Beetroot can be eaten raw but it needs to be very finely sliced - a mandolin is ideal. Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify. Add... read recipe
One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren't overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu,... read recipe
This is a brilliant idea for a picnic with a handy home-made sachet of dressing. Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy. Remove... read recipe
This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are becoming quite popular in New York, and I think the idea behind them is quite cool. By opening up their homes... read recipe
My twist on an Italian summer classic. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl... read recipe
In this recipe, you basically pickle the onions very quickly. Usually pickling is a lengthy process, but if you get the onions really finely sliced, the salt and vinegar get to penetrate them straight away. The main rule when you're making a salad with any... read recipe
To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and... read recipe
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken... read recipe
This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you're ready to eat so that it stays as fresh and delicious as possible. Top and tail the grapefruits. Stand them on one of the flat ends and... read recipe
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it 'Keralan', it isn't really a true salad from there as you'd never... read recipe