The Sunday lunches of my childhood were preceded by a trip to church. Thus spirituality and roast meat have always been inextricably linked in my mind. At first I found mass unintelligible, then I moved on to bored, but my divine interest started to pick up as I became interested in boys and church became a good scouting venue.
There's no need to be slaving over a hot stove on a summer Sunday. Instead, get your meat in the oven when you're having breakfast and give it (and you) time to relax before serving for lunch with cold salady vegetabley dishes - such as crunchy and colourful coleslaw or tastebud-tickling wasabi potato salad. Both recipes serve 4-6.
|Wasabi potato salad|
Wasabi Potato Salad
500g new potatoes
6 tablespoons mayonnaise
½-1 teaspoon wasabi powder*
6 spring onions, sliced
Mix together the mayo and wasabi powder. Cook the potatoes, allow them to cool a little, then cut into chunks and mix them carefully into the wasabi mayo while they are still warm. Add the spring onions.
*Remember that the flavour and heat of the powdered stuff develops slowly!
Half a small white cabbage (outer leaves and stalk removed), sliced finely
3 or 4 carrots, peeled and grated
8 spring onions, sliced
2 tablespoons buttermilk
1 tablespoon maple syrup
1 teaspoon cider vinegar
Mix together the wet ingredients then add the cabbage, carrot and spring onions and mix some more. I like to add a handful of raisins, though my children spit with disgust if I do.
Carrot and Nut Salad
Another one you can knock up in a few minutes is my Carrot and nut salad. Again, I like it with a handful of raisins thrown in.