Recipe collections

Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!

Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping, the garlic and the topping alone make this recipe worth trying!

Bang bang chicken made the authentic way is poached, shredded chicken served with crunchy vegetables and a mind-blowing peanut butter sauce.

Mixed raw and cooked beetroot in tangy dressing. As all things dark red or purple, beetroot is incredibly rich in nutrients especially when eaten raw.

Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.

Celeriac, carrot and apple remoulade with creme fraiche and wholegrain mustard dressing is a seasonal winter salad and a great side dish for seafood.

Celery salad with furikake, Japanese sesame and dried seaweed seasoning, is the best way to use that bunch of celery that looks at you reproachfully from the vegetable drawer.

Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.

My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.

Chicken and melon salad with feta and avocado. Roasted sliced chicken breast is lovely paired with fresh melon, salty feta, filo crumble and a few seeds.

Simple chickpea salad with pancetta, red pepper and mushrooms makes a quick and easy lunchtime dish. Tinned chickpeas are dry roasted in a pan with cayenne pepper.

Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.

Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.

Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes – a gorgeous courgette salad made without spiralizer but just a vegetable peeler.

Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.

Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.

Crab salad with spring onions and radishes, served with acocado slices - the classic. The alpha male approach to crab is to grab a live crustacean and plunge it into boiling water, claws waving.

Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.

Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!

Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.

Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.

Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.

Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.

Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.

Green papaya salad with sweet and sour dressing is crunchy, juicy and incredibly full of goodness. Plus, it helps digest meat!

Grilled radicchio salad with Parmesan. Radicchio loses its bitterness when attacked with heat, salt and acid so that’s what I’ve done to make it collapse in a delicious heap.

Raw beetroot salad with simple dressing; a healthy fresh salad with sliced chioggia beetroot, grated cheese and lots of fresh herbs. Easy side dish or healthy lunch.

Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw – this vegetable deserves more acclaim!

Crab salad two ways, white crab meat and sweetcorn layered with creamy brown crab meat salad base. Use fresh dressed crab meat and bake corn on the cob for the best crab salad ever.

Warm salad of poached fish and raw samphire with lemongrass dressing. Samphire, or sea asparagus, is the salty marshland grass and not actually seaweed as some may think.

Lettuce and bacon salad with smoky dressing and crumbled blue cheese. To be honest, anything with blue cheese crumbled onto it has to be good, that’s the inherent quality of blue cheese.

Thinly sliced fennel lightly wilted with salt and sugar is gorgeous, but the homemade ranch dressing with chives and dill is the star of the salad.

Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?

Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible

A summer salad of cucumbers, radish and lots of fresh herbs with feta cheese and a simple dressing. Cucumber, my favourite underrated fruit is usually included in vaguely Greek salads with tomato and feta cheese.

Raw broccoli salad with fragrant Asian dressing. NY Times inspired salad of fresh raw broccoli marinated in garlic and sesame dressing.

Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.

Shaved Brussels sprout salad with toasted walnuts and Manchego cheese; the sprouts are raw, the walnuts are toasted and the cheese is mashed into a dressing. Feed it to a sworn Brussels hater and see what happens.

Smoked fish and rice salad bowl with Arbroath smokie and Vietnamese dressing. Arbroath smokie is a whole small haddock fish, dry salted in tubs and smoked over smoking pits.

Roasted turnips with flaky smoked fish, olives and capers make an exciting salad. Turnips deserve better: full of fibre and over four times less calorific than potatoes.

Salad of smoked mackerel, avocado, cucumber and celeriac; tasty and super-healthy. Tonnes of omega 3 from the mackerel - and it's mighty tasty!

A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint. Gorgeous! Even if salmon is not home cured.

Spelt and marinated courgette salad, with pine nuts and creamy blue cheese dressing. Much easier to cook than rice, more nutritious than pasta, spelt is the future of salads!

Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.

Spring cabbage salad is easy and incredibly healthy, with herbs and a touch of garlic. A welcome change from lettuce or mixed greens, it's perfect for BBQ.

Spring potato salad with radish, gherkins and very light mayo dressing – it’s the taste and flavour of a summer barbecue even in midwinter.

Sweetcorn and nduja salad made with fresh or frozen corn, served on a bed of lettuce and topped with homemade tortilla crisps – an easy and gorgeous lunch dish.

Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.