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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

In this episode Chef Kelly Stretton makes the perfect winter salad with goat's cheese. Warm and comforting but fresh and healthy at the same time, this is an elevated salad great as a starter or main. 


2 x 1 inch thick slices of goat's cheese

4 ripe figs

1 loaf of sourdough

A handful of walnuts - half of them crushed

2 romaine lettuces

2-3 leaves of radicchio/6 of red chicory

25g walnut oil

1 tbsp honey (or maple syrup)

1 lemon, juice and zest

Rock salt


Make a cross on the top of the figs with a sharp knife and carefully ease open the four spikes to allow room to spoon in a little honey or syrup to caramelise during baking.

Add a drizzle of walnut oil and sprinkle the crushed walnuts over the top of the goat's cheese, pushing down gently to secure.

Slice your sourdough as thinly as you can, it doesn't matter if it breaks as you will break the slices up to serve anyway.

Drizzle your sourdough with oil and season with salt and cracked black pepper.

Add the slices to a baking tray and heat for 6 - 8 minutes at 180°C, whilst you bring the salad together.

Make your dressing by adding walnut oil, honey, lemon juice and a pinch of salt to a mixing bowl. Whisk to emulsify and set aside for serving.

Quarter your romaine lettuce lengthways, rip your radicchio into bitesize pieces. If using chicory, leave the smaller ones whole and slice lengthways through the middle of the larger leaves.

Check on your baking tray - your cheese should be hot and the edges starting to char but still holding itself together. The sourdough will have dried out and become crisp and your fig will have started to caramelise and soften further.

At this stage, you're ready to serve. Add your leaves, sourdough and the remaining nuts to the dressing and toss to coat evenly. Put a large handful of the dressing into the centre of your serving dish, top with cheese and figs and sprinkle the lemon zest over the top.

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