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.

Curried Potato Pasties

Ingredients

• 300g potatoes , peeled and cut into small chunks
• 100g frozen peas
• 2 tsp oil
• 1 onion , sliced
• 1-2 tsp curry paste (any type)
• 1 tsp black mustard seeds
• juice ½ lemon
• handful coriander , chopped
• 375g pack ready-rolled puff pastry
• 1 egg , beaten

*Can be frozen uncooked*

• 

  1. Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
  2. Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
  3. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

  PER PASTY

  480 kcalories, protein 11g, carbohydrate 53g, fat 26 g, saturated fat 10g, fibre 0g, sugar 4g, salt 0.86 g

Garlic and Lemon Greens

50g butter
2 cloves of garlic, sliced
Juice and zest of one lemon
400g greens, tough stalks removed, shredded and blanched
400g tenderstem brocolli, blanched

1. Heat the butter in a large pan and cook the garlic until softened.
2. Add the lemon juice, zest and veg. Heat through and season.

Pasta e fagioli

Ingredients

• 90ml/3¼fl oz extra virgin olive oil, plus extra to serve
• 1 onion, peeled, chopped
• 2 garlic cloves, peeled, chopped
• ½ tsp dried chilli flakes
• 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
• 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
• salt and freshly ground black pepper
• 1 litre/1¾ pints chicken or vegetable stock, preferably home-made
• 80g/2¾oz dried pasta, such as penne
• 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot orchickpeas), drained and rinsed
• 2 fresh bay leaves
• 50g/2oz freshly grated parmesan
• 1 large or 2 small very ripe tomatoes, finely chopped

Preparation method

1. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
2. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
3. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
4. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
5. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
6. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.

Puy Lentil Lasagne

For the lentil ragù

• knob of butter, for greasing and frying
• 200g/7oz puy lentils
• 1 vegetable stock cube
• 1 tbsp garlic infused olive oil, or olive oil, for frying
• 1 onion, chopped
• 1 garlic clove, chopped
• 110g/4oz mushrooms, finely diced
• 110g/4oz leek, finely sliced
• 1 x 400g/14oz can chopped tomatoes
• sea salt and freshly ground black pepper
• 6-9 sheets lasagne
• handful grated parmesan cheese (or vegetarian alternative)
• green salad, to serve

For the cheese sauce

• 110g/4oz butter
• 85g/3½ oz plain flour
• 850ml/1½ pints milk
• 6 tbsp double cream
• 110g/4oz grated cheddar cheese
• sea salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 180C/350F/gas 4. Generously grease a baking dish with butter.
2. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.
3. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.
4. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.
5. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.
6. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.
7. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.
8. Serve with a green salad.

Vegetable Lasagne

• 2 tbsp oil
• 1 onion , sliced
• 1 garlic clove , sliced
• 1 aubergine , cut into chunks
• 1 red pepper
• 8 plum tomatoes , halved
• 350ml passata
• 200g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche
• 2 tbsp grated cheese

1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Per serving

279 kcalories, protein 9g, carbohydrate 35g, fat 13 g, saturated fat 4g, fibre 6g, sugar 15g, salt 0.63 g

Tuscan Cannellini Beans

400g can of cannellini beans, drained
2 cloves of garlic, chopped
Large courgette, chopped
1 tbsp olive oil
Rosemary, chopped
White wine

Fry the garlic in the olive oil.
Add the chopped courgette and cook until soft.
Add the cannellini beans, rosemary and a dash of white wine.
Simmer for 10 minutes

Cannellini Bean Dip

400g can of cannellini beans
2 cloves of garlic, finely chopped
Chopped rosemary and oregano
2 tbsp olive oil
Juice of one lemon

Drain and mash the cannellini beans with a fork.
Add the chopped garlic, a sprinkle of herbs, the olive oil and the lemon juice.
Season to taste.