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Baby marrows with curried coconut sauce

20 minutes

Apple recipes

Brown-butter poached eggs and asparagus

20 minutes

Salad recipes

Waldorf salad

By Adrienne Rust

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Ingredients

450 g tart red dessert apples (or use Granny Smith)
2 T lemon juice
1 t caster sugar
250 g mayonnaise
1 bunch celery, chopped
50 g shelled walnuts, chopped
1 head lettuce (we used Crunchita)

Method

1. Wash, peel and core the apples. Slice one apple finely and dice the remainder. Mix the lemon juice, caster sugar and 1 T mayonnaise to make a dressing and dip the apple slices into this mixture. Set aside.

2. Toss the diced apple in the remaining dressing and allow to stand for 30 minutes. Add the celery and walnuts to the diced apple, with the remaining mayonnaise, and mix well.

3. Line a serving bowl with the cleaned and chilled lettuce leaves, pile the salad into the centre and garnish with the apple slices.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

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Baby marrows with curried coconut sauce

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Brown-butter poached eggs and asparagus

Waldorf salad

Waldorf salad

Ingredients

Method