foody

Ingredients

• 25g/1oz butter

• 25/1oz plain flour

• 400-500ml/14-18floz milk

• Salt & white pepper

• 80g/3oz grated cheese (e.g. mature cheddar, gouda, gruyere)

Method

1) Melt the butter in a saucepan.

2) Stir in the flour and cook for 1-2 mins.

3) Take the pan off the heat, and gradually stir in the milk to get a smooth sauce.

4) Return to the heat, stirring all the time & bring to the boil.

5) Simmer gently for 8-10 mins and season with salt & white pepper.

6) Stir in the cheese and allow to melt.

7) DO NOT REBOIL OR THE SAUCE WILL BECOME STRINGY.

Ingredients

• 1ltr hot vegetable stock

• 1 small onion (peeled & finely chopped)

• 100g chantenay or baby carrots (trimmed & halved lengthways)

• 1 stick of celery (finely sliced)

• 4 baby leeks (trimmed & chopped)

• 2 cloves of garlic (pealed and finely sliced)

• 250g baby new potatoes (quatered)

• 100g fresh or frozen peas

• 3-4 heads of baby pak choi or spring greens

• About 12 mint leaves

Method

1) Bring your stock to the boil in a large pan.

2) Add the onion, carrots, celery, leeks, and garlic.

3) Bring back to the boil, add to the pot the potatoes.

4) Simmer for 12-15 mins until tender.

5) Add the peas, then put the pak choi on the top, so its just below the level of the stock.

6) Simmer for another 5mins.

7) Spoon into bowls and garnish with the mint roughly chopped.