Ingredients Goats cheese (I used Chidwickbury from Neals Yard Dairy) Beetroot Winter salad leaves Pine nuts Olive oil Balsamic vinegar
Method Bake the beetroot in a hot oven for 15 minutes or until the skin is crisp and the inside soft. Leave to cool a little and then remove the skin from the beetroot. A tip here is to remove the skin by hand whilst wearing rubber gloves - this way you won't stain your fingers. Lightly brown the pine nuts in a non-stick frying pan. Cut the cheese into pieces and scatter over the salad leaves, do the same to the beetroot and scatter over the pine nuts. Dress generously with olive oil and balsamic vinegar.
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A well-connected rural playground with 23 acres on the edge of the South Downs National ParkOld House Farm is an impressive family home with a wealth of amenities that would inspire any rural passion.
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The UK gets its first ‘European stork village’ — and it's in West SussexAlthough the mortality rate among white storks can be up to 90%, the future looks rosy for breeding pairs in southern England.
