Canterbury Cocktail

1 orange
Juice of 1 lemon
2 Tblsp cornflour oil
2 tsp sugar
1 Tblsp chopped mint
salt and pepper to taste
3 ripe tomatoes
2 ripe conference pears
4 red eating apples
1 Tblsp lemon juice
sprig of mint
Grate the zest from the orange. Squeeze the orange. Mix together the orange juice, lemon juice, oil, sugar, chopped mint and seasoning. Pour into a deep bowl.
Skin the tomatoes and sieve the pulp into the orange dressing. Chop the tomato flesh and add to the dressing.
Peel, core and chop the pears and 3 of the apples. Add to the dressing and mix to coat. Chill.
Spoon into 4 small dishes.
Core and slice the remaining apple unpeeled. Dip the slices in the tablespoon of lemon juice, this prevents the slices discolouring. Arrange on top of each cocktail. Sprinkle over the orange zest and decorate with a sprig of mint.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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