Here's a take ...

... on warm salads. I know that's a contradiction since salad is meant to be cold but rules are made to be broken. My warm salad is a “gallimaufry” - meaning jumble or a medley if you prefer!

Chicken Gallimaufry

Serves 2

2 chicken breasts, sliced at an angle

(from slow cooking a whole chicken

recipe given in the post “Back to normal A Tickle Tray)

250ml chicken stock

2 tbsp rapeseed oil

350g red new potatoes, halved or quartered

should be 2cm ish.

Half a lemon cut in half

135g baby leeks, topped, tailed and cut into 1.5cm pieces

1 tbsp tapenade - 15ml

110g fine asparagus

Salt and pepper

Chopped flat leaf parsley to garnish

Pre-heat oven 200fan/220c/Gas 7.

Put the potatoes and lemon wedges into the foil tray you set aside after the slow cooking (or a medium roasting tin if you prefer) and toss with 1 tbsp of oil, season and roast for 20 minutes.

Turn down the oven to 180fan/200c/Gas 6.

Snap the asparagus to remove the woody ends – they should be of a similar size - then blanch, plunge into ice cold water and pat dry. You can prep ahead if you wish, then box and fridge.

Toss the leeks in the remaining tbsp of oil and add to the potatoes. Add the tapenade and fold through. Bake for 10 minutes then add the blanched asparagus for 5 minutes, fold in gently with the potatoes.

Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining. (This recipe is based on a slow cooked whole chicken).

To assemble, divide the potatoes, leeks and asparagus between two large bowls – plates will do. Top with the sliced chicken breast – one breast per serving - and add a liberal drizzle of the stock. A sprinkle of parsley to garnish and a wedge of lemon.

There's a photo-guide too …

Cold beetroot - Bazzin' beetroot relish!

This is definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al – just in case you didn't know the difference!

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.

Here's the supper – with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish :

Give it a go, you won't be sorry!

Hot beetroot!

I get that cooking fresh beetroot is becoming a luxury – particularly if you roast it. You could cook it ahead using your oven when it's on – making use of all the space when you're cooking a roast for example. Don't forget to set your timer!

Choose beets of a similar size - preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

Your alternative is to use the vac packs which are already cooked and ready for roasting for 15 minutes!

The following recipe is so versatile for so many dishes both hot and cold :

Honey Roasted Beetroot

Balsamic vinegar – 2 tsp

Olive oil – 2 tbsp

Clear honey – 2 tbsp

Cooked beetroot – 500g

Salt and black pepper

Chopped fresh thyme – 2tsp or a sprinkle

of dried if you can't get fresh

Choose beets of a similar size and preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

Pre-heat your oven to 200fan/220c/Gas7.

Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.

Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.

Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.

Next up … the beetroot relish

Spiced Salmon Frittata … another treat

If you want something different, with bags of flavour thrown in, try this variation on a theme!

You can marinade and bake the salmon ahead, ready to roll when you are.

Spiced Salmon Frittata

Serves 4

For the spiced salmon marinade :

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.

Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.

For the frittata :

1 large cooked baked potato – peeled if

you prefer – cut into small pieces

5 spring onions, finely chopped

tiny drop of rapeseed oil

100g/4oz mature cheddar cheese, grated from your stash

4 large eggs

salt and black pepper

Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.

Sauté the potato and onions until softened then sprinkle in your flaked salmon, add the egg and cheese mixture.

Follow the frittata method to complete the dish. You could drizzle the residual marinade from the salmon over the the top of the cooked frittata.

Method

Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoes and veggies - sauté until softened, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!

Words of Warning!

Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.

Using a fish slice gently flatten down the frittata so that you break the top – you may find that the

mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired

taste.

Minimum effort – maximum taste.

Here's a thought - you could use this recipe for a canapé!

I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out. A frittata is excellent served cold in whatever guise - so easy … so tasty – who needs a pre-packaged recipe box!

Next up ... the beetroot sides – hot or cold

Posh Frittata - a treat …

A frittata always hits the spot – here's a posher version!

I had the usual suspects - leftover roasties – never wasted – and eggs, mature Cheddar cheese and a bunch of spring onions. The treat – smoked salmon.

Smoked Salmon Frittata

Serves 4

You'll need a large frying pan

240g roasties, cut into small pieces – plus

any crispy bits too!

1 bunch of spring onions, finely chopped

3 large eggs, beaten

2 handfuls of grated mature Cheddar cheese -

as a guide a handful weighs 75g approximately

100g packet of smoked salmon, snipped into

small pieces

a drop of rapeseed oil

black pepper

Heat a drop of rapeseed oil in your frying pan. Add the roasties and the spring onions and sauté for 3-4 minutes. Add the snipped pieces of smoked salmon and fold into the roasties and onions, sauté for 2 minutes.

Pre-heat your grill – BEFORE YOU TURN IT ON

ENSURE THAT THE FRYING PAN YOU'RE USING

WILL SLIDE EASILY INTO THE SPACE LEAVING AT

LEAST TWO INCHES GAP BETWEEN THE PAN AND

THE GRILL ITSELF, OTHERWISE YOU'LL BURN

THE TOP AND THE MIDDLE WON'T BE COOKED

Add the grated cheese to the beaten eggs to the roasties, onions and smoked salmon and cook on a medium heat on the hob for 2/3 minutes. Transfer the pan to the grill - cook for 2/3 minutes Remove the pan from the grill - USING OVEN GLOVES.

Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

Serve on warmed plates – with any of the sides mentioned in the previous recipe.

Or you could try a spiced salmon version ...

Fluffy Frittata Fotos!

Here we go :

leftover roasties – too good to waste

the frittata from the grill

a generous slice

Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch you could serve with, as I did, coleslaw – because I love it or beetroot hot or cold – there's a thought! You could serve wedges on the side if you want a more substantial meal.

The world really is your lobster (as I am fond of saying) with frittatas – anything goes – it's the perfect vehicle for all your leftovers!

Fluffy Frittata

Frittata is a great way of using up leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!

Use your leftover chicken, roast potatoes and any

cooked vegetables – dice and set aside

Using a large frying pan, sauté a finely chopped

onion in a drop of rapeseed oil and add your leftovers

as above

OR you could

Raid the fridge for any raw veggies - peppers, courgettes,

carrots – sliced and diced to a similar size – sauté until soft

with the onion and then add the cooked chicken and potatoes

Whisk four eggs in a large mixing bowl, add a couple

of handfuls of cheese and black pepper and pour onto

the chicken, potatoes and other veggies – cook on a medium

heat for 2/3 minutes – transfer the pan to the grill for 2/3 minutes

• USING OVEN GLOVES!

Pre-heat your grill – BEFORE YOU TURN IT ON

ENSURE THAT THE FRYING PAN YOU'RE USING

WILL SLIDE EASILY INTO THE SPACE LEAVING AT

LEAST TWO INCHES GAP BETWEEN THE PAN AND

THE GRILL ITSELF, OTHERWISE YOU'LL BURN

THE TOP AND THE MIDDLE WON'T BE COOKED

Remove the pan from the grill

Using a fish slice gently flatten down the frittata so that

you break the top – you'll find that the egg mixture is still not

quite cooked. Place back under the grill for another 2/3 minutes

and check – it should be golden brown but if your preference is for

a darker colour carry on to your desired taste.

Serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.

If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.

Here they are :

A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.

Frittata is never wasted – it's perfect the following day – cold – as part of a lunch box!