A few weeks ago, I had a lovely reunion with my cousin and his teenage daughter, my second cousin once removed. We hadn’t seen each other properly since last year at my sister’s birthday, so when they made a pit stop in Hampshire during their UK tour, it felt like a mini homecoming. My sister, the undeniable hostess with the mostest, welcomed them in, and though we were both juggling work, we still managed to pause and soak in the joy of family reconnection.

As always, the kitchen became the hub for stories, catching up and nibbling before dinner. That evening, our meal was pure buttery indulgence: flaky pan-fried salmon, tender soft-boiled potatoes tossed with fresh parsley and a good knob of butter, and wilted spinach decadently finished with double cream. If you’re going to reunite, do it over rich food and laughter, right?

We uncorked a bottle of 19 Crimes red (yes, we scanned the label and listened to the tale, though truthfully, I still have no clue what was said). Maybe it was the wine, or maybe it was the easy joy of familiar faces, but the evening got even better when another guest stopped by. My sister, never missing a beat, brought out a bottle of Jack Daniel’s Tennessee Honey. I’m not usually one for whisky, but that smooth, golden finish? Irresistible. The rest of us might’ve raised a collective eyebrow. This neighbour lives just a six-minute car drive away and had never visited before, yet somehow scored the top-shelf pour! Still, it added to the warmth of the night in more ways than one.

Somewhere between reminiscing and refilling our glasses, the real surprise dish of the evening made its quiet debut: my Retinol Salad. Fresh, simple, and zingy; it stole the show (if I do say so myself). I call it that because the carrots are packed with Vitamin A, great for that glow! It’s now my go-to quick fix when I want something tasty and good for the skin. I swear, I’ve noticed I’m glowing.

Here’s how I make it:

Ingredients:

• Carrots (shaved into ribbons)
• Sesame seeds (toasted, if you’re feeling fancy)
• A glug of apple cider vinegar
• A dash of soy sauce
• A swirl of sesame oil
• Juice of half a lime (or more, to taste)
• Scallions, finely chopped, for garnish

Method:

1. Toss your carrots in a large bowl.
2. In a separate bowl, whisk together the vinegar, soy sauce, sesame oil, and lime juice.
3. Pour the dressing over the carrots and toss thoroughly.
4. Sprinkle with sesame seeds and finish with scallions.
5. Optional: Let it sit for 10 – 15 minutes to soak up the flavours or dig in immediately if you can’t wait (guilty as charged!).

Whether it’s part of a celebratory spread, a midweek solo meal, or something to serve that unexpected guest, this salad brings brightness, crunch, and that tangy-savoury kick we all crave.

Give this Retinol Salad a whirl, I promise it brings a little brightness to any table.

xoxo,
CC