Great served alongside roasted meats or by itself, this is a dish that I often make as part of a Sunday roast.
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Grilled Mackerel with Blood Orange, Beet, Fennel & Lentil Salad
The oily, smoky flavour of mackerel pairs perfectly with the sweet, earthiness of beetroot, brightness of blood orange and sweet, perfumy taste of fennel. This is a timeless flavour combination that will never go out of fashion.
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Tomato & Fennel Gazpacho
The taste of tomato and fennel is irresistible and adds extra herby freshness to this already delicious dish.
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Roasted Spring Asparagus Salad
Early spring asparagus is tender and unlike the woody type that you get later in the season which means it needs little adornment.
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