Thomasina Miers

Pick­led her­ring with roast beets

The Guardian - Feast - - Front Page - Thomasina Miers

At week­ends I like to go to my lo­cal farm­ers’ mar­ket and head straight to the fish stand. I know ex­actly where the pro­duce has come from, and it seems to cost half the amount of the fish­mon­ger. My four-year-old begs us for the roll­mops when we visit – she calls them ‘the su­gar fish’ be­cause of their sweet cure, and de­vours them. They add a de­li­cious pick­led note to this earthy beet salad.

And for the rest of the week

The same dress­ing can be used for the warm rice salad to serve along­side the roll­mops and beets. Com­bine long-grain brown rice with a wild nutty rice and mix in small, sautéed cur­rants, large hand­fuls of chopped dill and toasted sun­flower seeds. If you want to make this dish veg­gie, leave out the roll­mops and dot with clus­ters of crum­bled goat’s cheese, feta or even spoon­fuls of a young cow’s curd.

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