Harira

How to make Harira recipe

Serves 8–10

Preparation time about 25 minutes, plus overnight soaking, Cooking time about 2¾ hours

Ingredients:
250 g (8 oz) dried chickpeas
2 chicken breasts, halved
1.2 litres (2 pints) chicken stock
1.2 litres (2 pints) water
2 x 400 g (13 oz) cans chopped tomatoes
¼ teaspoon crumbled saffron threads (optional)
2 onions, chopped
125 g (4 oz) long-grain rice
50 g (2 oz) green lentils, rinsed
2 tablespoons finely chopped coriander
2 tablespoons finely chopped parsley
salt and pepper
coriander sprigs, to garnish
fat-free natural yogurt, to serve

Method:
Put the chickpeas in a bowl, add cold water to cover by a generous 10 cm (4 inches) and leave to soak overnight. Drain the chickpeas, rinse under running cold water and drain again.

Place the chickpeas in a saucepan of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer, partially covered, for about 1¾ hours or until tender, adding more water as necessary. Drain well.

Meanwhile, place the chicken breasts, stock and measurement water in another saucepan and bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes or until the chicken is just cooked.

Remove the chicken with a slotted spoon, reserving the stock, place it on a board and shred it, discarding the skin. Set aside.

Stir the chickpeas, tomatoes, saffron, if using, onions, rice and lentils into the reserved stock in the pan, cover and simmer for 30–35 minutes or until the rice and lentils are tender.

Add the shredded chicken, coriander and parsley just before serving. Heat the soup for a further 5 minutes without letting it boil. Season to taste with salt and pepper, then ladle into bowls, drizzle over the yogurt and garnish with the coriander.

For budget harira, make as above, omitting the chicken breasts and replacing the saffron with ½ teaspoon ground turmeric and ½ teaspoon ground cinnamon.

Harira

Tunisian chickpea and lentil stew

How to make Tunisian chickpea and lentil stew recipe

Serves 4

Preparation time 15 minutes, plus overnight soaking, Cooking time about 2¼ hours

Ingredients:
200 g (7 oz) dried chickpeas
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 onion, thinly sliced
1 celery stick, finely diced
2 small carrots, peeled and finely diced
pinch of saffron threads
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
125 g (4 oz) green lentils, rinsed
2 tablespoons tomato purée
750 ml (1¼ pints) lamb or vegetable stock
salt and pepper
3–4 tablespoons chopped parsley, to garnish
harissa (see right for homemade), to serve

Method:
Put the chickpeas in a bowl, add cold water to cover by 10 cm (4 inches) and leave to soak overnight.

Drain the chickpeas, rinse under running cold water and drain again. Place the chickpeas in a saucepan of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer gently, partially covered, for about 1 hour or until tender, adding more water as necessary. Drain well.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium-low heat, add the garlic, onion, celery and carrots and cook for 15 minutes, or until softened, stirring frequently.

Add the spices and cook for 1–2 minutes, then increase the heat and add the chickpeas, lentils and tomato purée. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 40–45 minutes.

Spoon the cooked pulses and vegetables into serving bowls and carefully pour the liquid around the side. Sprinkle with parsley and serve with harissa, to taste.

For homemade harissa, soak 25 g (1 oz) dried red chillies in boiling water for 4 hours. Put 1½ tablespoons cumin seeds, 2 teaspoons caraway seeds and 1 tablespoon coriander seeds in a small frying pan and dry-fry until fragrant.

Grind to a powder in a mini chopper. Add the soaked chillies, 3 garlic cloves, 100 g (3½ oz) roasted peppers, 2 tablespoons tomato purée, 1 tablespoon aged sherry vinegar, 1 teaspoon hot smoked paprika, 1 teaspoon salt and just enough olive oil to make a paste. Blend until smooth, then store in an airtight jar in the refrigerator for up to 2–3 weeks.

Tunisian chickpea and lentil stew

Farmhouse sausage and kale stew

How to make Farmhouse sausage and kale stew recipe

Serves 4

Preparation time 10 minutes, Cooking time 40 minutes

Ingredients:
1 tablespoon olive oil
150 g (5 oz) lean smoked bacon, chopped
3–4 lean herby pork sausages, about 250 g (8 oz) in total, thickly sliced
1 onion, chopped
3 garlic cloves, chopped
1 leek, trimmed, cleaned and sliced
400 g (13 oz) can chopped tomatoes
2 tablespoons tomato purée
1 teaspoon dried oregano
pinch of sugar
300 ml (½ pint) golden ale or chicken stock
1 large potato, about 300 g (10 oz), peeled and roughly diced
400 g (13 oz) can borlotti beans, drained
200 g (7 oz) kale, shredded
salt and pepper
2 tablespoons chopped parsley, to garnish

Method:
Heat the oil in a large, heavy-based saucepan over a medium-high heat, add the bacon and sausages and cook for 3–4 minutes or until browned. Add the onion, garlic and leek, reduce the heat slightly and cook for 5–6 minutes until softened, stirring occasionally.

Stir in the tomatoes, tomato purée, dried oregano, sugar and ale or stock and bring to the boil. Stir in the potatoes and beans and season with salt and pepper.

Reduce the heat, cover and simmer gently for 20 minutes or until the potatoes are almost tender. Stir in the kale, check the seasoning and cook for a further 8–10 minutes or until the kale and potatoes are tender.

Ladle into bowls and sprinkle with the parsley. Serve immediately.

For chicken & chorizo stew, make as above, replacing the bacon with 150 g (5 oz) diced chorizo, the sausages with 250 g (8oz) sliced boneless, skinless chicken thighs, the oregano with 1 teaspoon smoked paprika and the ale or stock with 300 ml (½ pint) red wine. Serve sprinkled with the parsley and a generous squeeze of lemon juice.

Farmhouse sausage and kale stew

French summer vegetable stew

How to make French summer vegetable stew recipe

Serves 4

Preparation time 12 minutes, Cooking time about 25 minutes

Ingredients:
2 tablespoons olive oil
1 fennel bulb
3 shallots, sliced
3 garlic cloves, sliced
2 tablespoons Pernod
125 ml (4 fl oz) dry white wine
1 tablespoon chopped chives
1 tablespoon chopped chervil
1 teaspoon chopped tarragon
2 courgettes, halved lengthways and sliced
100 g (3½ oz) fine green beans, trimmed
500 ml (17 fl oz) vegetable stock
16 large, pitted green olives
200 g (7 oz) small cherry tomatoes, mixed colours if possible
1 small bunch of basil, leaves torn
2 lean back bacon rashers, very thinly sliced (optional)
salt and pepper

Method:
Heat the oil in a large, heavy-based saucepan over a medium heat. Cut the fennel into quarters lengthways, remove the tough middle and slice each quarter into 3 wedges.

Add to the pan and fry for 4–5 minutes or until beginning to soften and colour. Add the shallots and garlic and fry gently for a further 4–5 minutes or until softened and lightly golden.

Stir in the Pernod, white wine and chopped herbs and bubble for 1–2 minutes or until almost evaporated. Add the courgettes and green beans and stir well.

Add enough stock to almost cover the vegetables and scatter with the olives. Bring to the boil, then reduce the heat, cover and simmer gently for 8–10 minutes or until the vegetables are almost tender. Stir in the tomatoes and basil leaves and simmer for a further 3 minutes. Season to taste with salt and pepper.

Place a small, nonstick frying pan over a high heat and add the bacon, if using. Fry for 3 minutes or until crisp. Remove with a slotted spoon and drain on kitchen paper.

Ladle the stew into bowls and scatter with the crispy bacon, if using. Serve with warm, crusty bread, if liked.

For fennel & olive salad, slice 2 fennel bulbs thinly and arrange on a serving plate. Mix together 2 tablespoons red wine vinegar and 3 tablespoons olive oil in a bowl and season with salt and pepper. Drizzle over the fennel and top with the olives. Scatter over 2 tablespoons chopped parsley and the crispy bacon, if liked.

French summer vegetable stew

Tomato and chorizo stew with clams

How to make Tomato and chorizo stew with clams recipe

Serves 4

Preparation time 15 minutes, Cooking time about 25 minutes

Ingredients:
300 g (10 oz) chorizo sausage, cut into chunks
1 teaspoon coriander seeds, crushed
1 tablespoon fennel seeds, crushed
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
50 ml (2 fl oz) white wine
400 g (13 oz) can chopped tomatoes
200 ml (7 fl oz) fish stock
500 g (1 lb) live clams, cleaned (discard any that don’t shut when tapped)
small handful of basil leaves, to garnish

Method:
Heat a large saucepan over a high heat, add the chorizo and fry until the natural oil has been released and the chorizo is beginning to colour. Remove with a slotted spoon, leaving behind the oil, and set aside.

Add the coriander and fennel seeds to the chorizo oil and fry for 1 minute, then add the onion and chilli and fry until the onion has softened but not coloured. Add the garlic and fry for a further minute.

Pour in the white wine and leave to bubble until just 1 tablespoon of liquid is left. Add the tomatoes and stock and bring to the boil, then return the chorizo to the pan. Tip in the clams, then cover and cook until the clams have opened. Discard any that remain closed.

Ladle into bowls, sprinkle with a few basil leaves and serve with crusty bread, if liked.

For spicy bean stew with pan-fried John Dory, make the stew as above, omitting the clams and chorizo and adding 400 g (13 oz) can haricot beans and 400 g (13 oz) can kidney beans, drained. Pan-fry 2 John Dory fillets and serve with the bean stew.

Tomato and chorizo stew with clams

Spanish fish stew

How to make spanish fish stew recipe

Serves 4

Preparation time 12 minutes, Cooking time about 25 minutes
2 tablespoons olive oil
1 large red onion, sliced
4 garlic cloves, chopped
1 teaspoon smoked paprika or hot smoked paprika
pinch of saffron threads
350 g (11½ oz) monkfish fillet, cut into chunks
250 g (8 oz) red mullet fillets, cut into large chunks
3 tablespoons dry or medium-dry Madeira
250 ml (8 fl oz) fish or vegetable stock
2 tablespoons tomato purée
400 g (13 oz) can chopped tomatoes
2 bay leaves
750 g (1½ lb) live mussels, scrubbed and debearded (discard any that don’t shut when tapped) or 250 g (8 oz) cooked shelled mussels
salt and pepper
3 tablespoons chopped parsley, to garnish

Method:
Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onion and garlic and cook gently for 8–10 minutes or until softened.

Stir in the paprika and saffron and cook for a further minute. Stir in the fish, then pour over the Madeira. Add the stock, tomato purée, tomatoes and bay leaves and season with salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.

Stir in the live mussels, cover and cook over a low heat for about 3 minutes or until they have opened. Discard any that remain closed. Alternatively, if using cooked shelled mussels, simmer the stew for 2–3 minutes more, or until the fish is cooked and tender, then stir in the cooked mussels. Cook for 30 seconds or until the mussels are heated through and piping hot.

Ladle into bowls and sprinkle with the parsley. Serve immediately with crusty bread.

For pan-fried red mullet with tomato sauce, cook the onion and garlic with the spices as above. Pour in the Madeira and add the tomatoes, finely grated rind of ½ lemon, a pinch of sugar and season with salt and pepper.

Simmer for 15–20 minutes. Heat 1–2 tablespoons olive oil in a nonstick frying pan, add 500 g (1 lb) red mullet fillets, skin side down, and fry for 2–3 minutes or until crisp. Cover, reduce the heat and cook for a further 2 minutes or until the fish is just cooked through. Serve with the tomato sauce.

Spanish fish stew

Rustic tuscan bean stew

How to make Rustic tuscan bean stew recipe

Serves 4

Preparation time 12 minutes, Cooking time 45–50 minutes

Ingredients:
1 tablespoon olive oil
1 red onion, finely chopped
2 celery sticks, thinly sliced
1 large carrot, peeled and finely chopped
1 red pepper, cored, deseeded and diced
2 garlic cloves, chopped
1 tablespoon tomato purée
125 ml (4 fl oz) red wine
750 ml (1¼ pints) vegetable stock
400 g (13 oz) can mixed beans or Tuscan bean mix, drained
2–3 thyme sprigs, chopped
1 rosemary sprig, chopped
2 bay leaves
100 g (3½ oz) mini wholewheat pasta shapes or orzo
salt and pepper
To serve (optional)
olive oil
grated Parmesan cheese

Method:
Heat the oil in a large, heavy-based saucepan over a medium-low heat, then add the onion, celery, carrot, red pepper and garlic and cook gently for 12–15 minutes or until softened. Add the tomato purée and wine and cook for a further 2–3 minutes.

Stir in the stock, beans, thyme, rosemary and bay leaves and season with salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes.

Stir in the pasta shapes and continue to simmer for about 12 minutes or until the pasta is al dente.

Ladle into bowls and serve with a drizzle of olive oil and sprinkled with the Parmesan, if liked.

For hearty Tuscan bean salad, cook the vegetables in the olive oil for 18–20 minutes or until very tender. Toss with the beans and chopped herbs in a large serving bowl and leave to cool.

Stir in 3 deseeded and chopped tomatoes and 1–2 tablespoons red wine vinegar, then season with salt and pepper to taste. Toss lightly with a mixed leaf salad and garnish with Parmesan cheese shavings.

Rustic tuscan bean stew

Vegetable broth with pearl barley

How to make Vegetable broth with pearl barley recipe

Serves 4

Preparation time 15 minutes, Cooking time 1½ hours

Ingredients:
100 g (3½ oz) pearl barley
2 tablespoons extra virgin rapeseed oil
1 large onion, finely chopped
2 leeks, trimmed, cleaned and finely chopped
1 celery stick, finely chopped
750 g (1½ lb) mixed root vegetables such as parsnips, swede, turnips, carrots and potatoes, evenly diced
1.2 litres (2 pints) beef or vegetable stock
1 bouquet garni
salt and pepper

Method:
Bring a large saucepan of water to the boil and pour in the pearl barley. Cook at a gentle simmer for 1 hour. Drain well.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onion, leeks and celery and fry gently for 8–10 minutes or until softened but not coloured. Add the root vegetables and cook for a further 5 minutes, stirring regularly.

Pour in the stock, add the bouquet garni and bring to the boil. Stir in the pearl barley, then reduce the heat and simmer for 25–30 minutes or until the vegetables and pearl barley are tender. Remove the bouquet garni and season to taste with salt and pepper. Ladle into bowls and serve with herby bread, if liked.

For creamy vegetable soup, make the broth as above, then use a hand-held blender to blend the soup until smooth, adding extra stock if necessary. Stir in 3 tablespoons half-fat crème fraîche, scatter with thyme leaves and serve with toasted herby bread croutons.

Vegetable broth with pearl barley

Vegetable broth and sea bass

How to make Vegetable broth and sea bass recipe

Serves 4

Preparation time 5 minutes, Cooking time 7–8 minutes

Ingredients:
750 ml (1¼ pints) chicken or vegetable stock
1 fennel bulb, cut into 8 wedges, herby tops reserved (optional)
12 fine asparagus spears
150 g (5 oz) frozen peas, thawed
150 g (5 oz) broad beans, podded
2 tablespoons olive oil
4 sea bass fillets, about 200 g (7 oz) each, skin on and pin-boned
small handful of mint leaves, torn
small handful of basil leaves, torn
salt and pepper

Method:
Put the stock in a large saucepan and bring to the boil. Add the fennel, reduce the heat and simmer for 3 minutes or until almost tender. Add the asparagus, peas and broad beans and cook for a 1–2 minutes. Season with salt and pepper.

Meanwhile, heat the oil in a frying pan over a medium heat. Season the sea bass with salt and pepper and place, skin side down, in the pan. Cook for 3–4 minutes or until the skin is crispy, then turn the fish over and cook for a further minute.

Ladle the vegetable broth into bowls and sprinkle with a few torn mint and basil leaves. Top the broth with the pan-fried sea bass and reserved herby fennel tops, if liked, and serve.

For Thai broth with prawns, peel and devein 500 g (1 lb) raw tiger prawns, reserving the shells and heads. Heat 750 ml (1¼ pints) fish or chicken stock in a saucepan.

Add the prawn shells and heads, 2 roughly chopped lemon grass stalks, a 5 cm (2 inch) piece of fresh root ginger, 1 dried red chilli and 2 kaffir lime leaves.

Remove the pan from the heat and leave the stock to infuse for 30 minutes. Strain the stock and return it to a clean saucepan. Add the prawns and poach for 3–4 minutes or until they have turned pink and are cooked through. Add 125 g (4 oz) sugar snap peas 1 minute before the end of the cooking time.

Vegetable broth and sea bass

Hot and sour beef broth

How to make Hot and sour beef broth recipe

Serves 4

Preparation time 12 minutes, Cooking time about 15 minutes

Ingredients:
1 litre (1¾ pints) clear beef stock
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon palm sugar or soft light brown sugar
1 garlic clove, sliced
2.5 cm (1 inch) piece of fresh root ginger, peeled and cut into very thin matchsticks
1 small red chilli, deseeded and finely sliced
1 shallot, thinly sliced
3 kaffir lime leaves, thinly shredded
2 teaspoons tamarind paste
100 g (3½ oz) baby corn, halved lengthways
350 g (11½ oz) beef fillet, thinly sliced
1 spring onion, finely sliced, to garnish

Method:
Put the stock, fish sauce, vinegar, lime juice and palm sugar in a large saucepan and bring to the boil.

Add the garlic, ginger, chilli, shallot, lime leaves, tamarind paste and baby corn, then reduce the heat and simmer gently for 10 minutes.

Stir in the beef fillet, then immediately ladle into bowls. Scatter over the spring onion and serve immediately.

For hot & sour mushroom broth, replace the beef stock and beef fillet with 75 g (3 oz) dried shiitake mushrooms soaked in 1 litre (1¾ pints) boiling vegetable stock for 15–20 minutes. Drain, reserving the soaking liquid, and slice the mushrooms, then make the broth as above.

Hot and sour beef broth

Prawn and pork wonton soup

How to make Prawn and pork wonton soup recipe

Serves 4

Preparation time 25 minutes, Cooking time 5–6 minutes

Ingredients:
100 g (3½ oz) minced pork
150 g (5 oz) raw peeled prawns
4 spring onions, finely chopped
1 garlic clove
1 cm (½ inch) piece of fresh root ginger, peeled and chopped
1 tablespoon oyster sauce
20 wonton wrappers
750 ml (1¼ pints) chicken stock
1 head of Chinese spring greens, shredded
1–2 tablespoons fish sauce
To serve
handful of coriander leaves
1 tablespoon sesame seeds
lime wedges

Method:
Place the pork, prawns, 2 of the spring onions, the garlic, ginger and oyster sauce in a food processor or blender and blend to a paste.

Take 1 of the wonton wrappers and place 1 teaspoon of the prawn and pork mixture in the centre. Dampen the edges of the wrapper with a little water and bring them up around the filling, enclosing it completely in a little bundle. Repeat with the remainder of the wrappers and prawn and pork mixture.

Bring the stock to the boil in a large saucepan, then reduce the heat, add the wontons and simmer for 4–5 minutes. Remove 1 of the wontons and check that it has become firm to the touch, which will indicate that it is cooked.

Add the spring greens to the pan and cook for 1 minute, then season with the fish sauce.Ladle into deep bowls and serve with a few coriander leaves, a sprinkling of sesame seeds and a lime wedge on the side.

For sesame wontons with soy dipping sauce, make the wontons as above and steam them in a bamboo steamer for 5 minutes. Remove the wontons from the steamer and sprinkle over 2 tablespoons sesame seeds.

Make a dipping sauce by mixing together 3 tablespoons light soy sauce, 2 teaspoons peeled and grated fresh root ginger, 1 finely sliced red chilli and 1 tablespoon fish sauce.

Prawn and pork wonton soup

Butter bean and tomato soup

How to make Butter bean and tomato soup recipe

Serves 4

Preparation time 10 minutes, Cooking time 20 minutes

Ingredients:
3 tablespoons olive oil
1 onion, finely chopped
2 celery sticks, thinly sliced
2 garlic cloves, thinly sliced
2 x 400 g (13 oz) cans butter beans, drained
4 tablespoons sun-dried tomato paste
900 ml (1½ pints) vegetable stock
1 tablespoon chopped thyme or rosemary, plus extra leaves to garnish
salt and pepper
Parmesan cheese shavings, to serve

Method:
Heat the oil in a saucepan over a medium heat, add the onion and fry for 3 minutes or until softened. Add the celery and garlic and fry for 2 minutes.

Add the butter beans, sun-dried tomato paste, stock, rosemary or thyme and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes.

Ladle into bowls and serve sprinkled with the Parmesan and extra thyme or rosemary leaves. This soup makes a light main course served with bread and plenty of Parmesan.

For spiced carrot & lentil soup, heat 2 tablespoons oil in a saucepan, add 1 chopped onion, 2 crushed garlic cloves and 375 g (12 oz) chopped carrots and fry for 10 minutes.

Add a 400 g (13 oz) can lentils, drained, 2 teaspoons ground coriander, 1 teaspoon ground cumin and 1 tablespoon chopped thyme and fry for 1 minute. Stir in 1 litre (1¾ pints) vegetable stock, a 400 g (13 oz) can chopped tomatoes and 2 teaspoons lemon juice and bring to the boil.

Cover and simmer gently for 20 minutes. Put in a food processor or blender and blend until smooth, then return to the pan and warm through.

Butter bean and tomato soup

Thai style chicken soup สไตล์ซุปไก่ไทย

How to make Thai style chicken soup recipe

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
1 litre (1¾ pints) chicken stock
4 tablespoons Thai fish sauce
1 tablespoon palm sugar or soft light brown sugar
2 lemon grass stalks, sliced in half lengthways
50 g (2 oz) galangal or fresh root ginger, peeled and finely sliced
1 large bunch of coriander, finely chopped, leaves and stalks separate
250 g (8 oz) boneless, skinless chicken thighs, cut into strips
225 g (7½ oz) can bamboo shoots, drained (optional)
200 g (7 oz) vermicelli rice noodles

Method:
Put the stock, fish sauce, sugar, lemon grass and galangal or ginger in a large saucepan and bring to the boil, then reduce the heat and simmer gently for 15 minutes. Strain through a sieve to remove the galangal or ginger and lemon grass. Return the liquid to the pan and stir in the chopped coriander stalks.

Add the chicken and simmer gently for a further 4–5 minutes or until cooked through. Add the bamboo shoots, if using.

Meanwhile, put the noodles in a large saucepan of boiling water, turn off the heat and leave to stand for 4 minutes, or according to the packet instructions, until tender. Drain well and divide between deep bowls. Ladle over the chicken soup, sprinkle with the chopped coriander leaves and serve immediately.

For chicken & bamboo shoot curry, heat 1 tablespoon groundnut oil in a wok or large frying pan, add 2 tablespoons green curry paste and fry for 2 minutes, stirring constantly.

Add 300 ml (½ pint) reduced-fat coconut milk and 150 ml (¼ pint) chicken stock, the fish sauce, palm sugar, chopped coriander stalks and chicken, omitting the lemon grass and galangal or fresh root ginger.

Simmer gently for about 10 minutes, or until the chicken is cooked through, adding the bamboo shoots 4 minutes before the end of the cooking time. Serve with the chopped coriander leaves and steamed Thai rice.

Thai style chicken soup สไตล์ซุปไก่ไทย

Pesto and lemon soup

How to make Pesto and lemon soup recipe

Serves 6

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tomatoes, skinned and chopped
1.2 litres (2 pints) vegetable stock
3 teaspoons pesto, plus extra to serve
grated rind and juice of 1 lemon
100 g (3½ oz) broccoli, cut into small florets, stems sliced
150 g (5 oz) courgettes, diced
100 g (3½ oz) frozen green soya beans
65 g (2½ oz) small pasta shapes
50 g (2 oz) spinach, shredded
salt and pepper
handful of basil leaves, to garnish (optional)

Method:
Heat the oil in a saucepan over a medium-low heat, add the onion and fry gently for 5 minutes, stirring occasionally, until softened. Add the garlic, tomatoes, stock, pesto, lemon rind and a little salt and pepper and bring to the boil, then reduce the heat and simmer gently for 10 minutes.

Add the broccoli, courgettes, soya beans and pasta shapes and simmer for 6 minutes. Add the spinach and lemon juice and cook for a further 2 minutes or until the spinach has just wilted and the pasta is al dente.

Ladle into bowls, top with extra spoonfuls of pesto and sprinkle with basil leaves. Serve with warm olive or sundried tomato focaccia or ciabatta bread or Parmesan thins (see below).

For homemade Parmesan thins, to serve as an accompaniment, line a baking sheet with nonstick baking paper, then sprinkle 100 g (3½ oz) grated Parmesan cheese into 18 well-spaced mounds.

Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for about 5 minutes or until the cheese has melted and is just beginning to brown. Leave to cool and harden, then peel off the paper and serve on the side with the soup.

Pesto and lemon soup

Squash, kale and mixed bean soup

How to make squash, kale and mixed bean soup recipe

Serves 6

Preparation time 15 minutes, Cooking time 45 minutes

Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
500 g (1 lb) butternut squash, halved, deseeded, peeled and diced
2 small carrots, peeled and diced
500 g (1 lb) tomatoes, skinned (optional) and roughly chopped
400 g (13 oz) can mixed beans, drained
900 ml (1½ pints) vegetable or chicken stock
150 ml (¼ pint) half-fat crème fraîche
100 g (3½ oz) kale, torn into bite-sized pieces
salt and pepper

Method:
Heat the oil in a saucepan over a medium-low heat, add the onion and fry gently for 5 minutes. Stir in the garlic and smoked paprika and cook briefly, then add the squash, carrots, tomatoes and mixed beans.

Pour in the stock, season with salt and pepper and bring to the boil, stirring frequently. Reduce the heat, cover and simmer for 25 minutes or until the vegetables are tender.

Stir in the crème fraîche, then add the kale, pressing it just beneath the surface of the stock. Cover and cook for 5 minutes or until the kale has just wilted. Ladle into bowls and serve with warm garlic bread.

For cheesy squash, pepper & mixed bean soup, make as above, replacing the carrots with 1 cored, deseeded and diced red pepper. Pour in the stock, then add 65 g (2½ oz) Parmesan cheese rinds and season.

Cover and simmer for 25 minutes. Stir in the crème fraîche but omit the kale. Discard the Parmesan rinds, ladle the soup into bowls and top with grated Parmesan.

Squash, kale and mixed bean soup

Chicken and tofu miso noodles

How to make Chicken and tofu miso noodles recipe

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
2 x 10 g sachets instant miso soup powder or paste
750 ml (1¼ pints) water
2 star anise
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon palm sugar or soft light brown sugar
1 red chilli, deseeded and sliced (optional)
200 g (7 oz) baby corn
125 g (4 oz) mangetout
250 g (8 oz) cooked chicken breast, torn
200 g (7 oz) firm silken tofu, cut into 1 cm (½ inch) cubes
160 g (5½ oz) enoki mushrooms, or shiitake mushrooms, thinly sliced
400 g (13 oz) fresh egg noodles
1 spring onion, very finely sliced, to garnish (optional)

Method:
Place the miso powder or paste in a large saucepan with the measurement water, star anise, fish sauce, soy sauce, sugar and chilli, if using. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Stir in the baby corn and mangetout and cook for a further 3 minutes or until almost tender. Remove the pan from the heat, stir in the chicken, tofu and mushrooms and cover to retain the heat.

Cook the noodles in a large saucepan of boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain well and divide between deep bowls, then ladle over the hot soup and serve immediately, garnished with the spring onion, if liked.

For chicken, tofu & mushroom stir-fry, heat 2 tablespoons groundnut oil in a smoking hot wok or large frying pan. Stir-fry the baby corn and mangetout for 2 minutes or until beginning to wilt.

Add the chicken, tofu and mushrooms and stir-fry for 1–2 minutes or until hot and the mushrooms are tender. Stir in a 350 g (11½ oz) jar of black bean stir-fry sauce, toss briefly and serve with the cooked noodles, sprinkled with spring onions.

Chicken and tofu miso noodles

spring minestrone

How to make Spring minestrone recipe

Serves 4–6

Preparation time 15 minutes, Cooking time 55 minutes

Ingredients:
2 tablespoons olive oil
1 onion, thinly sliced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled
1 potato, peeled and diced
125 g (4 oz) peas or broad beans, thawed if frozen
1 courgette, diced
125 g (4 oz) green beans, trimmed and cut into 3.5 cm (1½ inch) pieces
125 g (4 oz) plum tomatoes, skinned and chopped
1.2 litres (2 pints) vegetable stock
75 g (3 oz) small pasta shapes
10 basil leaves, torn
salt and pepper
To serve
olive oil
grated Parmesan cheese

Method:
Heat the oil in a large, heavy-based saucepan over a low heat, add the onion, carrots, celery and garlic and cook, stirring occasionally, for 10 minutes.

Add the potato, peas or broad beans, courgette and green beans and cook, stirring frequently, for 2 minutes. Add the tomatoes, season with salt and pepper and cook for a further 2 minutes.

Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until all the vegetables are very tender.

Add the pasta and basil to the soup and cook, stirring frequently, until the pasta is al dente. Season with salt and pepper to taste.

Ladle into bowls, drizzle with olive oil and sprinkle with the Parmesan. Serve with toasted country bread or Parmesan toasts (see below).

For Parmesan toasts, to serve as an accompaniment, toast 4–6 slices of ciabatta on one side only under a preheated medium grill. Brush the other side with 2–3 tablespoons olive oil and sprinkle with chilli flakes and 2 tablespoons grated Parmesan cheese, then cook under the preheated grill until golden and crisp.

spring minestrone

Tuna and jalapeño baked potatoes

How to make Tuna and jalapeño baked potatoes recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 1 hour 5 minutes

Ingredients:
4 large baking potatoes
2 x 160 g (5½ oz) cans tuna in spring water, drained
2 tablespoons drained and chopped green jalapeño peppers in brine
2 spring onions, finely chopped
4 firm, ripe tomatoes, deseeded and chopped
2 tablespoons chopped chives
3 tablespoons low-fat soured cream
100 g (3½ oz) reduced-fat extra mature Cheddar cheese, grated
salt and pepper

Method:
Prick the potatoes all over with the tip of a sharp knife and place directly in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until crisp on the outside and the inside is tender. Leave until cool enough to handle.

Cut the potatoes in half and scoop the cooked flesh into a bowl. Place the empty potato skins, cut side up, on a baking sheet. Mix the tuna, jalapeño peppers, spring onions, tomatoes and chives into the potato in the bowl. Gently fold in the soured cream, then season with salt and pepper to taste.

Spoon the filling into the potato skins, sprinkle with the Cheddar and cook under a preheated medium-hot grill for 4–5 minutes or until hot and melted. Serve immediately with a frisée salad.

For spicy tuna wraps, spoon 4 tablespoons chunky spicy tomato salsa on to 4 large, wholemeal flour tortillas. Scatter with the tuna, jalapeño peppers and spring onions.

Omit the tomatoes, chives and Cheddar and top with ½ shredded iceberg lettuce. Roll up the wraps tightly and cut in half diagonally. Serve with a little low-fat soured cream, if liked.

Tuna and jalapeño baked potatoes

Smoked mackerel crostini

How to make Smoked mackerel crostini recipe

Serves 4

Preparation time 10 minutes, Cooking time 2–3 minutes

Ingredients:
230 g (7½ oz) smoked mackerel fillets, skinned
1 tablespoon creamed horseradish
2 tablespoons half-fat crème fraîche
1 tablespoon chopped chives
finely grated rind of 1 lemon
1 tablespoon lemon juice
1 granary or seeded baguette, sliced
1 spring onion, finely sliced diagonally (optional)
4 little gem lettuces, leaves separated
pepper

Method:
Put the smoked mackerel in a bowl and break into flakes with a fork. Add the horseradish, crème fraîche, chives, lemon rind and juice and plenty of pepper and mix together gently.

Place the sliced baguette on a grill pan and cook under a preheated medium-hot grill for 2–3 minutes or until crisp and golden, turning once. Serve the hot crostini immediately with the smoked mackerel rillettes, spring onion, if liked, and the lettuce leaves.

For smoked mackerel fishcakes, mix the flaked mackerel with 230 g (7½ oz) cold mashed potato, 1½ tablespoons horseradish, the chives, lemon rind and pepper, omitting the crème fraîche and lemon juice. Chill for 1 hour.

Form into 4 patties with slightly damp hands, then dust in flour. Blitz the baguette in a food processor or blender to make breadcrumbs. Dip each fishcake in beaten egg and coat in the breadcrumbs.

Heat a little extra virgin rapeseed oil in a frying pan, add the fishcakes and fry for 4–5 minutes on each side or until cooked through and crisp. Drain on kitchen paper and serve with mixed salad leaves.

Smoked mackerel crostini

Felafel pitta pockets

How to make Felafel pitta pockets recipe

Serves 4

Preparation time 15 minutes, plus overnight soaking, Cooking time 12 minutes

Ingredients:
250 g (8 oz) dried chickpeas
1 small onion, finely chopped
2 garlic cloves, crushed
½ bunch of parsley
½ bunch of coriander
2 teaspoons ground coriander
½ teaspoon baking powder vegetable oil, for shallow-frying
4 wholemeal pitta breads
handful of salad leaves
2 tomatoes, diced
4 tablespoons fat-free Greek yogurt
salt and pepper

Method:
Put the chickpeas in a bowl, add cold water to cover by a generous 10 cm (4 inches) and leave to soak overnight.

Drain the chickpeas, transfer to a food processor and process until coarsely ground. Add the onion, garlic, fresh herbs, ground coriander and baking powder.

Season with salt and pepper and process until really smooth. Using wet hands, shape the mixture into 16 small patties.

Heat a little vegetable oil in a large frying pan over a medium-high heat, add the patties, in batches, and fry for 3 minutes on each side or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Split the pitta breads and fill with the felafel, salad leaves and diced tomatoes. Add a spoonful of the yogurt to each and serve immediately.

For felafel salad, toss 4 handfuls of mixed salad leaves with a little olive oil, lemon juice and salt and pepper and arrange on serving plates. Core, deseed and dice 1 red pepper and sprinkle it over the salads. Top with the felafel and spoon over a little yogurt.

Felafel pitta pockets

Griddled chicken baguettes

How to make Griddled chicken baguettes recipe

Serves 4

Preparation time 10 minutes, Cooking time 8–10 minutes

Ingredients:
4 small part-baked granary or seeded baguettes
2 large boneless, skinless chicken breasts, about 300 g (10 oz) in total
1 teaspoon olive oil
4 tablespoons red pepper pesto
2 tablespoons sunflower seeds
handful of rocket leaves
salt and pepper
Salad
¼ cucumber, halved, deseeded and thinly sliced
2 tablespoons chopped mint
1 tablespoon lemon juice

Method:
Place the baguettes on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes, or according to the packet instructions, until crisp.

Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet. Repeat with the remaining chicken breast. Heat a griddle pan over a medium-high heat until hot.

Rub the oil over the chicken breasts, season with salt and pepper and cook on the hot griddle for 2–3 minutes or until slightly charred. Turn the chicken breasts over and cook for a further 2–3 minutes or until slightly charred and cooked through but not dry. Remove from the pan, cover with foil and leave to rest.

Make the salad. Mix together the cucumber, mint, lemon juice and a little salt and pepper in a small bowl.

Slice the chicken into thick slices. Cut the baguettes in half lengthways, spread with the red pepper pesto, then fill with the chicken and the cucumber salad. Sprinkle with sunflower seeds and add a few rocket leaves. Cut in half and serve immediately.

For griddled chicken & spicy couscous, prepare and cook 4 chicken breasts as above and cut into thick slices. Meanwhile, cook 500 g (1 lb) wholewheat couscous according to the packet instructions, then fork through 2 tablespoons harissa. Serve the chicken on the couscous with the cucumber salad as above.

Griddled chicken baguettes

Lamb kefta pittas

How to make Lamb kefta pittas recipe

Serves 4

Preparation time 20 minutes, Cooking time 10–12 minutes

Ingredients:
½ tablespoon groundnut oil
4 wholemeal pitta breads
lemon juice, to serve
Lamb keftas
1 small onion, chopped
2 garlic cloves, crushed
400 g (13 oz) minced lamb
50 g (2 oz) fresh wholemeal breadcrumbs
1 small egg, lightly beaten
1 small bunch of parsley, chopped
1 small bunch of coriander, chopped
¼ tablespoon ground cinnamon
1 tablespoon ground paprika
½ tablespoon ground cumin
salt and pepper
Salad
1 carrot, peeled and coarsely grated
6 radishes, thinly sliced
½ iceberg lettuce, shredded
½ cucumber, thinly sliced

Method:
Place all the kefta ingredients in a food processor and pulse several times until well combined. Tip into a large bowl and, using wet hands, shape the mixture into 16 meatballs.

Heat the oil in a large, nonstick frying pan over a medium heat, add the meatballs and then fry for 10–12 minutes, turning frequently, until cooked through and browned all over. Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. To make the salad, mix the carrot, radishes, lettuce and cucumber in a bowl.

Split open the warmed pittas, fill with the salad and then add the meatballs. Squeeze over a little lemon juice and serve immediately.

For barbecued lamb skewers, make the kefta mixture as above. Tip into a large bowl and form into flat sausage shapes around 4 long, flat metal skewers.

Cook on a barbecue for 10–12 minutes or until cooked through, then serve with the pitta breads and salad as above.

Lamb kefta pittas

Turkey croque madame

How to make Turkey croque madame recipe

Serves 4

Preparation time 10 minutes, Cooking time 8–10 minutes

Ingredients:
8 slices of wholegrain bread from a large, round loaf
3 tablespoons wholegrain mustard
200 g (7 oz) aged Gruyère or reduced-fat mature Cheddar cheese, finely grated
200 g (7 oz) cooked turkey, thinly sliced
2 tomatoes, sliced
2 spring onions, thinly sliced
4 tablespoons low-fat cream cheese (optional)
1 tablespoon distilled vinegar
4 large eggs
100 g (3½ oz) baby leaf spinach
pepper
chopped chives, to garnish

Method:
Lay 4 slices of the bread on a board and spread each slice with the mustard. Top the slices with half of the Gruyère or Cheddar, the turkey and tomato slices, then scatter with the spring onions.

Season with pepper and scatter over the remaining Gruyère or Cheddar. Spread the cream cheese, if using, over the remaining slices of bread and place, cheese side down, on top of the sandwiches.

Heat a large, nonstick frying pan over a medium heat until hot, then carefully add the sandwiches and cook for 4–5 minutes or until golden and crispy. Turn the sandwiches over and cook for a further 4–5 minutes. Alternatively, toast in a flat-surfaced panini machine according to the manufacturer’s instructions.

Meanwhile, bring a large saucepan of water to a gentle simmer, add the vinegar and stir with a large spoon to create a swirl. Carefully break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Transfer each sandwich to a serving plate, scatter over a few spinach leaves and top with a poached egg. Garnish with chives and serve immediately.

For turkey & cheese sandwiches, cut 1 large wholegrain baguette almost in half lengthways. Cut into 4 and place, opened out, on a baking sheet. Top as above with the mustard, turkey, tomatoes and spring onions.

Omit the cream cheese and finish with all of the grated cheese. Cook under a preheated hot grill for 3–4 minutes or until hot and melted. Serve hot with baby leaf spinach and poached eggs, if liked.

Turkey croque madame

Salmon and cucumber sushi

How to make salmon and cucumber sushi recipe

Serves 4

Preparation time 15 minutes, plus cooling, Cooking time about 15 minutes

Ingredients:
300 g (10 oz) sushi rice
2 tablespoons rice vinegar
1 tablespoon caster sugar
2 nori sheets
1 teaspoon wasabi paste
2 long strips of cucumber, the length of the nori and about 1 cm (½ inch) thick
100 g (3½ oz) smoked salmon
2 tablespoons pickled ginger
4 tablespoons soy sauce

Method:
Cook the sushi rice according to the packet instructions.

Mix together the vinegar and sugar in a bowl and stir until the sugar dissolves. Once the rice is cooked, and when it is still warm, mix in enough of the vinegar and sugar mixture to coat the rice grains, but do not allow the rice to become wet. Tip the rice on to a tray to cool quickly.

Take 1 nori sheet and place it on a bamboo mat with the longest side in line with your body and the ridged surface facing upwards. With damp hands, cover three-quarters of the nori sheet with a thin layer of rice, leaving a band of nori at the top without rice.

Spread a little wasabi paste with your finger on top of the rice in a thin line, at the edge nearest to you. Then place a cucumber strip and some smoked salmon on the wasabi.

Use the bamboo mat to start rolling the nori up, tucking in the cucumber and salmon as you go. Once you have rolled up the majority of the nori, wet your finger and dampen the plain edge of nori.

Finish rolling up the nori. The wet edge will stick the roll together. Repeat with the other nori sheet. Then, using a sharp knife, cut the rolls into 8 even pieces or 4 even pieces and 1 slightly larger piece cut into 2 on the diagonal.

Mix the remaining wasabi and soy sauce and serve with the pickled ginger alongside the nori rolls.

Salmon and cucumber sushi

Chicken tikka sticks and fennel raita

How to make Chicken tikka sticks and fennel raita recipe

Serves 6

Preparation time 20 minutes, plus marinating and chilling, Cooking time 8–10 minutes

Ingredients:
1 onion, finely chopped
½ –1 large red or green chilli, deseeded and finely chopped (to taste)
1. 5 cm (¾ inch) piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
150 g (5 oz) fat-free natural yogurt
3 teaspoons mild curry paste
4 tablespoons chopped coriander
4 chicken breasts, about
150 g (5 oz) each, cubed
Fennel raita
1 small fennel bulb, about 200 g (7 oz)
200 g (7 oz) fat-free natural yogurt
3 tablespoons chopped coriander
salt and pepper

Method:
Mix the onion, chilli, ginger and garlic together in a shallow china or glass dish. Add the yogurt, curry paste and coriander and mix together.

Add the cubed chicken to the yogurt mixture, mix to coat, cover with clingfilm and chill for at least 2 hours.

Make the raita. Cut the core away from the fennel and finely chop the remainder, including any green tops. Mix the fennel with the yogurt and coriander and season with salt and pepper. Spoon the raita into a serving dish, cover with clingfilm and chill until needed.

Thread the chicken on to 12 skewers and place them on a foil-lined grill rack. Cook under a preheated grill for 8–10 minutes, turning once, or until browned and the chicken is cooked through. Transfer to serving plates and serve with the raita on the side.

For a red pepper & almond chutney, to serve with the skewers instead of the raita, blend 75 g (3 oz) shop-bought roasted peppers in a blender or food processor, with a handful of mint leaves, 1 chopped garlic clove and ½ teaspoon chilli powder.

Blend until smooth, then add salt to taste and 1½ tablespoons toasted flaked almonds. Pulse a couple of times to roughly crush the almonds and stir in 1 tablespoon chopped coriander.

Chicken tikka sticks and fennel raita

Pepper and aubergine hummus

How to make Pepper and aubergine hummus recipe

Serves 4–6

Preparation time 10 minutes, plus cooling, Cooking time 45–50 minutes

Ingredients:
1 red pepper, cored, deseeded and quartered
3 garlic cloves, unpeeled and lightly crushed
1 aubergine, cut into large chunks
1 tablespoon chilli oil, plus extra to serve
½ tablespoon fennel seeds
(optional)
400 g (13 oz) can chickpeas, drained
1 tablespoon tahini
1 teaspoon sesame seeds, lightly toasted
salt and pepper
To serve
4 wholemeal pitta breads
olive oil spray
1 teaspoon paprika

Method:
Put the pepper, garlic and aubergine in a single layer in a large roasting tin. Drizzle with the chilli oil and sprinkle with the fennel seeds, if using, and season with salt and pepper.

Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 35–40 minutes or until softened and golden. Remove from the oven but do not turn it off.

Peel the skins from the garlic cloves and put in a food processor or blender with the roasted vegetables, three-quarters of the chickpeas and the tahini.

Blend until almost smooth, season to taste and then spoon into a serving bowl. Cover with clingfilm and leave to cool.

Cut the pitta bread into 2.5 cm (1 inch) strips and place in a large bowl. Spray with a little olive oil and toss with the paprika and a little salt until well coated. Arrange in a single layer on a baking sheet. Toast in the oven for 10–12 minutes or until crisp.

Sprinkle the hummus with the remaining chickpeas and the sesame seeds and drizzle with 1–2 tablespoons chilli oil. Serve with the toasted pitta breads.

For roasted artichoke & pepper hummus, replace the aubergine with a drained 400 g (13 oz) can artichoke hearts in water. Roast in the oven with the peppers and garlic, as above, replacing the chilli oil with 1 tablespoon lemon-infused oil. Omit the fennel seeds. Continue as above.

Pepper and aubergine hummus

middle eastern bread salad

How to make middle eastern bread salad recipe

Serves 4–6

Preparation time 10 minutes, plus cooling, Cooking time 2–3 minutes

Ingredients:
2 wholemeal flatbreads or flour tortillas
1 large green pepper, cored, deseeded and diced
1 Lebanese cucumber, diced
250 g (8 oz) cherry tomatoes, halved
½ red onion, finely chopped
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped coriander
3 tablespoons olive oil
juice of 1 lemon
salt and pepper

Method:
Toast the flatbreads or tortillas on a preheated ridged griddle pan or under a preheated hot grill for 2–3 minutes or until charred. Leave to cool, then tear into bite-sized pieces.

Put the green pepper, cucumber, tomatoes, onion and herbs in a serving bowl, add the oil and lemon juice and season with salt and pepper, tossing well. Add the bread and stir again. Serve immediately.

For tomato & bread salad, chop 750 g (1½ lb) tomatoes and put into a large bowl.

Add 4 slices of diced day-old bread, 1 bunch of basil leaves, 125 g (4 oz) pitted black olives, 75 ml (3 fl oz) olive oil, 1 tablespoon balsamic vinegar and salt and pepper. Toss well and serve.

middle eastern bread salad

Roasted summer vegetables

How to make Roasted summer vegetables recipe

Serves 4

Preparation time 15 minutes, Cooking time 45–50 minutes

Ingredients:
1 red pepper, cored, deseeded and thickly sliced
1 yellow pepper, cored, deseeded and thickly sliced
1 aubergine, cut into chunks
2 yellow or green courgettes, cut into chunks
1 red onion, cut into wedges
6 garlic cloves
150 g (5 oz) yellow and red baby plum tomatoes
2 tablespoons extra virgin rapeseed or olive oil
4–5 thyme sprigs
150 g (5 oz) hazelnuts
125 g (4 oz) rocket leaves
2 tablespoons raspberry or balsamic vinegar
salt and pepper
handful of mustard cress, to garnish (optional)

Method:
Toss all the vegetables, except the tomatoes, in a large bowl with the oil. Season with a little salt and pepper and add the thyme. Tip into a large roasting tin and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 40–45 minutes or until the vegetables are tender.

Add the tomatoes and return to the oven for a further 5 minutes or until the tomatoes are just softened and beginning to burst.

Meanwhile, tip the hazelnuts into a small roasting tin and place in the oven for about 10–12 minutes or until golden and the skin is peeling away. Leave to cool, then remove the excess skin and crush lightly.

Toss the rocket leaves gently with the mixed, roasted vegetables and heap on to large plates. Scatter over the crushed hazelnuts and drizzle with the vinegar. Scatter over the mustard cress, if using, and serve immediately,

For roasted vegetable pasta sauce, roast the vegetables as above, then tip into a large saucepan with the rest of the vegetables, 500 ml (17 fl oz) passata and 150 ml (¼ pint) vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes.

Remove from the heat and use a hand-held blender to blend until smooth. Season with salt and pepper, to taste, and serve with bowls of hot pasta. Alternatively, stir in an extra 250 ml (8 fl oz) vegetable stock to make soup.

Roasted summer vegetables

watermelon, feta and herb salad

How to make watermelon, feta and herb salad recipe

Serves 4

Preparation time 15 minutes

Ingredients:
¼ watermelon, about 800 g (1¾ lb 10 oz) in total, peeled and cut into large chunks
1 small bunch of parsley, finely chopped
1 small bunch of mint, finely chopped
1 small bunch of coriander, finely chopped
200 g (7 oz) reduced-fat feta cheese, cubed
16 pitted Greek olives
1 tablespoon red jalapeño peppers in brine, drained and finely chopped
juice of 1 lime, plus extra wedges, to serve
small handful of alfalfa or radish shoots, to garnish

Method:
Put the watermelon, herbs, feta, olives and jalapeño peppers in a large bowl and toss together.

Spoon into serving dishes and pour over the lime juice. Garnish with the alfalfa or radish shoots and serve with lime wedges and grissini breadsticks, if liked.

For watermelon fruit salad, mix together the watermelon and chopped mint with 2 peeled, sliced kiwi fruit, 200 g (7 oz) halved red grapes, 2 small, peeled, cored and thinly sliced apples and 200 g (7 oz) pitted cherries, if in season. Dust with a little icing sugar, if liked, and squeeze over the lime juice. Serve chilled.

watermelon, feta and herb salad

Fig, bean and toasted pecan salad

How to make Fig, bean and toasted pecan salad recipe

Serves 4

Preparation time 5 minutes, plus cooling, Cooking time 5–6 minutes

Ingredients:
100 g (3½ oz) pecan nuts
200 g (7 oz) green beans, trimmed
4 fresh figs, cut into quarters
100 g (3½ oz) rocket leaves
small handful of mint leaves
50 g (2 oz) Parmesan or pecorino cheese
Dressing
3 tablespoons walnut oil
2 teaspoons sherry vinegar
1 teaspoon vincotto
salt and pepper

Method:
Heat a heavy-based frying pan over a medium heat, add the pecan nuts and dry-fry, stirring frequently, for 3–4 minutes or until browned. Tip on to a small plate and leave to cool.

Cook the beans in a saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under running cold water and pat dry with kitchen paper. Put the beans in a bowl with the figs, pecan nuts, rocket and mint.

Whisk together all the dressing ingredients in a small bowl and season with salt and paper. If you can’t find vincotto, use balsamic vinegar as an alternative. Pour over the salad and toss well. Shave over the Parmesan or pecorino and serve.

For mixed bean salad, combine 200 g (7 oz) cooked trimmed green beans with 2 x 400 g (13 oz) cans drained mixed beans, 4 finely chopped spring onions, 1 crushed garlic clove and 4 tablespoons chopped mixed herbs, then dress with 4 tablespoons olive oil, juice of ½ lemon, a pinch of caster sugar and salt and pepper.

Fig, bean and toasted pecan salad

Carrot and cashew nut salad

How to make carrot and cashew nut salad recipe

Serves 4

Preparation time 10 minutes, Cooking time 6–10 minutes

Ingredients:
75 g (3 oz) unsalted cashew nuts
2 tablespoons black mustard seeds
500 g (1 lb) carrots, peeled and coarsely grated
1 red pepper, cored, deseeded and thinly sliced
3 tablespoons chopped chervil
2 spring onions, finely sliced
Dressing
2 tablespoons avocado oil
2 tablespoons raspberry vinegar
1 tablespoon wholegrain mustard
pinch of sugar
salt and pepper

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the cashew nuts for 5–8 minutes, stirring frequently, or until golden brown and toasted. Tip on to a small plate and leave to cool. Add the mustard seeds to the pan and dry-fry for 1–2 minutes or until they start to pop.

Mix together the mustard seeds, carrots, red pepper, chervil and spring onions in a large bowl.

Whisk together all the dressing ingredients in a small bowl, then pour on to the grated carrot salad. Mix thoroughly to coat and heap into serving bowls.

Chop the cashew nuts coarsely and scatter over the salad. Serve immediately.

For carrot & celeriac coleslaw, mix together 300 g (10 oz) grated carrot and 200 g (7 oz) coarsely grated celeriac with the mustard seeds, chervil, spring onions and dressing, omitting the red pepper. Replace the cashew nuts with 75 g (3 oz) chopped walnuts and serve as above.

Carrot and cashew nut salad

poached eggs and spinach

How to make poached eggs and spinach recipe

Serves 4

Preparation time 5 minutes, Cooking time 8–10 minutes

Ingredients:
4 strips of cherry tomatoes on the vine, about 6 tomatoes on each
2 tablespoons balsamic syrup or glaze
1 small bunch of basil, leaves removed
1 tablespoon distilled vinegar
4 large eggs
4 thick slices of wholemeal bread
reduced-fat butter, to spread (optional)
100 g (3½ oz) baby leaf spinach
salt and pepper

Method:
Lay the cherry tomato vines in an ovenproof dish, drizzle with the balsamic syrup or glaze, scatter with the basil leaves and season with salt and pepper.

Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes or until the tomatoes begin to collapse.

Meanwhile, bring a large saucepan of water to a gentle simmer, add the vinegar and stir with a large spoon to create a swirl. Carefully break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Toast the wholemeal bread and butter lightly, if liked.

Heap the spinach on to serving plates and top each plate with a poached egg. Arrange the vine tomatoes on the plates, drizzled with any cooking juices. Serve immediately with the wholemeal toast, cut into fingers.

For spinach, egg & cress salad, gently lower the unshelled eggs into a saucepan of simmering water. Cook for 7–8 minutes, then cool quickly under running
cold water.

Shell the eggs and slice thickly. Arrange the egg slices over the spinach leaves and halved cherry tomatoes. Scatter with 20 g (¾ oz) salad cress and serve with a little olive oil and balsamic syrup.

poached eggs and spinach

banana muffins

How to make banana muffins recipe

Makes 12

Preparation time 10 minutes, Cooking time 20–22 minutes

Ingredients:
200 g (7 oz) unbleached plain flour
35 g (1½ oz) bran
75 g (3 oz) soft dark brown sugar
1 teaspoon baking powder
¾ teaspoon bicarbonate of soda
½ teaspoon ground mixed spice (optional)
200 ml (7 fl oz) buttermilk
2½ tablespoons groundnut oil
2 large eggs, beaten
1 teaspoon vanilla extract
2 small, very ripe bananas, peeled and mashed

Method:
Mix together the dry ingredients in a large bowl. Stir together the remaining ingredients in a separate bowl, then pour the wet ingredients on to the dry mixture and stir with a large metal spoon until just combined.

Spoon the mixture into a lightly greased large, 12-hole nonstick muffin tray, or alternatively, a 6-hole tray, and bake in a preheated oven, 180°C (350°F),

Gas Mark 4, for 20–22 minutes or until risen and golden and a skewer inserted into the centres comes out clean.

Transfer to a wire rack to cool slightly. Serve the still-warm muffins with glasses of freshly squeezed fruit juice, if liked.

For banana, blueberry & wheatgerm muffins, make as above, replacing 1 of the bananas with 125 g (4 oz) blueberries, the bran with 35 g (1½ oz) wheatgerm and the mixed spice with ½ teaspoon ground cinnamon.

banana muffins

Home baked seeded rolls

How to make home baked seeded rolls recipe

Makes 8 rolls

Preparation time 25 minutes, plus proving, Cooking time 12–15 minutes

Ingredients:
500 g (1 lb) strong plain or wholegrain bread flour
50 g (2 oz) mixed seeds
1 teaspoon fast-action dried yeast
1 teaspoon sugar
1 teaspoon salt
275 ml (9 fl oz) hand-hot water
1 tablespoon melted butter

Method:
Put the flour, seeds and yeast in a large bowl, then stir in the sugar and salt. Pour in the measurement water and butter and mix to a dough. Turn the dough out on a lightly floured surface and knead for 5–10 minutes or until smooth and elastic.

Place in a lightly oiled bowl, cover with a clean, slightly damp tea towel and leave in a warm place to rise for at least 1 hour or until doubled in size. Alternatively, make the dough in a bread machine according to the manufacturer’s instructions.

Push the dough back down and then divide into 8 balls. Knead each piece until smooth and round, then place evenly spaced on a large, lightly greased baking sheet.

Cut a deep cross in each one, cover again with the damp tea towel and leave in a warm place to rise for 1 hour or until doubled in size.

Bake the rolls in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until golden and crusty and the rolls sound hollow when tapped on the underside.

Cool slightly on a wire rack, pulling apart if they have spread during rising or cooking. Serve warm, split in half, with a bowl of thick-cut orange marmalade and a glass of freshly squeezed fruit juice, if liked.

For mixed seed loaf, make the dough as above but form into 1 large, round loaf. Leave to rise until doubled in size and then cook in the oven for 30 minutes or until golden and crusty and the loaf sounds hollow when tapped on the underside. Cool on a wire rack. Cut into slices and serve warm or toasted.

Home baked seeded rolls