Mussel salad / Spicy noodle salad

Mussel salad

serves 4–6


450g/1lb new potatoes

2 bay leaves

900g/2lb black mussels

pinch of saffron threads

175ml/6fl oz dry white wine

4 tablespoons sour cream

1 small onion, sliced

2 teaspoons chopped fresh parsley

2 sprigs of fresh thyme

salt and ground black pepper

Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool.

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves and half the mussels in a saucepan with a tight-fitting lid. Cover and cook over a high heat, stirring once, for 4–5 minutes until the mussels start to open. Remove the mussels as they open (discard any that remain closed). Cook the remaining mussels the same way and leave to cool.

Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron. Whisk in the sour cream and season well.

Cut the potatoes into quarters. Remove the mussels and discard the shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing.Sprinkle with the parsley, and serve immediately.

Spicy noodle salad

serves 4


• In a large bowl, mix the noodles

250g/9oz cooked rice noodles

with the broccoli and mangetout,

175g/6oz broccoli, blanched

and toss with the sesame oil, plum

175g/6oz mangetout, blanched

sauce and soy sauce.

2 teaspoons sesame oil

• Sprinkle with the spring onions and

2 tablespoons plum sauce

chillies, and serve.

4 tablespoons soy sauce

sliced spring onions, to serve

chopped fresh red chillies,

to serve

Waldorf chicken salad

serves 4


• Quarter, core and dice the apples.

500g/1lb 2oz red apples

Put the diced apple in a bowl with

3 tablespoons freshly squeezed

the lemon juice and 1 tablespoon

lemon juice

of the mayonnaise. Cover with

150ml/5fl oz mayonnaise

cling film; leave for 40 minutes.


bunch of celery, thinly sliced

• Add the celery, shallots, garlic and


shallots, sliced

walnuts to the apple, mix then add

1 garlic clove, crushed

the remaining mayonnaise and

75g/3oz walnuts, chopped

blend thoroughly. Add the chicken

500g/1lb 2oz skinless lean

and mix well.

cooked chicken, cubed

• Line a salad bowl with the lettuce


Cos lettuce

leaves. Pile the chicken salad into

salt and ground black pepper

the centre, season and serve.

Asparagus & potato salad

serves 6


450g/1lb small waxy potatoes

225g/8oz young spinach leaves,

125ml/4fl oz extra virgin olive oil

rinsed and drained

2 shallots, finely chopped)

salt and freshly ground

4 tablespoons white wine vinegar

black pepper

900g/2lb fresh asparagus tips or

young asparagus, trimmed

Preheat the oven to 220°C/425°F/Gas mark 7.

Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool.

Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.

Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach.Toss together carefully, and serve.

Crab & crispy noodles



serves 4–6

vegetable oil for deep-frying

For the dressing

50g/2oz Chinese rice noodles

50ml/2fl oz vegetable oil

2 cooked crabs

1 tablespoon sesame oil

100g/4oz alfalfa sprouts

1⁄2 fresh red chilli, seeded and

1 small iceberg lettuce

finely chopped

4 sprigs of fresh coriander,

1 piece preserved stem ginger in


syrup, cut into strips, drained,

1 tomato, peeled and diced

and 2 teaspoons syrup reserved

4 sprigs of fresh mint, roughly

2 teaspoons light soy sauce


juice of 1⁄2 lime

To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.

Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.

Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts.Serve.

Simple bean salad

serves 6


• Heat the oil in a small heavy pan.


tablespoons olive oil

Sauté the garlic until golden but


garlic cloves, sliced

not scorched. Stir in the beans,

2 x 400g/14oz cans flageolet

then leave to marinate in the oil for

beans, drained and rinsed

10–15 minutes.

extra virgin olive oil for drizzling

• When ready to serve, drizzle a


tablespoons basil pesto

little oil over until the beans are

freshly squeezed lemon juice

generously coated, then add the

salt and freshly ground

pesto sauce and lemon juice to

black pepper

taste. Season with salt and pepper,

small handful of fresh basil

then stir in the basil leaves. Serve


straight away.

Crab, melon & cucumber

serves 4


• Whisk together the vinegar and oil,

2 tablespoons white wine

and season with salt and pepper.


In a bowl, toss the crabmeat in half

150ml/5 fl oz olive oil

the dressing. Add the pickled

salt and ground black pepper

ginger and root ginger.

2 tablespoons pickled ginger,

• Arrange a few chicory leaves,


cucumber ribbons and a melon

2.5cm/1in piece of fresh root

quarter on each of four serving

ginger, peeled and grated

plates. Spoon the crabmeat and

225g/8oz fresh cooked white

remaining dressing over the top,

crabmeat, flaked

and serve.

1 large head chicory, trimmed

and leaves separated

1⁄2 cucumber, seeded and pared

into ribbons

1 charentais melon, peeled,

seeded and cut into quarters


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