The perfect autumnal salad with a mix of hearty pearl barley, sweet squash and crunchy red cabbage.
A simple vegetable stock can be the basis for a quick and easy meal such as soup, broth, stew or risotto, or even used to add flavour to cooking grains before making a salad from them. Getting a good flavour balance in your stock is key: sweetness from carrots, acidity from fennel and celery and depth from onions and leeks, with a bouquet garni to bring it all alive. We make all our vegetable soups with fresh stock, using up the trimmings. We also ask our chefs to save parsley stalks for the pot, as these can bring a surprising...
There’s nothing quite like beetroot in our opinion – it’s a brilliantly versatile vegetable. It plays its part is our salad counter through most of the late summer and into the winter months and we also make a velvety beetroot and dill soup that is great hot or cold. We love beetroot so much that we decided to squeeze another recipe through our kitchen and make a dip. This is perfect with hot toast and crumbled blue cheese or as an accompaniment to a smoked mackerel salad.
When Queen Elizabeth came to the throne in 1953 she was given this dish at her banquet. It was created by Constance Spry and Rosemary Hume, both principals of the Cordon Bleu school at the time. We have used it in salads over crisp Baby Gem leaves and finely chopped peppers and also in sandwiches between two slices of nutty multigrain bread.