Christmas dinner starters…


Two Decembers ago we enjoyed a scrumptious and super easy starter course for Christmas dinner. I can still taste every morsel in my mind: winter salad leaves served with smoked trout and ultra-thin sliced raw beetroot and carrots from the box, and a dressing (lots of it, served on the side) of mayonnaise mixed with Greek yogurt and lots of freshly grated lime zest and black pepper. Hot off the press, Nigel Slater has just published a tempting recipe for a fresh and light festive salad that would also make the most of the Regather veg & fruit box. If you don’t want blanched Brussels sprouts in your starter, substitute winter salad leaves or some shredded raw white/green cabbage.


  • Red cabbage, 4 large leaves
  • Brussels sprouts, 12
  • Clementines, 2
  • Apples, 2 small
  • Hazelnuts, 3 tbsp toasted
  • Goats cheese such as Ticklemore, 150g
  • For the dressing:
  • Runny honey or maple syrup, 1 tbsp
  • Lemon juice, 1 tbsp
  • Groundnut or walnut oil, 1 tbsp


  1. Bring a deep, medium-sized saucepan of water to the boil. Trim and halve the sprouts, drop into the boiling water and let them cook for 3 minutes, until bright green. Drain and tip the sprouts immediately into a bowl of iced water.
  2. Peel the clementines, then slice each one thinly. Put them in a mixing bowl. Halve, core and thinly slice the apples and add to the bowl. Halve the hazelnuts.
  3. Wash the cabbage leaves, place them on top of each other, roll them up tightly, then slice into fine, fettucine-like pieces. Toss the cabbage, drained sprouts, apples and clementines together.
  4. Make the dressing: put the honey or maple syrup into a small bowl with the lemon juice, a pinch of salt and few grinds of pepper. Beat in the oil and pour over the salad. Thinly slice the cheese, add to the salad, then toss everything together.