Every once in awhile I get in the mood to make something special for dinner just for us. Last night I followed a recipe from Skye Gyngell's cookbook A Year in My Kitchen. I love her approach. She has what she calls her "tool box," staple side dishes from which draws to put dishes together in creative ways. I like the idea of making several separate and rather easy concoctions which can then be built into a rather glorious meal. In this case I made a roast beef salad which used sliced beef, roasted tomatoes, roasted onions, feta, lettuce, potato and green beans marinated in lemon juice with lemon peel and Parmesan cheese and topped with a creme fraîche, horse radish, mustard dressing and basil oil. It was easy, pretty and delicious.