Nigella Lawson wrote in How to Eat, and I quote, "Sometimes...it's the food I haven't planned on cooking that I want most to eat." I find this to be so true, it's the 'what-can-I make-from-what's-in-the-fridge moments that really lead to culinary creativity and therefore, sometimes, to some fabulous discoveries.
My Spiced Lamb with Butter Beans is still, for us, the apotheosis of this phenomenon, but everyday meals can strike a chord here too, with lunch time a rich source of fridge-raiding discoveries.
Today I made, as I often do, a lunchtime salad for myself with whatever bits and bobs needed using up. Today that involved cos lettuce, the end of a chorizo sausage, some vac-packed feta and a bit of parsley from a somewhat straggly looking bunch in a vase on the windowsill. The thing that made this salad go from so-so to super was my all-purpose honey-mustard dressing. Honey-Mustard is my big favourite, coming even above Caesar dressing in the Dressing Olympics (if only such a thing existed...) and this does all sorts of wonderful things for me. It's so easy, try it...
All-Purpose Honey-Mustard Dressing
1 tbsp Dijon or wholegrain mustard
1 tbsp honey
3 tbsp mayonnaise
Liquefy the honey in the microwave (it needs to be liquid for this), then beat it, and the mustard, together. Beat in the mayo and taste for seasoning. This largely depends on the mayo you're using, but a li'l pinch of salt and a good grinding of pepper is what I usually add. Let the dressing down with boiling water (from the kettle) to reach the consistency you need. This is usually, for my taste, a couple of tablespoons' worth for a mixed salad and a little more for potatoes. I have also dressed pasta and rice salads with it, the world can truly be your oyster, in salad terms at least.