Meditation and Mindfulness Part ll

Squash and shallot salad

We have just reached the end of Dale Farm Holiday's second Yoga and Mindfulness Retreat. A full weekend of relaxation and yoga. Salt & the Radish provided a full bespoke vegetarian menu including vegan alternatives (for our favourite vegan, Alice).

Vegan chocolate mousse

Dinner on Friday night was a roasted squash, shallot and feta salad followed by harissa roasted aubergine, pickled red onion and lentil salad, preserved lemon yoghurt and flatbreads. Dessert was a vegan chocolate mousse (don't tell anyone there's avocado in it, they'll never know).

Spinach daal

Saturday night we went Indian. Kale pakoras, onion salad and mint yoghurt to start followed by spinach daal. Dessert was cardamom roasted pineapple, coconut yoghurt, burnt lime and mint.

Salt also provided the bits in between dinners. Breakfast, lunch and cakes in the afternoon. 

Chilli scrambled eggs

Yoga (Nidra and Hatha Flow) was taught by Rachael Hill of Mind Body Soul Yoga, Guildford ( Mindfulness was taught by Liz Halliday of Dale Farm Holidays. The next retreat will be held 17 - 19 March 2017. Visit for more information.

Summer Fennel

It's July. A balmy 17 degrees and cloudy with showers. The British summer is well and truly here. And with it comes our first crop of fennel. Fennel can be picked into Autumn but I think it is at it's best right now, chopped and eaten raw in a salad with a lemon dressing and some herbs...

Salmon with Salsa Verde

In my last post I wrote about 5 ingredients that I couldn't live without. The list could've gone on, but for the sake of the 1 or 2 people actually reading this blog, I kept it short. However, I would like to make one amendment to this list and add my 6th ingredient... Capers.

Semplice! Italian food.

Last week I spent 3 days in Italy. The Cinque Terre and a flying visit to Portofino and Santa Margherita. What a beautiful part of the world. We were lucky with the weather and crammed in a lot of sight seeing and a lot of eating in the short time we were there...

Why we like to feel the burn.

Salt & the Radish loves a bit of chilli. I came to the realisation last week that I cook with it a lot. I eat a lot of Asian food so that goes without saying but I also add it to salads, most rubs I make for meat and sometimes with breakfast. Hot sauce with eggs? Yes please...

One Night in Ipoh

Traveling long distances in the UK requires careful consideration of food stops. If you find yourself without food, and in desperate need of some but haven't done your research, I'm afraid you'll probably be subject to one of our service stations. Pray it's one of the new ones because if it isn't. God help you. Maybe I'm being a bit too dramatic but my last experience of a service station on the A1 was not a good one...

Sweet Like Chocolate

Everyone loves chocolate. I believe this to be fact. Show me someone who doesn't love chocolate and I'll show you a liar. But seriously, I don't think I've met anyone that doesn't at least like chocolate. I personally love it. Family size bar of Galaxy Caramel to myself? No problem. I do have an unusually high tolerance to rich foods. Just give me a spoon and a tub of extra thick double cream and I'll be happy. Oh, and I'll have that whole block of Cambozola then, if it's going spare...

Middle East in Melbourne

Summer 2014, in the middle of an 18 month trip around Asia, Australia and New Zealand, I worked in a little cafe in one of the suburbs of Melbourne. The cafe was in a Jewish area and was owned and run by an Israeli family. I was lucky enough to get the chance to work in the kitchen alongside a great chef and teacher who taught me loads about cooking and Middle Eastern food...