Take some cooked beetroots – dice if they're big, but don't worry if they're tiny cocktail beets. Pop them in a bowl. Segment a pink grapefruit or an orange and add to the bowl. Mix gently. Serve with a small dollop of creme fraiche and some chopped chives on top for a perfect, fresh side salad.
I thought that I'd be helpful to all the beetroot fans here.
My favourite food is fish and seafood, including squid and scallops, mackerel, herring and sea bass.
Probably the best food that I've eaten was in Barcelona last year – bacalau (salt cod) with honey and pine nuts or in a paella pan with piles of peppers and garlic. Caramacitas (baby squid) done as battered rings or served as creamy white pockets, drenched in warmed garlic oil. Lobster – so fresh it was still aloive when I walked into the restaurant. Gamba (giant prawns) charred on a grill and served with a garlic oil. Glorious olives.
Least favourite? Umm. Processed junk. I'm not wildly keen on coriandar or aubergine, but will use them in certain dishes. Possibly the worst meal I've had was a Greek meal in Amsterdam, which was flavourless and colourless (the food look as though it had been bleached).
