38 FOOD & DRINK
punchy Flavours for the great outdoors Food & Drink
local produce • recipes • events
on the water, with the sun glistening on the bay, or pootling around on the beach so we just take it with us. Easy to do with a bit of planning, some plastic boxes and those blue freezer thingeys.....You don’t have to go shopping for new stuff, just rethink your regular shop. Recipes with lots of punchy flavours are perfect for the great outdoors – there’s something about being out in the open air that means delicate just won’t do. All the recipes will feed 4 happily.
Roast Chicken Salad with
Red Grapes and Coriander This is a great way of using up some roast chicken or adding life to shop bought cold chicken. The yoghurt makes the mayo less cloying and the whole dish becomes lighter with the zing of the lime zest. serve it with some salad or as a sandwich filling.
• 400g cold roast chicken, chopped into 2cm chunks
• Small bunch red seedless grapes
• Handful of fresh coriander • Finely grated zest 1 lime • 2tbsp mayonnaise • 1tbsp plain yoghurt • Salt and pepper
1. Pull the grapes off their stalks and cut them in half. 2. Roughly chop the coriander. 3. Put the chicken into a large mixing bowl and add the other ingredients. season well with salt and pepper and fold gently together.
Picnic time! F
inally summer is here and we’re thinking picnics. It’s too nice to rush back home for dinner if we’re out
Melon and Feta Salad
Melon is one of life’s great cooler-downers, chilled straight from the fridge, it’s refreshing unlike almost anything else. use that cooling crunch with some sweet and salty creamy feta and a tangy black olive and you have a fantastic side salad or even a light main course. We’ve tried this recipe with Galia, Honeydew and Watermelon – all look and taste great and cool you down on the warmest of days.
The rub. Appy after overnight brining.
• ½ small melon, Galia, Honeydew and Watermelon, whichever you prefer.
• 80g Feta cheese • 30g toasted sunflower seeds • 30g pitted black olives • Juice of 1 orange • Salt and pepper
1. Deseed, peel and cut the melon into 1cm cubes 2. Cut the Feta into ½ cm cubes and roughly chop the pitted olives. 3. Gently mix the melon, olives and sunflower seeds with a good pinch of salt and pepper and pour over the orange juice. 4. Put the mixture into a serving dish or a Tupperware box if you’re taking it out and about on your picnic. sprinkle over the Feta cubes and keep cool until serving. Don’t mix the Feta in with all the rest of the ingredients as it tends to break down and go to mush, coating everything in grainy whiteness.
Holly & David Jones 01803 752943
www.mannafromdevon.com
By Holly Jones
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