Macaroni Cheese

Serves 2 (large portions!)

200g macaroni

25g butter

25g plain flour

450ml whole milk

2 garlic cloves, crushed

½ tsp English mustard

50g mature cheddar PLUS some extra for topping

Black pepper

1. Cook the macaroni in plenty of  boiling water until tender. 

2. Meanwhile, melt 25g of the butter in a pan, and stir in the flour. Cook, stirring, for a couple of minutes, then gradually stir in the milk until you have a smooth sauce. Cook, stirring, for a few minutes until it thickens.

3. Then stir in black pepper and the mustard.

4. Add the grated cheese and stir until smooth. and stir in the cheddar until smooth. 

5. Take off the heat, and season to taste.

6. Drain the macaroni and rinse under cold running water. Then combine the pasta and cheese sauce and tip into the dish.

7. Top with some grated cheese and heat in the oven for 20-25minutes.

Celery Soup

Serves 1

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, chopped
• ½ red onion, chopped
• 150g/5½oz celery, chopped
• 200ml/7fl oz hot chicken stock
• 2 slices toasted ciabatta, to serve

Preparation method

1. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
2. Add the chicken stock and simmer for 10-12 minutes.
3. Transfer the soup to a blender and liquidise.
4. To serve, place the soup into a bowl with the toasted ciabatta alongside.

Curried Parsnip Soup

Serves 6

Ingredients
800g parsnips, peeled and cut into chunks
600ml milk
5 curry leaves (optional)
50g butter
1 tbsp curry powder
1 garlic clove, crushed
1tsp ginger, finely grated
4 tbsp double cream

Method
1. Put the parsnips into the milk and enough water to just cover them.
2. Add the curry leaves and bring to the boil until the parsnips are tender.
3. Melt the butter and add the curry powder and cook for 2 minutes.
4. Add the ginger and garlic and fry for 2 minutes.
5. Add the parsnips and the cooking liquid. Bring to the boil then simmer for 10 minutes.
6. Blend and add the cream. Add a little more liquid if necessary.

Plum Tomato and Basil Soup

Serves 4
**Can freeze**

Ingredients
Butter, a knob
1 onion, chopped
1 large carrot, chopped
400g tin of plum tomatoes
425ml vegetable stock
Handful of fresh basil or 1.5tsp dried basil
200ml milk

Method
1. Heat the butter and add the onion to soften.
2. Add the carrot and cook for a minute.
3. Add the plum tomatoes, stock and basil.
4. Bring to the boil and simmer until the carrots are tender.
5. Blend and add the milk.

Puerros Cocidos (Slow cooked buttered leeks)

Serves 4-6 as a side dish

Ingredients
6 small leeks, trimmed
80ml olive oil
4 garlic cloves, thickly sliced
5 bay leaves
150ml white wine
80g butter
Olive oil to drizzle

Method
1. Halve the leeks cross ways and remove any tough leaves.
2. Heat the olive oil in a pan. Add the garlic and saute for 2 minutes then add the bay leaves and the leeks in a single layer.
3. Add the wine, butter and a pinch of sea salt flakes and enough warm water to almost cover the leeks.
4. Bring to the boil then cover and simmer for 45-60 minutes, or until the leek centres are very soft.
5. Remove the leeks from the liquid and allow to cool.
6. Simmer the liquid for 10 minutes, or until it had reduced by two-thirds.
7. To serve pour the sauce over the leeks with a sprinkle of sea salt flakes and pepper.

Chickpea, Aubergine and Tamarind Curry

Serves 2
**Can freeze**

Ingredients
1 aubergine, cut into chunky pieces
Oil
1 onion, sliced
1 tbsp ginger, grated, or 0.5 tbsp ground ginger
2 garlic cloves, chopped
2 tsp garam masala
1 tsp mustard seeds
50g tamarind paste
500ml water
400g tin of chickpeas, drained
100g peas

Method
1. Heat the oven to 180C (fan).
2. Rub the aubergine pieces with a little oil, put on a baking sheet and roast for 20 minutes.
3. Heat a little oil in a large pan. Add the onion, ginger, garlic and cook for 10 minutes.
4. Add the garam masala and mustard seeds and cook for another minute.
5. Add the tamarind and 500ml of water. Bring to the boil and simmer 5 minutes to reduce a little.
6. Add the aubergine, chickpeas and peas. Simmer for 5 minutes.

Three Bean Chilli

Serves 4
**Can freeze**

Ingredients
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, chopped
Oil
400g mixed beans
1 tbsp mild chilli powder
2 tsp cumin, ground
400g chopped tomatoes
200ml vegetable stock

Method
1. Cook the onion, garlic and pepper in a little oil until softened.
2. Add the mixed beans, chilli powder, cumin, tomatoes and vegetable stock.
3. Simmer for 20 minutes, cool and serve.