely into rosettes if liked. Grind over black pepper to taste before serving.


1 heaped tbsp Soured cream
1 heaped tbsp mayonnaise
1 tsp Dijon mustard
Worcestershire sauce
anchovy essence
juice of 1/2 lemon
1-2 tbsp tomato ketchup
salt and fresh ground black pepper
a splash of brandy

For the salad:
1 large avocado
handful of mixed salad leaves
4 cooked jumbo prawns
extra virgin olive oil, for drizzling
salt and fresh ground black pepper
2 tsp freshly chopped chives
2 slices of lemon, to garnish


1. Spoon the soured cream mayonnaise into a large mixing bowl.

2. Add a generous dash of Worcestershire sauce, Tabasco and anchovy essence. Add the Dijon mustard and lemon juice. Stir to combine.

3. Gradually stir in the ketchup bit by bit, stop when the mixture is pale pink. Season to taste then stir in a splash of brandy.

4. Cut the prawns into fairly large chunks and thoroughly coat in the sauce.

5. Slice the avocado down the middle, remove the stone and scoop the flesh out into a bowl being careful not to tear the avocado shell as you do so. Put some salad leaves onto each serving plate and place an empty avocado shell on top of each bed of salad. Spoon the prawn mixture evenly between the two shells.

6. Drizzle olive oil over the avocado flesh and add the lemon juice. Season with salt and pepper before sprinkling on the chopped chives. Gently mix together until fully coated and then place back into avocado shells on top of the prawn mixture.

7. Garnish with slices of lemon and serve.

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