Tray Bon

Following on from last week's excitement on receiving a new cook book, The Green Roasting Tin, I'm here to see if the proof was, so to speak, in the pudding.

The recipe I tried out was the Lux Warm Winter Salad, consisting of roasted Maris piper potatoes and celeriac with Parmesan, watercress, walnuts and soft boiled eggs with a dressing containing indulgent truffle oil.

Peeling the potatoes and celeriac was as tough as it got. Once done, it was a case of throwing them into a shallow tray with garlic cloves, oil and seasoning and roasting for 45 minutes. I soft boiled some eggs, whisked up a dressing and added the Parmesan, walnuts and watercress. 

This dish made a very tasty, substantial meal. A smaller portion would have made a nutritious lunch and an even smaller plate, a starter.

I would definitely make it again although there are 74 more recipes to try!