Mushroom Salad

Ingredients
150g White Button Mushrooms (cleaned and sliced)
4 Tablespoons Virgin Olive Oil
1 Tablespoon Lemon Juice
5 Anchovy Fillets (drained and chopped)
1 Tablespoon Fresh Marjoram (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the oil and lemon juice in your bowl. Drop in the sliced mushrooms and mix well until the mushrooms are coated (they'll go brown if not coated well enough and that looks ugly)
2. Stir in the anchovies then season with pepper only and then add the marjoram, stir and leave for 5 minutes.
3. Season with salt and serve (if you season with salt to early it extracts the water from the mushrooms and turns them brown, which again is a look you don't really want)

Serves 4

Walnut, Celery, Chicory and Apple Salad (a new take on the classic waldorf salad)

Ingredients
2 Heads of Chicory (cut off the bases)
4 Celery Stalks
2 Apples (cored and sliced)
1 Lemon (juiced)
Handful of Toasted Walnut Halves (chopped, you may have to toast these yourself, to do that just fry them in a pan without oil for a couple of minutes, shaking the pan occasionally until they start to colour)
3 Tablespoons Mayonnaise
2 Tablespoons Natural Yogurt
1/2 Teaspoon Celery Salt
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls (medium size will do or 1 large and 1 small)
1 Wooden Spoon

The Good Bit

1. Mix the mayonnaise, yogurt, salt and 1 tablespoon of lemon juice in your smaller bowl and season with salt and pepper and set aside, now scatter the chicory leaves over your 4 serving plates.
2. Chop the celery up along with its leaves and place in the larger bowl, throw in the apple slices, the remaining lemon juice and half of the chopped nuts, mix very well (you need to coat the apple in the lemon juice to stop it from turning brown)
3. Divide this mixture out on top of your leaves and sprinkle over the remaining nuts, serve the sauce at the side in a separate dipping bowl or drizzle over the top.

Serves 4