During silage, I usually make a big dinner each day, as well as “salad-y” bits for lunch.
The workers will come in once they’re done in the evening for a meal and even if they can’t all come in together for lunch, there is always food laid out on the table.
That way, if someone has a few minutes, they can pop in for a quick plate of salads and a cup of tea.
One of my tried-and-tested silage recipes is my creamy bacon pasta salad. In it, crispy bacon combines with al dente pasta, fresh, chunky vegetables and a garlic lemon dressing. It’s addictive. In fact, I don’t just save it for silage – it’s also my go-to recipe for family barbecues or potlucks in the summer months.
The flavours scream summer, and the salad is a great side dish for grilled chicken, steak or burgers and sausages. It’s also great on a summer salad plate, with tomatoes, coleslaw, potato salad, ham, chutney and brown bread.
Creamy bacon pasta salad
500g dried pasta (I like macaroni, fusilli or a rigatoni here), cooked al dente (8-10 minutes) and cooled
1 tbsp rapeseed oil
1 cucumber, seeded and roughly chopped
300g cherry tomatoes, halved
1 red onion, diced
1 red pepper, seeded and diced
250g bacon or bacon lardons, cooked until crisp and drained on kitchen towel
200g feta, crumbled
Juice and rind from one lemon
1 large clove garlic, crushed or finely grated
2 tsp dried oregano
200g sour cream
Salt and freshly ground black pepper, to taste
Spring onions, thinly sliced (to garnish)
*Once chilled, I always check for seasoning and adjust with more salt and pepper before serving, if necessary, as the flavour can change after it’s been in the fridge for awhile.