recipes

Celeriac & apple soup

A beautifully plated bowl of Celeriac & Apple Soup, featuring a creamy, pale golden broth made with earthy celeriac and sweet apples. The soup is served in a rustic ceramic bowl, garnished with a swirl of cream, thin apple slices, and a sprinkle of fresh thyme leaves. The velvety texture contrasts with the crisp apple garnish. Accompanied by a slice of crusty bread on the side, the bowl rests on a wooden table with soft, natural lighting enhancing the warm and inviting presentation.

Celeriac & apple soup

Portions:6
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Fruit / Soup

Broad bean & chorizo soup

A beautifully plated bowl of Broad Bean & Chorizo Soup, featuring a rich, golden broth infused with smoky chorizo and tender broad beans. The soup is served in a rustic ceramic bowl, garnished with crispy chorizo slices, fresh parsley, and a drizzle of olive oil. The vibrant green broad beans contrast beautifully with the deep red hues of the chorizo. Accompanied by a slice of crusty bread on the side, the bowl rests on a wooden table with soft, natural lighting enhancing the warm and hearty presentation.

Broad bean & chorizo soup

Portions:6
Preparation Time: 20 minuten
Cooking Time:20 minuten
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Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Meat / Pork / Soup

Black bean with soba noodles

Black bean with soba noodles

Black bean with soba noodles

Portions:4
Preparation Time: 10 minuten
Cooking Time:15 minuten
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Ingrediënten

  • 200 g dried soba Japanese noodles
  • 2 tablespoons groundnut or vegetable oil
  • bunch of spring onions sliced
  • 2 garlic cloves roughly chopped
  • 1 red chilli deseeded and sliced
  • 4 cm piece of fresh root ginger peeled and grated
  • 125 ml black bean sauce or black bean stir-fry sauce
  • 750 ml vegetable stock
  • 200 g pak choi or spring greens shredded 2 teaspoons soy sauce
  • 1 teaspoon caster sugar
  • 50 g raw unsalted shelled peanuts

Instructies

  • Cook the noodles in a saucepan of boiling water for about 5 minutes, or until just tender.
  • Meanwhile, heat the oil in a saucepan. Add the spring onions and garlic and sauté gently for 1 minute.
  • Add the red chilli, fresh ginger, black bean sauce and vegetable stock and bring to the boil. Stir in the pak choi or spring greens, soy sauce, caster sugar and peanuts; reduce the heat and simmer gently, uncovered, for 4 minutes.
  • Drain the noodles and pile into serving bowls. Ladle the soup over the noodles and serve immediately.

Notes / Tips / Wine Advice:

For beef & black bean soup, reduce the amount of noodles to 125 g (4 oz) and cook as above. Meanwhile, fry the spring onion then add the red chilli, ginger, black bean sauce and stock. Bring to the boil then add the green vegetables, soy sauce and sugar. Cook for 2 minutes as above. Quickly trim the fat off a 250 g (8 oz) sirloin steak, cut into thin slices and add to the soup. Cook for 2 more minutes then ladle into noodle filled bowls.
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Recipe Category Soup
Diets Vegetarian

Tomato & balsamic vinegar soup

A beautifully plated bowl of Tomato & Balsamic Vinegar Soup, featuring a rich, deep-red broth made from slow-roasted tomatoes and a hint of tangy balsamic vinegar. The soup is served in a rustic ceramic bowl, garnished with a drizzle of balsamic reduction, fresh basil leaves, and a sprinkle of cracked black pepper. The velvety texture contrasts with the fresh, aromatic toppings. Accompanied by a slice of crusty bread on the side, the bowl rests on a wooden table with soft, natural lighting enhancing the warm and inviting presentation.

Tomato & balsamic vinegar soup

Portions:6
Preparation Time: 25 minuten
Cooking Time:20 minuten
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Ingrediënten

  • 750 g large tomatoes on the vine
  • 2 tablespoons olive oil
  • 1 onion roughly chopped
  • 1 baking potato about 200 g , diced
  • 2 garlic cloves finely chopped (optional)
  • 750 ml vegetable stock or chicken stock
  • 1 tablespoon tomato purée
  • 1 tablespoon soft brown sugar
  • 4 teaspoons balsamic vinegar
  • small bunch of basil
  • salt and pepper

Instructies

  • Cut the tomatoes in half, place them cut-side down in a foil-lined grill pan and drizzle with some oil. Grill for 4–5 minutes until the skins have split and blackened. Meanwhile, fry the onion, potato and garlic in the remaining oil for 5 minutes, stirring occasionally until softened and turning golden around the edges.
  • Peel and roughly chop the tomatoes and add to the onion and potato with the pan juices, then stir in the stock, tomato purée, sugar and vinegar. Add half the basil, season and bring to the boil. Cover and simmer for 15 minutes.
  • Purée half the soup in batches in a blender or food processor until smooth. Return to the saucepan with the rest of the soup and reheat. Season to taste, then ladle into bowls, garnish with the remaining basil leaves and serve with Parmesan twists.

Notes / Tips / Wine Advice:

For Parmesan twists, to serve as an accompaniment, unroll one sheet of ready-rolled puff pastry from a 425 g (14 oz) defrosted pack of 2 sheets. Brush with a little beaten egg yolk then spread with 3 teaspoons tomato (or basil) pesto, a little pepper and 4 tablespoons of freshly grated Parmesan. Cover with the second unrolled pastry sheet. Brush the top with a little more egg yolk, then cut into strips about 1 cm (½ inch) wide. Twist each strip like a corkscrew, transfer to an oiled baking sheet and press the ends firmly on to the baking sheet to prevent them unravelling. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until golden brown. Serve warm.
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Recipe Category Soup

Homemade Vegetable Stock

A beautifully plated bowl of Homemade Vegetable Stock, featuring a clear, golden broth infused with fresh vegetables and aromatic herbs. The stock is rich with visible ingredients such as carrots, celery, onions, garlic, and bay leaves, with hints of black peppercorns and parsley floating on the surface. Served in a rustic ceramic bowl, the broth has a warm, inviting glow. Accompanied by a wooden ladle and fresh vegetables on the side, the setting rests on a wooden table with soft, natural lighting enhancing the comforting and wholesome presentation.

Homemade Vegetable Stock

A rich and flavorful homemade vegetable stock, perfect as a base for soups, stews, and sauces. Made with fresh vegetables and aromatic herbs.
Portions:1 litre
Preparation Time: 10 minuten
Cooking Time:1 uur 5 minuten
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Equipment

  • large pot
  • knife
  • Cutting board
  • wooden spoon
  • Fine sieve or cheesecloth

Ingrediënten

  • 1 tbsp olive oil
  • 2 onions roughly chopped
  • 2 leek tops roughly chopped
  • 4 carrots roughly chopped
  • 2 celery sticks thickly sliced
  • 100 g mushrooms sliced
  • 4 tomatoes roughly chopped
  • Small bunch of mixed herbs e.g., parsley, thyme, bay leaf
  • ½ tsp black peppercorns roughly crushed
  • ¼ tsp salt
  • 1.8 litres cold water

Instructies

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions, leek tops, carrots, celery, and mushrooms.
  • Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the tomatoes, mixed herbs, crushed black peppercorns, and salt.
  • Pour in the cold water and bring to a gentle boil.
  • Reduce the heat and let simmer uncovered for about 60 minutes.
  • Strain the stock through a fine sieve or cheesecloth into a clean container.
  • Discard the vegetables and let the stock cool before storing.

Notes / Tips / Wine Advice:

Serving Tip:
Use as a base for soups, risottos, and stews, or freeze in portions for later use.

Nutritional Information

Calories: 40 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 1 g | Fiber: 2 g | Sugar: 5 g | Salt: 0.3 g
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Recipe Category Basic recipe / Soup / Stock / Vegetables
Season: All seasons
Diets Vegan / Vegetarian

Fish stock

A beautifully plated bowl of Fish Stock, featuring a clear, golden broth infused with fresh fish bones, aromatic herbs, and vegetables. The stock has a rich, slightly translucent appearance with visible ingredients such as leeks, onions, celery, carrots, and bay leaves. Hints of parsley and black peppercorns float on the surface. Served in a rustic ceramic bowl, the broth has a warm, inviting glow. Accompanied by a wooden ladle and fresh ingredients on the side, the setting rests on a wooden table with soft, natural lighting enhancing the comforting and flavorful presentation.

Fish stock

Portions:1 litre
Preparation Time: 10 minuten
Cooking Time:45 minuten
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Ingrediënten

  • 1 kg fish trimmings such as heads, backbones, tails, skins and prawn shells
  • 1 onion quartered
  • 2 leek tops sliced
  • 2 carrots thickly sliced
  • 2 celery sticks thickly sliced thyme sprigs
  • 1 bay leaf few parsley stalks
  • ½ teaspoon roughly crushed white peppercorns
  • ¼ teaspoon salt
  • 1.5 litres cold water
  • 300 ml dry white wine or extra water

Instructies

  • Put the fish trimmings in a large sieve, rinse with cold water, drain and then put them into a large saucepan with all the remaining ingredients.
  • Bring slowly to the boil. Skim off any scum with a slotted spoon. Cover and simmer for 30 minutes.
  • Strain the stock through a fine sieve, return it to the saucepan and then simmer it, uncovered, for about 15 minutes until reduced by half. Cool then chill in the refrigerator for up to 3 days.
  • If you are adding fish heads, don’t cook them for longer than 30 minutes before straining, or they will begin to add a bitter taste.
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Recipe Category Fish / Seafood / Soup / Stock

Beef stock

A beautifully plated bowl of Beef Stock, featuring a deep, rich brown broth infused with roasted beef bones, aromatic herbs, and vegetables. The stock has a glossy sheen with visible ingredients such as carrots, celery, onions, garlic, and bay leaves. Hints of black peppercorns and fresh thyme float on the surface. Served in a rustic ceramic bowl, the broth has a warm, inviting glow. Accompanied by a wooden ladle and fresh ingredients on the side, the setting rests on a wooden table with soft, natural lighting enhancing the comforting and hearty presentation.

Beef stock

Portions:1 litre
Preparation Time: 10 minuten
Cooking Time:4 uur 20 minuten
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Ingrediënten

  • 2 kg beef bones, such as ribs or shin
  • 2 smoked streaky bacon rashers diced
  • 2 onions quartered but with the inner brown layer still on
  • 2 carrots thickly sliced
  • 2 celery sticks thickly sliced
  • 1 turnip diced (optional)
  • 2 bay leaves rosemary sprigs or sage stems
  • ¼ teaspoon salt
  • ½ teaspoon roughly crushed black peppercorns
  • 3.6 litres 6 pints cold water

Instructies

  • Put the bones and bacon into a large saucepan and heat gently for 10 minutes until the marrow begins to run from the centre of the bones. Turn the bones occasionally.
  • Add the vegetables and fry for 10 more minutes, stirring the vegetables and turning the bones until browned.
  • Add the herbs, salt and peppercorns then pour in the water and bring slowly to the boil. Skim off any scum with a slotted spoon, then reduce the heat, half cover with a lid and simmer gently for 4–5 hours until the liquid has reduced by half.
  • Strain through a large sieve into a jug. Cool then chill in the refrigerator overnight. Skim off any fat and store in the refrigerator for up to 3 days.
  • If you’re not in the habit of roasting large beef joints on the bone, you can obtain the beef bones from your local butcher; he may even give them to you for free. Use the bones raw when preparing your stock. Lamb stock can be made in the same way from cooked or uncooked lamb bones.
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Recipe Category Beef / Meat / Soup / Stock

Chicken stock

A beautifully plated bowl of Chicken Stock, featuring a clear, golden broth infused with roasted chicken bones, aromatic herbs, and vegetables. The stock has a warm, slightly translucent appearance with visible ingredients such as carrots, celery, onions, garlic, and bay leaves. Hints of black peppercorns and fresh thyme float on the surface. Served in a rustic ceramic bowl, the broth has a comforting glow. Accompanied by a wooden ladle and fresh ingredients on the side, the setting rests on a wooden table with soft, natural lighting enhancing the wholesome and nourishing presentation.

Chicken stock

Portions:1 litre
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Ingrediënten

  • 1 leftover cooked chicken carcass
  • 1 onion quartered
  • 2 carrots thickly sliced
  • 2 celery sticks thickly sliced
  • 1 bay leaf or small bunch of mixed herbs
  • ¼ teaspoon salt
  • ½ teaspoon roughly crushed black peppercorns
  • 2.5 litres 4 pints cold water

Instructies

  • Put the chicken carcass and vegetables into a large saucepan. Add the herbs, salt and peppercorns.
  • Pour over the water and bring slowly just to the boil. Skim off any scum with a slotted spoon. Reduce the heat to a gentle simmer, then half cover with a lid and cook for 2–2½ hours until reduced by about half.
  • Strain the stock through a large sieve into a jug. Remove any chicken pieces still on the carcass, pick out the meat pieces from the sieve and reserve for the soup, but discard the vegetables. Chill the stock for several hours or overnight Skim off the thin layer of fat on the top of the chilled and now jellied stock with a dessertspoon. Chill and store in the refrigerator for up to 3 days.
  • A duck, pheasant, or guinea fowl carcass or a ham knuckle can also be made into stock in just the same way. If you have a turkey carcass then double up the vegetable and water quantities specified above.
  • If you have a chicken carcass but don’t have time to make it into stock straightaway, you can freeze it for up to 3 months closely wrapped in clingfilm, then packed into a plastic bag. Defrost it at room temperature then make into stock as above.
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Recipe Category Chicken / Poultry / Soup / Stock

New Potatoes with Cumin

A beautifully plated dish of New Potatoes with Cumin, featuring tender, golden baby potatoes sautéed with aromatic cumin seeds and a blend of warm spices. The dish has a rich, golden-brown hue with a slight crisp on the edges. Garnished with fresh cilantro and a sprinkle of coarse sea salt, it is served in a rustic ceramic bowl. Accompanied by a side of cooling yogurt and warm naan, the bowl rests on a wooden table with soft, natural lighting enhancing the inviting and flavorful presentation.

New Potatoes with Cumin

Here is one of my favourite ways of preparing new potatoes, Indian-style. You may serve them with an Indian meal or, if you like, with Western dishes – anything from roasts to sausages.
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Ingrediënten

  • 900 g 2lb new potatoes
  • salt
  • 2½ tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • ½ teaspoon garam masala
  • –¼ teaspoon chilli powder
  • 2 –3 tablespoons chopped green coriander

Instructies

  • Step One Scrub the potatoes and put them in a saucepan. Cover with water to come about 2.5cm (1in) above the potatoes. Add 1 tablespoon salt to the water and bring to a boil. Cover. Boil until the potatoes are just tender. Drain and peel.
  • Step Two Put the oil in a large frying pan and set over medium–high heat. When hot, add the cumin seeds. Let the seeds sizzle for a few seconds. Now add the potatoes. Turn the heat down to medium. Brown the potatoes lightly on all sides. Turn the heat to low and add ¼ teaspoon salt and the ground cumin, garam masala and chilli powder. Cook, stirring, for a minute. Add the green coriander just before serving and toss to mix.
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Recipe Category Side Dish / Vegetables
Country India
Diets Vegetarian

Farmer’s Casserole

A beautifully plated Farmer's Casserole, featuring layers of golden-brown hash browns, diced ham, melted cheese, and eggs baked to perfection. The dish has a rich, crispy top with gooey melted cheese and a slightly browned crust. Garnished with freshly chopped parsley and a sprinkle of black pepper, it is served in a rustic ceramic baking dish. Accompanied by a side of toast and fresh fruit, the casserole rests on a wooden table with soft, natural lighting enhancing the warm and hearty presentation.

Farmer’s Casserole

Portions:6
Preparation Time: 20 minuten
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Ingrediënten

  • 3 cups frozen shredded hash brown potatoes
  • ¾ cup Monterey Jack cheese with jalapeno peppers or shredded sharp Cheddar cheese
  • 1 cup diced fully cooked ham or Canadian bacon
  • ¼ cup sliced green onion
  • 4 beaten eggs
  • 1 12-ounce can evaporated milk
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt

Instructies

  • Heat oven to 350°F.
  • Spray a 2-quart square baking dish with cooking spray.
  • Arrange potatoes evenly in the bottom of the dish.
  • Sprinkle with cheese, ham, and green onion.
  • In a medium mixing bowl, combine eggs, milk, pepper, and salt.
  • Pour egg mixture over potato mixture in the dish.
  • (The dish may be covered and refrigerated at this point for several hours or overnight.)
  • Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until the center appears set.
  • Let stand 5 minutes before serving.
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Recipe Category Breakfast
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