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