I roasted my beets. And toasted the walnuts.

"Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook."

6 servings (serving size: 2/3 cup)

"An artfully arranged platter of beets, cheese and brittle is a sexy side dish so sweet and delicious that you could almost choose to serve it for dessert."

"Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. It sounds exotic but it’s actually kid-friendly and easy to make. The marinade is a simple mix of soy sauce, brown sugar, fresh lime juice, a bit of oil, garlic, ginger and spices. What makes it unique is Garam Masala, an aromatic Indian and South Asian spice blend containing cinnamon, coriander, cardamom, cumin, nutmeg, mace, peppercorns and cloves. You can find it at Whole Foods or other specialty markets — it’s worth adding to your spice rack for sure.

"If you like a good kick of mustard, you'll love this combination. It's also well flavoured with tarragon, used in the dressing and as a garnish"

Celebrated Hannah's 14th birthday with Jamie Oliver's take on Chicken Tikka Masala cooked on the barbecue. It's a nice marinade for the chicken. I used a single tin of coconut milk and chopped fresh tomatoes.

"No summer meal is complete without potato salad. My mother would make it year round. Vertie found potato salad a quick addition to the evening meal. Because she make it afer work it did not have long in the refrigerator, so it was warm. The traditional serving method is chilled but I like unchilled–it reminds me of her."

Christmas morning 2012...