Potato Tikka Soup

Ingredients

1 Onion

3 Tablespoons Tikka Curry Paste

750g Potatoes (cubed)

600ml Milk

1 Vegetable Stock Cube

A Splash of Oil

Coriander and Mango Chutney to Serve

Equipment

1 SHARP Knife

1 Chopping Board

1 Large Pan

1 Blender

The Good Bit

1. Cook your onion in a splash of oil for 3-4 minutes until softened, add in the tikka paste and cook for a further 2 minutes, now add in the potatoes and stir well coating them all over.
2. Add in your milk and stock cube, bring to the boil and cover, simmer for 25 minutes.
3. Allow the mixture to cool then pass through a blender, reheat when you are ready to serve and garnish with a sprinkling of chopped coriander and a dollop of mango chutney.

Serves 4

Omlette in Tomato Sauce

Ingredients

1 Onion (finely chopped)

2 Cloves Garlic (finely chopped)

4 Eggs (beaten with a pinch of salt added)

150ml Milk

1 Tablespoon Fresh Rosemary (chopped)

150ml Vegetable Stock

1x400g Can Chopped Tomatoes

75g Gruyere (diced)

Grated Parmesan to Serve

Crusty Bread to Serve

A Knob of Butter

Equipment

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Plate

The Good Bit

1. Fry your onion and garlic in the butter for 4-5 minutes until soft and beginning to colour then add your eggs, gruyere and milk and make an omlette (leave it to cook until it is almost firm all over the top surface) lift out and roll up on your plate and cut into inch wide strips.
2. Add the tomatoes, stock and rosemary to the frying pan and bring to the boil, allow to simmer for 10 minutes then add the omlette slices, warm through for 3-4 minutes then serve with a sprinkle of grated parmesan on top and crausty bread.

Serves 4

Rabbit in Cider (rabbit is traditional at easter)

Ingredients
900g Rabbit Joints (or 1 medium rabbit jointed)
25g Butter
2 Onions (chopped)
1 Clove Garlic (crushed)
225g Bacon (cut into chunks)
225g Mushrooms (sliced, you can grill them first for extra flavour but that is optional)
1 Tablespoon Plain Flour
275ml Cider (dry not sweet)
275ml Stock (vegetable or chicken)
1 Sprig Thyme
6 Juniper Berries (optional but add a nice tanginess)
A Splash of Oil
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Casserole

The Good Bit

1. Start by heating the butter and oil in a flameproof casserole and frying the rabbit joints quickly to brown them all over. Now remove them to one side and fry the onions, garlic and bacon for about 10 minutes.
   
2. Next sprinkle in the flour, stir and cook for a minute before gradually stirring in the cider and the stock, at this stage add the rabbit joints, together with the thyme and crushed juniper berries and bring to simmering point.
3. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. Cover and simmer the rabbit very gently for about an hour, or until it's tender.

Serves 4

Pasta Shapes with Pepperoni, Onion and Balsamic Vinegar

Ingredients
3 Large Onions (thinly sliced)
250g Pepperoni (sliced)
375g Pasta Shapes
300ml Vegetable Stock
4 Tablespoons Fresh Chopped Parsley
1 Tablespoon Balsamic Vinegar
Olive Oil
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 SHARP Knife
1 Chopping Board
1 Frying Pan

The Good Bit

1. Start by chopping your onions and gently frying them in a splash of oil for about 40 minutes until they are very soft and just beginning to colour.
2. OK now cook your pasta according to the packet instructions, usually about 10 minutes but that does depend on the shape! I always try a piece to see if it needs longer, do your best not to over do the pasta.
3. Now whilst the pasta is cooking, chuck the pepperoni in with the onions and turn up the heat a little, cook for about a minute, now pour in your stock and add the parsley and vinegar and season with salt and pepper.
4. Drain your pasta and return it to the pan, toss in the pour and give a good stir to make sure it is well mixed, serve.

Serves 4

Bertrands 'World Peace' Soup

Ingredients
A Good Knob of Butter
3-4 Carrots (sliced)
2-3 Sticks of Celery (sliced)
2 Onions (roughly chopped)
1 Chilli (de seeded and sliced)
3-4 Cloves Garlic (finely chopped)
7 Tomatoes (quartered)
1x400g Can Chopped Plum Tomatoes
A Handful of Basil Leaves (torn)
2 Pints Vegetable Stock
300ml Single Cream

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender

The Good Bit

1. Melt the butter in the pan and gently soften the onion and garlic for about 5 minutes before adding the carrots and celery, cook for another 5 minutes then add in the tomatoes (canned and chopped) along with the chilli and basil.
   
2. Cook this lot until the tomatoes are soft, then add 2 Pints of vegetable stock and transfer the mixture to a blender. blend until smooth then add in the cream, re heat and serve topped with sprigs of parsley and a nice warm baguette.
   

Serves 4

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

Chilli Cod and Couscous

Ingredients
4 Cod Fillets (a portion each)
1 Lemon
2 Cloves Garlic (finely chopped)
1 Red Pepper (de seeded and finely diced)
175g Couscous
300ml Vegetable Stock
2 Tomatoes (finely Diced)
4 Spring/Salad Onions (chopped)
2 Tablespoons Fresh Parsley (roughly chopped)
1/4 Teaspoon Chilli Powder
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Pastry Brush
1 Grill Pan
1 Frying Pan

The Good Bit

1. Start by getting your grill heated to a high temperature. Next cut 4 individual5mm thick slices from the lemon, then squeeze the juice from the remaining lemon into the small bowl, now lay the fillets on the grill pan skin side up and lay a slice of lemon on each, brush with a little oil and season with salt and pepper then grill for 6-8 minutes without turning.
2. Heat a splash of oil in your frying pan and cook the and pepper for 4-5 minutes until the pepper is soft, stir in the couscous and then add the hot vegetable stock, drop in the tomatoes, onion and parsley, then bring to a simmer and remove from the heat, cover and set aside.
3. Mix 2 tablespoons of oil in with the lemon juice and add the chilli powder, stir well. finally, fork up the couscous to break it up then serve onto plates topped with your fish and then drizzle over the lemon chilli sauce.
   

Serves 4

Pork and Apple

Ingredients
4 Pork Fillets (about 2cm thick)
1 1/2 Teaspoons Black Pepper
1/2 Teaspoon Paprika
2 Apples ((cored and cut into 4 slices widthways)
1 Lemon (juiced and zested)
300g Cabbage (shredded)
1 Clove Garlic
150ml Vegetable Stock
200ml Crème Fraiche
Olive Oil
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
Plastic Food Bags
1 Frying Pan
1 Spatula

The Good Bit

1. Warm your grill up to high, whilst you are waiting for that to warm up, place each of the fillets in the plastic bag and squash with your palm until they are about 6mm thick.
2. In the mixing bowl, mix together the pepper, paprika, lemon rind, 1 teaspoon of lemon juice and 3 tablespoons of oil, place the pork in your dish and drizzle over the sauce, turn and drizzle over a little more sauce, grill for 5 minutes, then turn, add in the apple slices and and drizzle over any remainder sauce and grill for a final 5 minutes.
3. In the frying pan heat a dash of oil and then throw in the cabbage and garlic, cover and cook for 5 minutes, then pour in the stock and creme fraiche, stir well bring to the boil and season.
4. Mount the cabbage onto your plate, top with the pork fillet then decorate with the apple.
   

Serves 4

Thai Vegetables With Couscous

Ingredients
1 Onion
650g Mixed Vegetables (get these from the freezer section in your local shop or make your own, carrot, green beans, celery, broccoli that sort of thing, Cut to bite size strips)
2-3 Teaspoons of Thai Red Curry Paste.
300 ml Vegetable Stock
250g Couscous
350ml Water or Vegetable Stock (boiling)
1/2 400g Can Coconut Milk
50g Chopped Peanuts
A Splash Of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl
1 Spoon

The Good Bit

1. Heat the oil in the frying pan and cook the onion until soft, 3-4 minutes, if you are using carrots fry them for 2 minutes before adding any other vegetables, add the rest of the vegetables and cook for 3 minutes.
2. Pour in the the first lot of vegetable stock and mix in the curry paste, cover and simmer for 10 minutes until all the vegetables are soft and tender.
3. Meanwhile in the bowl, place the couscous and add the second lot of stock or boiling water, allow this to stand for 5 minutes, fluffing it up 2-3 times with a fork.
4. When the vegetables are ready, pour in the coconut milk, heat through, serve on a bed of the couscous and sprinkle over the nuts.
   

Serves 4

Nuts About Noodles

Ingredients
170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Cup
1 Large Frying Pan/Wok

The Good Bit

1. Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
2. Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
3. Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.

Serves 4

Mushroom Risotto

Ingredients
500g Mixed Mushrooms
30g Dried Cep or Porcini Mushrooms
300ml Boiling Water
1 Onion (finely chopped)
4 Cloves Garlic (finely chopped)
1.2l Vegetable Stock (you should be able to make your own now!)
250g Rice (long grain or risotto)
Parmesan (grated with a cheese grate or sliced with a knife)
A Good Knob of Butter
A Splash of Oil
Handful of Parsley (chopped)
A Little Extra Bonus Topping
4 Cloves Garlic
500g Spinach or 200g Lettuce Leaves (mixed leaves gives even more flavour) (shredded)
Another Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Pan/Bowl
1 Large Frying Pan/Wok
1 Medium Frying Pan

The Good Bit

1. In your bowl pour the boiling water and place in the dried mushrooms, in the frying pan add a splash of oil and cook the onion and garlic until the onion is soft then add the rice and stir in for about a minute.
2. Pour in all the stock next and keep over a fairly high heat, drain the dried mushrooms and add them to the frying pan.
3. In the other frying pan, add another splash of oil and a knob of butter (as much as you would put on a slice of toast), melt the butter then add the mushrooms and cook for 4 minutes.
4. Add the mushrooms to the risotto once all the liquid has almost been absorbed and chuck in the parsley, add 2 knobs of butter and stir in well (at this stage you can for added flavour grate in a little of the parmesan)
5. Serve topped with a couple of slices of grated parmesan, if you want the bonus bit, in the smaller frying pan add another splash of oil, cook the garlic for 1 minute, chuck in the greens and cook until wilted, stirring to cover with the garlicky oil. Serve on top of the risotto then top with the grated slices of parmesan.

Serves 4

Thai Banana Soup

Ingredients
A Splash of Oil (groundnut for authentic, olive will do)
50g Spring Onions (sliced)
1 Clove Garlic (finely Sliced)
200ml Coconut Milk
400ml Vegetable Stock (if your local supermarket sells a thai veg stock in the chillers use that for an excellent taste)
1/4 Teaspoon White Pepper
3 Tablespoons Soy Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1 Banana (sliced into large slices)
1 Red Chilli (sliced into fairly large slices)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
A Blender

The Good Bit

1. Fry off the onion and garlic in the oil until soft and golden, whack in the rest of the ingredients, bring to the boil, drop the heat and simmer for 5 minutes.
2. Set aside 1/4 of the banana and chilli then blend the rest of the soup, once blended add the bits you set aside and reheat, serve hot.

Serves 4

Popeye Soup

Ingredients
2 Large Onions (roughly chopped)
2 Cloves Garlic (roughly chopped)
1 Red Chilli (finely chopped)
1 Bunch Fresh Mint (roughly chopped)
1 Bunch Fresh Parsley or Coriander (roughly chopped)
500g Fresh Spinach (roughly chopped)
1.2l Vegetable Stock
2 Lemons (juiced)
Pinch of Dried Nutmeg
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Wooden Spoon

The Good Bit

1. Cook the onion, garlic and chilli in the pan in a splash of oil for 10-minutes, or until soft and golden, add the herbs and stock and bring to the boil (not the spinach), simmer for 15 minutes.
2. Add the spinach and cook for another 2 minutes then add the lemon juice, nutmeg and salt and pepper to taste, blend with a hand blender or if using a food processor, once blended return to heat through for a short while, (not to long as the colour will go)

Serves 4

Lentil Soup

Ingredients
1 Onion (finely chopped)
1 Sprig Fresh Thyme (1/2 teaspoon dried)
2 Carrots (finely diced)
2 Garlic Cloves (finely chopped)
1 Red Chilli (seeded and finely chopped)
3 Tomatoes (roughly chopped)
100g Red Lentils (you can swap these for split yellow peas but you must soak them the night before)
1.2l Vegetable Stock
4 Tablespoons Natural Yoghurt (Greek yoghurt is good too or for those not worried about their waist line whipped double cream!)
1 Lemon
A Splash of Oil
1/2 Teaspoon mustard (can be left out)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in your pan and cook the onion, carrot and thyme for about 4 minutes until starting to soften, add the garlic, chilli and mustard if using and cook for another couple of minutes.
2. Whack in the Tomatoes, lentils and stock, bring to the boil, cover and simmer gently for 30minutes, test that you can crush a lentil with the back of a spoon against the side of a pan, if you cant, cook a little longer.
3. Mix half the lemon zest into the yoghurt and pour the juice into the soup, season the soup with salt and pepper, ladle into four bowls with a scoop of the yoghurt in the centre of each and sprinkle over any remaining zest. A good Sprinkle of freshly ground black pepper goes extremely well with this.

Serves 4

Sweetcorn Soup (with lime butter)

Ingredients
2 Sweetcorn Cobs (or 1x130g can sweetcorn)
1 Onion (finely chopped)
125g Potatoes
450ml Vegetable Stock
125ml Warm Milk
Cayenne Pepper
Salt And Pepper
FOR THE LIME BUTTER (optional but goes really well)
125g Butter (you can't use margarine here, it's too soft)
1 Lime (juiced and zested)
Fresh Coriander (1 handful chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
A Blender
1 Zester/Juicer
Kitchen Foil
A Small Mixing Bowl
1 Large Pan

The Good Bit

1. Mix the butter, lime juice, zest and coriander in the small bowl until well mixed add a pinch of salt and pepper too. tip onto the kitchen foil and make into a sausage shape then whack it in the freezer (in the foil)
2. Cook the corn under a medium grill for 15 minutes, turning occasionally until slightly charred all the way around (alternatively dry fry it in a frying pan with no oil, this is the best way to do it if you are using drained corn from a can)
3. Heat a splash of oil in a pan and cook the onion for 5 mins until golden (you can add a garlic clove at this stage) then add the potatoes and cook for another 5 mins. Now strip the corn from the cob and add it to this pan along with the stock and the milk, cover and cook for 30mins.
4. Blend well and return back to the pan, add a pinch of cayenne pepper and season to taste, serve hot with slices of the lime butter.

Serves 4

Tomato Soup

Ingredients
8 Red Tomatoes (chopped in half)
1 Red Onion (unpeeled and quartered)
1 Whole Garlic including skin (halved from top to bottom, take out if you don't like garlic)
2 Sprigs Thyme
1l Vegetable Stock
100g Crème Fraiche
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Roasting Tin
1 Blender
1 Sieve
1 Large Pan

The Good Bit

1. Pre heat your oven to 200c/400f/gas 6. Put your tomatoes onion, garlic and thyme in your roasting tin, drizzle with oil and season well with salt and pepper, cook for 30 mins until charred.
2. Take out the onion and garlic (the garlic will be sweeter and not half as strong cooked this way) pour over half the stock and return to the oven for another 10 mins/
3. Peel the garlic and onion and blend to a paste , remove the thyme from the roasting tin and pour this into the blender and give it a good whizzing.
4. Strain what's left into a large pan, add the rest of the stock and the crème fraiche and heat gently, season to taste then serve with a baguette.

Serves 4