THE COMMON APRIL

BEETROOT + CARROT SALAD

Ingredients:
400g Carrots
400g Beetroot
2 Tbsp Sesame Seeds
Chopped Coriander

Dressing:
1 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
1 Tbsp Rice Vinegar
Juice of 1 Orange

Grate carrots + beetroot.
Toast sesame seeds.
Combine dressing ingredients.
Season. Add coriander.

This is one of the most refreshing, cleansing and healthy salads.
The reason I now eat beetroot.
Who needs The Hydro!

BEET VS SPROUT

I have never been a fan of the brussel sprout or the beetroot.
Beetroot tastes like dirt.
The Sprout tastes like damp sock.
I have grown beetroot.
I made a salad with beetroot.
Beetroot tastes like summer.
The Sprout still tastes like damp sock.
I will not be growing brussel sprouts.

We now have a beehive.
Coming soon to a deli near you.
Sea Cottage Kitchen Honey.
Apparently you need to talk to your bees.
If they look anything like this little minx we could be in trouble.
She looks sassy.
Maybe we'll give her shares in SCKH.

PINOCCHIO OF THE SEA

No lies, the swordfish is one of the fastest fish in the sea.
It has very few predators due to its speed and slashing beak.
Well that is, apart from the Mako shark and the Island Deli fisherman.

I have never cooked swordfish before but thanks to Jamie O I had a little help.

Grilled swordfish steaks with roasted baby tomatoes, garlic, lemon, capers + parsley.

Season steaks with salt + pepper.
Drizzle with olive oil and grill.
Roast baby tomatoes with garlic. When almost done add capers + squeeze of lemon juice. Cook for a few minutes.
Add parsley.
Spoon mixture over each steak.

Fennel Mash.
I'm a big fan of a rough mash. Boil potatoes with their skins, mash, add butter, salt and plain joghurt. A healthier more rustic version. For this recipe boil the fennel bulbs with the potatoes and mash together. Add butter, salt and either milk, cream or joghurt, whichever you prefer.

CUTTING WOOD

Winter is around the corner
Time to cut wood.
In anticipation of roaring fires, red wine and belly warming risottos.