recipes

Cock-a-leekie soup

Cock-a-leekie soup

Portions:6
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Ingredients

  • 1 tablespoon sunflower oil
  • 2 chicken thigh and leg joints, about 375 g
  • 500 g leeks thinly sliced, white and green parts kept separate
  • 3 smoked streaky bacon rashers diced
  • 2.5 litres chicken stock
  • 75 gstoned prunes quartered
  • 1 bay leaf
  • 1 large thyme sprig
  • 50 g long-grain rice
  • salt and pepper

Instructions

  • Heat the oil in a large saucepan, add the chicken joints and fry on one side until golden. Turn them over and add the white sliced leeks and bacon. Fry until the chicken is golden all over and the leeks and bacon just beginning to colour.
  • Pour in the stock, then add the prunes, bay leaf and thyme, season with salt and pepper and bring to the boil. Cover and simmer for 1½ hours, stirring occasionally until the chicken is falling off the bones.
  • Lift the chicken, bay leaf and thyme sprigs out of the soup with a slotted spoon and put on to a plate. Remove the skin and bones from the chicken then cut the meat into pieces. Return the chicken to the pan, adding the rice and green leek slices. Simmer for 10 minutes until the rice and leeks are tender.
  • Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve with warm, crusty bread.

Notes / Tips / Wine Advice:

For cream of chicken soup, omit the prunes and rice and use only 2 litres (3½ pints) stock. Add 250 g (8 oz) diced potato then bring to the boil and simmer for 1½ hours. Discard the herbs and purée the soup in batches in a blender or food processor. Stir in 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream. Reheat and serve with croûtons
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Course Chicken / Poultry / Soup

Beef & barley brö

Beef & barley brö

Portions:6
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Ingredients

  • 250 gbraising beef fat trimmed away and meat cut into small cubes
  • 1 large onion finely chopped
  • 200 g swede diced
  • 150 g carrot diced
  • 100 g pearl barley
  • 2 litres beef stock
  • 2 teaspoons dry English mustard optional
  • salt and pepper
  • chopped parsley to garnish

Instructions

  • Heat the butter in a large saucepan, add the beef and onion and fry for 5 minutes, stirring, until the beef is browned and the onion just beginning to colour.
  • Stir in the diced vegetables, pearl barley, stock and mustard, if using. Season with salt and pepper and bring to the boil. Cover and simmer for 1¾ hours, stirring occasionally until the meat and vegetables are very tender. Taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle with a little chopped parsley. Serve with warm potato bannocks or farls.

Notes / Tips / Wine Advice:

For lamb & barley hotchpot, substitute the beef for 250 g (8 oz) diced lamb fillet and fry with the onion as above. Add the sliced white part of 1 leek, 175 g (6 oz) each of diced swede, carrot and potato, then mix in 50 g (2 oz) pearl barley, 2 litres (3½ pints) lamb stock, 2–3 sprigs of rosemary and salt and pepper. Bring to the boil then cover and simmer for 1¾ hours. Discard the rosemary, add the remaining thinly sliced green leek and cook for 10 minutes. Ladle into bowls and sprinkle with a little extra chopped rosemary to serve.
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Course Beef / Meat / Soup

Spiced lamb & sweet potato soup

Spiced lamb & sweet potato soup

Portions:6
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Ingredients

  • 1 tablespoon olive oil
  • 500 gstewing lamb on the bone
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons ras el hanout Moroccan spice blend
  • 2.5 cmpiece fresh root ginger grated
  • 2 litres lamb stock or chicken stock
  • 75 g red lentils
  • 300 g sweet potato diced
  • 175 g carrot diced
  • salt and pepper
  • small bunch of coriander to garnish (optional)

Instructions

  • Heat the oil in a large saucepan, add the lamb and fry until browned on one side, turn it over and add the onion. Cook until the lamb is browned all over and the onion just beginning to colour.
  • Stir in the garlic, spice blend and ginger, then the stock, lentils and salt and pepper. Bring to the boil then reduce the heat, cover and simmer for 1½ hours.
  • Add the sweet potato and carrot, bring back to a simmer then re-cover and cook for 1 hour. Lift the lamb out of the soup with a draining spoon, put on to a plate then carefully remove bones and excess fat, breaking the meat into small pieces. Return the meat to the pan and reheat if needed. Taste and adjust the seasoning if needed.
  • Ladle the soup into bowls, sprinkle with torn coriander leaves and serve with hot fennel flat breads.

Notes / Tips / Wine Advice:

For homemade fennel flat breads, to serve as an accompaniment, put 200 g (7 oz) self-raising flour and ½ teaspoon baking powder into a bowl. Add 1 teaspoon fennel seeds that have been roughly crushed using a pestle and mortar and a little salt and pepper. Add 2 tablespoons olive oil, then gradually mix in 6–7 tablespoons of water to make a soft dough. Cut the dough into 6 pieces, then roll each piece out on a lightly floured surface until a rough oval shape about the size of a hand . Cook on a preheated ridged frying pan for 3–4 minutes each side until singed and puffy.
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Course Lamb / Meat / Soup

Smoked aubergine & tomato soup

Smoked aubergine & tomato soup

Portions:6
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Ingredients

  • 2 large aubergines
  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves finely chopped
  • 1 lb plum tomatoes skinned and chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon caster sugar
  • 1 pint vegetable stock or chicken stock
  • salt and pepper

Anchovy toasts

  • 2 oz can anchovy fillets in oil drained, finely chopped
  • 2 tablespoons chopped chives
  • 3 oz butter
  • 1 small baguette or ½ French stick, sliced

Instructions

  • Prick each aubergine just below the stalk and cook under a hot grill for 15 minutes, turning several times until the skin is blistered and blackened. Transfer to a chopping board and leave to cool.
  • Heat the oil in a large saucepan, add the onion and fry, stirring for 5 minutes until softened. Meanwhile, cut the aubergines in half and use a spoon to scoop out the soft flesh, leaving the blackened skin behind.
  • Add the aubergine flesh and garlic to the onion and fry for 2 minutes. Mix in the tomatoes, smoked paprika and sugar and cook briefly, then stir in the stock and season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes.
  • Purée the soup in batches in a blender or food processor until smooth. Pour back into the saucepan and reheat. Mix together the anchovies, chives, butter and a little pepper. Toast the bread and spread with the anchovy butter. Ladle the soup into bowls and float the anchovy toasts on top. Serve immediately.

Notes / Tips / Wine Advice:

 
For smoked tomato soup, omit the aubergines and add 875 g (1¾ lb) skinned and chopped tomatoes to the fried onion and garlic. Flavour with smoked paprika as above then simmer with the stock, sugar and salt and pepper. Serve the puréed soup with a drizzle of chillied olive oil instead of the anchovy toasts.
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Course Side Dish / Soup / Vegetables

Chilled lettuce soup

Chilled lettuce soup

Portions:6
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Ingredients

  • 25 g butter
  • 4 spring onions sliced
  • 250 g peas shelled fresh or frozen
  • 1 Romaine lettuce heart leaves separated, rinsed
  • 600 ml chicken stock or vegetable stock
  • 1 teaspoon caster sugar
  • 6 tablespoons double cream
  • salt and pepper

To serve

  • 12 Little Gem lettuce leaves
  • 1 small fresh prepared crab on the shell about 150 g (5 oz)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • a little paprika

Instructions

  • Heat the butter in a saucepan, add the spring onions and fry for 2–3 minutes until softened. Add the peas, cook for 2 minutes then shred and add the lettuce. Pour over the stock, add the sugar and a little salt and pepper and bring to the boil.
  • Cover and simmer gently for 10 minutes until the lettuce is wilted but still bright green. Allow to cool slightly, then purée in batches in a blender or food processor until smooth. Stir in the cream, then taste and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls set on plates. Serve with Little Gem lettuce leaves topped with a small amount of crab mixed with the mayonnaise and lemon juice and sprinkled with paprika.

Notes / Tips / Wine Advice:

For chilled watercress soup, heat the butter as above, slice 1 small leek, add the white slices and 200 g (7 oz) diced potato, cover and fry gently for 10 minutes, stirring occasionally. Add 750 ml (1¼ pints) chicken or vegetable stock, season then cover and simmer for 10 minutes. Add the green leek tops, 2 bunches or 200 g (7 oz) watercress, cover and cook for 5 minutes until the watercress is just wilted. Purée in batches as above, then return to the pan and mix with 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream. Chill well. Serve in shallow bowls with a swirl of cream.
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Course Soup

Yogurt, walnut & cucumber soup

Yogurt, walnut & cucumber soup

Portions:4
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Ingredients

  • ½ cucumber
  • 25 g walnut pieces
  • 1 garlic clove
  • 4 stems dill
  • ½ slice white bread torn into pieces
  • 2 tablespoons olive oil
  • 400 g low-fat natural yogurt
  • 4 tablespoons cold water
  • 2 teaspoons lemon juice
  • salt and pepper

To garnish

  • little extra olive oil
  • few chopped walnuts
  • dill sprigs

Instructions

  • Peel off half the cucumber skin, then roughly chop the cucumber. Put it on to a plate and sprinkle with a little salt. Set aside for 20 minutes.
  • Rinse the cucumber with cold water and drain well in a sieve. Put the walnuts, garlic, dill, bread and oil into a blender or food processor and whiz until finely chopped. Add the cucumber and yogurt and blend again until the cucumber is finely chopped. Mix in the water, lemon juice and season with salt and pepper to taste. Chill well.
  • Ladle into glasses. Drizzle the top with a little extra olive oil, sprinkle on a few walnuts and a sprig or two of dill. Serve with strips of toasted pitta bread, if liked.

Notes / Tips / Wine Advice:

For minted yogurt, almond & cucumber soup, salt the cucumber as above. Omit the walnuts, garlic and dill, adding 25 g (1 oz) ground almonds and 2 stems fresh mint in their place. Blend with the bread and oil as above, then add the rinsed and drained cucumber, yogurt, water, lemon juice and season with salt and pepper. Blend again, then chill. Ladle into bowls and garnish with a swirl of olive oil, a few toasted flaked almonds and some tiny mint leaves.
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Course Nuts / Soup / Vegetables

Bloody mary soup

Bloody mary soup

Portions:6
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Ingredients

  • 1 tablespoon olive oil plus extra to serve
  • 1 onion chopped
  • 1 red pepper cored, deseeded and diced
  • 2 celery sticks sliced
  • 500 g 1 lb plum tomatoes, chopped
  • 900 ml vegetable stock
  • 2 teaspoons caster sugar
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons tomato purée
  • 4 tablespoons vodka
  • few drops of Tabasco sauce
  • salt and pepper
  • baby celery sticks with leaves to garnish

Instructions

  • Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened but not browned. Stir in the red pepper, celery and tomatoes and fry for 5 minutes, stirring occasionally.
  • Pour in the stock, add the sugar, Worcestershire sauce, tomato purée and a little salt and pepper and bring to the boil. Cover and simmer for 15 minutes.
  • Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Sieve if liked then pour back into the saucepan. Add the vodka and Tabasco to taste, and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls or glasses, add tiny celery sticks, drizzle with a little extra olive oil and sprinkle with a little extra pepper.

Notes / Tips / Wine Advice:

For virgin mary & pesto soup, fry the onion in the oil as above, add the red pepper, celery and tomatoes, then simmer in 900 ml (1½ pints) stock mixed with 4 teaspoons sun-dried tomato paste and 2 teaspoons caster sugar for 15 minutes. Purée with 1 tablespoon pesto. Chill and serve with a little extra pesto added to each bowl and garnished with a few tiny basil leaves.
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Course Soup

Chilled almond & grape soup

Chilled almond & grape soup

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Ingredients

  • 100 g stale ciabatta bread crusts removed
  • 600 ml chicken stock
  • 100 g blanched almonds
  • 2 garlic cloves sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper

To garnish

  • 3 tablespoons flaked almonds toasted
  • 150 g seedless grapes halved

Instructions

  • Tear the bread into pieces into a bowl, pour over 150 ml (¼ pint) of the stock and leave to soak for 5 minutes until softened.
  • Grind the almonds and garlic together in a food processor or liquidizer until they form a fine powder then add the soaked bread with its stock, the oil, vinegar and a little salt and pepper. Blend together then gradually mix in the remaining stock.
  • Chill for at least 2 hours. Taste and adjust the seasoning if needed, then ladle into small bowls and sprinkle the grapes and flaked almonds to garnish. Serve with fresh ciabatta.

Notes / Tips / Wine Advice:

For chilled tomato & almond soup, make up the soup as above, soaking the bread in 150 ml (¼ pint) stock then mixing in 450 ml (¾ pint) extra stock along with 150 ml (¼ pint) passata. Chill well and garnish with toasted flaked almonds, 4 pieces sun-dried tomato in oil and some basil leaves in place of the grapes.
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Course Fruit / Nuts / Soup

Gazpacho

Gazpacho

Portions:6
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Ingredients

  • 2 garlic cloves roughly chopped
  • ¼ teaspoon salt
  • 3 slices of thick white bread crusts removed 375 g tomatoes, skinned and coarsely chopped
  • ½ large cucumber peeled, deseeded and coarsely chopped
  • 1 large red pepper cored, deseeded and coarsely chopped
  • 2 celery sticks quartered
  • 5 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 1 litre water freshly ground black pepper

To garnish

  • 2 to matoes deseeded and diced
  • ¼ cucumber diced
  • ½ red onion finely chopped

Instructions

  • Combine the chopped garlic and salt in a mortar and pound with a pestle until smooth. Alternatively, place the garlic and salt on a board and crush the garlic with the flattened blade of a knife. Place the bread in a bowl and cover with cold water. Soak for 5 seconds, then drain the bread and squeeze out the moisture.
  • Place the tomatoes, cucumber, pepper and celery in a blender or food processor. Add the garlic paste, bread and oil and purée the mixture until very smooth.
  • Pour the mixture into a large bowl and stir in the vinegar and water and add pepper to taste. Cover closely and chill in the refrigerator for at least 3 hours. Serve the soup very cold in individual chilled glasses. Garnish with a sprinkling of the diced tomatoes, cucumber and red onion.

Notes / Tips / Wine Advice:

For chillied gazpacho, make up the soup as above, adding 1 large, mild, deseeded and finely chopped red chilli along with the other vegetables. Serve garnished with a scattering of finely chopped mint and a drizzle of olive oil.
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Course Soup
Cuisine European / Spain

Fennel vichyssoise

Fennel vichyssoise

Portions:6
Preparation Time: 20 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • 25 g butter
  • 1 fennel bulb about 200–250 g (7–8 oz), green feathery tops trimmed and reserved, core discarded, bulb roughly chopped
  • 4 spring onions thickly sliced
  • 150 g potato diced
  • 450 ml chicken stock see page 10
  • 250 ml milk
  • 150 ml double cream
  • salt and pepper

Instructions

  • Heat the butter in a saucepan, add the chopped fennel, spring onions and potato, toss in the butter then cover and fry gently for 10 minutes, stirring occasionally until softened but not browned.
  • Pour in the stock, season and bring to the boil. Cover and simmer for 15 minutes until the vegetables are just tender and still tinged green.
  • Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour the purée through a fine sieve back into the saucepan, then press the coarser pieces of fennel through the sieve using the back of a ladle. Mix in the milk and cream, then taste and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls or glasses half filled with ice and garnish with the reserved green feathery tops, snipped into small pieces.

Notes / Tips / Wine Advice:

For classic vichyssoise, omit the fennel and spring onions and add instead 375 g (12 oz) leeks that have been slit, rinsed well in cold water then drained and sliced. Stir half the cream into the soup and swirl the rest through the bowls before serving. Garnish with a sprinkling of a few snipped chives.
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Course Soup