Watermelon, Marinated Goats Cheese, and Mint Salad


Serves 4

  • 160g Meredith Dairy marinated Goats cheese, drained
  • 500g watermelon, cut into pieces
  • 1/2 bunch fresh mint, leaves only
  • 2tbsp pistachios, roughly chopped
  • 1/2 red onion, peeled and sliced finely
  • 1tbsp freshly squeezed lemon juice
  • Sea salt flakes and freshly ground pepper

In a small bowl combine red onion, lemon juice and 1tsp salt and leave for 15 minutes.

Finely shred any big leaves of mint, leaving small ones whole.

Gently toss watermelon and Goats cheese together, add shredded mint leaves, leaving small leaves to decorate and then place on a platter.

Drain red onion, discarding lemon juice, and scatter with the pistachios and reserved mint leaves over the watermelon salad.

Season with black pepper, and serve.

Beetroot, Orange, Ash Chèvre Salad with Maple Syrup and Fennel Seed


Serves 6

  • Zest of 1 lemon, plus 1tbsp lemon juice
  • 50ml extra virgin olive oil
  • 1.5tbsp red wine vinegar
  • 2tsp maple syrup
  • 4 large beetroot, stalks trimmed
  • 2 oranges, peeled and segmented
  • 150g Meredith Dairy Ash Chèvre, broken into small chunks
  • 1.5tsp fennel seed, toasted and roughly crushed
  • Small handful basil leaves, gently torn into small pieces
  • Sea salt and freshly ground black pepper

In a small bowl whisk together the oil, vinegar, maple syrup, lemon juice and zest, season with a pinch of salt and black pepper and set aside.

Wrap beetroot in foil, place on baking tray and roast for 45 minutes, or until cooked.

Remove from foil and peel while still warm, cut into 2cm pieces, and dress with the vinaigrette.

Layer the beetroot along with the oranges on a large platter. Scatter over the Chèvre, and sprinkle with the fennel seed and basil.

Fresh Goats Curd, Roma Tomato, and Herb Salad


Serves 6

  • 100g fresh Meredith Dairy Goat Curd
  • 5-6 ripe Roma tomatoes
  • 2tbsp freshly chopped herbs of your choice (tarragon, basil, or chives)
  • 2tbsp extra virgin olive oil
  • Juice of half a lemon
  • Sea salt flakes and freshly ground black pepper

Thickly slice tomatoes and drain on kitchen paper.

Arrange tomatoes on a serving platter, dollop spoonfuls of goats curd on top, and around. Scatter with chopped fresh herbs, drizzle with extra virgin olive oil and lemon juice. Season with sea salt and black pepper, and serve.

Roast Fennel, Caramelised Lemon and Blood Orange Salad


To start slice 2 bulbs of fennel into 1cm thick slices. Do the same with 1 lemon; I used a Meyer lemon. Place on a baking sheet lined with baking paper - it’s ok to overlap the fennel and lemon a little. Drizzle with extra virgin olive oil, scatter with sea salt flakes and freshly ground pepper and put into a preheated 160C oven. Now cook this for about 45 minutes. You don’t want it to be brown and crispy, it should soften and just crisp at the edges. Test it at 45 minutes. If it is soft but still a little resilient to the touch, increase the heat to 200C and cook for another 10-15 minutes to caramelise the lemon and slightly crisp the fennel.

Don’t let it burn! Take out of the oven and let cool to room temperature. Now, cut the top and bottom off 2 blood oranges. Stand the oranges up and with a serrated knife cutaway the peel and pith in wide strips, working from top to bottom of the orange. Cut between the membranes to release the segments, letting them fall into a bowl. Repeat with the second orange. Arrange fennel, orange segments and lemon slices on a platter; scatter with some fresh tarragon leaves, sprigs of parsley and fennel fronds; drizzle with the orange vinaigrette and serve.

This salad also makes a delightfully light lunch when served with a lovely crumbly goats cheese, and a fresh baguette. Enjoy!

Citrus Vinaigrette

  • 2/3 cup fresh orange juice, simmered until reduced to 3tbsp
  • 1 tbsp sherry vinegar
  • 1-2 tbsp extra virgin olive oil
  • Sea salt flakes and freshly ground pepper

Whisk together the reduced orange juice, sherry vinegar and olive oil in a small bowl. Taste, and season with salt and pepper. 



Please don’t be put off by the use of anchovies in the vinaigrette as they just add a subtle, salty flavour. I find this a perfect accompaniment for Pulled Pork, and if there is any leftovers, it will keep for a couple of days in the fridge.

  • 500g Savoy cabbage, core removed, finely shredded (I like to use 2/3 Savoy cabbage to 1/3 red cabbage)
  • 150g celeriac, shredded as for Celeriac Rémoulade
  • 1 large carrot, shredded
  • 1-2 eschalots, finely sliced (or use ½ red onion)
  • Large handful of flat-leaf parsley, washed and shredded


  • 1-2 anchovies, finely chopped
  • 1 clove garlic, finely chopped
  • Sea salt and freshly ground pepper, to taste
  • 1 heaped teaspoon Dijon mustard
  • 1tbsp red wine vinegar
  • 50ml olive oil

Whisk together all the vinaigrette ingredients and let stand. Toss the cabbage, celeriac, carrot, eschalot and parsley in a large bowl. Dress with two-thirds of the vinaigrette and leave for about 30 minutes. Test before serving to see if the salad needs any more vinaigrette. The reason I do this is because the cabbage can release moisture on standing, it shouldn’t be wet. Put in a salad bowl and serve.