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| GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD. 24/05/14 |
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| This is a really refreshing, light way to start a meal and is a Ballymaloe classic. If you can’t find lovage, you can always use celery leaves instead. |
| INGREDIENTS |
Serves 2
1 white grapefruit ½ cucumber, peeled, halved lengthways, seeded and sliced thinly 6 lovage leaves
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| METHOD |
Slice the top and bottom off the grapefruit and place flat on a cutting board. Very carefully slice away the peel and discard. Make V-shaped cuts to remove the segments and discard the membranes. Transfer the segments to a salad bowl along with the cucumber.
Place 2 lovage leaves on a board and very carefully bruise them with the end of your knife, or something else with a blunt edge. Add to the salad bowl and toss well with your hands. Place in the fridge to marinate for at least 1 hour and up to 12 hours.
Remove the bruised lovage leaves and allow the salad to get to room temperature. Serve with extra lovage leaves for decoration. |
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| MORE |
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| BAKED QUINCES STUFFED WITH LAMB MINCE AND FETA. 18/10/14 |
| I ate a version of this in one of my favourite restaurants in the world, the wonderful Ciya Sofrasi in Istanbul. I couldn’t wait to get home to try making it and this is my version. Read more |
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| BEEF RAGU AND PEA CALZONE. 27/09/14 |
| This calzone involves just a very simple meat ragù with lots of mozzarella. Read more |
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| PAPPA AL POMODORO. 21/06/13 |
| This is my favourite dish to do when I’m feeding lots of people, as it’s easy to make and serve. Some may say this is too solid to count as a soup, but I love it. Read more |
