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Serves: 6

4 ripe nectarines (sliced into wedges)

80g Parma ham or Prosciutto

100g salad leaves/rocket

50g toasted pine nuts

6tbsp rapeseed or olive oil (we like Pure Kent Oak Smoked Rapeseed Oil)

125g local goats’ cheese (we like The Traditional Cheese Dairy’s ‘Stonegate’)

A delightful combination of summer flavours from Nicci Gurr.

Wash and spin the salad leaves. Wrap the wedges of nectarine with the strips of Parma ham and place randomly over the leaves. Crumble the goats’ cheese on top and sprinkle with the toasted pine nuts. Serve with a simple dressing of rapeseed or olive oil.

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...