Monday, 16 January 2017

sesame and ginger salmon with an avocado, beetroot and edamame salad.

A colourful salad recipe for seafood lovers. The nutty and fragrant sesame salmon fillet is served with a rainbow of beetroot, avocado, green beans, asparagus, edamame beans and a lime and soy sauce dressing. Packed full of protein and nutrients, this gluten free and dairy free recipe goes towards your five a day.

Friday, 13 January 2017

vegan coconut shortbread with chocolate drizzle.

A tasty treat that happens to be dairy free and egg free too! This melt-in-the-mouth vegan shortbread recipe is scattering with coconuts and baked before being drizzled with heavenly dark chocolate. A naturally vegan sweet recipe which is perfectly bitesize.

Monday, 9 January 2017

the fat fox inn, watlington.

Found in the charming village of Watlington, The Fat Fox Inn is an independent restaurant, pub and B&B brimming with local character. Rustic rooms and cosy communal areas make up a welcoming atmosphere which blends old and new. Whilst the restaurant has a classic and homely feel, with a somewhat regal touch, brought about by statement wallpaper, antique style furniture, large patterned rugs and tall candlesticks.

Saturday, 7 January 2017

prosciutto wrapped burrata with a chargrilled asparagus, courgette and grana padano salad.

A deliciously light salad which embraces the beautifully cured taste of Prosciutto di San Daniele and delicate shavings of Grana Padano cheese. The recipe calls for creamy burrata wrapped in thinly sliced prosciutto, on a bed of charred asparagus spears and ribbons of courgette. Finish with lashings of salty Grana Padano, fresh basil and a twist of cracked black pepper.

Balancing fresh and nutritious vegetables with indulgent ingredients, this dish would be perfect as a simple starter or al fresco lunch. This colourful combination would be stunning paired with a cold glass of light bodied Pinot Grigio or Sauvignon Blanc.