Grilled Peppers

For a real taste of the Mediterranean, try these! Slice the sides off the peppers and place skin-side up under a red hot grill. Grill until well blackened. Remove the peppers and put them in an airtight container. When cool, peel off the skins, cut into slices and...

Cream of Roasted Tomato & Red Pepper Soup

3lb ripe/over-ripe tomatoes 2 large onions – sliced 2-3 ripe/over-ripe red peppers- roughly cut. 2-3 cloves garlic – whole ¼ – ½ bottle cheap white wine Dash double cream oil/butter for cooking. Preheat oven to 240C. Put tomatoes, garlic and peppers...

Chard with Lemon, capers & Parmesan

Chard (washed, chopped , stalks and leaves separated) olive oil 2 cloves garlic (sliced) 1 fresh chilli (thinly sliced) 2 large anchovies zest & juice of ½ lemon 1tbsp fresh grated parmesan 1 tbsp capers poached egg Heat oil in a pan, add garlic and chilli. Add...

Swede Bruschetta

4tbsp good olive oil 2 garlic cloves crushed 1 med. onion chopped 8oz swede, peeled and cut into small cubes 1tsp fresh rosemary, chopped 1tbsp balsamic vinegar 8 slices thickly sliced bread (ciabatta is ideal) 2 garlic cloves, lightly crushed for rubbing on toast...

Parsnip & Date Muffins

10 oz plain flour 3 0z soft brown or muscovado sugar 2tspn baking powder ½ tsp bicarbonate of soda pinch salt 6oz peeled parsnip 40z dates 3floz corn oil or melted butter 6floz milk 1 egg Preheat oven to gas 6. Prepare muffin tin or paper cases. Sieve dry ingredients...

Cream of Cauliflower Soup with Sauteed Mushrooms

Cut 1 large cauliflower into florets and discard large stalks. Chop 1 medium onion. Peel & chop 1 large potato into chunks. Melt butter in a large pan, add onion, potato and cauliflower. Put on a lid & sweat gently for 10 mins. Add about a litre of chicken...

Cream of Tomato and Potato Soup

2 Leeks (or onions) ½lb Tomatoes 3/4lb Potatoes 11/2oz Butter Cream and chopped parsley to finish Melt Butter and soften leeks/onions. Add roughly chopped tomatoes and cook until they give out juice. Add peeled, diced potatoes and cover with 1¼ pints of water. Bring...

Spring Green & Blue Cheese Risotto

1. Blanch finely shredded spring greens in boiling, salted water for 1min. Drain & reserve liquid. 2. In a large pan gently cook a chopped onion & garlic for 5 mins. in ½ butter/½olive oil. 3. Add 400g risotto rice and cook for a further 3 mins. 4. Turn up...

Jerusalem Articokes

The problem with these funny looking tubers, is that people often don’t know what to do with them. Here are 3 ways you can turn them into something really delicious. 1. Peel, cut into discs, dust with seasoned flour and roast in hot oil until golden (about 20 mins) 2....

Roasted butternut squash

Preheat Oven to 180c Cut Squash lengthways into quarters. Dot with butter and brush with olive oil Season with salt & freshly ground black pepper Chop fresh thyme and sprinkle over the squash Roast in the oven for about 45 mins until the squash are tender and...

Caldo Verdi (Portugese potato & kale soup)

450g Potatoes (peeled & sliced) 2 Cloves garlic (sliced) 1 Small Onion (finely chopped) 225g Kale (finely shredded) 110g Chorizo (sliced) Black Pepper Olive Oil Put potatoes, garlic, onion, salt & pepper in a large pan with enough water to cover generously....

Fennel

Fennel has a distinct aniseed flavour, and a texture somewhat similar to celery. It can be sliced or grated as a salad vegetable, or can be boiled, steamed or braised, and served with melted butter, oil, or white sauce. To make tomato and fennel soup: Chop and fry...

Courgettes – Salted & Fried

Slice courgettes on an angle to get big, eliptical slices. Lay slices on kitchen towel, sprinkle with salt and leave for 20 mins. Dab the tops with more kitchen paper to remove excess moisture drawn out by the salt. Lay the slices in very hot olive oil in a pan. After...

Beetroot with mint & yogurt

8oz Cooked Beetroot 16 fl.oz Natural Yoghurt ¾ – 1 tspn salt and pepper 2½ tbspns finely chopped mint 1 tbspn oil 3 small, peeled, sliced garlic cloves Grate beetroot coarsely and add to yoghurt, with mint and seasoning. Stir gently. Fry the garlic in the oil,...

Cream of cauliflower soup with sauteed mushrooms

Cut 1 large cauliflower into florets and discard large stalks. Chop 1 medium onion. Peel & chop 1 large potato into chunks. Melt butter in a large pan, add onion, potato and cauliflower. Put on a lid & sweat gently for 10 mins. Add about a litre of chicken...

Spring Green & Mushroom Saute

Remove any large stems from the spring greens and tear the leaves into pieces. Slice mushrooms.  Chop a medium onion.  Finely slice 1 clove garlic. Heat olive oil in a hot pan or wok on a medium heat. Add onions and garlic, saute for a minute before adding mushrooms....

Quick Broccoli & Blue cheese Soup

Chop onions, garlic and leeks and soften over a low heat with some butter. Add chicken or vegetable stock and bring to the boil. Drop in florets of washed broccoli and simmer for 5mins. Remove from heat and allow to cool slightly. Add crumbled blue cheese and blend...

Sauteed Aubergines with Coriander

Sprinkle these on to a green salad and add a tahini dressing, or stir them into a Bolognese sauce to serve with pasta, or just eat on the side. Serves 4 as a side dish. 1 aubergine, good glug of light olive oil, squeeze of lemon juice, 6 sprigs of coriander. Cut the...

Parsnip Croquettes

500g Parsnips 150g Mature Cheddar 1 tsp Mustard powder Salt & Pepper Oil Peel & dice the parsnips. Boil until just cooked, but not overly soft. Place in a blender with mature cheddar, pepper & mustard powder. Blend to a puree. Allow to cool. Form into...