A favourite recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
This is Yotam Ottolenghi’s version of this classic chicken dish from ” Simple”. Its very easy to prepare but the chicken needs to be marinaded at least one day in advance and preferably two.
A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.
A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.
