CELERIAC SALAD

225 g celeriac, peeled
5 tbsp mayonnaise
1 tbsp each gherkin and capers, finely chopped
2 tbsp mixed herbs, chopped
Mustard to taste

Cut the celeriac into thin strips, or grate it on the coarse side of the grater. Mix all the rest of the ingredients together and stir thoroughly into the celeriac. Put in a cool place for several hours before serving so that the celeriac can soften in the sauce and the flavours combine.

LETTUCE SALAD WITH ORANGES

1-2tbsp very thin slivers orange zest
2 oranges, peeled, membranes removed and sectioned
1 head lettuce
1-2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
3 tbsp chopped walnuts

For the vinaigrette:
Juice of 1/2 lemon
3 tbsp wine vinegar
1 clove garlic, peeled and crushed
1 tsp Dijon mustard
1/4 tsp dried marjoram
1/4 tsp dried tarragon
2 tsp chopped fresh basil
1/2 cup olive oil
Salt and pepper to taste

First prepare the vinaigrette. Mix all the ingredients together for the vinaigrette except for the oil. Whisk in the oil and blend. Stir well. Next bring a small pot of water to a boil and blanch the orange zest slivers for 10 seconds. Wash and dry the lettuce leaves and tear into large pieces. Toss together the oranges, zest, herbs, chives, and walnuts. Add the vinaigrette just before serving.

GARLIC MUSHROOM SALAD WITH NEW POTATOES

4 cloves garlic, peeled and crushed
250 g mushrooms, cut in half
150 g butter, softened
2 shallots, finely chopped
10 g chopped fresh parsley
4 sprigs fresh thyme
Salt and pepper
250 g new potatoes
1 lettuce, leaves separated to serve

For the dressing:
75 ml olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
10 g chopped fresh parsley
1 tbsp smooth Dijon mustard

You will also need 8 greaseproof paper triangles measuring about 12 x 10 inches.

Put all of the dressing ingredients into a jam jar, screw on the lid and shake until fully mixed. Mash the butter with the shallots, crushed garlic, parsley, salt, pepper and lemon juice. Place 4 of the pieces of the greaseproof paper on the table and divide the mushrooms between them. Place a dollop of the garlic butter on each, a sprig of thyme and then cover with the second piece of paper and secure (try paper clips if you have trouble!). Leave in a cool place for around 2 hours. When the parcels are almost ready, preheat your oven to 230C/ 450F/ Gas Mark 8. Pace the parcels on a baking tray and bake for 20 minutes- or until the paper begins to brown. Meanwhile, boil the new potatoes until tender and then drain. Arrange the lettuce in a bowl and toss with the salad dressing. Transfer to 4 plates and divide the potatoes amongst them. Remove the parcels from the oven and empty each one onto a plate. Serve immediately.

RADISHES WITH OLIVE SALAD

1 large bunch of radishes
50 g pitted black olives, drained and chopped roughly
50 g flat-leaf parsley, chopped roughly
2 cloves garlic, peeled and crushed
50 g diced red onion
6 anchovy fillets, drained and finely chopped
55 ml olive oil
Grated zest of 2 lemons
Freshly ground black pepper

Trim the radishes, but try and leave the greenery on for decoration, then cut them in half lengthways. Next, cut a very thin slice from the bottom so that they won't fall over on your serving plate. Toss all of the remaining salad ingredients together except for the lemon zest. Taste and add the required amount of pepper. To serve, take a teaspoon of the salad and spoon onto each of the radish halves and garnish with the lemon zest. A fabulously impressive way to serve your radishes!

RED CABBAGE SLAW

1 red cabbage, cored and shredded
2 medium carrots, peeled and shredded
1 onion, peeled and sliced
2 green apples, cored and quartered
50 g pecan nuts, toasted and roughly chopped
1 garlic clove, peeled and crushed

For the dressing:
150 ml mayonnaise
4 tbsp Greek-style yoghurt
1 tbsp orange juice
1 tbsp red wine vinegar
Salt and pepper to taste
2tbsp fresh chives, chopped

Put all the salad contents in a bowl. Prepare the dressing by beating together the mayonnaise, yoghurt, orange juice, vinegar and seasoning together in a bowl. Stir in the chives. Spoon the dressing over the vegetables and nuts and toss until well coated. Cover and set aside for about half an hour. Toss again before serving.

GREEK-STYLE SALAD

1 small lettuce, shredded
4 spring onions
1 small or 1/2 large cucumber, diced
4 tomatoes, quartered
1 tbsp fresh rocket, chopped roughly
1 tbsp fresh parsley, chopped roughly
1 tbsp fresh coriander, chopped roughly
50 g Feta cheese, sliced
25-50 g black olives

For the dressing:
90 ml olive oil
Juice of 1/2 lemon
Salt and Pepper to taste

Arrange the ingredients in a large salad bowl, starting with the lettuce at the bottom, finishing with the olives on top. Make the dressing in a separate bowl. Pour over the salad just before serving.

MIDDLE EASTERN SALAD

1 large cucumber, peeled and diced
1 small onion, peeled and finely diced
2 large ripe tomatoes, diced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup watercress
1/2 cup lemon juice
1-2 cloves garlic, peeled and crushed
1 cup plain yoghurt (low fat if preferred)
1/4 cup olive oil
Salt and pepper to taste
3 slices pita bread, quartered and lightly toasted to serve

Toss all of the vegetables and herbs together in a large bowl. Mix together the garlic, lemon juice, yoghurt, salt and pepper. Whisk in the olive oil. Pour the mixture over the salad and toss together. Serve with the pita bread- either as a side, or added to the salad and tossed again.

MIXED BEAN SALAD

50 g uncooked rice
400 g broad beans, shelled
50 g ready to use kidney beans
50 g ready to use black eyed beans
50 g ready to use aduki beans
100 g sweetcorn
250 g black olives, stoned and halved
1 lettuce, broken in to leaves
Chopped fresh parsley and basil

For the dressing
150 ml natural yoghurt
1 tsp ground cumin
1 tsp ground coriander

Prepare the rice according to the instructions and then drain. Steam the broad beans until tender, which should take about 5 minutes. Mix together the rice, beans, sweetcorn and olives and then add the herbs. Mix the ingredients for the dressing together and then pour over the salad.

MIXED VEGETABLE SALAD WITH PEANUT SAUCE

150 g bean sprouts
250 g broad beans, shelled
250 g cabbage, finely shredded
Bunch of shallots, chopped finely
100 g salted peanuts
15 g creamed coconut
300 ml boiling water
1/2 tsp salt
1 tbsp single cream

Dissolve the creamed coconut in the boiling water. Place the nuts, salt and coconut into a food processor and blend until you have a smooth paste. Transfer to a pan and bring to the boil for 2 minutes. Use the cream to thin out as desired. Toss all of the vegetables together in a bowl and pour the coconut mixture over the top. Mix again.

WARM SPINACH SALAD WITH EGG AND BACON

4 free range eggs
8 streaky bacon rashers
1 small onion, peeled
50 g mushrooms
3tbsp olive oil
2 slices bread, crusts removed
3 tbsp dry sherry
1 1/2tbsp sherry vinegar
250 g spinach, washed and stems removed
Few sprigs watercress
Black pepper

Chop the onions, mushrooms and bacon rashers into 1/4inch pieces and cube the bread in much rhe same size. Arrange the spinach and watercress on 2 large plates. Poach the eggs and while they are sitting in the hot water, heat one tablespoon of the oil in a heavy based fry pan. When the pan is very hot, fry the croutons until golden brown-about 1 minute. Remove them and drain on kitchen towel. Add the remaining oil to the pan and again wait until it is very hot before adding the bacon and onion. Toss around in the pan until toasted and brown. After about 4 minutes add the mushrooms and toss for another 2 minutes. Season with the pepper then add the sherry and sherry vinegar allowing it a few seconds to bubble before reducing the heat. Transfer the egg on top of the spinach and watercress then pour the contents of the pan over everything. Top with the croutons and serve.