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.


  1. In a medium sized bowl, whisk together the mayonnaise (or alternative) and the lemon juice or cider vinegar.
  2. 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.
  3. Serve on a bed of fresh lettuce