Winter Scallop Green Salad - serves 2

  • A dozen trimmed & clean scallops
  • 100 g spinach
  • 50 g grated raw beetroot
  • 2 kiwi fruits – chopped into 8 pieces each (peel if you prefer)
  • Handful of chopped curly parsely
  • Handful of chopped chives

Avocado/groundnut oil for flash frying the scallops

For dressing:

1 tbspn fresh lime juice and 1 tbspn toasted & chopped pine nuts


  1. Flash fry the scallops in avocado oil so lightly coloured.
  2. Toss in spinach leaves
  3. Take off the heat
  4. Add other ingredients – tossing so all ingredients are evenly distributed
  5. Then add dressing ingredients


Pot Roasted Guinea Fowl with winter vegetables - serves 3-4

  • A trimmed & clean Guinea Fowl
  • 4 Jerusalem Artichokes, cleaned and chopped into 2 inch chunks
  • 4 Parsnips, peeled and chopped into 2 inch slices
  • 1/2 Celeriac, peeled and chopped into 2 inch chunks
  • 500ml dry cider
  • 750ml chicken stock
  • Rice bran oil, for browning

Heat Oven to 160′C/medium hot

Use a hob to oven casserole dish, so retaining all vitamins and minerals throughout the cooking process in the pan.


  1. Heat casserole dish, then add 1 tbspn oil & 1 tbspn water
  2. When warm add guinea fowl, breast side down.
  3. After 10/15 minutes add each chopped vegetable, one at a time, browning for 5 minutes each
  4. Add cider and stock, the bird should be virtually covered
  5. Cover & Cook for about an hour/90 mins – depending on size of bird
  6. Check bird.  If cooked, remove the pot-cover and cook for a further 20 minutes, so adding colour to the dish
  7. Remove bird, placing on a warm dish to rest.  In the meantime, reduce the liquid, I prefer to keep the veggies whole so adding texture to the sauce.
  8. Plate by adding a slice or 2 of breast, together with some leg/wing meat.  Cover lightly with the cooking juices.

Serve with steamed purple-sprouting broccoli and carrot/swede mash.