WARM WELSH DRAGON SALAD WITH BROAD BEANS & BACON
Serves 4

250g Smoked Welsh Dragon Sausage  - sliced
200g Smoked Streaky Bacon - chopped
250g Broad Beans
20 Baby New Potatoes
2 Spring Onions - sliced
1 tbl Flat Leaf Parsley - chopped
Extra Virgin Olive Oil
Lemon Juice

Boil the new potatoes in salted water until tender but not mushy.  Boil the broad beans in unsalted water for just a few minutes until tender.  Meanwhile fry the chopped bacon and sausage slices in a little olive oil until golden, add the spring onions to coat with the juices.  Mix all the warm ingredients together in a salad bowl, add chopped parsley, lemon juice and black pepper to taste and serve immediately. 

SMOKED CHICKEN NICOISE
Serves 6 as a light main course

2  (360g) Smoked Chicken Breast- sliced
50g Anchovy Fillets - drained of oil
200g Green Beans - cooked, sliced & chilled
4 Little Gem Lettuces - washed & separated
1 Bunch Watercress - washed
100g Feta Cheese - cubed
3 Hard-boiled Eggs - quartered
12 Cherry Tomatoes
Extra Virgin Olive Oil
2 tbls Fresh Basil or Oregano Leaves
Balsamic Vinegar
Freshly Ground Black Pepper & Salt

Arrange the beans, lettuce leaves, cheese, watercress and eggs on a platter. Drizzle with olive oil followed by vinegar and plenty of seasoning. Toss lightly. Pile on the chicken, anchovies, tomatoes, olives and herbs with a twist of black pepper and a little more olive oil if desired. Serve with thick slices of crusty white bread.


OAK ROASTED SALMON FRITTATA
Serves 6 for a light lunch or picnic

6 Eggs
2 160g portions Oak Roasted Salmon
1 cupful cubed Feta Cheese
2 Spring Onions - coarsely sliced
2 large handfuls Washed Spinach
1 cupful Mangetout
1 tbl Flat Leaf Parsley - chopped
1 Red Chilli - chopped (optional)
  Freshly grated Parmesan Cheese
1 tbl Olive Oil
  Seasoning



Break the eggs into a mixing bowl.  Beat with a hand whisk until frothy and season with salt and pepper.  Heat the olive oil in a large frying pan with heat resistant handles (suitable for grilling).  Throw in chilli, spring onions and spinach and stir-fry until the spinach is beginning to wilt, then add the mangetout and cook until tender.  Pre-heat the grill. Pour in the egg mixture, flake in the Salmon and sprinkle with feta, parsley and finally parmesan.  Allow to cook over a medium heat until the egg base is set and then place the pan under the grill until risen and golden.   Either serve immediately with Ciabatta bread and a watercress salad or allow to cool, slice and take to picnic.


SMOKED CHICKEN & PASTA SALAD
Serves 4 as a main course - good for a buffet

    
4  portions Pasta
    2  Smoked Chicken Breasts - sliced
    2  Spring Onions - sliced
    1  handful Watercress Leaves
    1  tbl Roasted Pinenuts
    Fresh Shavings of Parmesan
    Extra Virgin Olive Oil
    
    150g Pesto Sauce
    100g Creme Fraiche - optional
       



Cook your favourite pasta and rinse under cold water to cool & stop it sticking together.  Take the pesto, add creme fraiche to taste then mix into the pasta. Place in a bowl or on a platter and add the smoked chicken and watercress leaves and sprinkle over the pine nuts, spring onion and parmesan shavings. finish with a drizzle of olive oil and a twist of black pepper.


OAK ROASTED SALMON & PESTO PASTA
Serves 4 as a main course

4  portions Pasta
2  Smoked Chicken Breasts - sliced
150g Pesto Sauce
100g Creme Fraiche - optional
1 medium Red Pepper - chopped
12 Cherry tomatoes - halved
1  tbl Roasted Pinenuts
Extra Virgin Olive Oil
    
Cook your favourite pasta and rinse under cold water to cool & stop it sticking together.  Take the pesto, add creme fraiche to taste then mix into the pasta. Place in a bowl or on a platter and add the flaked salmon, chopped sweet pepper and tomato halves and finish with the pine nuts, a drizzle of olive oil and a twist of black pepper.

This salad is also delicious served warm.


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