salad

• 1 French goat’s cheese camembert salad with beetroot and artichoke
  Ingredients (Serves 4) 200g French goat’s cheese camembert 4 whole pre-cooked beetroots 400g cooked, marinated artichokes 100g pine nuts 150g podded broad beans or soya...

• 2 Ingredient of the week: lemongrass
  It might seem a little odd to go from Christmas and New Year’s eating, the hams and turkeys, roast potatoes, bubble and squeak and Christmas pudding straight into lemongrass. But the leap is a simple...

• 3 Kate Thornton whips up a tasty salad of prosciutto, poached egg and watercress, perfect for lunch on the go
  Kate Thornton whips up a tasty salad of prosciutto, poached egg and watercress, perfect for lunch on the go

• 4 Runner bean coleslaw
  Ingredients (Serves 4) 200g runner beans, finely shredded ½ small red cabbage, finely shredded 1 medium carrot, grated 1 banana shallot, finely sliced 4tbsp mayonnaise...

• 5 Caesar salad
  Ingredients (serves 4 as a side) 2 egg yolks 2 tbs water Juice of 2 lemons 1 tbs Dijon mustard Few grinds black pepper 4-5 anchovies from a jar or tin Large handful freshly...

• 6 Strawberry and cucumber salad by Lucas Hollweg
  Ingredients (Serves 4) 1 large cucumber, cut lengthways into strips with a peeler, ideally avoiding the seeds 500g (1lb 2oz) strawberries, hulled and thinly sliced 4 big handfuls of watercress...

• 7 Lawrence Keogh's Laverstoke Park Buffalo mozzarella with glazed figs and mint
  Ingredients (Serves 4) 12 balls of baby mozzarella or 4 large cut into slices 4 large figs cut into three 12 large mint leaves 50 / 60 mls of Extra virgin olive oil Crunchy salt...

• 8 Yianni’s horiatiki (peasant salad)
  Ingredients (serves 2) 1 red pepper (the long thin type are great for this), seeded and sliced into rings 1 green pepper, seeded and sliced into rings 1 red onion, peeled and finely sliced ...

• 9 Thai beef salad
  Ingredients (serves 4) For the dressing 2 tbsp Thai Taste Palm Sugar 2 tbsp Thai Taste Fish Sauce Juice 3 limes 3 cloves garlic, crushed 1 bird’s eye chilli, deseeded and...

• 10 Kachumber with coconut, black sesame and poppy seeds
  Ingredients (serves 2 as a side) 2 inches cucumber, cut into ½ cm dice 1 tomato, cut into ½ cm dice ½ red onion, finely chopped 3 tbs desiccated coconut 1 tbs...

• 11 Thomasina's hot chorizo salad with butternut squash and baby tomatoes
  Ingredients (Serves 4–6) 1 small butternut or onion squash, deseeded and cut roughly into 5cm/2in pieces 1 chile de árbol or other dried chilli, chopped 1 tsp cumin seeds, ground...

• 12 Grilled tilapia with horseradish potato salad
  Ingredients (Serves 4) 4 whole tilapia, gutted, cleaned and descaled (ask the fish counter to do this for you) 2½ tbsp creamed horseradish 750g baby new potatoes 1 bunch spring...

• 13 Salad Niçoise with British Beans and Peas
  INGREDIENTS 200g/7oz new potatoes, cut in half 4 medium free-range eggs 200g/7oz fresh green beans, trimmed 100g/4oz fresh peas, shelled (you could also...

• 14 Chai-poached chicken salad with lemon and ginger dressing
  Ingredients 150g/5oz cherry tomatoes, halved ½ red onion, peeled and thinly sliced 25g/1oz pitted black olives,chopped Small handful fresh coriander leaves For the chai-poached...

• 15 Jose Pizarro’s Moscatel vinaigrette with orange blossom honey
  Ingedients 2 tbs extra virgin olive oil 1 tbs Moscatel vinegar 1 tbs orange blossom honey Salt and pepper Method Whisk the ingredients together and toss with a green salad

• 16 Whip up some Wimbledon classics
  Sports fans are in for a treat over the next couple of weeks – and foodie fans too as bars and restaurants get creative to celebrate the World Cup and Wimbledon. The strawberry is synonymous with...

• 17 MJ’s warm salad of spinach, chicken and blue cheese
  Ingredients (Serves 4) 4 generous handfuls of baby spinach 4 handfuls of rocket leaves Handful of green beans, blanched 250g blue cheese – Dolcelatte or Roquefort work well 2...

• 18 Ingredient of the week: pears
  November is the time for that Autumnal favourite fruit, the pear. They have been cultivated by many peoples, including the Chinese some 3,000 years ago. Also fans were the Romans, who chose not to eat...

• 19 Time for tomatoes
  These round red orbs are technically a fruit – always confusing for the kids – and are at their summery prime in August. They originate from Peru where ancient Aztec writings have shown...

• 20 A new tomato that’s always ripe for the picking
  While most of us wouldn't even entertain the idea of adding a green tomato to our salads, all that could be about to change with the arrival of the Kumato to UK shores. The unique tomato has been ten...