Roast Beef and Crispy Onion

Ingredients

·         2 slices malted grain bread

·         30g horseradish mayo

·         70g rare roast beef

·         5g crispy onions

·         4 slow roasted tomato quarters

·         ½ handful each spinach leaves and watercress

Method

Spread the horseradish mayo over the first slice of bread.  Layer the beef slices across the base.  Sprinkle the onions and top with the tomatoes.  Spread the spinach and watercress over the whole sandwich and season with the salt and pepper.  Cover with the second slice of bread.  Press gently to fix everything together.  Slice and eat.

Horseradish Mayo

Ingredients

·        1 tablespoon grated horseradish

·        2 tablespoon real mayo

·        Salt and pepper

·        Whipped cream or crème fraiche

Method

Mix the horseradish and real mayo together.  Add salt and coarsely ground black pepper if needed.  A little whipped cream or crème fraiche will make the sauce more luxurious and lighter.

Slow roasted or semi-dried tomatoes

Ingredients

·         Tomatoes

·         Olive oil

·         Salt and pepper

·         Thyme sprigs

Method

Quarter or half the tomatoes and place them on a baking tray, cut side up, with a sprinkling of olive oil, some salt and pepper and a few sprigs of thyme.  Roast them in a 150 degrees Celsius oven for as long as possible-or until they are as dry as you would like them.

Tabbouleh Salad

Ingredients

·         2 tablespoon reconstituted Israeli couscous

·         1 tablespoon cooked peas

·         1 tablespoon cooked broad beans

·         1 tablespoon cooked puy lentils

·         1 tablespoon fried, diced pancetta or bacon

·         ½ tablespoon finely diced red onion

·         ½ tablespoon finely sliced spring onion

·         ½ tablespoon finely chopped chopped flat-leaf parsley

·         ¼ tablespoon finely chopped mint

Dressing

·         Juice and zest of ½ - 1 lemon

·         1 teaspoon finely crushed garlic

·         Salt and pepper

·         1 tablespoon olive oil

Method

Assemble and mix all the salad ingredients in a large bowl.  Make the dressing by adding the lemon juice and zest to the garlic and seasoning and then whisking in the oil.  Add the dressing to the bowl of couscous, vegetables, pancetta and herbs.