Remember you can see loads of Cornwall in the snow pictures here including an aerial video of snowy Cornwall.
Although we should be eating hearty stews and shepherds pies I wanted a salad last night. A warm, comforting salad as crisp as the ice underfoot. Next winter I'm going to try and have a steady stream of salad from the garden.
Chicken and Ratatouille Salad (serves 2)
1 bag of mixed salad leaves
1 handful basil leaves
1 red pepper
1 yellow pepper
1 handful cherry tomatoes
1 red onion
2 handfuls penne pasta
1 handful green olives
2 chicken breasts
1 pinch sugar
salt and pepper
Put the mixed salad leaves in a bowl. Chop the onion, courgettes, peppers and tomatoes and place in a baking dish. Drizzle with olive oil and roast in a 180'c oven for 20 minutes or until slightly charred. (I cheated because I had a glut in the summer and had roasted a frozen loads of vegetables, so I just popped them in the oven to defrost them)
Pop the penne pasta in boiling water and boil for 5 minutes or until soft.
Roll the chicken breasts with a rolling pin to make them thinner and cook them on a griddle for 7 minutes on each side.
Slice the chicken into strips. In a bowl mix 2 parts olive oil to 2 parts balsamic vinegar and mix. Add the sugar and salt and pepper.