Beetroot and Mint Salad with Pomegranate Dressing

Gavin WrenRecipes, Salads, Side dishes, Vegetables, Vegetarian

Today's recipe is a simple beetroot and mint salad with a pomegranate dressing, made with just a few ingredients and prepared in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season.
Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’. “Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” - Edouard de Pomiane He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.
Hero.
Edouard de Pomiane published that book in 1930, becoming hero to many of today’s most lauded cookery writers. The inside cover sparkles with comments from pillars of culinary knowledge Elizabeth David “

Slow roasted root vegetable tian

Gavin WrenRecipes, Side dishes, Vegan, Vegetables, Vegetarian

Slow roasted root vegetable tian
Back in 1984 when Whitesnake released a song called ‘Slow An’ Easy’, big, permed hair was everywhere on grown men, along with awful double entendre permeating almost every sing title. Everything they created was about either love, or, errrr, loving. I’m dragging this questionable music, which seems to have aged in a way I never expected (i.e. well), back to the fore because I’m listening to it and the song ‘Slow N Easy’ has just come on, which is exactly what this recipe is. A few years ago I spent a summer holiday in Provence, marvelling at the quality of the local ingredients available. Everything just tasted better, or was bigger, brighter and fresher. I took a book titled ‘Cooking in Provence’ by Alex Mackay and Peter Knab with me, and it remains one of my favourite cookery books, a marvellous compendium of sun-soaked recipes. There’s one recipe in…

Dill & beetroot dip

Gavin WrenRecipes, Spreads & Dips, Vegetables, Vegetarian

beetroot and dill yoghurt dip
It’s been a long time since I wrote ‘dill and beetroot’ on my list of ingredients to play around with. As individual ingredients, they both rank pretty highly on my mental list of favourite tastes; dill especially, because when it’s good, it’s breathtakingly aromatic. You could almost make a perfume from it, although that might be just a little bit weird. One of the first dishes that I mastered beyond cheese on toast (with tomato puree on the bread first… oh yeah) was whole rainbow trout, cooked ‘en papillote‘ with dill and lemon. I say mastered, but there’s no mastery involved because it’s a simple dish that’s breathtakingly easy to make, hard to over cook and incredibly flavoursome with tender flesh. A must-try if you’re a fish eater. Another annual dill-fest is the making of a slab or two of gravadlax with a recipe bestowed upon me by…

Beetroot, apple and horseradish soup

Gavin WrenRecipes, Soup, Vegetarian

A mountain of cooked beetroot
Bee’roo.
Bee’root.
B’root.
Beet.
Root.
I just can’t seem to say it right. The first person to point this out was my girlfriend, who regularly sends up my pronounciation of the word beetroot. A typical* conversation at home might go like this: Me: “Do you fancy some bee’roo soup for lunch”
Gf: “B’ROO?”
Me: “OK, let’s try again. Would you like a bowl of homemade beeTrooT soup?”
Gf: “B’ROO?”
Me: “I’ll take that as yes.”
(* Grossly exaggerated) This linguistic laziness seems to be quite a common English tradition where people regularly drop letters from words. All over the country, people drop their h’s and t’s when they pronounce words to either sound cool, be cockney, lazy, or just because they do. Even my hairdresser’s name is an example of it, being called ‘Enry ‘Iggins, presumably in reference to the musical My Fair Lady. Anyway, pronounciation peculiarities aside, last…

Smoked trout salad with fennel & dill and a horseradish, lemon & yoghurt dressing

Gavin WrenMain Dishes, Recipes, Salads

smoked trout fennel and beetroot with dill salad
You really can’t go wrong with this recipe. I mean that in two ways as it’s both easy to make, so no scope for going wrong there, and it also holds it’s ground in the fabulous tasting stakes, so no wrongness to be found there either. Originally, I was determined that this receipe was to be made specifically with hot smoked trout, rather than the cold smoked fish that I’ve used. If you’re unsure of the difference, hot smoking uses hot smoke, which cooks the fish leaving it light pink in colour, as if cooked normally. Cold smoking, which is the type applied to ‘traditional’ smoked salmon, is done with cold smoke, leaving the fish looking more like raw fish. However, monsieur Sainsbury and his staff were against me when I went shopping. Despite prolonged efforts and no matter how intently I stared at the chilled fish section, hot smoked…