We love good food, especially when tastiness is combined with seasonality.
Our resident food contributor Kym Grimshaw is back to share another of her very favourite seasonal recipes here in her monthly column.
Autumn is upon us, but if you're not quite ready to let go of Summer just yet, this recipe will gently ease you into the new season.
Ingredients
for the salad
- 1/2 of a small celeriac, julienned
- 2 small eating apples, sliced
- 2 rounds of black pudding (approx 120g)
- handful of hazelnuts
- 60g lambs lettuce or watercress
for the honey mustard dressing
- 1 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
Method
- Dry toast the hazelnuts in a frying pan over a moderate heat and set aside.
- Fry the black pudding for 6 - 8 minutes or until crisp, breaking up into pieces with a spatula as you go.
- Top the bed of leaves with the celeriac, apple, black pudding and toasted hazelnuts.
- Mix together the dressing ingredients in a jar by giving it a good shake, dress the salad with as much or little as you like and serve with some crusty bread.
Kym will join us again here next month with another seasonal recipe. In the meantime, you can visit her website On The Plate for more foodie inspiration.
Photography by Kym Grimshaw