Waldorf salad This is a simple late summer recipe that can be adapted for many different salad items, nuts or cheeses. Many a great salad has been invented through free-styling with what’s in the fridge. Ingredients (Serves 4) 4 cubed apples 2 sticks chopped celery 100g raisins / currants (either or both, soaked in hot water with a squeeze of lemon) 100g walnuts (crumbled) 70g mayo (can be replaced in part with yoghurt, sour cream or creme fraiche) 1 teaspoon cider vinegar or lemon juice 2 teaspoons sugar Grapes, if you have them 8 oz cheese (blue is traditionally used, any crumbly cheese will work) Salad Leaves e.g. lettuce, chicory. Method In a medium sized bowl, whisk together the mayonnaise (or alternative) and the lemon juice or cider vinegar. Add the sugar, 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cheese, raisins and walnuts. Serve on a bed of fresh lettuce Enjoy.