recipes

Red chicken & coconut broth

Red chicken & coconut broth

Portions:4
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Ingredients

  • 1 tablespoon sunflower oil
  • 250 g boned and skinned chicken thighs diced
  • 4 teaspoons ready-made red Thai curry paste
  • 1 teaspoon ready-made galangal paste
  • 3 dried kaffir lime leaves
  • 400 ml can full-fat coconut milk
  • 2 teaspoons Thai fish sauce
  • 1 teaspoon light muscovado sugar
  • 600 ml 1 pint chicken stock (see page 10)
  • 4 spring onions thinly sliced, plus 2 extra to garnish
  • 50 g 2 oz mangetout, sliced
  • 100 g 3½ oz bean sprouts, rinsed
  • small bunch of coriander leaves

Instructions

  • Heat the oil in a saucepan, add the chicken and curry paste and fry for 3–4 minutes until just beginning to colour. Stir in the galangal paste, lime leaves, coconut milk, fish sauce and muscovado sugar, then mix in the stock.
  • Bring to the boil, cover and simmer for 15 minutes, stirring occasionally until the chicken is cooked.
  • Create curls by cutting very thin strips from the two spring onions reserved for a garnish. Soak in cold water for 10 minutes, then drain.
  • Add the remaining spring onions, mangetout and bean sprouts and cook for 2 minutes. Ladle into bowls and tear the coriander leaves over the top. Scatter the spring onion curls over the soup.

Notes / Tips / Wine Advice:

For red fish & coconut broth, heat the oil, add the curry paste and fry for 1 minute. Add the galangal paste, lime leaves, coconut milk, fish sauce and muscovado sugar. Pour in the stock then add a 250 g (8 oz) salmon fillet. Cover and simmer for 10 minutes, lift out the fish and flake it into pieces, discarding the skin and bones. Return the salmon to the broth, add the vegetables and 125 g (4 oz) small prawns, defrosted and rinsed if frozen. Cook for 2 minutes then serve with the coriander leaves as above.
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Course Chicken / Poultry / Soup

Pea, lettuce & lemon soup

Pea, lettuce & lemon soup

Portions:4
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Ingredients

  • 25 g butter
  • 1 large onion finely chopped
  • 425 g frozen peas
  • 2 little gem lettuces roughly chopped
  • 1 litre vegetable stock
  • or
  • 1 litre chicken stock
  • grated rind and juice of ½ lemon
  • salt and pepper

Sesame croûtons

  • 2 thick slices of bread cubed
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds

Instructions

  • Brush the bread cubes with the oil and put in a roasting tin. Sprinkle with the sesame seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, or until golden.
  • Meanwhile, heat the butter in a large saucepan and fry the onion for 5 minutes until softened. Add the peas, lettuce, stock, lemon rind and juice and salt and pepper to taste. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–15 minutes.
  • Allow the soup to cool slightly, then transfer to a blender or food processor and whiz until smooth. Return the soup to the pan, adjust the seasoning if necessary and heat through. Spoon into warmed serving bowls and sprinkle with the sesame croûtons.

Notes / Tips / Wine Advice:

For pea, spinach & lemon soup, make up the soup as above adding 125 g (4 oz) young leaf spinach instead of the little gem lettuces. Simmer for 10–15 minutes then purée. Reheat and add a little grated nutmeg to taste. Ladle into bowls and top with 2 teaspoons natural yogurt per serving
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Course Soup

Courgette soup with gremolata

Courgette soup with gremolata

Portions:6
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Ingredients

  • 25 g butter
  • 1 onion finely chopped
  • 250 g courgette diced
  • 1 celery stick diced
  • 2 garlic cloves finely chopped
  • 75 g arborio rice
  • 1.2 litres chicken stock
  • or
  • 1.2 litres vegetable stock
  • 150 ml ¼ pint dry white wine
  • 2 eggs beaten
  • 4 tablespoons freshly grated Parmesan cheese
  • salt and pepper
  • Gremolata
  • small bunch of basil
  • small bunch of parsley
  • 2 teaspoons capers
  • grated rind of 1 lemon

Instructions

  • Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened. Stir in the courgette, celery and garlic and fry briefly, then stir in the rice.
  • Pour in the stock and wine, season with salt and pepper and simmer for 15 minutes, stirring occasionally until the rice is tender.
  • Take the pan off the heat and leave to cool slightly. Beat the eggs and Parmesan together in a bowl, then gradually mix in a ladleful of the hot stock. Pour this mixture back into the saucepan and stir well. Heat gently until the soup has thickened slightly but do not boil or the eggs will scramble.
  • Chop all the gremolata ingredients finely and mix together. Ladle the soup into bowls and sprinkle with the gremolata.

Notes / Tips / Wine Advice:

For courgette, lemon & salmon soup, make up the soup as above, adding 375 g (12 oz) salmon steak for the last 10 minutes of the soup’s cooking time. Lift out and flake the fish into pieces discarding the skin and any bones. Beat 2 eggs with the juice of ½ lemon in a bowl, gradually mix in a ladleful of the hot soup then stir back into the saucepan. Heat gently until the soup is slightly thickened. Divide the salmon between serving bowls, ladle the soup on top and sprinkle with a little parsley.
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Course Soup
Diets Vegetarian

Stracciatella

Stracciatella

Portions:6
Preparation Time: 5 minutes
Cooking Time:6 minutes
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Ingredients

  • 1.2 litres chicken stock
  • 4 eggs
  • 25 g freshly grated Parmesan cheese plus extra to serve
  • 2 tablespoons fresh white breadcrumbs
  • ¼ teaspoon grated nutmeg
  • salt and pepper
  • basil leaves

Instructions

  • Pour the stock into a saucepan and bring to the boil. Reduce the heat and simmer for 2–3 minutes. Beat the eggs, Parmesan, breadcrumbs and nutmeg in a bowl and season generously. Gradually whisk 2 ladlefuls of hot stock into the eggs.
  • Reduce the heat under the saucepan then slowly stir the egg mixture into the stock until smooth, making sure that the temperature remains moderate, as the egg will curdle if the soup boils. Gently simmer for 2–3 minutes until piping hot.
  • Tear the basil leaves into pieces and add to the pan, then ladle the soup into bowls. Serve with extra Parmesan to grate over the soup to taste.

Notes / Tips / Wine Advice:

For egg drop soup, heat 1.2 litres (2 pints) of chicken stock as above, then add ½ teaspoon of caster sugar and 1 tablespoon of soy sauce. Beat 2 eggs together in a small bowl. Stir the stock with a fork in a circular motion, then drizzle the beaten egg through the prongs of the fork held high over the soup so that it sets in droplets in the swirling stock. Leave for a minute or two until the egg has set, then ladle into bowls. Garnish with sliced green spring-onion tops and a little chopped coriander or green chilli.
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Course Soup

Chilli, bean & pepper soup

Chilli, bean & pepper soup

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

  • 2 tablespoons sunflower oil
  • 1 large onion finely chopped
  • 4 garlic cloves finely chopped
  • 2 red peppers cored, deseeded and diced
  • 2 red chillies deseeded and finely chopped
  • 900 ml vegetable stock
  • 750 ml tomato juice or passata
  • 1 tablespoon tomato purée
  • 1 tablespoon sun-dried tomato paste
  • 2 tablespoons sweet chilli sauce
  • 400 g red kidney beans drained
  • 2 tablespoons finely chopped coriander
  • salt and pepper
  • 75 ml soured cream plus extra for serving (optional)

Instructions

  • Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato purée and paste, chilli sauce, kidney beans and coriander. Bring to the boil, cover the pan and simmer for 20 minutes.
  • Cool slightly, then purée in a blender or food processor until smooth. Alternatively, rub through a sieve. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Bring to the boil and serve in individual bowls. Stir a little soured cream into each portion and serve with tortilla chips, extra soured cream and lime zest, if liked.

Notes / Tips / Wine Advice:

For chilli, aubergine & pepper soup, heat 2 tablespoons sunflower oil in a saucepan, add 1 diced aubergine along with the onion and garlic, fry until the aubergine is very lightly browned then add the peppers and chillies. Add 600 ml (1 pint) stock then the tomato juice, tomato purée, paste and chilli sauce. Omit the red kidney beans and add a small bunch of basil instead. Simmer then purée as above and adjust the consistency if needed with a little extra stock
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Course Soup

Cream of leek & pea soup

Cream of leek & pea soup

Portions:6
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Ingredients

  • 2 tablespoons olive oil
  • 375 g leeks slit and well washed then thinly sliced
  • 375 g fresh shelled or frozen peas small bunch mint
  • 900 ml vegetable stock
  • or
  • 900 ml chicken stock
  • 150 g full-fat mascarpone cheese
  • grated rind of 1 small lemon
  • salt and pepper

To garnish

  • mint leaves optional
  • lemon rind curls optional

Instructions

  • Heat the oil in a saucepan, add the leeks, toss in the oil then cover and fry gently for 10 minutes, stirring occasionally, until softened but not coloured. Mix in the peas and cook briefly.
  • Pour the stock into the pan, add a little salt and pepper then bring to the boil. Cover and simmer gently for 10 minutes.
  • Ladle half the soup into a blender or food processor, add all the mint and blend until smooth. Pour the purée back into the saucepan. Mix the mascarpone with half of the lemon rind, reserving the rest for a garnish. Spoon half the mixture into the soup, then reheat, stirring until the mascarpone has melted. Taste and adjust the seasoning if needed. Ladle the soup into bowls, top with spoonfuls of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon rind curls, if liked.

Notes / Tips / Wine Advice:

For cream of leek, pea & watercress soup, use just 175 g  peas and add a roughly chopped bunch of watercress. Simmer in 600 ml  of stock then, instead of adding the mascarpone, stir in 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream, drizzling a little extra cream over at the end and topping with some crispy grilled and chopped bacon to garnish.
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Course Soup

Minestrone

Minestrone

Portions:4
Preparation Time: 5 minutes
Cooking Time:23 minutes
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Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 2 celery sticks chopped
  • 1 leek finely sliced
  • 1 carrot chopped
  • 400 g can chopped tomatoes
  • 600 ml chicken stock
  • or
  • 600 ml vegetable stock
  • 1 courgette diced
  • ½ small cabbage shredded
  • 1 bay leaf
  • 75 g canned haricot beans
  • 75 g dried spaghetti broken into small pieces, or small pasta shapes
  • 1 tablespoon chopped flat leaf parsley
  • salt and pepper
  • grated Parmesan cheese to serve

Instructions

  • Heat the oil in a large saucepan. Add the onion, garlic, celery, leek and carrot and cook over a medium heat, stirring occasionally, for 5 minutes. Add the tomatoes, stock, courgette, cabbage, bay leaf and haricot beans. Bring to the boil, lower the heat and simmer for 10 minutes.
  • Add the pasta and season to taste. Stir well and cook for a further 8 minutes. Keep stirring because the soup may stick to the base of the pan. Just before serving, add the parsley and stir well. Ladle into individual bowls and serve with grated Parmesan.

Notes / Tips / Wine Advice:

For minestrone with rocket & basil pesto, make up the soup as above then ladle into bowls. Top with spoonfuls of pesto made by finely chopping 25 g (1 oz) rocket leaves and 25 g (1 oz) basil leaves, 1 garlic clove and 25 g (1 oz) pine nuts. Mix with 2 tablespoons freshly grated Parmesan, a little salt and pepper and 125 ml (4 fl oz) olive oil. Alternatively, put all the pesto ingredients into a liquidizer or food processor and whiz together.
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Course Soup

Broccoli & almond soup

Broccoli & almond soup

Portions:6
Preparation Time: 15 minutes
Cooking Time:15 minutes
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Ingredients

  • 25 g butter
  • 1 onion roughly chopped
  • 500 g broccoli cut into florets, stems sliced
  • 40 g ground almonds
  • 900 ml vegetable stock
  • or
  • 900 ml chicken stock
  • 300 ml milk
  • salt and pepper

To garnish

  • 15 g butter
  • 6 tablespoons natural yogurt
  • 3 tablespoons flaked almonds

Instructions

  • Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to soften. Stir in the broccoli until coated in the butter then add the ground almonds, stock and a little salt and pepper.
  • Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green. Leave to cool slightly, then purée in batches in a blender or food processor until finely speckled with green.
  • Pour the purée back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat the 15 g (½ oz) butter in a frying pan, add the almonds and fry for a few minutes, stirring until golden. Ladle the soup into bowls, drizzle a spoonful of yogurt over each bowl, then sprinkle with almonds.

Notes / Tips / Wine Advice:

For broccoli & Stilton soup, omit the ground almonds and cook as above, adding 125 g (4 oz) de-rinded and crumbled Stilton cheese when reheating the soup. Stir until melted, then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.
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Course Soup

Celeriac & apple soup

Celeriac & apple soup

Portions:6
Preparation Time: 15 minutes
Cooking Time:25 minutes
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Ingredients

  • 25 g butter or margarine
  • 1 celeriac about 500 g , peeled and coarsely grated
  • 3 dessert apples peeled, cored and chopped
  • 1.2 litre chicken stock
  • or
  • 1.2 litre vegetable stock
  • pinch of cayenne pepper or more to taste salt

To garnish

  • 3 tablespoons finely diced dessert apple
  • paprika

Instructions

  • Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
  • Add the stock and cayenne pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 15–20 minutes or until the celeriac and apples are very soft.
  • Purée the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan. Alternatively, rub through a fine sieve. Reheat gently. Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.

Notes / Tips / Wine Advice:

For celeriac & roasted garlic soup, halve 2 garlic bulbs, put into a roasting tin, drizzle with 2 teaspoons olive oil then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Heat the butter in a saucepan as above, add the celeriac and 1 chopped onion in place of the apples, fry gently for 5 minutes. Take the garlic out of the papery skins, add to the celeriac with 1 litre (1¾ pints) of vegetable stock, salt and cayenne pepper. Simmer as above. Purée, reheat with 150 ml (¼ pint) milk then serve swirled with a little double cream in each bowl.
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Course Fruit / Soup

Broad bean & chorizo soup

Broad bean & chorizo soup

Portions:6
Preparation Time: 20 minutes
Cooking Time:20 minutes
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 500 g potatoes diced
  • 150 g chorizo diced
  • 4 to matoes diced
  • 300 g frozen broad beans
  • 1.5 litres chicken stock
  • salt and pepper basil leaves to garnish
  • Olive tapenade toasts
  • 12 slices French bread
  • 2 garlic cloves halved
  • 4 tablespoons green olive tapenade or black olive tapenade

Instructions

  • Heat the oil in a large saucepan, add the onion, potatoes and chorizo and fry for 5 minutes, stirring regularly until just beginning to soften.
  • Stir in the tomatoes, broad beans and stock, season and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
  • Mash some of the potatoes roughly with a fork to thicken the soup slightly. Taste and adjust the seasoning if needed.
  • Toast the bread on both sides then rub one side with the halves of garlic and spread with the tapenade. Ladle the soup into bowls and top with the tapenade toasts and sprinkle with basil leaves to garnish.

Notes / Tips / Wine Advice:

For homemade green olive tapenade, to serve on the toast, stone 250 g (8 oz) green olives then finely chop them in a food processor with a small bunch of fresh basil, 2 garlic cloves, 2 teaspoons drained capers, 4 tablespoons olive oil and 1 tablespoon white wine vinegar. This tapenade can also be served with crudités or tossed with pasta. Any remaining tapenade can be stored for up to two weeks in the refrigerator in a small jar with the surface covered with a little extra olive oil.
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Course Meat / Pork / Soup