foody

Ingredients

• Small knob of butter

• 1 onion (sliced)

• 2 garlic cloves (sliced)

• Small piece of root ginger (peeled & sliced)

• 6 large parsnips (peeled & chopped)

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 cardamom pods

• 1.2 ltrs vegetable stock

• 150ml pot of double cream

To serve

o 1tsp olive oil

o 1tsp toasted cumin seeds

o 1 red chilli (deseeded & sliced)

o Coriander leaves

Method

1) Heat the butter in a large saucepan.

2) Add the onion and cook for a few mins till softened.

3) Add the garlic & ginger, cook for 1 min.

4) Add the parsnips & spices, cook for a further few mins until fragrant.

5) Pour over stock and gently simmer for 30 mins.

6) Add most of the cream & bring to the boil, then turn off heat.

7) Blitz soup until completely smooth in a blender.

8) Serve with bowls topped with a drizzle of oil, cream, and cumin seeds, sliced chilli, and coriander leaves.

*soup can also be chilled & frozen to upto 3mths

Ingredients

 2 tbsps olive oil

 1 onion (finely chopped)

 2x (each) medium carrots, celery sticks (pealed& finely chopped)

 1 small fennel bulb, (trimmed, & finely chopped)

 250g (each) turnip, celeriac, & parsnip (peeled & finely chopped)

 140g frozen peas

 140g tinned haricot beans

 1.6 ltrs of boiling water

 Seasoning to taste

For the pesto

• 1 large bunch of basil

• 1 clove garlic

• 100ml extra virgin olive oil

• Grated parmesan & croutons to serve

Method

I. Heat the oil in a large frying pan, and sweat the onion, carrots celery, fennel, turnip, celeriac, parsnip for 5-10 mins

II. Pour over 1.6ltrs of boiling water, season and simmer for 10-15 mins until vegetables are tender.

III. At the last moment add the peas and the beans, and cook for a further 1min.

IV. Taste and season with salt & pepper to taste.

V. Meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water.

VI. Pat dry and puree all the ingredients in a blender.

VII. Season to taste

VIII. Add some of the pesto sauce onto the freshly bowled soup.

IX. Place out parmesan & croutons as a added extra.

Ingredients

• 1 onion (chopped)

• 2 garlic cloves (crushed)

• 4 tbsps olive oil

• 2kg tomatoes

• 2 tbsps sugar

• 2 tbsps white wine vinegar

• 750ml water

• Seasoning to taste

For the gremolata

o 1 lemon (zest & juice)

o 3 tbsps olive oil

o 2 garlic cloves (crushed)

o Bunch of flat leaf parsley (finely chopped)

Method

1) In a large shallow pan, fry the onion and the garlic in the olive oil on a low heat, for 8 mins DO NOT BROWN.

2) Roughly chop the tomatoes and add to the onions & garlic with the sugar, vinegar, 750ml water and seasoning.

3) Bring to the boil and simmer for 35mins, stirring time to time.

4) Whizz with blender until smooth.

5) For the gremolata mix together the lemon zest, juice olive oil, garlic, & parsley.

6) Serve on top of the soup.

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.

Ingredients

• 400g can of chickpeas, (drained and rinced)

• 2 large eggs

• 1 tbsp full-fat milk

• 4 tbsp plain flour

• 1 tsb baking powder

• Bunch spring onions, ( ½ chopped / ½ sliced lengthways)

• 4 tsp harissa

• 3 tbsp sunflower oil

• 2 courgettes (thinly sliced)

• 200g pack feta cheese (crumbled)

• Small bunch mint leaves

• 150ml natural yogurt (to serve)

Method

1) Blitz half of the chickpeas in a food processor until smooth

2) With the motor running add the eggs and milk, then sift in the flour and the baking powder.

3) Process until you have a lump-free batter.

4) Fold in the whole chickpeas, and the chopped spring onions.

5) Season and add half the harissa.

6) Heat half the oil and fry the courgettes in batches until golden (keep warm in a low oven)

7) Heat a little more oil and cook 2 tbsps of portions of the fritter mix in batches, for a couple of mins, until you see bubbles appear, then flip over and cook on the other side until golden. (keep warm with the courgettes)

8) Toss together the courgettes, feta, mint, and sliced spring onions.

9) Divide between 4 plates and top each with 2 fritters, and a dollop of yogurt swirled with the remaining harissa.

Ingredients

• 1 courgette (trimmed & thinly sliced lengthways

• 2 tsp harissa paste

• 2 tsp olive oil

• Small handful broad beans (fresh of frozen)

• 2 tbsp houmous

• 1 spring onion (finely sliced)

• 1 tsp tahini paste

• Small garlic clove (crushed)

• Squeeze lemon juice

• 1 tbsp Greek-style yogurt

• 1 lge wholemeal pitta bread

Method

1) Toss the courgette slices in the harissa and olive oil, and season.

2) Cook on a hot griddle pan for 2 mins each side or until tender.

3) Transfer to a plate and set aside.

4) Cook the broad beans in boiling water for 2 mins, drain under cold water, then slip them out of their outer skins.

5) Put the broad beans, houmous, spring onion in a small bowl and mix to combine

6) In another bowl, mix the tahini, garlic, lemon juice and yogurt.

7) Toast the pita and split to create 2 pockets.

8) Spoon the houmous mix inside each pocket, followed by the courgette slices and drizzle on the yogurt mixture

Ingredients

• 3 slices granary bread

• 1 large handful of watercress

• 1 carrot (peeled & coarsely grated)

• Small squeeze of lemon juice

• 1 tbsp olive oil

• 2 dsps reduced fat houmous

• 2 tomatoes (thickly sliced)

Method

1. Toast the bread

2. Mix the watercress, carrot, lemon juice, and olive oil together.

3. In a small bowl spread the houmous over each slice of toast.

4. Add on 1st slice with the watercress & carrot salad.

5. Add on top the next slice with the tomato.

6. Add the final slice with the houmous side down

7. Press down