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Serves 4
Ingredients
1 ½lb tomatoes
1 fat clove garlic, chopped
Small bunch of basil
4oz potato
15fl oz boiling water
1 heaped tsp tomato puree
1 tsp balsamic vinegar
3 tbsp olive oil
Method
Skin tomatoes, cut in half and place in a shallow roasting tin cut side up. Season
and sprinkle with a few drops of oil, the garlic and a piece of basil leaf dipped
in oil on each. Place in an oven at Mark 5 for 50 mins to 1 hour until the edges
are blackened. Peel and chop the potato, place in pan with the water and tomato
puree and simmer until tender. Puree potato and tomatoes not too uniformly, and
season. Puree basil with some salt in a mortar and pestle. Add 2 tbsp olive oil
and the vinegar and stir. Drizzle over the soup when serving.
Serves 4
Ingredients
2 tbsp oil
1 large onion, thinly sliced
1 tbsp mild curry powder
8oz red split lentils, washed and drained
8oz parsnips, roughly chopped
2pt vegetable stock
Method
Heat the oil in a large saucepan and fry the onion slices for 2 mins until softened.
Stir in the curry powder, red lentils and chopped parsnips and fry for 2 mins. Pour
in stock and season to taste. Simmer for 35 mins or until vegetables are cooked.
Blend in a food processor until smooth, then pass through a sieve into a rinsed
saucepan. Serve hot.
Serves 6
Ingredients
1lb blackberries
4 tbsp syrup
6oz margarine
6oz caster sugar
3 eggs
6oz self raising flour
½ tsp mixed spice
1-2 tbsp milk
Method
Put the blackberries in a greased ovenproof dish and pour over the syrup. make up
a sponge mix with the rest of the ingredients and spoon over the fruit. Bake at
180°C for 45 mins.
Serves 4-6
Ingredients
2 tbsp oil
1 medium onion, peeled and chopped
2lb carrots, scrubbed and chopped
1¾pt light vegetable stock
½ tsp nutmeg
½ tsp paprika
1-2 tbsp fresh coriander, finely chopped
Rind and juice of 1 large orange
Salt and freshly ground black pepper
Method
Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3
minutes. Peel and chop the carrots finely and add these to the pan. Cover again and
sweat the vegetables for a further 10 minutes. Next add the stock, spices, coriander
and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
Let the soup cool, then liquidise it thoroughly, making sure it is completely
smooth. Season it well with salt and freshly ground black pepper, then return the
soup to a clean pan and re-heat it gently. You can serve this soup garnished with
extra coriander or thin slices of orange.
Serves 1
Ingredients
2 heads of pak choi 2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tbsp olive oil
1 wedge of lemon
Handful of coriander
1 tsp sugar
Method
Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning
occasionally. Blanch the spring onions in boiling water for one minute to soften.
Wrap the spring onions around the pak choi. In a pan, heat the oil and sauté
the pepper slices for 3-4 minutes. Add the lemon wedge, coriander and sugar. Season
and serve with the pak choi and sauce it was braised in.
Ingredients
3oz butter
3oz caster sugar
2 eggs
3oz self-raising flour
1lb rhubarb
1tbsp demerara sugar
FOR THE TOPPING:
2¾oz butter
3oz plain flour
1oz caster sugar
Method
Preheat the oven to 190°C. Grease and line an 8 inch round cake tin. Cream
the butter and sugar, beat in the eggs and fold in the flour and a pinch of salt.
If needed, add milk to give a dropping consistency. Slice the rhubarb into 1 ½
inch pieces and toss with the demerara sugar. To make the topping, rub the butter
into the flour and stir in the sugar. Pour the cake mix into the tin and arrange
the rhubarb on top. Sprinkle the topping over and bake for 40-45 minutes.
Makes 60
Ingredients
10oz plain flour
1tsp bicarbonate of soda
1½tsp ground ginger
¼tsp ground cinnamon
¼tsp ground cloves
4oz butter, at room temperature
12oz caster sugar
1 egg, beaten
4tbsp treacle
1tsp fresh lemon juice
Method
Preheat the oven to 160°C. Lightly grease three to four baking sheets. Sift
the flour, bicarbonate of soda and spices into a small bowl. Set aside. Cream the
butter and two-thirds of the sugar together. Stir in the egg, treacle and lemon
juice. Add the flour and spice mixture and mix in thoroughly with a wooden spoon to
make a soft dough. Shape the dough into ¾inch balls. Roll the balls in the
remaining sugar and place about 2 inch apart on the baking sheets. Bake until the
biscuits are just firm to the touch, about 12 minutes. With a palette knife,
transfer the biscuits to a wire rack and leave to cool.