Ingredients
o 1 ltr vegetable stock
o 1 shallot (chopped)
o 25g butter
o 75g fresh watercress (leaves only)
o Salt and pepper to taste
Method
1. melt the shallots for five mins in a pan till soft or brown, (your taste)
2. add this with juice, to soup maker
3. add the leaves and the stock
4. fill to max level
5. Set to blend
main ingredients
1tbsp oil
1 leek, trimmed & freshly chopped
2 carrots finely chopped
150g chestnut mushrooms roughly chopped
1 large garlic clove finely chopped
3 fresh sage leaves roughly chopped
3 sprigs of fresh thyme leaves finely chopped
400g tin of puy lentils drained
400g tin of chopped tomatoes
300ml veg stock
250ml red wine
1tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp chili flakes
1tsp castor sugar
salt & finely ground pepper
topping
2 sweet potatoes (500g) peeled and cut into 2 cm chunks
2 floury potatoes (500g) cut into 1cm chunks
½ cauliflower leaves & roots separated into florets
knob of unsalted butter
salt and freshly ground pepper
1tbsp finely grated parmesan
method
Filling
heat the oil in frying pan on med heat and add leeks for 4-5 mins until softened
add the carrots, mushrooms, garlic and stir regularly for 4-5 mins
add the sage, thyme, tinned tomatoes, stock and red wine and stir together until well combined mixture to the boil, reduce heat till simmering and continue this for 18-20 mins while you make the topping
Topping
preheat oven to 200c/180fan/gas 6
bring pan of water to the boil, (no salt)
add sweet potato, boil for 6-8 mins
and add floury potatoes, boil for 4-5 mins
add cauliflower and boil for 8-10 mins until tender
drain veg and return to the pan
add butter, and season with salt & pepper
mash to smooth
set aside and keep warm
sir in worcestershire sauce, soy sauce, chili flakes, & sugar into mix, (which should have thickened)
continue to simmer for 1-2 minutes adding water if gets dry
transfer filling to oven dish
add topping, leaving an even layer
create peeks using a fork
sprinkle parmesan over top
bake for 18-20 until golden brown, and filling bubbling
ingredients
5-6 ripe tomatoes
1 challott
1 garlic clove
75g celery
2tbs rapeseed oil
50ml white wine vinegar
50ml of tomato puree
3tbs brown sugar
1tsp salt
nutmeg to season
method
roughly chop the tomatoes, shallot, celery, & garlic
heat the oil in a saucepan over a medium heat, add the tomato puree, and vegetables and saute these for a few mins
add the vinegar & the sugar
reduce the tomato mixture for 30 mins or until thick
take off heat, allow to cool
blend till a smooth ketchup
season with salt, pepper, & nutmeg
ingredients
1 large onion
1 tsp chilli powder
½ tsp salt
5 tbsp tomato ketchup
1 tbsp mint sauce
2 tbsp mango chutney
method
chop the onions finely (works best with small pieces of onion)
add chilli powder + salt, mix well
add the tomato ketchup, mix well
add the mint sauce, mix well
add the mango chutney, mix well
refrigerate for 30 mins to allow the flavours to infuse and mature
ingredients
2 apples (peeled)
2 broccoli stems
2 fennel bulbs
¼ red cabbage
¼ white cabbage
5tbls mayonnaise with olive oil
lemon juice (for seasoning)
salt & pepper (for seasoning)
method
thinly slice apple, broccoli stem, fennel, red cabbage, & white cabbage
mix in the mayonnaise with olive oil
season with salt & pepper and lemon juice (to taste)
ingredients
¼ cup crumbled dried seaweed, such as wakame, or kelp
¼ cup of thinly sliced sibes
2 tsps of minced garlic
2 tsps of toasted sesame oil
¼ tsp freshly ground pepper
4 cups of water
2 tbsp white miso
2 tbsp of diced firm tofu
method
place seaweed i a medium bowl, cover with water, and let soak for 20mins
add sibes, garlic, sesame oil and pepper in a bowl
warm a medium saucepan over a high heat, add the sibes mixture cook, stirring until fragrant, about 1 min.stir in water and the miso.
drain the seaweed, and stir it into the soup, along with the tofu, cook onto a medium-low heat for about 10 minutes, remove from the heat, taste and season with more miso if desired.
ingredients
2 free range eggs, hard boiled yolks only
2 tbsp english mustard
½ lemon juice
1tbsp castor sugar
3tbsp white wine vinegar
150ml double cream
150ml olive oil
salt and ground white pepper
method
place all ingredients, apart from oil and seasoning into the food processor
blend into cream
add oil slowly till its starts to emulsify
season to taste
Ingredients
• 800g small new potato
• 3 shallot, finely chopped
• 3 tbsp mayonnaise
• 3tbsp extra virgin olive oil
• 1tbs white wine vinegar
• Small handful parsley leaves, roughly chopped
Method
1. Boil potatoes in salted water for 20 mins until just cooked. Drain then cool
2. Cut potatoes into chunks, then throw into a bowl, with the shallots, add mayonnaise to bind, then mix together the olive oil + vinegar, and add enough to give a sharpness to salad, and mix in the chopped parsley and serve.
