Put the avocados and lime juice in a bowl and mash together to prevent discoloration, then stir in the remaining ingredients.
Serve immediately with gluten-free oatcakes or vegetable crudités, if liked.
Notes & Wine Advice
Serving Tip:Serve immediately to prevent browning.Wine Advice:Pair with a crisp Sauvignon Blanc or a light, refreshing beer like a Mexican lager to complement the fresh flavors.
Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them.
Sprinkle with the oil and cumin seeds, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender.
Crumble over the cheese and serve.
Notes & Wine Advice
For red pepper hummus,
place a rinsed and drained 400 g can chickpeas in a blender or food processor and add the juice of ½ lemon, 2 crushed garlic cloves, 1 teaspoon ground cumin, 2 drained roasted red peppers from a jar, 2 tablespoons tahini paste and 2–3 tablespoons olive oil. Blend until smooth, adding a little more olive oil if you want to loosen the texture. Serve the hummus with vegetable crudités. Calories per serving 310
Sift the flours into a bowl, then stir in the butter and lemon juice.
Add enough cold water to make a batter the consistency of double cream.
Stir in all the remaining ingredients except the oil, season and mix well.
Heat the oil in a deep pan to 180–190°C (350–375°F), or until a drop of batter sizzles in the hot oil.
Using 2 tablespoons, gently spoon an eighth of the mixture into the oil, then repeat until there are 3 or 4 dollops – try not to overcrowd the pan.
Cook for 4–5 minutes, turning occasionally, until crisp and golden.
Drain on kitchen paper and keep warm.
Repeat with the remaining batter to make 8 bhajis.
Serve with gluten-free mango chutney, if liked
Notes & Wine Advice
For onion soup, heat 1 tablespoon olive oil in a frying pan, add 2 crushed garlic cloves and cook for 1 minute. Add 2 diced onions and ½ teaspoon paprika and cook for 5 minutes until softened, then stir in 900 ml (1½ pints) gluten-free chicken stock and bring to the boil. Reduce the heat and simmer for about 30 minutes. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Season the soup to taste and ladle into 4 bowls. Top each with a poached egg and coriander sprig. Calories per serving 165
Mix together the cream cheese, yogurt, garlic, lemon juice, chili flakes, and chives in a serving bowl.
Season with salt and pepper to taste.
Arrange the lettuce leaves on 4 small plates and top with the prawns.
Serve the dip for everyone to share.
Notes & Wine Advice
Serving Tip:Serve chilled for a refreshing appetizer.Wine Advice:Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement the prawns and spicy dip.
Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes until softened and just beginning to turn golden.
Stir in the chili, red peppers, garlic, carrot, potatoes, and herbs, and fry for 5 minutes, stirring.
Pour in the coconut milk and stock, then season with salt and cayenne pepper.
Bring to a boil, stirring, then reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender.
Discard the herbs, then taste and adjust the seasoning if needed.
Rub the steak with the oil, then season lightly with salt and cayenne pepper.
Heat a griddle or frying pan, and when hot, add the steak and fry for 2–5 minutes on each side until cooked to your liking.
Leave to stand for 5 minutes, then slice thinly.
Ladle the soup into 6 bowls and top with the steak slices.
Notes & Wine Advice
Serving Tip:Serve hot with crusty bread or rice.Wine Advice:Pair with a fruity red wine like a Merlot or a spicy Gewürztraminer to complement the rich and spicy flavors.
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
Set aside.
Place the squash in a roasting tin, drizzle with 1 tablespoon of the oil, and sprinkle with the chili flakes and cumin seeds.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until tender, tossing occasionally.
Heat the remaining oil in a saucepan, add the onion and garlic, and fry for 3–4 minutes.
Add the squash and stock and simmer for 5 minutes.
Using a hand-held blender, blend the soup until smooth, adding more liquid to loosen, if necessary.
Ladle the soup into 4 bowls and serve topped with dollops of the yogurt and the toasted pumpkin seeds.
Notes & Wine Advice
Serving Tip:Serve hot with crusty bread for a comforting meal.Wine Advice:Pair with a medium-bodied white wine like Chardonnay or a dry Rosé to complement the creamy texture and warm spices.
Mix together the ginger, lemon rind and juice, turmeric, garlic, chili flakes, half the mint, and the yogurt in a small bowl.
Thread the monkfish onto 8 bamboo skewers that have been pre-soaked in water for 10 minutes to prevent burning, then place in a shallow non-metallic dish.
Pour over the yogurt marinade and leave to marinate for 20 minutes.
Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain and refresh under cold running water and drain again.
Transfer to a bowl and stir in the remaining mint, the parsley, coriander, and tomatoes.
Cook the kebabs under a preheated hot grill or on a barbecue for 10–12 minutes, turning frequently, until the fish is cooked through.
Serve with the tabbouleh and lemon wedges.
Notes & Wine Advice
Serving Tip:Serve immediately with lemon wedges for a fresh and vibrant meal.Wine Advice:Pair with a crisp Sauvignon Blanc or a light-bodied dry Rosé to complement the flavors of the monkfish and tabbouleh.
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
Set aside.
Whisk together the lemon juice, oil, mustard, honey, oregano, and pepper in a small bowl.
Divide the watercress between 4 plates, top with the peach slices and spring onions, then sprinkle over the feta cheese.
Serve sprinkled with the toasted pumpkin seeds and drizzled with the dressing.
Notes & Wine Advice
Serving Tip:Serve immediately to maintain the freshness and texture of the ingredients.Wine Advice:Pair with a crisp dry Rosé or a light-bodied Sauvignon Blanc to complement the sweet and salty flavors.
Delicate slices of beef fillet served with crisp green beans, creamy cannellini beans and red onion in a balsamic, Dijon mustard and honey dressing. Parmesan shavings and fresh thyme complete this fresh Italian-inspired salad.
Place the beef fillet on a chopping board and rub with 1 tablespoon of the olive oil, the pepper and thyme.
Wrap the beef and place it in the freezer for 20 minutes to firm it slightly for slicing.
Meanwhile, whisk the remaining 2 tablespoons olive oil with the Dijon mustard, balsamic vinegar and honey.
Blanch the green beans in boiling water for 2 to 3 minutes, then refresh immediately under cold running water and drain thoroughly.
Toss the green beans, cannellini beans and red onion with the dressing and leave to stand at room temperature.
Unwrap the beef and slice it as thinly as possible.
Arrange the beef slices on four serving plates.
Spoon the dressed bean salad and remaining dressing over the beef.
Garnish with Parmesan shavings and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the Italian Beef Carpaccio with Cannellini Bean Salad immediately after arranging the thinly sliced beef on the plates. The combination of Beef and cannellini beans makes it substantial enough for a light Lunch or Main Course. Smaller portions also work well as an Appetizer.
Recipe Notes
The 20 minutes in the freezer firms the beef without freezing it completely, making it easier to cut into the very thin slices needed for carpaccio. Use a very sharp knife and slice the beef as evenly as possible.Blanch the green beans for only 2 to 3 minutes and immediately refresh them under cold running water. This stops the cooking process and helps preserve their fresh colour and slightly crisp texture.
Variations
The original recipe also suggests a nutty beef and bean variation. Rub 450 g rump steak with olive oil and pepper, then fry for 1 to 2 minutes on each side. Serve with lamb’s lettuce, cooked beetroot, spring onions, butter beans, baby plum tomatoes and toasted cashews. A dressing of extra virgin olive oil, balsamic vinegar, garlic, brown sugar, gluten-free wholegrain mustard and chopped peanuts completes the variation. This version contains nuts and has approximately 460 calories per serving.
Storage Advice
This Salad is best assembled immediately before serving. Keep the beef properly refrigerated and store the prepared bean mixture separately in an airtight container. Because carpaccio uses raw beef, do not leave the finished dish standing at room temperature unnecessarily.
Wine Advice
A light Pinot Noir pairs particularly well with the delicate beef, Parmesan and balsamic dressing. A fresh Sauvignon Blanc provides a lighter alternative and complements the green beans, Dijon mustard and thyme.
A fresh English salad with juicy pears, creamy Stilton, peppery watercress, crisp chicory and crunchy walnuts. A simple lemon, honey and wholegrain mustard dressing brings the sweet, salty and tangy flavours together.
Toss the watercress, chicory, pears and cucumber together and arrange on a serving plate or in a large salad bowl.
Whisk the lemon juice, honey, wholegrain mustard and olive oil together in a small bowl until combined.
Drizzle the dressing evenly over the salad.
Sprinkle with the crumbled Stilton and chopped walnuts and serve immediately.
Notes & Wine Advice
Serving Advice
Serve this salad freshly prepared as a light Lunch or alongside a main course as a Side Dish. The combination of fruit, cheese and walnuts also makes it substantial enough for a simple lunch.
Recipe Notes
Choose ripe but firm pears so they remain intact when tossed with the other ingredients. Add the dressing shortly before serving to keep the watercress and chicory crisp. Stilton is naturally salty, so additional salt should not be necessary.
Stilton & Pear Soup Variation
For the original soup variation, melt 15 g butter in a pan and add 1 chopped onion. Fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml gluten-free vegetable stock. Bring to the boil, reduce the heat and simmer for 15–18 minutes until the pears are tender. Blend until smooth, return to the heat and stir in 125 g crumbled Stilton until melted. Finish with lemon juice and seasoning to taste and serve with 1 tablespoon chopped chives. Approximately 268 calories per serving.
Storage Advice
The finished salad is best served immediately. If preparing ahead, keep the dressing, pears, Stilton and walnuts separate from the salad leaves. Refrigerate the prepared ingredients and assemble shortly before serving.
Wine Advice
The combination of sweet pear and salty Stilton calls for a wine with enough fruit and sweetness to balance the blue cheese. A lightly sweet Moscato d’Asti is an excellent choice. Its fresh fruit character and delicate bubbles complement the pear while providing a pleasant contrast to the creamy Stilton.
Pear, Stilton & Walnut Salad combines sweet fruit, distinctive English blue cheese and crisp vegetables in a simple but flavourful dish. Ripe pears provide natural sweetness, Stilton adds a creamy and salty contrast, and chopped walnuts bring crunch and a slightly earthy flavour. Watercress, chicory and cucumber keep the salad fresh, while a lemon, honey and wholegrain mustard dressing brings all the ingredients together.
Pear and Stilton
Pear and Stilton are a classic combination because their flavours naturally balance each other. Stilton has a rich texture and pronounced blue-cheese flavour, while ripe pears are juicy, fragrant and sweet. The fruit softens the intensity of the cheese without masking its distinctive character.
Stilton also gives the recipe a strong connection with England. Combined with walnuts and pears, it creates a salad that feels equally appropriate for a simple lunch or a more elaborate meal.
Choosing the Pears
Use pears that are ripe but still firm. They should have developed plenty of flavour and sweetness while remaining firm enough to slice cleanly. Very ripe pears can become soft and break apart when the salad is tossed.
Core and slice the pears shortly before assembling the dish. If they need to stand for a little longer, coat them lightly with some of the lemon juice to help slow down browning.
Watercress, Chicory and Cucumber
Watercress contributes a fresh, peppery flavour that contrasts with the rich Stilton. Chicory adds a crisp texture and slight bitterness, while cucumber provides a mild and refreshing element.
Together, these vegetables give the Salad more character than conventional salad leaves alone. Their different textures also provide a good foundation for the softer pears and cheese.
Adding the Walnuts
Walnuts are particularly well suited to both pears and blue cheese. Their earthy flavour complements the Stilton, while their crunch contrasts with the soft fruit and creamy cheese.
Chop the walnuts before adding them so they are distributed throughout the salad rather than appearing as occasional large pieces. Adding the Nuts at the end also helps preserve their texture.
The Honey Mustard Dressing
The dressing is made with extra virgin olive oil, fresh lemon juice, clear honey and gluten-free wholegrain mustard. Lemon provides acidity, honey complements the natural sweetness of the pears and mustard gives the dressing additional depth.
Whisk the ingredients together until combined, then drizzle the dressing over the salad shortly before serving. Only a light coating is required because the Stilton and pears already provide plenty of flavour.
Serving the Salad
This salad works particularly well as a light Lunch. The combination of cheese, fruit and walnuts gives it more substance than a simple green salad while keeping the overall dish fresh.
It can also be served as a Side Dish with a larger meal. Its sweet, salty and slightly bitter flavours provide a useful contrast alongside richer dishes.
For Special Occasions
The combination of pears, walnuts and Stilton makes the salad particularly suitable for festive and special meals. It works well as part of a Christmas table, a family dinner or another special occasion where a fresh dish is needed alongside richer foods.
Arrange the ingredients on a large serving plate rather than mixing them too vigorously if presentation is important. Finish with the Stilton and walnuts so they remain clearly visible.
Gluten-Free and Vegetarian
The recipe contains no wheat ingredients and specifically uses gluten-free wholegrain mustard. When all packaged ingredients are confirmed gluten-free, the salad is suitable for the Gluten-Free category.
It is also suitable for a vegetarian diet. However, the recipe contains dairy from the Stilton and walnuts, so it is not suitable for dairy-free, lactose-free or nut-free diets.
Preparing Ahead
The individual components can be prepared ahead, but it is better not to assemble the complete salad until shortly before serving. Dressing the leaves too early causes them to soften and lose their fresh texture.
Keep the vegetables, Stilton, walnuts and dressing separately refrigerated. Prepare the pears as close to serving time as possible and combine everything just before bringing the salad to the table.
Storage
Leftover dressed salad does not store particularly well because the leaves gradually soften and the pears release moisture. For this reason, prepare only as much as you expect to serve whenever possible.
If leftovers remain, refrigerate them promptly in a covered container and consume them as soon as practical. Undressed ingredients can be stored separately and combined later for a fresher result.
A Salad Built on Contrasts
The strength of Pear, Stilton & Walnut Salad comes from the contrast between a relatively small number of ingredients. Sweet pear, salty Stilton, bitter chicory, peppery watercress and crunchy walnuts each provide a different element.
The fresh honey and lemon dressing connects those flavours without overwhelming them. The result is a distinctive English-inspired salad that can be served throughout the year as a light lunch, side dish or fresh addition to a special meal.
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