Rainbow Food

Spinach, Pink Grapefruit and Walnut Winter Salad
Grapefruit aren't grown in this country in any season, but is still a fruit associated with winter. Segments of pink grapefruit add a refreshing tartness to this salad and contrast wonderfully with the dark green leaves. For a more substantial salad, add strips of Serrano or Parma ham.

Serves 4

250g fresh baby spinach leaves
2 large pink grapefruit or 1 x approximately
300g drained weight can, juice reserved
100g walnut pieces

For the dressing
1 tbsp French walnut oil
3 tbsp reserved grapefruit juice
2 tbsp sunflower or vegetable oil
salt and pepper

• Wash the spinach well and remove any thick stalks.
• Segment the grapefruit using a sharp, preferably serrated knife. Do this over a bowl to catch the segments and juice.
• Shake the dressing ingredients in a screw-top jar and season to taste.
• To serve, toss the spinach leaves in the dressing (with the Parma or Serrano ham if using) and pile onto large salad plates with the grapefruit segments and scatter over the walnut pieces.

Spiced Red Cabbage with Gammon Steaks
Switch from green to red, add some apple and spices and slow cook a luscious cabbage casserole. It has so much flavour you only need to season the gammon steaks with salt and pepper. Serve with peeled, steamed potatoes sprinkled with finely chopped parsley.

Serves 4

500g red cabbage (about half a large head)
2 dessert apples, peeled, cored and sliced
1 red onion, sliced
2 tbsp dark brown sugar
a pinch each of ground nutmeg, cinnamon and cloves
5 tbsp full bodied red wine
1 tbsp red wine vinegar
100ml water
4 x gammon steaks
oil for brushing
salt and pepper

• Preheat the oven to 170C/gas mark 3.
• Remove the hard stalk of the cabbage and using a large knife or the slicing attachment of a food processor shred finely.
• Place half of the cabbage in an oven proof casserole dish then add half of the apple and onion slices, the sugar and spices.
• Layer with the rest of the cabbage, apple and onion and season well with salt and pepper.
• Pour in the wine, vinegar and water and cover with a lid or tin foil.
• Bake for 1½ - 2 hours, stirring occasionally during cooking. If it looks a little dry, add a little more water. Likewise if it is too wet remove the lid for the last half hour of cooking to allow it to reduce.
• Brush the gammon steaks with a little oil, season with salt and pepper and grill or pan fry for 3-4 minutes each side until done.

The cabbage can be kept in the fridge for three days and will mature in flavour. It also freezes well.

Grilled Haddock with Salsa Verde
You can use any white fish for this. The salsa is packed with such vibrant colour and flavour it works best against a plain background. Serve with simply roasted, red-skinned potatoes.

Serves 4

4 x 200g haddock fillets or any other white fish
large bunch of flat leaf parsley, about 75g, stalks removed
about 20 large basil leaves
1 large clove of garlic, crushed
1 tbsp Dijon mustard
juice of half a lemon
6 anchovy fillets
4 tbsp extra virgin olive oil
salt and pepper

• If you have a food processor, simply place the parsley, basil, garlic, mustard, lemon juice and anchovies in the bowl and whiz until blended.
• Slowly pour in the olive oil until it emulsifies and becomes slightly creamy.
• Preheat the oven to 220/gas mark 7.
• Season the haddock with salt and pepper, place in a lightly oiled baking dish and roast for 8-10 minutes or until the fish is opaque and flaky. The timing will depend on how thick the fillets are.