Lobster, new potato and pea salad, Herb-roasted aubergines with pecorino, Hot bacon and avocado salad

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Lobster, new potato and pea salad

Sharp-flavored sorrel may help to maintain healthy sinuses.

Preparation time: 25minutes

Serves 4


Description: Lobster, new potato and pea salad

Lobster, new potato and pea salad

700g (1lb 9oz) new potatoes, cooked until just tender

300g (10oz) fresh or frozen peas, cooked

1.5kg (3lb 6oz) cooked and prepared lobster meat

Several handfuls sorrel or micro leaves, torn

For the dressing

Finely grated zest and juice of 2 lemons, plus extra juice

100ml (4fl oz) sunflower oil

2 to 3tbsp white wine vinegar

3tbsp caster sugar

1tsp Dijon mustard

1 garlic clove, crushed

2tsp chopped lemon thyme

  1. For the dressing, whisk the lemon zest and juice, oil, 2tbsp vinegar, the sugar, mustard, garlic, thyme and seasoning in a bowl. Check the flavor, adding more vinegar for extra tang, if you like.
  2. Scatter the potatoes and peas into a shallow salad bowl and arrange the lobster on top. Drizzle over the dressing and serve scattered with the sorrel or your choice of micro leaves.

Per serving: 534 calories, 22g fat (3g saturated), 48g carbohydrate

Herb-roasted aubergines with pecorino

Chili and garlic add punch, and may benefit heart health too.

Preparation time: 15minutes, plus marinating

Cooking time: 40minutes

Serves 2


Description: Herb-roasted aubergines with pecorino

Herb-roasted aubergines with pecorino

2 medium aubergines, sliced into thick, even slices

2tbsp olive oil, plus extra for roasting

2 garlic cloves, finely chopped

1 red chili, finely chopped

2tbsp curly parsley, chopped

50g (2oz) pecorino, grated

  1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. In a bowl, mix the aubergines, oil, garlic, chili and parsley; leave for 30 minutes.
  2. Transfer the aubergines to a roasting tin, drizzle with a little extra oil and season with salt and pepper. Roast for 20 minutes, then turn over and continue cooking for 10 to 15 minutes until the aubergines are brown and soft.
  3. Scatter the pecorino over the aubergines and pop back in the oven until the cheese has melted.

Per serving: 225 calories, 19g fat (6.5g saturated), 2.5g carbohydrate

Hot bacon and avocado salad

Chicory is thought to aid digestion and the circulatory system.

Preparation tiivie: 15 minutes

Cooking time: 5 minutes

Serves 2


Description: Hot bacon and avocado salad

Hot bacon and avocado salad

6 rashers British smoked streaky bacon

1 small red onion, sliced

Good squeeze lemon juice

2 heads chicory, leaves separated

1 ripe avocado, peeled and sliced

Handful pecans, toasted and chopped

2tsp wholegrain mustard

3tbsp rapeseed oil

2tsp runny honey

  1. Grill the bacon until crisp, then snip into pieces. Put the onion in a bowl with the lemon juice and some seasoning, then set aside.
  2. Arrange the chicory leaves in a serving bowl and scatter over the avocado and onion. Sprinkle over the bacon and pecans.
  3. Add the mustard, rapeseed oil and honey to a small pan, whisk together and warm gently. Season and pour over the salad, toss, then serve immediately.

Per serving: 636 calories, 59g fat (12g saturated), 13.5g carbohydrate

Updated favorites

Creamy gratins and roast potatoes are winning dishes – and we've added gorgeous ingredients for new taste sensations.

Creamy baked fennel and prosciutto (serves 6)

Cooking mellows the flavor of fennel, which is delicious with meat and fish. Served with salad, it's a lovely main too.

Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Arrange 3 thickly sliced fennel bulbs in a baking dish. Add 2 thinly sliced garlic cloves and drizzle with 1tbsp olive oil. Bake for 20 minutes, then remove from the oven and drape over 70g pack sliced prosciutto. Season and pour over 130ml (41/2fl oz) double cream. Bake for a further 20 minutes until the fennel is tender.

Mini roast potatoes with watercress and garlic sauce (serves 6)

These potatoes are packed with mouthwatering flavors that complement any roast, and would be good for a barbecue.

Heat the oven to 190 C, 170 C fan, 375 F, gas 5. In a roasting tin, mix together 1kg (21b 4oz) small new potatoes, cut in half, 2tbsp olive oil and 1 thinly sliced garlic clove. Season well and roast for 50 minutes to 1 hour until tender and golden. Meanwhile, make the sauce in a food processor by pulsing together 150g (5oz) watercress, 4tbsp extra virgin olive oil, 1 crushed garlic clove, 25g (1oz) toasted pine nuts and juice V2 lemon until coarsely chopped. Stir into the cooked potatoes and serve garnished with extra watercress.
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