I’m talking jam-packed chicken with fried onions and mushrooms lulled in a thick, creamy sauce and highlighted with hints of thyme and freshly ground black pepper
I’m talking wham-bam-one-pot-jams, which generally aren’t really filled with vegetables, you know. This beetroot, carrot and apple salad is vibrant, refreshing, beautiful to look at and a perfect match for leftover meat
Three-quarters of a cup of olive oil. I take time and effort roasting them all, regularly checking their progress and turning them, as I like them to be that perfect slightly blackened colour with a little crispiness without being burnt
Combine the beetroots, lentils, oranges andfetaand toss to combine. Heat over a medium to high heat, stirring frequently, until the beetroots are nicely glazed
Pre-heat. the beetroot on top of the leaves, and arrange the feta on top of that. everywhere at the moment, so we were inspired to make this bright and delicious
Robert Welch Signature knives combine German stainless steel and a Japanese-style blade edge. Chop all your ingredients and lay them out on a platter in layers, starting with the lettuce as a base and finishing with the avocado
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