Sarah Butler: Recipes that are full of flavour and the perfect kickstart to the new year

New Year, new eating habits! Sometimes it’s nice to get back into a healthier way of eating after a Christmas of rich and indulgent food. This week, I have two lovely recipes that are full of flavour and the perfect kickstart to the new year. 

The Caesar salad has a homemade dressing that is simple to make. I love making my salad lunches ahead of time and having them in the fridge, ready to grab and go.

The leek and potato soup is comfort in a bowl; the whole family loves this recipe. Nourishing and satisfying, it is perfect to give to the kids when they get in from school in the chilly January weather, and fills them up for hours too, always a bonus.  

I hope these two recipes become a staple in your home this year, and that your family and friends enjoy them as much as we do.

Caesar Salad

recipe by:Sarah Butler

Eating healthy really doesn’t have to be boring. There are so many delicious flavours to make salads irresistible, and the classic Caesar is my all-time favourite. I love using leftover chicken for a quick dinner, and it’s perfect for lunch boxes or for t

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 4 chicken breasts

• 4 heads of romaine lettuce

• 2 tbsp extra virgin olive oil

• For the dressing:

• 2 egg yolks

• 1 garlic clove, crushed

• 1 tbsp Worcestershire sauce

• Juice of half a lemon

• 1 tsp English mustard

• 30g Parmesan cheese, finely grated

• 70ml extra virgin olive oil

• Salt and freshly ground black pepper to taste

• For the croutons:

• 2 slices white bread, cut into cubes

• 2 tbsp extra virgin olive oil

• Salt and freshly ground black pepper to taste

Method

1. Make the dressing by whisking the egg yolks, crushed garlic, Worcestershire sauce, lemon juice, mustard and grated Parmesan in a large bowl.

2. Slowly drizzle in the olive oil while whisking until a smooth, creamy dressing forms.

3. Taste and adjust the seasoning with salt, pepper and more lemon juice if needed, then set aside.

4. Prepare the croutons by preheating your oven, air fryer or grill to 180°C. Place the bread cubes on a baking tray, drizzle with olive oil and season with salt and pepper. Bake or grill until golden and crisp, then set aside to cool.

5. Cook the chicken by seasoning the breasts with a little salt and pepper. Heat two tablespoons of olive oil in a pan over medium heat and cook the chicken until golden and cooked through, about four to five minutes per side. Let the chicken rest for a few minutes before slicing or chopping.

6. Assemble the salad by washing and chopping the romaine lettuce. Add it to the bowl with the dressing and toss well to coat, then transfer the dressed lettuce to a large serving bowl.

7. Top the salad with croutons and sliced chicken.

8. Use a vegetable peeler to shave extra Parmesan over the top before serving.

Sarah’s secret

Homemade Caesar dressing will last for five days in the fridge. I keep mine in a sealed glass jar. Give it a good shake before using it.

Creamy Leek and Potato Soup with Croutons

recipe by:Sarah Butler

There’s nothing quite like a steaming bowl of leek and potato soup to warm you from the inside out. This simple, wholesome recipe has a beautifully smooth finish and is topped with homemade golden croutons. It’s perfect for busy weekdays or cosy weekends.

Servings

4

Preparation Time

 20 mins

Cooking Time

 10 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 25g butter

• 2 tbsp olive oil

• 2 medium potatoes, cut into cubes

• 2 leeks, sliced

• 2 cloves garlic, crushed

• 1 tsp fresh thyme leaves

• 1 tbsp plain flour

• 650ml vegetable or chicken stock

• Handful of chopped parsley

• 100ml cream

• Salt and pepper

• For the croutons

• 2 slices of white bread, cut into cubes

• 1 tsp olive oil

• Salt and pepper

Method

1. To make the croutons, preheat the oven to 200°C, or 180°C fan. Toss the bread cubes in olive oil, season with salt and pepper, and place on a baking tray.

2. Bake for ten minutes until golden and crispy, then set aside.

3. To make the soup, melt the butter in a saucepan over medium heat and add the olive oil. Add the potato, leek and garlic, then cook for ten minutes with the lid on to soften the vegetables. Do not allow them to burn; lower the heat if needed.

4. Add the fresh thyme leaves and flour, combining well over a low heat. Gradually add the stock while stirring, keeping the heat on low to medium.

5. Bring to a light simmer and cook until the potatoes can be easily pierced with a fork. Add the parsley, then use a hand blender to blitz the soup to a smooth consistency.

6. Return the saucepan to a medium heat and stir in the cream for a silky finish. Add more stock or cream if you prefer a thinner consistency.

7. Taste the soup and be sure to season well with salt and pepper, as this makes all the difference to the flavour.

Sarah’s secrets
Freeze any leftover leek for another soup day. Wash, slice and pop it into a zip-lock bag. Add it straight from frozen the next time you make soup.