Fennel, orange, raddichio & pickled jalapeno salad

A simple seasonal sal for busy bees & malnourished boozehounds

Adam here, It’s more of a simple one from us - everyone else’s social calendar absolutely chock full?!

Anyway i feel like we could all do with a big dose of health, to accompany the various lurgies flying about and the massive uptick in seasonal boozing. You wont get scurvy if you eat a bowl of this. Recommend serving with a large hunk of cheese and some bread, because you’ve also got to be hearty & full - know what i mean?

Last week we had the pleasure of being on our holidays, and Rudy’s first holiday, which was very special and surprisingly warm - if you’re ever looking for an island get away with good hikes & pastel de natas then Maderia is the one.

Before that we dived straight into the controversy that is Yellow Bittern, taking one of our dearest pals, Sam, there for his birthday lunch and you know what we rated it.

Granted it is not the place to take a vegetarian, or a mate with any dietaries, but if you happen to be a meat eater whose after some very tasty, does exactly what it says on the tin, cooking then you’ll have a great time. The pastry on the pie was different gears, everything was brilliantly beige. Bring cash and look at a portrait of Lenin whilst you eat at one of two of the allocated times, whilst sipping on a banging bottle of wine. The definition of champagne socialism.

This will be our last newsletter of 2024 as we are off with Soph’s family over Christmas and New Year. In the meantime everyone take care and look after yourself. I know this time of year can be fun for some, and challenging for others, especially when you’re missing loved ones or feeling burnt out - think this is the first year Soph’s actually started singing Christmas tunes (thank you Rudy!).

Thanks so much for reading our musings and cooking our food. We really appreciate it. See you on the other side. XXX

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Fennel, orange, raddichio & pickled jalapeno salad

Serves 2
Takes <20 mins

1 orange
2 tsp English mustard
4 tbsp extra-virgin olive oil
8 pickled jalapenos & pineapple
a splash sherry vinegar
1 fennel bulb
1 raddichio

hunk of cheese and bread, to serve

Cut the top and bottom off the orange, then remove the skin and pith from the outside of the orange, in downward motions of the knife.

Get a medium bowl out, hold the orange in one hand and (carefully!!!) cut down either sides of the membrane to free each orange segment, let them fall into the bowl. Once you’ve removed all of the segments, squeeze all of the juice from the orange in your hand into the bowl.

Spoon the mustard into the bowl and drizzle in the olive oil. Season with salt and loadsa cracked black pepper.

Add a splash of brine from the jalapeno jar to the dressing, then drain off 8 jalapeno slices - we used the jalapeno and pineapple pickles from old el paso? and they were great, but if you cant get your hands on them, normal ones will do just great. Roughly chop and scrape into the bowl.

Use a fork to muddle the dressing together in the bowl, taste for seasoning and you can add a lil splash of vinegar here if you like things a little more sharp - we used sherry vinegar.

Halve and very thinly slice the fennel and add to the bowl, then tear in the raddichio. Toss everything together really well and serve up with your chosen cheese and bread.