Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4-6

Orange and watercress salad recipe

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Ready in 15 minutes

4 oranges, preferably navel or Valencia
6 spring onions
175g watercress
2 heads chicory, broken into leaves
6 tbsp extra-virgin olive oil

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1. Using a small sharp knife, cut the top and bottom off an orange. Stand the orange on the chopping board and cut away the skin and pith, from top to bottom, in sections. Hold the orange in one hand over a bowl and cut out each segment between the membrane, letting the segment and juice fall into the bowl. Squeeze out the juice from the empty membrane. Repeat for all the oranges. Strain off and reserve the juice. Put the segments into a serving bowl.
2. Trim the spring onions and finely shred into lengths. Add to the orange segments with the watercress and chicory.
3. Take 2 tablespoons of the orange juice and whisk in the oil and plenty of seasoning in a small bowl. Drizzle over the salad and toss everything together and serve.

Wine Recommendation

Simple, tangy whites win through again – try a premium Soave.

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