Culinary Anthropologist

salads

  1. Winter rainbow coleslaw

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    This recipe is just a guide – use whichever vegetables you have to hand and dressing quantities that suit your taste.  This is a great way to use up those winter veg that might otherwise hang around in the fridge too long, and keeps well in the fridge for a couple of days.  Eating them […]

  2. Waldorf salad with Stilton

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    Waldorf salad was invented at the very end of the 19th century in New York’s Waldorf Hotel.  Originally it was just celery and apple, dressed well.  Over time other ingredients have been added – walnuts (or pecans), grapes, blue cheese, leaves such as watercress and sometimes chicken breast.  To be quick, you could use shop-bought […]

  3. Roast squash, red pepper, Puy lentil & Feta salad

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    This is a lovely way to use butternut or other sweet orange autumn squashes.  You could omit the red peppers if you like, and use soft, tangy goat’s cheese instead of the Feta.  To spice it up further, roast the squash with a sprinkling of ground cumin, coriander and nutmeg.

  4. Wild rice, spinach and broad bean salad

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    This recipe is adapted from ‘Everyday & Sunday recipes from Riverford Farm’ by Jane Baxter and Guy Watson, which is a great cookbook (not least because it contains five of my recipes!).  It is the perfect salad for late spring and early summer, when spinach and broad beans are in season.  The pomegranate molasses really […]

  5. Sicilian orange and onion salad

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    This bright salad is perfect on a steaming hot day, to kick off or punctuate an otherwise heavy meal, or to accompany roast or grilled meat.  The dressing needs no vinegar due to the acidity of the oranges and onions, but do make sure you use excellent olive oil.  You could omit the onion, olives […]

  6. Wild garlic cacık

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    Cacık (pronounced ‘jajuk’) is the Turkish equivalent of Greek tzatziki – a garlicky yoghurt and cucumber dip/soup/salad, depending on what it’s served with.  It’s a fantastic accompaniment to kebabs, meatballs and cooked vegetable dishes, and there is some evidence that eating yoghurt with meat is good for us.  It’s usually made with pounded garlic cloves, […]

  7. Moroccan beetroot salad

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    ‘Kemia’ – various salads, often made with cooked vegetables – are served at the start of a Moroccan meal, a bit like tapas in Spain or meze in Turkey.  They are always beautifully presented, to stimulate the appetite, and subtly spiced with classic Moroccan flavours such as mint, parsley, pepper, cumin, cinnamon and citrus.  The […]

  8. Moroccan carrot salad

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    ‘Kemia’ – various salads, often made with cooked vegetables – are served at the start of a Moroccan meal, a bit like tapas in Spain or meze in Turkey.  They are always beautifully presented, to stimulate the appetite, and subtly spiced with classic Moroccan flavours such as mint, parsley, pepper, cumin, cinnamon and citrus.  The […]

  9. Erhan’s easy courgette salad

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    While staying with Erhan Şeker on Turkey’s Aegean coast, we watched in awe as he whipped up dish after dish in front of us in no time at all.  Erhan likes to use plenty of herbs (his aim is to grow all 250 herbs in his ‘Herbs and Spices of the World’ book, and he’s […]

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