Recipe of the month

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With the Half Term approaching and the sun finally showing its face, I now start to truly believe that summer is on its way.  With that in mind, the ubiquitous Barbecue and the idea of outdoor dining springs into my head and before you know it I have the whole family sat on our patio eating our evening meals.

Never mind the fact that we sometimes have to don a jumper or two, the al fresco experience is worth it.

So now is the time to start lightening up our weekday meals with fresh and colourful salads to accompany your main dish, it feels healthier, looks great and is a welcome change to all those autumnal and winter root veggies, which, although I adore, its time to change along with the weather.

Here is one of these for you to try, which incidentally keeps very well for a few days in the fridge.

Marinated Bean Salad

1 Can of Kidney Beans
1 Can of Butter beans
½  Pack of Frozen Whole Green Beans
½  Pack of Baby Broads
1 Tbsp Lemon Juice
2 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper

The great thing about salads is that they couldn’t be easier, with very little cooking involved, but the longer you prepare this beforehand, the better it tastes, allowing the oils to marinate the beans.

Drain and rinse the Butter Beans and Kidney Beans and place in a bowl, Cook up the Broad Beans and the Green Beans in boiling water for approx 5-10 minutes and drain and then add to the bowl.

Add the Balsamic Vinegar and Olive oil and Lemon Juice and season well with salt and pepper.

Place in your large serving dish and enjoy!

Archived recipes of the month

Harvest Salad
Marinated Welsh Goats Cheese Bruschetta
Cockle Pots
Cider Baked Ham
Sticky Syrup Pudding
Super Salmon Salad
Lush Lamb Shank
Roast Belly of Pork and Roasted Veggie Couscous
Chicken and Spinach Linguine
A taste of spice
Chicken Noodle Soup