Parisian

Keep it chic with Parisian styling but you don’t need to be ornate by any means. A glimmer is enough and keeping to the same colour palette maintains that sophistication we so strive for.

clockwise from above: French Style Louis Armchair Solid Oak £525 from La Residence Interiors www.laresidenceinteriors.co.uk; Lexington Pink Satin Stitch Egyptian Cotton Sateen Luxury Bed Linen £35 from The Fine Cotton Company www.thefinecottoncompany.com; Distressed French Bedside Lamp £58 from French Bedroom www.frenchbedroomcompany.co.uk; Broncho Sham - Pink £16.99 from Wayfair www.wayfair.co.uk; Masala Chai Full Length Mirror £795 from French Bedroom www.frenchbedroomcompany.co.uk clockwise from above: Toile Story Chest of Drawers £895 from French Bedroom www.frenchbedroomcompany.co.uk

Pair of Audrey Wall Lights £99 from French Bedroom www. frenchbedroomcompany.co.uk

Hays Rug - Grey £189 from Shimu www.shimu.com

Bastile Bedside Table in Weathered Oak £375 from Loaf www.loaf.com

House of Valois Upholstered French Bed £2295 from French Bedroom www.frenchbedroomcompany.co.uk

Salmon Niçoise salad with herb, caper and walnut dressing

This is a delicious protein-packed salad full of beneficial omega-3 anti-inflammatory fats, and using walnut oil in the dressing is an easy way to further boost your intake of these healthy fats. This creamy dressing is equally delicious drizzled over any cooked fish or seafood.

Serves 2

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

2 boneless salmon or trout fillets, about 120g each, skin on Dressing

2 tbsp walnut oil

1 tbsp olive oil

2 tbsp capers

Juice of ½ lemon

Zest of 1 lemon

1 tsp Dijon mustard

2 tbsp chopped fresh herbs e.g. parsley, basil

Salt and freshly ground black pepper

Salad

6 new potatoes, halved

60g French beans, halved

Bag of mixed lettuce leaves

½ cucumber, cut into ribbons

1 tbsp capers

10 cherry tomatoes, halved

30g black or green olives, pitted

1 hard-boiled egg, cut into quarters

Method

• Bring a large steamer to the boil, tip the potatoes into the water then lay the fish fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins, until the fish is cooked through, then remove and set aside.

• Blanch the beans for 1-2 minutes then drain.

• Place the mixed leaves in a large bowl and toss in the potatoes, cucumber, capers and beans. Scatter over the olives and tomatoes.

• Flake the fish into large chunks, discarding the skin, and add to the salad with the egg.

• Whisk all the ingredients for the dressing together and season to taste. Drizzle over the salad just before serving.

Nutrition per serving: 567kcal, fat 36.8g (of which saturates 5.6g), carbohydrates 21.9g (of which sugars 4.7g), protein 34.2g

Relax with a cup of coffee and enjoy the beautiful woodland views, or unwind with friends in our stunning raised tetradecagon building. A warm welcome is always guaranteed and the atmosphere is transformational!