The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)


You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives


This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste


For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen


To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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The Bishops’ Kitchen – July 21


  • 20 dandelion heads
  • 125 g softened butter
  • 100g caster sugar
  • 1 egg, zest of 1 lemon & 1 tbsp juice
  • 180g plain flour
  • 20g cornflour
  • 1/4 tsp salt


Prepare the flowers: wash heads then remove petals by pinching firmly and pulling (a little green is ok but not too much as it can impart a bitter taste).
Cream the butter & sugar until light and fluffy. Add egg and lemon zest. Sift in the dry ingredients and combine well. Add lemon juice and the petals then mix.
Dollop spoonfuls onto a baking tray and cook for 12 mins. at 180°C/Gas 4 until golden.
Cool on a wire rack and enjoy.


  • Large handfuls of unopened dandelion flower buds
  • 1 bunch (about 2 large handfuls) young dandelion leaves
  • 4 rashers rindless, smoked, streaky bacon
  • 4 tbsp extra virgin oil
  • 1 tbsp wine vinegar
  • 1 tsp caster sugar
  • Salt & black pepper


Wash the dandelion flowers and leaves and pat dry between paper towels.
Cut the bacon into small pieces and fry in a dry pan over fairly high heat until crisp then drain on paper towels.
Toss the dandelion flowers in the bacon fat over a medium heat until the buds are just open then drain on paper towels.
Put the dandelion leaves in a salad bowl and mix in the fried bacon and flowers.
Put the oil, vinegar and sugar in a small screw top jar and season with salt & pepper.  Seal the jar, shake well then add to the salad and toss lightly.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

The dandelion (Taraxacum officiniale) is a type of daisy. Found in virtually every kind of habitat and lawn, it is vital to many pollinating insects such as bumblebees, butterflies, hover flies, day flying moths and solitary bees. They are frequently treated as an unwanted weed.

Photo: Florets – Köhler’s Medizinal-Pflanzen – Wikimedia commons

The flower head is infact made up of lots of individual flowers known as florets or ray flowers. Each common dandelion flowerhead contains approximately 150 – 200 florets.
A rich source of vitamins, minerals, the leaves, root, and flowers can all be eaten.