Category: Salad Days

Australian Food Baking Dinner Party Ideas French Flavours Meat-Free Meals More Than The Sum Of Its Parts Party Food Quick Dinner Salad Days Saturday Lunch Sunday Lunch What's In Season: Summer

Cavolo Nero, Feta & Apricot Tart

Perfect for a summertime garden lunch or picnic, this simple savoury tart makes for a deliciously satisfying and quietly impressive option that will please both vegetarians and meat-eaters alike.

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Dinner Party Ideas Meat-Free Meals Middle Eastern Flavours More Than The Sum Of Its Parts Party Food Quick Dinner Salad Days Saturday Lunch Starters Sunday Lunch

Golden Beetroot & Purple Sprouting Broccoli With Sheep’s Curd (AKA Book Club Salad)

This delicious salad is a handy option for entertaining midweek, as most of the prep can be done beforehand, leaving you beautifully unruffled when the doorbell rings.

Squash and Serrano ham salad
Autumn Flavours Dinner Party Ideas More Than The Sum Of Its Parts Party Food Quick Dinner Salad Days Saturday Lunch What's In Season: Autumn

Roasted Squash with Serrano Ham

This warm salad is ideal for the chillier days of autumn when you don’t need to go straight to root veg winter stews yet but still need a bit of warmth and substance to your dishes.
With its combination of bright flavours, nutty tones and the richness of the ham, it’s a new stalwart for chillier autumn days

American Staples Autumn Flavours Dinner Party Ideas Dips & Spreads Economising Eats More Than The Sum Of Its Parts Party Food Salad Days Saturday Lunch What's In Season: Autumn What's In Season: Summer Wildcard Entry

Honey Roasted Chicken & Sweetcorn Salad with Homemade Ranch Dressing

Americans are good at salads. Salad in the States doesn’t really mean ‘greens’. It means a big plate with a combination of tastes, textures and temperatures – fresh fruit; raw vegetables; salad leaves; a protein; something crisp and a great dressing to bring it all together like Poppyseed, Thousand Island, or the simple perfection of buttermilk-based Ranch.

More importantly, Americans understand how to bring all of these elements together with a dressing, be it poppyseed and peach, Thousand Island (good in its own retro way) or a simple, buttermilk-based ranch