Salty and crunchy, these apéritifs are like the snack nuts you find in bars all over New York. Make sure you make more than you need as you’ll consume a few while packaging them. Photography by Jani Shepherd/Gatherum Collectif.
This classic salad makes a welcome change from cooked winter veges and it’s so quick and easy. This version is a tad lighter than the original – in our family, we always mix the mayonnaise with some yoghurt and lemon, and add grapes to the recipe. My favourite accompaniment for the salad is, believe it or not, a bacon sandwich, but the choice is yours as it also goes well with chicken, pork or a nice fillet of pan-fried fish.