Vegetables

 

Warning: this section's not just for vegetarians. Joe loves his meat as much as I do, but when it comes to top tastes he's gone for the green stuff. Vegetable cooking's a real test of a chef. You need to be creative. Try out curries, risotto, cool soups and loads more. Grow your own or head to the farmers' markets. Always sniff and prod to check its credentials. Buying in supermarkets? Check it's sourced locally, not flown here on holiday.

Spinach, Avacado and Bacon Salad

Rock 'n' Roll with this simple salad. Toss in one of my top salad dressings.

Method

1. Heat olive oil in a pan. Fry bacon till crisp. Sit on kitchen paper.
2. Fry the cubes of bread in the bacon fat. Drain on the paper.
3. Toss the avocado and spinach in a dressing of your choice.
4. Add the bacon and croutons, and toss.


My sparky dressing Stick a good pinch of sugar, a pinch of salt and 1 tbsp balsamic vinegar into a bowl. Whisk together. Add 4-6 tbsps extra virgin olive oil bit by bit. Taste, and adjust flavours. Or stick the lot in a jar, put the lid on and shake it.
Honey & mustard dressing Tip 2 tsps wholegrain mustard, 1 tsp honey, 1 crushed garlic clove, 2 tbsps lemon juice or white wine vinegar, salt and black pepper into a jar. Close and shake. Add 6 tbsps olive oil and shake again.