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Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours. Ingredients 500g cooked small/medium beetroot, cut into wedges 2 large blood plums, each cut into 8-10 wedges 200g crumbled barrel aged fetta 2 cups rocket 1 cup soy caramelized walnut halves or pieces, see website for recipe ¼ – ½ cup fresh mint, basil, or dill, whole or chopped Pepper & Salt 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette Method Arrange the rocket around the edges of a platter so that the stalk end...

Orange and Olive Salad is a personal favourite for Phillippa. She could eat this all day long! The ideal olive is a ‘Volo’ but they have become difficult to find. Ingredients 8 navel oranges 200g Salute kalamata olives in brine - halved and pitted 3 tbsps Salute extra virgin olive oil Fresh chopped Dill, optional Method Using a sharp wide bladed knife, remove all the skin and pith from the oranges. Slice each into 6-8 rounds. Place in a bowl with the olives and dill. Chill. Drizzle with olive oil and serve. Delicious with ham, duck or turkey.

Add this Asparagus with Crunchy Lemon-Herbed Almond Crumbs to your Summer feast. Ingredients 750g asparagus, trimmed 160g fresh sourdough, cubed (crusts removed) ½ cup whole almonds, or hazelnuts 3 tbsp Salute olive oil 1 tsp lemon zest ½ tsp flakey Nordur salt, (pref licorice) Pepper ¼ cup parsley 2 tbsps Phillippa’s Dijon & Red Wine Vinaigrette Method Using a food processor, chop and blend bread, almonds, salt, zest, pepper and herbs. Mix with 2 tbsp olive oil. Spread on a large tray. In a separate tray toss asparagus in remaining oil and a little salt. Bake for 12-15 mins until...

This White Bean Chilli Tuna Spread is the easiest, most delicious, and tastiest sandwich spread you will ever make!  Phillippa has adapted this recipe from a dear wine-maker friend, Adam Marks. You can vary the consistency by adding more lemon juice or a little liquid from the beans, which makes it a great dip. My recipe is made with Sirena tuna with chilli in oil, but it can also be made with plain tuna in oil. Ingredients  185g tin Tuna in Chilli Oil, entire contents 400g tin White Beans in brine/salt, ie cannellini, drained juice ½ Lemon Salt & Pepper,...