ER MEALS

Plough­man’s lunch(

Friday - - Wanted -

Serves 4-6)

Prep time: 30 mins

In­gre­di­ents

500g good-qual­ity cooked turkey ham, cut into very thick slices 2 large pieces cheese, such as ma­ture Ched­dar

and Stil­ton 1 loaf farm­house bread, thickly sliced 2 ap­ples, cut into chunks chut­ney, to serve pick­led onions, to serve mus­tard, to serve For the pic­calilli: 100g sugar 1 litre ap­ple cider vine­gar 1 cauliflower, bro­ken into small

flo­rets

500g French beans, trimmed and cut into large pieces 1 cu­cum­ber, peeled and thickly diced 2 tsp mus­tard pow­der 2 tsp turmeric 1 tsp honey 2 gar­lic cloves, crushed 3 tbsp white vine­gar 9 tbsp sun­flower oil 1 red onion, sliced salt and black pep­per For the beet­root salad: 1/2 tsp car­away seeds, toasted 4 tbsp veg­etable oil 2 shal­lots, finely shopped 4 tbsp red vine­gar 4 beet­roots, boiled, skinned and roughly chopped

salt and black pep­per Method:

1. For the pic­calilli, boil sugar and ap­ple cider vine­gar in a pan. Add cauliflower, beans and cu­cum­ber. Cook for three min­utes then drain. 2. In a small mix­ing bowl, com­bine mus­tard pow­der, turmeric, honey, gar­lic and vine­gar. Sea­son with salt and pep­per, stir well and add sun­flower oil. 3. Put onion in a bowl, add veg­eta­bles and dress­ing and toss to­gether. Keep re­frig­er­ated and use within two days. 4. For beet­root salad, toast car­away seeds in a lit­tle of the veg­etable oil in a hot fry­ing pan. Put seeds in a bowl and mix with shal­lots, vine­gar and re­main­ing oil. Add beet­root and stir gen­tly. 5. As­sem­ble all com­po­nents on a wooden board to serve.

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