SERVES 4

Ingredients:

3 thick slices ciabatta or other rustic country-style bread, toasted and cut into bite-size chunks

2–3 tbsp olive oil

handful of fresh basil leaves, torn

½ x 7oz (200g) jar roasted red peppers, drained and sliced

4 tomatoes, coarsely chopped

handful of toasted pine nuts

4oz (115g) Gorgonzola Dolcelatte or blue cheese, cut into small cubes

sea salt and freshly ground black pepper

Method:

1 Put the bread in a large bowl, and drizzle with the olive oil. Add the basil, and season with salt and pepper. Toss together; then let stand for about 10 minutes to develop the flavors.

2 Add the peppers, tomatoes, pine nuts, and cheese, and toss gently to mix. Serve with cold cooked meats.

Bread salad with Gorgonzola

SERVES 4

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp cider vinegar

pinch of granulated sugar

pinch of curry powder

sea salt and freshly ground black pepper

1 x 14oz (400g) can garbanzo beans (chickpeas), rinsed and drained

1 mango, cut into cubes (see Cook’s Notes)

1 red onion, finely chopped

handful of whole natural almonds (skins on), very coarsely chopped

handful of fresh mint, finely chopped

Method:

1 First, make the dressing. Whisk together the oil and vinegar, add the sugar and curry powder, season with salt and pepper, and whisk until blended.

2 Add the garbanzo beans, mango, red onion, and almonds. Toss gently to mix. Just before serving, stir in the mint.

Variations:

For a more substantial salad, add boneless cooked chicken.

Curried garbanzo beans with mango

SERVES 4

Ingredients:

1 x 14oz (400g) can lima beans, rinsed and drained

8 small tomatoes, peeled and chopped

2 limes, cut into segments and coarsely chopped (see Cook’s Notes)

generous drizzle extra virgin olive oil

sea salt and freshly ground black pepper

Method:

1 Combine the beans, tomatoes, and lime in a bowl, and season with salt and pepper. Toss gently to mix. Drizzle with the olive oil. Serve with crusty bread and a selection of sliced cooked meats.

Notes:

To segment a lime, slice off the top and bottom of the lime. Using a sharp knife or vegetable peeler, carefully slice around the entire lime to remove the skin and pith. Using a small serrated knife, slice away one segment at a time, leaving behind the thin membrane that separates them.

Lima beans with fresh tomato and lime

SERVES 4

For the dressing:

1 tbsp light soy sauce

1 tbsp Thai fish sauce (nam pla)

1 fresh green chile, seeded and chopped

1 garlic clove, finely grated

juice of 2 limes

1–2 tsp granulated sugar

handful cilantro leaves, finely chopped

sea salt and freshly ground black pepper

2 Fuji or other sweet apples

4 carrots, coarsely grated

1 small white cabbage, cored and shredded

handful of roasted sunflower seed kernels

handful of cocktail peanuts or dry-roasted peanuts

Method:

1 First, make the dressing. Put all the dressing ingredients in a small bowl, and mix thoroughly until the sugar has dissolved. Taste, and season with salt and pepper as needed, then check the seasoning again. If it needssweetening, add more sugar; if it needs salt, add a little more fish sauce.

2 Quarter and core the apples, then chop into bite-size pieces. Put in a large bowl with the carrot, cabbage, and sunflower seeds. Toss well. Drizzle with the dressing, and toss to coat. Transfer to a serving dish or bowl, and scatter the peanuts over the top.

Variations:

Use prepared rice stick noodles instead of the cabbage if you prefer.

Carrot salad with cabbage and peanuts

Special equipment • food processor

SERVES 4

Ingredients:

handful of watercress, chopped

3–4 tbsp good-quality mayonnaise

1 tsp prepared white horseradish

6oz (175g) feta cheese, cut into ½in (1cm) cubes

1/3 cup (125g) fresh peas

2 handfuls of baby spinach leaves

small handful of fresh mint leaves

sea salt and black pepper

lemon wedges

Method:

1 In a food processor, combine the watercress, mayonnaise, and horseradish. Process until well blended. Season with salt and pepper.

2 Combine the feta, peas, spinach, and mint in a bowl, and season with pepper. Toss gently to mix. Transfer to a serving bowl, and pass the watercress mayonnaise and lemon wedges at the table.

Variations:

Instead of the feta, use a good-quality fresh ricotta cheese, and omit the mayonnaise.

Feta and pea salad with watercress mayonnaise

SERVES 4

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

6 flat anchovies in oil, drained and finely chopped

pinch of sugar

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

handful of crisp lettuce leaves, such as romaine

1 fennel bulb, thinly sliced

1lb (450g) assorted cooked seafood, such as shelled shrimp, mussels, or squid rings, rinsed and dried

6 flat anchovies in oil, drained

1 fresh hot green chile, seeded and finely chopped

handful of fresh cilantro leaves, coarsely chopped

Method:

1 First, make the dressing. In a large bowl, whisk together the oil and vinegar. Add the chopped anchovies, sugar, and parsley, and season well with salt and pepper. Whisk again until well blended.

2 Add the lettuce, fennel, seafood, whole anchovies, chile, and cilantro, tossing gently to coat with the dressing. Pile into a shallow serving bowl. Serve with rice stick noodles and lemon wedges.

Seafood and fennel salad with anchovy dressing

Special equipment • blender

SERVES 4

Ingredients:

2 cups (10oz/250g) frozen peas

2 cups (450ml) hot vegetable stock

handful of fresh mint leaves, coarsely chopped

leaves from a few sprigs of fresh thyme

1–2 tbsp crème fraîche (optional)

pinch of freshly grated nutmeg

sea salt and freshly ground black pepper

Method:

1 Cover the peas with hot water and let stand for 5 minutes. Drain.

2 Working in batches if needed, process the peas, stock, mint, and thyme in a blender until smooth. Add more stock if the soup is too thick. Season well with salt and

pepper, and process again.

3 To serve, stir in the crème fraîche, and top with a pinch of nutmeg. Serve hot or cold, with crusty bread.

Variations:

Use frozen fava beans or lima beans instead of the peas, or use a combination of peas and beans.

No cook pea and mint soup

SERVES 4

Ingredients:

8 small ripe plum tomatoes, sliced

6 cherry tomatoes, halved

1 small red onion, thinly sliced

handful of fresh basil leaves, torn

generous drizzle of extra virgin olive oil

2 handfuls of arugula (rocket) leaves

good splash of balsamic vinegar

8oz (2 balls) fresh mozzarella, drained and torn into pieces

sea salt and freshly ground black pepper

Method:

1 Put the tomatoes, red onion, and half of the basil leaves in a bowl. Drizzle generously with olive oil, season well with salt and pepper, and toss gently to blend.

2 Arrange the arugula leaves on a serving platter; drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Spoon the tomato mixture over the top. Scatter with the torn mozzarella and the remaining basil leaves. Drizzle again with olive oil and balsamic vinegar and serve.

Tomato, red onion, and mozzarella salad

SERVES 4

For the dressing

2 egg yolks

2 tbsp lemon juice

pinch of English mustard powder, such as Colman’s

½ tbsp Worcestershire sauce

½ tbsp hot pepper sauce, such as Tabasco

2/3 cup (150ml) vegetable oil

¼ cup (50ml) olive oil

2 large handfuls of crisp lettuce leaves, such as romaine hearts

1 cup (150g) prepared croutons

½ cup (2oz/50g) freshly grated Parmesan cheese

2 cooked boneless chicken breast halves (12oz/350g), sliced

10 flat anchovies in oil, drained

Method:

1 First, make the dressing. In a bowl, whisk together the egg yolks, lemon juice, mustard powder, Worcestershire sauce, and pepper sauce. Whisking continuously, gradually whisk in the vegetable oil and then the olive oil, a little at a time, until the dressing forms an emulsion. If it is too thick, whisk in a little cold water.

2 Place about half of the dressing in a large bowl, then add the lettuce leaves, croutons, and half of the Parmesan. Toss gently to coat the leaves. Lay out the leaves on serving plates or a platter, and top with the chicken and anchovies. Sprinkle with the remaining Parmesan, drizzle with some more of the dressing, and serve.

Variations:

Instead of chicken, use large shrimp, cooked and peeled, with tails left on.

Chicken caesar salad

SERVES 4

For the dressing:

6 tbsp extra virgin olive oil

3 tbsp white wine vinegar

2 garlic cloves, finely grated or crushed through a press

1–2 tsp Dijon mustard

1 cup (125g) frozen fava beans or baby lima beans

2 x 6oz (175g) cans tuna in olive oil, drained

10 cherry tomatoes, halved handful of flat-leaf parsley, finely chopped

bunch of fresh chives, finely chopped

12 black olives, pitted

12 salt-packed anchovies, rinsed, or flat anchovies in oil, drained

1 head of crisp lettuce, such as romaine, leaves separated

2–3 scallions, thinly sliced

sea salt and freshly ground black pepper

Method:

1 First, make the dressing. Put all the dressing ingredients in a screw-top jar, season well with salt and pepper, cover with the lid, and shake to blend.

2 Cover the beans with hot water and let stand for 5 minutes. Drain

3 Put the tuna and tomatoes in a bowl, and drizzle with half the dressing. Sprinkle in half of the fresh herbs, and season with salt and pepper. Toss together. Add the beans, olives, and anchovies, and mix gently.

4 Line a bowl with the lettuce leaves, and arrange the tuna mixture on top. Drizzle with the remaining dressing, and sprinkle with the remaining herbs.

Variations:

Add some cooked green beans, some boiled new potatoes, and a few hard-boiled eggs, shelled and quartered.

Nicoise style salad

SERVES 4:

Ingredients:

4 large beefsteak tomatoes

2/3 cup (150ml) tomato juice

¾ cup (124g) couscous

½ cup (50g) golden raisins

handful of fresh basil leaves

handful of flat-leaf parsley

sea salt and freshly ground black pepper

Method:

1 Slice the tops off the tomatoes and reserve. Working over a bowl, scoop out the seeds and flesh so you are left with only a “shell.” Stir the tomato juice into the tomato flesh mixture. Set the tomato shells upside down on paper towels to drain.

2 Put the couscous in a separate bowl and pour in just enough hot water to cover, about ⅔ cup (150ml). Let stand for 10 minutes. Use a fork to fluff up the grains, then mix in the tomato mixture. Let stand for another 10 minutes.

3 Stir the couscous well, breaking up any large bits of tomato. Stir in the raisins, basil, and parsley. Taste, and season with salt and pepper as needed. To serve, spoon the mixture into the tomato shells, and cover with the reserved tops. Any leftover couscous can be served on the side.

Variations:

For a more savory dish, try substituting pine nuts for the raisins.

Fresh tomatoes stuffed with fruity couscous

SERVES 4

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

2 shallots, finely chopped

1 tsp coarse-grain mustard

pinch of sugar

sea salt and freshly ground black pepper

2 handfuls of arugula (rocket) leaves

5–6oz (175g) goat cheese, cut into slices

4–6 large beets, cooked, peeled, and coarsely chopped

handful of shelled pistachio nuts, coarsely chopped

Method:

1 First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.

2 Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty bread.

Goat cheese, beet, and pistachio salad

SERVES 4

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tbsp mango or orange juice

1 firm but ripe papaya, halved, seeded, peeled, and chopped

1 fresh red chile, seeded and finely chopped

juice of 1 lime

pinch of sugar

1lb (450g) boneless smoked chicken, sliced

2 handfuls of fresh baby spinach

handful of fresh basil leaves

sea salt and ground black pepper

Method:

1 To make the dressing: In a small bowl, whisk together the oil, vinegar, and mango juice. Season well with salt and pepper, and set aside.

2 To make the salsa: In a bowl, toss together the papaya, chile, lime juice, and sugar. Season to taste with sea salt and pepper.

3 In a large bowl, toss the spinach and basil with the dressing, then divide among 4 individual plates and arrange the smoked chicken over the top. Spoon the salsa over the chicken, or serve on the side.

Variations:

If you cannot find a perfectly ripe papaya, then use a fresh mango instead.

Smoked chicken salad with papaya fruit salsa

SERVES 4

Ingredients:

16 cooked shrimp, peeled and deveined, tails left on

handful of fresh cilantro, finely chopped

1–2 fresh red chiles, seeded and finely chopped

one 14oz (400g) can lima beans or cannellini beans, drained and rinsed

2 handfuls of wild arugula leaves juice of 1 lime

splash of Asian hot-sweet chili sauce, such as Sriracha sea salt and freshly ground black pepper

Method:

1 Put the shrimp in a large bowl. Mix in half of the cilantro and the fresh chiles. Add the beans, and toss to mix again.

2 Place the arugula in a large serving bowl or on 4 individual plates. Sprinkle with some of the lime juice, salt, and pepper. Stir the remaining lime juice into the shrimp mixture, and adjust the seasonings as needed.

3 Spoon the shrimp mixture over the arugula, then drizzle with the hot-sweet chili sauce and sprinkle the remaining cilantro over the top. Serve immediately

Variations:

Use finely chopped fresh flat-leaf parsley instead of cilantro if you wish.

chile shrimp with cilantro and lime

SERVES 4

Ingredients:

1 x 14oz (400g) can flageolet or small white beans, rinsed and drained

½ red onion, finely chopped

1 tsp Dijon mustard

handful of fresh flat-leaf parsley, finely chopped

2 large handfuls of watercress, coarsely chopped

1 lemon, halved

4–4 ½ oz (125g) lightly smoked cheese, such as Gouda, cubed

sea salt and freshly ground black pepper

Method:

1 Put the beans in a large bowl. Stir in half of the chopped onion, the mustard, and the parsley. Season with salt and pepper.

2 Arrange the watercress on a large serving platter or 4 individual plates. Squeeze the lemon juice over the top, and season with a pinch of salt to taste. Sprinkle with the remaining onion, top with the cheese, and serve.

Variations:

Thin slices of boiled or smoked ham, or prosciutto, are fabulous with this, and pecorino makes a delicious alternative to the smoked cheese.

Flageolet bean and smoked cheese salad

SERVES 4

For the dressing:

1/3 cup (90ml) extra virgin olive oil

3 tbsp cider vinegar

pinch of sugar

1 tsp whole grain mustard

sea salt and freshly ground black pepper

9oz (250g) mushrooms, such as cremini and shiitake, stemmed and sliced

pinch of crushed hot red pepper flakes

1 bunch of scallions, sliced

1–2 oranges, depending on size, peeled, cut into segments (reserving the juices for the

dressing), pith and seeds discarded

2 handfuls of fresh baby spinach leaves

handful of fresh basil leaves, torn or cut into thin strips (see Cook’s notes)

Method:

1 To make the dressing: Combine the olive oil and vinegar in a small bowl and whisk until blended. Add a little of the reserved orange juice, along with the sugar and mustard. Season with salt and pepper; whisk again, and taste. Add a little more orange juice if needed. Let the dressing stand for a few minutes, to blend the flavors.

2 To make the salad, put the mushrooms in a large bowl. Add the pepper flakes and drizzle in a little of the dressing. Toss to coat lightly. Let stand for 10 minutes, then gently mix in the scallions and orange segments.

3 When ready to serve, toss in the spinach and basil leaves, and more of the dressing. Taste and season again, if needed. Serve immediately.

Mixed mushroom, scallion, and orange salad

SERVES 4:

Ingredients:

1½ cups (250g) fine bulgur (cracked wheat)

about 2 cups (500ml) low-salt

vegetable stock, heated until hot

1 bunch of scallions, finely chopped

1 orange bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

pinch of paprika

handful of mint leaves, finely chopped

juice of 1 lemon

4–4½oz (125g) soft goat cheese, crumbled (about 1 cup)

drizzle of fruity extra virgin olive oil

sea salt and freshly ground black pepper

Method:

1 Put the bulgur in a large heatproof bowl, and pour in just enough hot stock to cover. Let stand for 15–20 minutes, until the grains are swollen and the liquid is absorbed. Stir with a fork to fluff up the bulgur. Season well with salt and pepper.

2 Stir in the scallions, peppers, paprika, mint, and lemon juice. Taste, and season again if needed.

3 To serve, top with the goat cheese and a generous drizzle of olive oil.

Bulgur with mixed peppers, mint, and paprika

SERVES 4:

For the dressing:

1/2 cup (90ml) extra virgin olive oil

2 tbsp unsweetened apple juice

1 tbsp balsamic vinegar

sea salt and ground black pepper

2–3 small heads curly endive or frisée, leaves separated

12 thin slices prosciutto

3 firm but ripe pears, cored and sliced

3 firm but ripe nectarines, halved, pitted, and sliced handful of almonds (skins on)

Method:

1 To make the dressing: In a small bowl, whisk together the oil, apple juice, and vinegar. Season well with salt and pepper. Scatter the curly endive over a large serving platter and drizzle with some of the dressing.

2 Top with the prosciutto, pears, and nectarines and toss gently to mix. Sprinkle with the almonds, then drizzle with a little more dressing, as desired. Taste, and season if needed. Serve immediately with fresh crusty bread.

Substitute radicchio for all or some of the curly endive it adds an amazing color to the salad.

Prosciutto with pear, nectarine, and endive

Freeze • Mayonnaise and shrimp mixture

Special equipment • food processor

ServeS 4:

3 red bell peppers: 2 coarsely

chopped; 1 diced

4 tbsp mayonnaise

pinch of paprika

4 x 8in flour tortillas, cut in half

12 cooked shrimp, peeled and deveined

1 avocado, halved, pitted, peeled, and diced (toss with a little lemon juice to prevent discoloration)

handful of crisp lettuce leaves, such as romaine, cut into thin strips sea salt and freshly ground black pepper

Method:

1 Pulse the 2 chopped peppers in a food processor until finely chopped. Process in the mayonnaise and paprika to mix well. Coarsely chop 4 of the shrimp, and stir into the mayonnaise. Season with salt and pepper.

2 Lay the tortilla halves flat on a clean work surface, with the rounded edges facing you. Gently roll each tortilla into a cone shape, folding in a bit of the rounded edge on your first roll, so the filling will be enclosed.

3 To fill the wraps, pack half of the lettuce into the 8 tortilla “cones.” Top the lettuce with the shrimpmayonnaise mixture, the diced avocado and bell pepper, and then the remaining lettuce. Garnish each wrap with 1 whole shrimp. Allow two wraps per person, and serve immediately.

Variations:

To jazz up the flavor profile, add some chopped fresh mango.

Shrimp cocktail style wraps with avocado and red pepper mayonnaise

ServeS 4:

1 avocado, halved, pitted, and peeled

juice of 1 lemon

2 tbsp white wine vinegar

2 tsp sugar

1 fresh red chile, seeded and finely chopped

½ large cucumber, peeled and halved lengthwise, seeded, and sliced

4 tbsp Greek-style plain yogurt

handful of fresh mint leaves, chopped

2 large handfuls of mixed lettuce leaves

12 green olives, pitted

2 cold-smoked trout fillets, about 7oz (200g) each, flaked

sea salt and freshly ground

black pepper

Method:

1 Slice the avocado and sprinkle with the lemon juice to prevent discoloration. Set aside.

2 To make the pickled cucumber, whisk together the vinegar, sugar, and chile in a medium bowl. Add the cucumber and toss to mix. In a separate bowl, mix together the yogurt and mint.

3 Arrange the lettuce and olives in a large bowl or on 4 individual plates. Top with the flaked trout and avocado. Season with salt and pepper. Spoon some of the cucumber mixture over the top and reserve the rest in a bowl to serve on the side, along with the minted yogurt.

Smoked trout with pickled cucumber and minted yogurt

Special equipment • blender

SERVES 4:

3 slices white bread, crusts removed

1 garlic clove, coarsely chopped

1 tbsp sherry vinegar or red wine

vinegar

1 tbsp olive oil

6 very ripe tomatoes, coarsely chopped

2 red bell peppers, halved, seeded,

and coarsely chopped

1 fresh red chile, seeded and coarsely chopped

sea salt and freshly ground

black pepper

For the garnish:

1 tomato, finely diced

¼ cucumber, seeded and finely diced

1 scallion, finely chopped

Method:

1 Using a blender, purée the bread, garlic, and vinegar until smooth. With the motor running, gradually pour in the oil until incorporated. Add the tomatoes, peppers, and chile, and blend until well combined.

2 With the motor running, slowly add about 2 cups (500ml) ice water, checking the consistency of the soup as you go it should resemble gazpacho. Season to taste with salt and pepper. Add a splash more vinegar if the soup needs it. Refrigerate until needed.

3 Make the garnish just before serving. Put the tomato, cucumber, and scallion in a small bowl and stir to combine.

4 Serve the soup chilled, topped with the tomato and cucumber garnish.

Variations:

For a fiery kick, add a few drops of hot pepper sauce (such as Tabasco), chili sauce, or even a splash of vodka, and serve chilled in shot glasses.

Chilled tomato and red pepper soup

SERVES 2:

For the salsa:

8–10 green olives, pitted and sliced

handful of plump dark raisins

2 tsp capers, rinsed and gently

squeezed dry

drizzle of olive oil

small handful of fresh flat-leaf

parsley, finely chopped

sea salt and freshly ground

black pepper

handful of fresh wild arugula leaves

6oz (175g) thinly sliced pastrami or other cooked beef from the deli

Method:

1 To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with salt and pepper.

2 Arrange the arugula and pastrami in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature.

Variations:

Top the salad with some freshly shaved Parmesan cheese, if you wish.

Sliced beef and arugula salad with green olive and raisin salsa

SERVES 4:

Ingredients:

3–4 tsp creamed white horseradish

½ red onion, finely diced

1–2 heads curly endive or frisée, leaves separated

2 large cold-smoked trout fillets, about 8oz (225g) each, flaked

drizzle of olive oil

juice of ½ lemon

2–3 eating apples

2 beets, cooked, peeled, and diced

handful of fresh dill, finely chopped

sea salt and freshly ground

black pepper

Method:

1 In a small bowl, mix the horseradish with half of the onion. Set aside.

2 Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.

3 Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.

4 To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side.

Smoked trout with beet, apple, and dill relish

SERVES 4:

Ingredients:

½ cup (85g) frozen shelled fava beans

1 x 14oz (400g) can of green or brown

lentils, drained and rinsed, or 2 cups drained cooked lentils

1 bunch of scallions, finely chopped

1 fresh green chile, finely chopped

6oz (175g) feta cheese, cut into cubes

handful of fresh flat-leaf parsley, finely chopped

sea salt and freshly ground

black pepper

For the dressing:

3 tbsp olive oil

1 tbsp white wine vinegar

1 x 1in (2.5cm) piece fresh ginger, peeled and grated

pinch of sugar (optional)

Method:

1 Cover the fava beans with boiling water and let sit for 5 minutes. Drain.

2 Put the lentils in a serving bowl and season with a pinch of salt and some black pepper. Stir in the drained fava beans, scallions, and chile.

3 To make the dressing, combine the oil, vinegar, and ginger in small bowl. Season with salt and pepper and a pinch of sugar (if using), and whisk until well blended. Drizzle over the salad and let stand for 10 minutes, to allow the flavors to develop.

4 When ready to serve, stir in the feta and parsley.

Variations:

Goat cheese, or any smoked or blue cheese, can be used instead of the feta. For a colorful twist, toss in some peeled orange segments.

Lentil, fava bean, and feta salad