Radicchio, Chestnut and Blue Cheese Salad with a Citrus, Grain Mustard and Honey Dressing

This wonderful wintery salad is made of bitter leaves and salty cheese tossed with a fantastic dressing. If you are not partial to chestnuts, substitute in toasted walnuts. Serve it with a simple roast chicken and supper is sorted.

For the dressing:

2 tsp. lime juice
2 tsp. orange juice
1 tsp. grain mustard
1 tsp. honey
1 tbs. olive oil
a drop of sesame oil
sea salt flakes

For the salad:

1 large or 2 small radicchio, torn into bite-size pieces
1/2 cup chestnut pieces
1/2 cup fridge-cold blue cheese, crumbled

Put all the dressing ingredients in a small jar and shake well to mix, or whisk together in a bowl or jug.

Put the torn radicchio in to a large bowl. Pour over the dressing, then toss patiently and well. Add the chestnuts and most of the blue cheese and toss again gently but thoroughly. Sprinkle the remaining cheese on top and serve.

Serves 4-6

Butternut Squash with Blue Cheese and Pecans

The taste of autumn in a lovely side dish.

4 1/2 lbs. butternut squash
3 tbs. olive oil
6 stalks fresh thyme or 1/2 tsp. dried
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Heat the oven to  425°F. Halve the squash, leaving the skin on, and scoop out the seeds. Cut into roughly 1″ cubes. Transfer to a roasting tin and toss with the oil and a bit of seasoning. Strip 4 of the thyme leaves over (or sprinkle with all of the dried thyme). Roast for 30-45 minutes, or until tender.

Remove to a serving bowl and scatter over the pecans and cheese. Toss everything together and add the last 2 stalks of fresh thyme, torn into small sprigs, to decorate.

Serves 6-8