VEG BOX
Salads are not the sole domain of summer. Winter veg are lovely uncooked and crisp, especially paired with cheese or roast meats
game bird salad with horseradish dressing
This is made with leftover roast partridge and pheasant, but you can use any game you fancy. Duck would work well, as would roast chicken. Serves 4 as a main • 2 bunches of watercress • Few sprigs of fresh thyme • ½ ready-to-bake ciabatta • 1 tbsp groundnut oil • Nutmeg • 200g green beans, trimmed • 2 tbsp freshly grated horseradish • 2–3 tbsp red wine vinegar • 3 tbsp crème fraîche • Extra-virgin olive oil • Juice of 1 lemon • 300g–400g leftover roast pheasant and partridge, shredded 1 Pick the watercress and thyme
leaves. Wash the watercress leaves. Trim crusts off the ciabatta, tear bread in chunks and whizz in a food processor. 2 Heat oil in a wide non-stick pan and add breadcrumbs, thyme, nutmeg, salt and pepper, and fry until golden. Drain on kitchen paper and keep warm. Cook the green beans in simmering salted water. Drain then leave to cool. 3 Put horseradish into a mixing bowl and add the vinegar, crème fraîche, 6 tablespoons of olive oil, salt and pepper. Toss the watercress and beans in enough lemon juice, olive oil, salt and pepper to coat. Lay on plates, add chunks of pheasant and partridge, then the dressing and warm crumbs. Per serving 512 cals, 35g fat (9g saturated), 28g protein, 22g carbs, 3g sugar
game bird salad with horseradish dressing
Mozzarella & winter fruit salad
Serves 4 as a starter • 100g rocket • 2 blood oranges • 1 pomegranate • ½ lemon • 3–4 tbsp extra-virgin olive oil • Few sprigs of mint, leaves picked • 4 balls of mozzarella, about 120g • 30g creamy pecorino 1 Wash the rocket and spin dry. Slice
the pith and peel from the oranges, cut them in half horizontally and
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break into chunks. Seed the pomegranate, and put to one side. 2 Make a dressing, to taste, with the lemon, olive oil and pinch of salt. Toss the rocket and mint in the dressing with the orange chunks and place a little pile on each of 4 plates. Tear up the mozzarella and lay on the leaves with the oranges. Sprinkle with coarsely ground black pepper. Scatter with some pomegranate seeds, drizzle with a little olive oil, shave curls of pecorino over the top and serve. Per serving 233 cals, 17g fat (7g saturated), 10g protein, 11g carbs, 11g sugar
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