Shepherd's pie with spiced parsnip mash

Preparation time: 30 mins to 1 hour
Cooking time: 1 to 2 hours
Serves 4


Ingredients

For the topping
- 900g/2lbs large parsnips, peeled and cut into large chunks
- 2 onions, sliced
- 50g/2oz butter
- large pinch ground cumin
- 1 tbsp freshly ground coriander seeds
- 1 tbsp garam masala
- about 50g/2oz butter
- salt and freshly ground black pepper
For the filling
- 2 leeks or onions, chopped
- 1 carrot, diced
- 3 tbsp dripping or butter
- 4 Italian brown mushrooms, sliced
- 450g/1lb cooked roast lamb, minced, or raw lamb mince
- 1 tbsp flour
- 1 tbsp tomato purée
- 250ml/9 oz hot lamb or chicken stock
- 1 bay leaf
- 1 sprig thyme
- 1 tbsp Worcestershire sauce


Method

1. Simmer the parsnips in salted water until tender - about fifteen to twenty minutes.
2. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.
3. Stir in the spices and continue cooking for a further two minutes, until fragrant.
4. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.
5. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges.
6. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.
7. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked.
8. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.
9. Turn down the heat and leave to simmer very gently for 25-30 minutes.
10. Preheat the oven to 190C/375F/Gas 5.
11. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous.
12. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown.

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How to make any kind of cheese sauce

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
1 pint/570ml
Vegetarian


Ingredients

- 2oz/50g mature Cheddar, grated
- 1oz/25g parmesan (Parmigiano Reggiano), finely grated
- 1 pint/570ml milk
- 1½oz/40g plain flour
- 1½oz/40g butter
- pinch of cayenne pepper
- a little freshly grated nutmeg
- salt and freshly milled black pepper

Method

1. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently forminutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.

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How to make Croque monsieur

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2


Ingredients

- 4 slices wholemeal bread
- 2 tsp Dijon mustard
- 80g/3oz grated Gruyère cheese
- 2 slices ham
- 30g/1½oz unsalted butter


Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Spread half a teaspoon of mustard over each slice of bread. Top two of the slices with half of the grated cheese followed by a slice of ham each, then finish with the remaining cheese on top. Sandwich together with the other two slices of bread.
3. Heat the butter in a large frying pan until foaming, then add the sandwiches and fry for 1-2 minutes on each side, or until golden-brown.
4. Transfer the sandwiches to a baking tray and place into the oven for 4-5 minutes, or until the cheese has melted.
5. Place the sandwiches on a serving plate, slice each sandwich in half and serve immediately.

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Nigel's adaptable bean soup

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 2 onions
- 2 carrots
- 2 tbsp olive oil, plus extra for drizzling
- 3-4 ripe tomatoes
- 1 bay leaf
- a few large handfuls of pre-cooked cannellini beans
- vegetable stock
- a few slices of orange peel
- 1 parmesan rind
- salt and freshly ground black pepper
- 1 handful chard stalks (and leaves if young)
- fresh parsley, chopped
- French stick, to serve


Method

1. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind.
2. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil.

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How to make chicken noodle soup

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 4


Ingredients

For the stock
- 1 large roasted chicken carcass with approximately a third of the meat on the bone
- 2 litres/3½ pints of water
- 2 carrots, peeled
- 2 leeks
- 1 onion, peeled and halved
- 1 bay leaf
- 6 black peppercorns
- 1 chicken stock cube
For the soup
- 150g/5½oz egg or rice noodles
- 100g/3½oz bok choi, roughly chopped
- 3-4 spring onions, finely sliced
- 50g/1¾oz canned sweetcorn
- 3 tbsp soy sauce
- small bunch coriander, chopped


Method

1. Remove the remaining meat from the chicken carcass and place it in the fridge.
2. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan.
3. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.
4. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.
5. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.
6. Return the strained stock to the heat, and bring back up to a simmer.
7. Meanwhile, tear the reserved roast chicken into small pieces.
8. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.
9. Divide between four bowls and serve immediately.

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How to make Chickpea curry

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2
Vegetarian



Ingredients

- 1 tbsp oil
- 1 onion, chopped
- 1 garlic clove, crushed
- ¼ tsp salt
- ½ tsp cumin powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 fresh tomato, chopped
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 5cm/2in piece root ginger, grated
- pinch of garam masala
- Pitta breads or plain basmati rice, to serve

Method

1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
4. Serve with pitta breads or plain basmati rice.

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Aromatic blackeye bean curry

Preparation time: 30 mins to 1 hour
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ¼ tsp fenugreek seeds
- 1cm/½in stick cinnamon
- ½ - 2 tsp crushed chilli flakes
- 4 tbsp groundnut oil
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 5cm/2in piece fresh ginger, grated
- salt to taste
- 550ml/1pint water
- 2 tbsp coriander leaves
- 2 tbsp fresh coconut, grated (optional, but do not use desiccated)


Method

1. Drain and rinse the beans, and mash a few lightly with fork.
2. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.
3. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.
4. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.
5. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.
6. Add the beans, ground spice mixture, salt, and water, and bring to the boil.
7. Turn the heat to low, cover and simmer for 20 minutes.
8. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.

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Scotch broth

Preparation time: less than 30 mins
Cooking time: over 2 hours
Serves 6


Ingredients

- 75g/3oz pearl barley
- 1.15kg/2½lb lamb shoulder
- 2 litres/3½ pints cold water or lamb stock
- 2 onions, chopped
- 1 bay leaf
- bunch fresh thyme
- 2 carrots, cut in 2.5cm/1in pieces
- 2 turnips, cut in 2.5cm/1in pieces (optional)
- 2 celery stalks, trimmed, cut in 2.5cm/1in pieces
- 1 heaped tsp sea salt flakes, plus extra to taste
- 2 potatoes, cut in 2.5cm/1in pieces
- ½ savoy cabbage, trimmed, cored and finely shredded
- handful fresh parsley, roughly chopped
- freshly ground black pepper


Method

1. Put the pearl barley into a bowl and cover with cold water. Set aside to soak.
2. Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally.
3. Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes.
4. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered.
5. Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat
6. Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley.

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Vegetable biryani

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 1 small carrot, peeled, cut into small cubes
- 1 medium potato, peeled, cut into small cube
- ¼ green pepper, diced
- ¼ red pepper, diced
- 25g/1oz French beans, finely chopped
- 50g/2oz frozen peas
- 1 tsp tomato purée
- ½ tsp finely chopped green chillies
- 1 tsp garam masala
- ¼ tsp ground turmeric
- 225g/8oz cooked basmati rice
- 1 small onion, finely chopped
- 4 roasted cashew nuts, chopped
- ½ tsp cumin seeds, toasted
- ½ tsp red chilli powder
- yoghurt, to serve

Method

1. Preheat the oven to 170C/235F/Gas 3.
2. Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.
3. Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.
4. Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
5. Sprinkle the top layer of rice with the chopped onions, cashew nuts, cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes.
6. Serve with yoghurt.

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How to make Cheese and onion pie

Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
Serves 4
Vegetarian


Ingredients

For the pastry
- 450g/1lb plain flour, plus extra for dusting
- 2 tsp baking powder
- ½ tsp salt
- 120g/4½oz unsalted butter, plus extra for greasing
- 1 free-range egg yolk
- 50g/2oz parmesan cheese, grated
- 120ml/4fl oz water
- 1 free-range egg, beaten, for glazing
For the filling
- 1 medium potato, peeled and cut into cubes
- 2 onions, finely sliced
- 1 tbsp plain flour
- 50ml/2oz whole milk
- 50ml/2oz double cream
- 150g/5½oz mature cheddar cheese, grated
- ½ tsp English mustard
- ½ tsp cayenne pepper
- salt and freshly ground black pepper


Method

1. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.
2. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
3. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
4. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.
5. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.
6. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess.
7. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
8. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case.
9. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.
10. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown.

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Basic braised mince

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 2 x 1kg/2lb 4oz batches of mince


Ingredients

- 3 tbsp vegetable oil
- 3 onions, peeled, chopped
- 6 garlic cloves, peeled, chopped
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1 kg/2¼lb beef mince
- 1 x 400g/14oz can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 3 beef stock cubes


Method

1. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.
2. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.
3. Transfer the browned mince to the pan containing the onions, garlic and herbs.
4. Repeat the process twice more with the remaining oil and the remaining batches of mince. (NB: Overloading the pan will not speed things up because the pan will lose heat, so take your time.)
5. Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.
6. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved.
7. Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.
8. The braised mince can be eaten straightaway, served with rice or spaghetti.
9. To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g/1lb 10oz mashed potato and bake at 190C/375F/Gas 5 for 30 minutes, until bubbling and golden-brown on top.
10. To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole.
11. The remaining mince can be set aside to cool, then frozen or chilled in the fridge until needed (it can be kept in the fridge for up to three days).

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Pasta and bean soup (Pasta e fagioli)

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4
Vegetarian


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 or chickpeas), drained and rinsed
- 2 fresh bay leaves
- 50g/2oz freshly grated parmesan
- 1 large or 2 small very ripe tomatoes, finely chopped


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.

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Great sausage casserole

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 6



Ingredients

- 1–2 tbsp sunflower oil
- 12 good quality pork sausages
- 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- ½–1 tsp hot chilli powder or smoked paprika
- 1 x 400g/14oz can chopped tomatoes
- 300ml/10fl oz chicken stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown muscovado sugar
- 1 tsp dried mixed herbs
- 2 bay leaves
- 3–4 sprigs of fresh thyme
- 100ml/3½fl oz red or white wine (optional)
- 1 x 400g/14oz can butter beans or mixed beans
- salt and freshly ground black pepper


Method

1. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
2. Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
3. Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
4. Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
5. Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
6. Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
7. Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
8. Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
9. Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
10. Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.

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Sweet onions with lentil stew

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4


Ingredients

- a good handful, chopped unsmoked bacon or pancetta
- 4 medium sized onions
- 3 small carrots
- ½ tsp mild paprika
- ½ tsp ground cinnamon
- ½ nutmeg, for grating
- 300g/10oz Puy lentils
- 500ml/1pint stock
- a handful parsley
- knob of butter
- 100g/4oz crème fraîche


Method

1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
2. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
3. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.

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Neck of lamb with lemon and thyme

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 5-6


Ingredients

- 2 tbsp olive oil
- 1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
- juice of 1½ lemons, plus a little thinly pared rind
- 6-8 sprigs of thyme
- a wine glass of water, or lamb stock
- salt and fresh ground black pepper
To serve
- white bread
- Greek-style tomato and onion salad

Method

1. Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
2. Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
3. Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.

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Carrot and coriander soup

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g/1lb carrots, sliced
- 1 tsp ground coriander
- 1.2 litresl/2 pints vegetable stock
- large bunch fresh coriander, roughly chopped
- salt and freshly ground black pepper


Method

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

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How to make potato soap

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6
Vegetarian


Ingredients

- 55g/2oz butter
- 425g/15oz potatoes, peeled and diced to 5mm/1/3in
- 110g/4oz onions, diced
- 1 tsp salt
- freshly ground pepper
- 900ml/1½pt home-made chicken stock or vegetable stock
- 120ml/4fl oz creamy milk
- freshly chopped herbs to garnish


Method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
4. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

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The perfect omelette

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 1
Vegetarian


Ingredients

- 3 free-range eggs
- 10g/½oz butter, diced
- salt and freshly ground black pepper
- 2 tsp olive oil

Method

1. Crack the eggs into a bowl and beat with a fork until smooth. Stir in the cold diced butter.
2. Season the eggs with salt and freshly ground black pepper.
3. Heat a heavy non-stick frying pan over a high heat and add the oil. When the oil is smoking-hot, pour the eggs quickly into the pan.
4. Using a wooden fork or a spatula and working in a circular motion, move the eggs in the pan around, while at the same time moving the pan back and forth across the heat. Allow the eggs to start coagulating.
5. Stop moving the pan. Allow the eggs to form a light skin, and then remove the pan from the heat.
6. Pick up the pan and tilt the handle upwards and away from you. At the same time, tap the handle of the pan so that the omelette moves towards the opposite end of the pan.
7. Using the side of a fork, fold the omelette in towards the middle on both sides to form a cigar shape.
8. Tip the omelette onto a plate. Serve immediately.

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