4 large or 6 medium leeks (white and pale green parts only) cut into very fine 3-inch-long julienne Wash and dry the leeks, then toss liberally with flour to coat well. Heat the oil in a large ...

Arrange watercress on individual plates or on a large ... Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle ...

Scatter a few watercress sprigs or rocket leaves on each ... Drizzle a little dressing over the salad, sprinkle some toasted walnuts and thinly sliced scallions or spring onions over the top.

With a sharp knife remove the peel and pith from the blood oranges, cut one into 5mm thick slices and segment the other. Just before serving, scatter a few watercress leaves over the base of each ...

Moreover, sardines infuse the dish with a subtle salty and fishy taste - which complements a zesty vinaigrette or peppery watercress salad base. It’s completely up to you the type of sardines ...

Then transfer to a cold plate. When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl, sprinkle with the vinegar, and toss. Now add the salmon, removing the ...

For the watercress purée, bring a saucepan of salted ... then place the cups or glasses onto six serving plates. Divide the egg salad, smoked trout and soda bread equally among the plates.