1001 Recipes You Always Wanted to Cook

LIGHT MEALS

When you feel like something light and delicious, we’ve got the right dish for you, whether it’s a warming vegetable soup, a healthy salad or a simple egg dish. In this chapter you will find great recipes for sandwiches, toasts, and filled wraps and pittas as well as burgers and pancakes – perfect for brunch, lunch or even a simple supper.

The soups can be made in advance, stored in the fridge and reheated for quick and easy meals during the week, or they can be frozen in individual portions. As well as the classic French onion soup and tomato soup, there are more unusual recipes for cream of Jerusalem artichoke soup and borscht. Some of the soups are so filling that they are a meal in a bowl by themselves – minestrone and smoked haddock chowder both fall into this category.

Eggs always make a nutritious and economical light meal when you’re in a hurry, so try our delicious take on French toast, eggs Benedict or a colourful piperade from the Basque area. And if you really don’t have time to cook, there’s always mushrooms or beans on toast, or even a tangy Welsh rarebit. You’ll never be short of ideas.

CALABRESE AND GOAT’S CHEESE SOUP

50g/2oz/4 tbsp butter

2 onions, chopped

2 celery sticks, chopped

1 litre/1¾ pints/4 cups vegetable stock

700g/1½lb calabrese, broken into florets, stalks chopped

1 tbsp olive oil

175g/6oz chevre goat’s cheese

salt and ground black pepper

croûtons to serve

1   Melt the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to the boil again. Cover the pan, reduce the heat and simmer for 15 minutes or until the calabrese is tender.

2   Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season to taste with salt and pepper.

3   Ladle the soup into bowls, scatter with croûtons and serve immediately.

SUMMER TOMATO SOUP WITH BASIL

1 large onion, thinly sliced

25g/1oz/2 tbsp butter

3 tbsp plain (all-purpose) flour

1 litre/1¾ pints/4 cups vegetable stock

1kg/2¼lb ripe tomatoes

2 tbsp tomato paste

a few fresh basil leaves, torn, plus extra to garnish

6 tbsp crème fraîche (optional)

salt and ground black pepper

1   Fry the onion in the butter until golden brown. Add the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the stock. Bring to the boil slowly and continue to cook, stirring, until thickened.

2   Halve the tomatoes, scoop out the seeds into a sieve placed over a bowl. Press the seeds to remove all the tomato pulp and juice; discard the seeds and put the juice aside.

3   Stir in the tomato purée, herbs, tomatoes and juice. Season to taste. Cover and simmer gently for 30 minutes.

4   Cool slightly, then blitz the soup in a blender. Strain through a sieve into a clean pan and reheat gently.

5   Ladle the soup into six soup bowls and swirl in the crème fraîche (optional). Garnish with basil and serve.

BORSCHT

1kg/2¼lb raw beetroot (beets)

2 onions, chopped

1.2 litres/2 pints/5 cups vegetable stock

2 medium potatoes, diced

juice of 1 lemon

salt and ground black pepper

4 tbsp soured cream and chopped fresh dill to garnish

1   Peel the beetroot and grate them coarsely. Put them in a large pan with the onions, vegetable stock and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 30 minutes. Add the potatoes and continue simmering for 15 minutes

2   Strain, discarding the vegetables, then add the lemon juice to the soup. Check the seasoning. Leave to cool, then cover and chill in the fridge.

3   Serve the soup well chilled, garnished with a swirl of soured cream and some chopped dill.

LENTIL AND BACON SOUP

175g/6oz/1 cup red lentils

1.7 litres/3 pints/7½ cups vegetable stock

1 onion, chopped

2 carrots, diced

200g/7oz lean bacon rashers (slices), diced

1 x 200g/7oz can tomatoes

2 large potatoes, diced

salt and ground black pepper

6 tsp pesto

grated Cheddar cheese to garnish

1   Put the lentils in a large pan with the stock. Add the onion, carrots, bacon, tomatoes and seasoning.

2   Bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the lentils are soft.

3   Add the potatoes and cook for 20 minutes or until tender.

4   Leave the soup to cool slightly, then sieve or blitz in a blender or food processor until smooth.

5   Reheat the soup in the pan. Check the seasoning and serve in six soup bowls, topped with the pesto and sprinkled with grated Cheddar cheese.

FRENCH ONION SOUP

50g/2oz/4 tbsp butter

1 tbsp olive oil

1kg/2¼lb onions, sliced

1 tsp sugar

4 garlic cloves, crushed

2 tbsp plain (all-purpose) flour

200ml/7fl oz/¾ cup white wine

1.4 litres/2½ pints/6¼ cups hot vegetable stock

salt and ground black pepper

8–12 thick slices French bread (baguette)

50g/2oz Gruyère cheese, grated

1   Heat the butter and oil in a large pan. Add the onions and cook over a very low heat, stirring frequently, until really soft and golden brown – this takes at least 30 minutes. Add the sugar, garlic and flour and cook, stirring, for 1 minute.

2   Turn up the heat, add the wine and cook until reduced by half. Add the hot stock and seasoning. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 30 minutes.

3   Remove from the heat and allow to cool a little. Blitz half of the soup in a blender or food processor until smooth, then stir back into the remaining soup in the pan.

4   Preheat the grill (broiler). Lightly toast the bread slices on both sides. Reheat the soup and check the seasoning.

5   Pour the soup into four heatproof bowls. Place 2–3 slices of toasted bread on each portion and sprinkle with grated cheese. Pop the bowls under the hot grill until the cheese melts and turns golden brown. Serve immediately.

SMOKED HADDOCK CHOWDER

25g/1oz/2 tbsp butter

2 onions, finely chopped

125g/4oz smoked streaky bacon rashers (slices), chopped

3 garlic cloves, finely chopped

600ml/1 pint/2½ cups milk

450g/1lb potatoes, diced

2 celery sticks, thinly sliced

140g/5oz frozen sweetcorn kernels, drained

450g/1lb skinless smoked haddock fillet, roughly flaked

salt and ground black pepper

1   Heat the butter in a large, wide saucepan. Add the onions and cook for 5 minutes until tender. Add the bacon and garlic and cook for 5 minutes.

2   Add the milk and 600ml/1 pint/2½ cups boiling water. Season with salt and pepper, then add the potatoes, celery and sweetcorn and cook for 10–15 minutes until the vegetables have softened.

3   Stir in the flaked smoked haddock. Cover the pan and cook for 10 minutes or until the fish is just cooked.

4   Ladle the soup into four bowls and serve hot.

PARSNIP SOUP WITH SPICY CHORIZO

50g/2oz/4 tbsp butter

1 onion, chopped

2 celery sticks, chopped

675g/1½lb parsnips, cubed

1 tsp paprika

1.1 litres/2 pints/5 cups vegetable stock

450ml/¾ pint/1¾ cups milk

125g/4oz chorizo sausage, diced

salt and ground black pepper

8 tsp natural yogurt

chopped fresh parsley to serve

1   Melt the butter in a large pan over a low heat. Add the onion and celery and cook for 5 minutes until tender. Add the parsnips and paprika and cook gently, stirring occasionally, for 15 minutes or until the vegetables begin to soften.

2   Add the stock and milk and bring to the boil, then reduce the heat and simmer for 25 minutes or until the vegetables are tender. Season to taste with salt and pepper.

3   Add most of the chorizo. Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Check the seasoning and return the soup to the pan.

4   Reheat gently and serve in eight bowls with a swirl of yogurt, sprinkled with the remaining chorizo and the parsley.

LEEK AND POTATO SOUP

2 tbsp vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

450g/1lb leeks, chopped

225g/8oz potatoes, cubed

1.2 litres/2 pints/5 cups hot vegetable stock

150ml/¼ pint/scant ⅔ cup crème fraîche

1   Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in the potatoes.

2   Add the hot stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.

4   Return the soup to the pan and stir in the crème fraîche. Reheat gently and serve hot.

SPICY SWEET POTATO SOUP

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 fresh red chilli, diced

450g/1lb butternut squash, peeled and chopped

3 sweet potatoes, peeled and chopped

225g/8oz tomatoes, diced

1.7 litres/3 pints/7½ cups hot vegetable stock

chopped fresh coriander (cilantro) to serve

1   Heat the oil in a large pan over a gentle heat and fry the onion for 10 minutes or until soft. Add the garlic and chilli and cook for 2 minutes.

2   Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the hot stock, then cover the pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Reheat gently and serve hot, sprinkled with coriander.

CARROT AND CORIANDER SOUP

2 tbsp olive oil

1 large onion, chopped

675g/1½lb carrots, sliced

1 tsp ground coriander

1.1 litres/2 pints/5 cups vegetable stock

150ml/¼ pint/scant ⅔ cup half-fat crème fraîche

salt and ground black pepper

1 bunch fresh coriander (cilantro), chopped

1   Heat the oil in a large pan. Add the onion and carrots, then cover the pan and cook gently for about 10 minutes until the vegetables begin to soften but not colour.

2   Stir in the ground coriander and cook for 1 minute. Add the stock and bring to the boil. Season with salt and pepper, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently without boiling.

4   Stir in the chopped coriander and serve immediately.

COURGETTE AND LEEK SOUP

1 tbsp olive oil

2 large leeks, sliced

450g/1lb potatoes, diced

900g/2lb courgettes (zucchini), thinly sliced

1.6 litres/2¾ pints/6¾ cups hot vegetable stock

1 bunch spring onions (scallions), sliced

125g/4oz Cheddar cheese, grated

salt and ground black pepper

1   Heat the oil in a large pan. Add the leeks and potatoes and cook over a low heat for 10 minutes. Add the courgettes and cook, stirring occasionally, for 5 minutes until all the vegetables have softened.

2   Add the hot stock and spring onions and bring to the boil. Season with salt and pepper, reduce the heat and simmer gently for 20 minutes.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until thick and smooth. Pour into a clean pan and reheat gently.

4   Serve the soup in warmed shallow soup bowls, sprinkled with the grated Cheddar cheese.

QUICK PEA SOUP

1 tbsp olive oil

1 small onion, chopped

450g/1lb frozen peas, thawed

600ml/1 pint/2½ cups vegetable stock

125ml/4fl oz/½ cup double (heavy) cream

salt and ground black pepper

1   Heat the olive oil in a pan and add the onion. Cook over a low heat for 10 minutes until softened but not browned. Add the peas and stock.

2   Pour the soup into a food processor or blender and blitz in batches until smooth.

3   Return to the pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the cream and season with salt and pepper to taste. Serve immediately.

JERUSALEM ARTICHOKE SOUP

450g/1lb Jerusalem artichokes

2 tbsp olive oil

1 small onion, diced

1 garlic clove, crushed

1 litre/1¾ pints/4 cups vegetable stock

125ml/4fl oz/½ cup white wine

4 tbsp single (light) cream

freshly grated nutmeg to taste

salt and ground black pepper

snipped fresh chives to garnish

1   Scrub the Jerusalem artichokes thoroughly, then pat dry with kitchen paper. Slice thinly.

2   Heat the oil in a large pan, add the onion and cook gently for 10 minutes until tender and golden.

3   Add the garlic and cook for 1 minute. Add the artichokes, stock and wine and stir well. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes or until the artichokes are cooked and tender.

4   Add the cream and nutmeg. Blitz the soup in batches in a blender or food processor until smooth, then pass through a sieve into a clean pan.

5   Reheat the soup gently. Season to taste before ladling into warmed bowls and sprinkling with chives.

CURRIED PARSNIP SOUP

2 tbsp olive oil

1 onion, sliced

900g/2lb parsnips, diced

1 tsp curry powder

½ tsp ground turmeric

1.2 litres/2 pints/5 cups vegetable stock

150ml/¼ pint/scant ⅔ cup milk

salt and ground black pepper

chopped fresh coriander (cilantro) to garnish

1   Heat the oil in a large pan, add the onion and cook gently for 5 minutes or until starting to soften. Add the parsnips and cook for 3 minutes.

2   Stir in the curry powder and turmeric. Cook for 2 minutes.

3   Add the stock, season to taste with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 30 minutes until the parsnips are tender.

4   Allow to cool a little, then blitz in batches in a blender or food processor until smooth. Return the soup to the pan and stir in the milk. Reheat gently without boiling.

5   Ladle the soup into warmed bowls, sprinkle with coriander and serve.

MINESTRONE WITH PESTO

2 tbsp olive oil

1 onion, finely chopped

2 carrots, chopped

1 celery stick, chopped

2 garlic cloves, crushed

a few sprigs of fresh thyme

1 litre/1¾ pints/4 cups hot vegetable stock

1 x 400g/14oz can chopped tomatoes

1 x 400g/14oz can borlotti or cannellini beans, drained

125g/4oz/1 cup soup pasta

salt and ground black pepper

4 tsp fresh pesto

4 slices toasted bread

1   Heat the oil in a large pan and add the onion, carrots and celery. Cook for 10 minutes over a low heat until softened. Add the garlic and thyme and cook for 2–3 minutes.

2   Add the hot stock, tomatoes and beans to the pan and then bring to the boil. Reduce the heat and simmer gently for about 20 minutes.

3   Add the soup pasta and cook for a further 10 minutes until the vegetables are tender and the pasta is cooked. Check the seasoning and remove the thyme.

4   Serve the soup in four warmed bowls topped with a small spoonful of fresh pesto and slices of toasted bread.

PUMPKIN AND SQUASH SOUP

900g/2lb pumpkin, peeled and cubed

750g/1lb 10oz butternut squash, peeled and cubed

1 red onion, chopped

1 garlic clove, chopped

4 tbsp olive oil

600ml/1 pint/2½ cups vegetable stock

600ml/1 pint/2½ cups milk

salt and ground black pepper

a pinch each of ground nutmeg and cloves

crème fraîche to garnish

1   Preheat the oven to 220°C/425°F/Gas 7.

2   Put the pumpkin, squash, red onion and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper and bake in the oven for 30 minutes until golden and tender.

3   Meanwhile, heat the stock in a large pan. Add the roasted vegetables and the milk. Heat through and season to taste.

4   Blitz the soup in batches in a blender or food processor until smooth. Reheat gently and stir in the ground spices.

5   Serve the soup immediately in warmed bowls, garnished with a swirl of crème fraîche.

LEEK AND KALE SOUP

2 tbsp olive oil

450g/1lb leeks, sliced

4 streaky bacon rashers (slices), chopped

450g/1lb kale, chopped

1 litre/1¾ pints/4 cups chicken stock

2 tbsp cornflour (cornstarch)

150ml/¼ pint/scant ⅔ cup milk

salt and ground black pepper

2 tbsp chopped fresh parsley

1   Heat the oil in a pan, add the leeks and bacon and cook for 5 minutes. Remove from the pan and set aside. Add the kale to the pan and cook for 5 minutes.

2   Return the leeks and bacon to the pan with the stock and season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and simmer gently for 30 minutes.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.

4   Return the soup to a clean pan. Blend the cornflour to a smooth paste with the milk. Add to the pan and reheat gently, stirring all the time, until it thickens.

5   Ladle the soup into warmed bowls and serve, sprinkled with chopped parsley.

MIXED VEGETABLE SOUP

2 tbsp olive oil

1 onion, diced

450g/1lb potatoes, diced

125g/4oz cooked ham, diced

1 garlic clove, chopped

100g/3½oz leek, chopped

leaves stripped from 2 fresh thyme sprigs

1.2 litres/2 pints/5 cups hot vegetable stock

125g/4oz spring greens (collards), shredded

salt and ground black pepper

1   Heat the oil in a large pan and add the onion, potatoes, ham, garlic, leek and thyme. Season to taste with salt and pepper. Cover the pan and cook gently over a low heat, stirring occasionally, for 15 minutes until the vegetables are tender.

2   Add the hot stock and bring to the boil, then reduce the heat and simmer and simmer for 20 minutes.

3   Blitz half the soup in a blender or food processor until smooth. Pour back into the pan with the remaining soup.

4   Reheat the soup gently, add the spring greens and simmer for 5 minutes. Ladle into warmed bowls and serve.

WINTER LENTIL SOUP

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 celery stick, chopped

225g/8oz swede (rutabaga), peeled and diced

2 carrots, diced

225g/8oz/1⅓ cups red lentils

1 x 400g/14oz can tomatoes

1 litre/1¾ pints/4 cups hot vegetable stock

bunch of fresh parsley, chopped

salt and ground black pepper

1   Heat the oil in a pan. Add the onion, garlic, celery, swede and carrots and cook gently over a low heat for 10–15 minutes until the vegetables have softened.

2   Stir in the lentils, tomatoes and hot stock. Season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes or until the lentils are soft, the vegetables are tender and the soup has thickened.

3   Stir in the parsley and ladle the soup into warmed bowls.

QUICK SPICY BROTH WITH TOFU

1 tbsp Thai red curry paste

200ml/7fl oz/¾ cup reduced-fat coconut milk

600ml/1 pint/2½ cups hot vegetable stock

200g/7oz tofu, cubed

2 pak choi (bok choy), chopped

a handful of sugarsnap peas

4 spring onions (scallions), chopped

1   Heat the Thai red curry paste in a pan for 2 minutes. Add the coconut milk and hot stock and bring to the boil.

2   Add the tofu, pak choi, sugarsnap peas and spring onions. Reduce the heat and simmer, uncovered, for 2 minutes.

3   Ladle the soup into four warmed bowls and serve.

CREAM OF PARSLEY SOUP

25g/1oz/2 tbsp butter

2 large bunches of fresh parsley, roughly chopped

2 onions, chopped

1 small fennel bulb, diced

2 tbsp plain (all-purpose) flour

2 litres/3½ pints/8 cups vegetable stock

150ml/¼ pint/scant ⅔ cup crème fraîche

salt and ground black pepper

fresh parsley sprigs to garnish

1   Melt the butter in a large pan and add the parsley, onions and fennel. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally.

2   Stir in the flour and then add the stock. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Set aside to cool completely, then chill.

4   Reheat the soup and stir in the crème fraîche. Serve in warmed bowls, garnished with sprigs of parsley.

MUSHROOM AND MISO SOUP

1 tbsp olive oil

1 onion, thinly sliced

175g/6oz shiitake mushrooms, thinly sliced

450g/1lb baby spinach leaves

1.2 litres/2 pints/5 cups vegetable stock

4 tbsp miso

1   Heat the oil in a large pan over a low heat. Add the onion and cook gently for 15 minutes or until soft.

2   Add the mushrooms and cook for 5 minutes, then stir in the spinach and hot stock. Heat gently for 3 minutes.

3   Stir in the miso but take care that the soup does not boil. Ladle the soup into warmed bowls and serve immediately.

SPRING VEGETABLE SOUP

1 tbsp olive oil

1 onion, chopped

1 leek, chopped

5 small carrots, chopped

1.2 litres/2 pints/5 cups hot vegetable stock

2 courgettes (zucchini), chopped

1 bunch of asparagus, chopped

450g/1lb broad beans, shelled

salt and ground black pepper

fresh pesto to serve

1   Heat the oil in a large pan. Add the onion, leek and carrots and cook gently over a low heat for 5 minutes until the vegetables start to soften.

2   Add the hot stock, cover the pan and bring to the boil. Add the courgettes, asparagus and broad beans, then reduce the heat to a simmer and cook for 10 minutes until all the vegetables are tender. Season to taste.

3   Ladle the soup into warmed bowls and stir a little pesto into each bowl before serving.

CREAMY CELERY SOUP

25g/1oz/2 tbsp butter

1 tbsp olive oil

1 onion, chopped

6 celery sticks, finely sliced

1 garlic clove, crushed

900ml/1½ pints/3¾ cups hot chicken stock

150ml/¼ pint/scant ⅔ cup crème fraîche

salt and ground black pepper

1   Melt the butter in a pan and add the oil. Add the onion and cook for 10 minutes or until tender. Add the celery and garlic and cook for 5 minutes.

2   Add the hot stock and milk. Season with salt and pepper, then cover the pan and bring to the boil. Reduce the heat and simmer for 10–15 minutes until the celery is tender.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Stir in the crème fraîche.

4   Ladle the soup into warmed bowls and serve immediately.

HERB AND PASTA SOUP

1.7 litres/3 pints/7½ cups chicken stock

150g/5oz dried vermicelli soup pasta

3 medium (US large) eggs

juice of 1 large lemon

6 tbsp chopped fresh parsley

1 bunch chopped fresh chives

salt and ground black pepper

1   Bring the stock to the boil in a large pan. Add the pasta and cook for 5 minutes or according to the pack instructions.

2   Beat the eggs in a bowl, then add the lemon juice and 1 tbsp cold water. Slowly stir in two ladlefuls of the hot stock. Add to the pan with the rest of the stock. Warm through gently over a very low heat for 3 minutes.

3   Add the chopped herbs and season with salt and pepper. Serve the soup immediately in warmed bowls.

CREAM OF WATERCRESS SOUP

2 tbsp olive oil

1 onion, finely chopped

675g/1½lb potatoes, cubed

600ml/1 pint/2½ cups milk

900ml/1½ pints/3⅔ cups vegetable stock

2 large bunches watercress, trimmed and chopped

a pinch of grated nutmeg

salt and ground black pepper

watercress sprigs to garnish

cheesy croûtes to serve

1   Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft. Add the potatoes and cook for 2 minutes. Add the milk and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.

2   Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth.

3   Pour the soup into a clean pan. Season with salt and pepper to taste and a pinch of nutmeg. Heat through gently.

4   Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte.

BUTTERNUT SQUASH SOUP

1 medium butternut squash

2 tbsp olive oil plus extra to brush

1 onion, finely chopped

1 carrot, diced

2 tsp curry powder

1 tbsp grated fresh root ginger

1.2 litres/2 pints/5 cups vegetable stock

leaves stripped from 1 fresh sprig rosemary

salt and ground black pepper

1   Peel the butternut squash, cut in half and remove the seeds. Cut into 1cm/¾in slices. Brush with oil and place in the grill (broiling) pan. Grill (broil) for 8–10 minutes until soft.

2   Meanwhile, heat the oil in a pan, add the onion and carrot and cook over a low heat for 10 minutes or until soft. Stir in the curry powder and ginger and cook for 2 minutes, then add the stock and rosemary. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes.

3   Allow to cool slightly, then pour the soup into a blender or food processor. Add the squash and blitz until smooth. Season to taste with salt and pepper.

4   Return the soup to the pan to reheat. Serve immediately in six warmed bowls.

LETTUCE SOUP

25g/1oz/2 tbsp butter

450g/1lb butterhead (romaine) lettuce leaves, shredded

1 large bunch of spring onions (scallions), chopped

1 tbsp plain (all-purpose) flour

600ml/1 pint/2½ cups vegetable stock

150ml/¼ pint/scant ⅔ cup milk

salt and ground black pepper

1   Melt the butter in a pan, add the lettuce and spring onions and cook gently for 10 minutes until softened.

2   Stir in the flour and cook, stirring, for 1 minute. Add the stock and bring to the boil. Reduce the heat, cover the pan and simmer for 45 minutes.

3   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the milk. Reheat and season to taste. Serve the soup in warmed bowls.

COURGETTE AND BEAN SOUP

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tsp mild curry powder

450g/1lb courgettes (zucchini), sliced

350g/12oz potatoes, diced

1 x 400g/14oz can butter (lima) beans, drained and rinsed

1 x 400g/14oz can borlotti beans, drained and rinsed

1.5 litres/2½ pints/6¼ cups vegetable stock

salt and ground black pepper

snipped fresh chives to garnish

1   Heat the oil in a pan. Add the onion and garlic and cook over a low heat for 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the courgettes and potatoes and cook for 2 minutes.

2   Add the beans and stock and bring to the boil. Reduce the heat, cover the pan and then simmer gently for 25 minutes, stirring occasionally, until the potatoes are tender. Season to taste with salt and pepper.

3   Serve the soup in warmed bowls sprinkled with chives.

HOT-AND-SOUR SOUP

1 tbsp vegetable oil

340g/12oz boneless, skinless chicken breast, cut into strips

5cm/2in piece fresh root ginger, peeled and grated

4 spring onions (scallions), diced

1 tbsp Thai red curry paste

75g/3oz/⅓ cup basmati rice

1.2 litres/2 pints/5 cups hot chicken stock

200g/7oz green beans, sliced

juice of 1 lime

4 tbsp chopped fresh coriander (cilantro) to garnish

1   Heat the oil in a deep pan over a medium heat. Add the chicken and cook for 5 minutes until browned. Add the ginger and spring onions and cook for 2 minutes. Stir in the Thai red curry paste and cook for 2 minutes.

2   Stir in the rice and cook for 1 minute. Add the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 20 minutes.

3   Add the green beans and cook for 5 minutes or until the rice is tender. Add the lime juice and stir well.

4   Serve the soup in warmed bowls sprinkled with coriander.

LENTIL AND COCONUT SOUP

4 tbsp coconut oil

350g/12oz potatoes, diced

1 large onion, chopped

2 carrots, cut into matchsticks

2 garlic cloves, crushed

1 tbsp green Thai curry paste

900ml/1½ pints/3¾ cups hot vegetable stock

300ml/½ pint/1¼ cups reduced-fat coconut milk

225g/8oz/1⅓ cups green lentils

grated zest and juice of 1 lime

salt and ground black pepper

fresh coriander (cilantro) sprigs to garnish

1   Heat the oil in a large pan. Add the potatoes and cook gently for 5 minutes, stirring occasionally, until golden. Remove with a slotted spoon and set aside.

2   Add the onion and carrots to the pan and cook gently over a low heat for 10 minutes until tender. Add the garlic and green Thai curry paste and cook for 2 minutes. Add the hot stock, coconut milk and lentils and bring to the boil.

3   Reduce the heat, cover the pan and simmer gently for 20 minutes or until the lentils are tender but not mushy.

4   Add the potatoes and the lime juice and zest and season to taste. Cook for 5 minutes until the potatoes are tender.

5   Serve the soup in warmed bowls, garnished with coriander.

CHICKEN AND VEGETABLE BROTH

1 tbsp olive oil

450g/1lb boneless, skinless chicken breast, cubed

2 garlic cloves, crushed

1 red onion, finely chopped

1 litre/1¾ pints/4 cups hot chicken stock

225g/8oz each green beans, broccoli, sugarsnap peas and asparagus, chopped

dash of Tabasco or chilli sauce

1   Heat the oil in a large pan over a medium heat. Add the chicken, garlic and red onion and cook for 10 minutes or until the chicken is browned all over.

2   Add the hot stock and bring to the boil. Add the vegetables, reduce the heat and simmer gently for 5 minutes or until the chicken is cooked right through.

3   Season the broth with a dash of Tabasco or chilli sauce and serve immediately in warmed bowls.

THAI CHICKEN NOODLE SOUP

1 tbsp olive oil

450g/1lb boneless skinless chicken breast, shredded

2 garlic cloves, roughly chopped

1 tbsp green Thai curry sauce

1 lemongrass stalk, finely sliced

1 tsp grated fresh root ginger

1 litre/1¾ pints/4 cups hot chicken stock

75g/3oz rice noodles

150g/5oz mangetout, halved

125g/4oz bean sprouts

bunch of spring onions (scallions), sliced

2 tbsp Thai fish sauce

grated zest and juice of 1 lime

chopped fresh coriander (cilantro) to garnish

1   Heat the oil in a large pan over a medium heat. Add the chicken, garlic, green Thai curry sauce, lemongrass and ginger and cook, stirring frequently, for 5 minutes until the chicken is turning golden brown.

2   Add the hot stock and bring to the boil. Simmer gently for 5 minutes or until the chicken is cooked through.

3   Add the rice noodles and cook for 1 minute, then add the mangetout and cook for 2 minutes.

4   Add the bean sprouts, spring onions, fish sauce and the lime zest and juice. Simmer gently until heated through.

5   Divide the soup among four warmed bowls. Garnish with the coriander and serve immediately.

CHESTNUT SOUP

2 tbsp olive oil

1 large onion, chopped

250g/9oz Brussels sprouts, trimmed

1 litre/1¾ pints/4 cups hot chicken or turkey stock

1 x 400g/14oz can whole chestnuts, drained

2 tbsp chopped fresh parsley plus extra to garnish

salt and ground black pepper

4 tbsp crème fraîche

1   Heat the oil in a large pan, add the onion and cook gently for 5 minutes until tender.

2   Add the sprouts to the pan, cover and cook for 5 minutes, shaking the pan frequently.

3   Pour in the hot stock and bring to the boil. Add the chestnuts and parsley. Reduce the heat, cover the pan and simmer for 30 minutes or until the vegetables are tender.

4   Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently.

5   Season to taste and serve in warmed bowls, sprinkled with chopped parsley.

CREAMY CHICKEN SOUP

2 5g/1oz/2 tbsp butter

1 onion, choppped

2 tbsp plain (all-purpose) flour

150ml/¼ pint/scant ⅔ cup milk

1.2 litres/2 pints/5 cups hot chicken stock

250g/9oz cooked chicken, diced

1 tsp lemon juice

4 tbsp single (light) cream

salt and ground black pepper

1   Melt the butter in a large pan and add the onion. Cook for 10 minutes over a low heat, stirring occasionally, until soft.

2   Stir in the flour and then add the hot stock, a little at a time, stirring after each addition. Simmer gently for 20 minutes.

3   Stir in the chicken and lemon juice, and season to taste with salt and pepper. Stir in the cream and cook gently over a low heat for 5 minutes.

4   Serve the soup immediately in warmed bowls.

TURKEY AND HAM SOUP

250g/8oz/1⅓ cups green split peas, soaked overnight

2 tbsp olive oil

1 onion, chopped

400g/14oz carrots, cubed

2 garlic cloves, crushed

2 litres/3½ pints/8 cups ham or turkey stock

225g/8oz potatoes, cubed

125g/4oz each cooked turkey and ham, cut into chunks

250g/9oz spring greens (collards) or kale, shredded

salt and ground black pepper

grated Cheddar cheese to seve

1   Drain the split peas and put them in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain well.

2   Heat the oil in a pan, add the onion and carrots and cook for 10 minutes. Add the garlic and cook for 1 minute.

3   Add the split peas and stock to the pan. Bring to the boil, then reduce the heat and simmer for 40 minutes or until the split peas are tender.

4   Add the potatoes and cook for 15 minutes. Season to taste with salt and black pepper.

5   Add the turkey, ham and spring greens or kale and bring to the boil. Reduce the heat and simmer for 3 minutes.

6   Ladle the soup into warmed bowls, sprinkle with grated Cheddar cheese and serve immediately.

CHICKEN AND BULGUR SOUP

1 tbsp olive oil

1 onion, finely chopped

1 red (bell) pepper, seeded and diced

2 skinless, boneless chicken breasts, cut into strips

1 litre/1¾ pints/4 cups hot chicken stock

100g/3½oz/¼ cup bulgur wheat

2 x 400g/14oz cans cannellini beans, drained

1 x 400g/14oz can chopped tomatoes

2 courgettes (zucchini), chopped

2 tbsp chopped fresh basil

salt and ground black pepper

1   Heat the oil in a large pan. Add the onion and red pepper and cook over a low heat for 10 minutes or until softened. Add the chicken and stir-fry for 3 minutes or until golden.

2   Add the hot stock to the pan and bring to a simmer. Stir in the bulgur wheat and simmer for 15 minutes.

3   Stir in the cannellini beans, tomatoes and courgettes and simmer gently for 5 minutes. Stir in the chopped basil and season to taste with salt and pepper.

4   Divide the soup among four warmed bowls.

HOT-AND-SOUR TURKEY SOUP

1 tbsp vegetable oil

340g/12oz skinless turkey breast, cut into strips

1 tbsp grated fresh root ginger

1 red onion, finely chopped

1 tbsp Thai red curry paste

75g/3oz/⅓ cup basmati rice

1.2 litres/2 pints/5 cups hot chicken or turkey stock

200g/7oz mangetouts, sliced

juice of 1 lime

chopped coriander (cilantro) to garnish

1   Heat the oil in a deep pan. Add the turkey and cook over a medium heat for 5 minutes, stirring occasionally, until golden brown.

2   Add the ginger and red onion and cook for 2–3 minutes. Stir in the Thai red curry paste and cook for 1–2 minutes.

3   Add the rice and stir to coat in the curry paste. Pour the hot stock into the pan, stir once and bring to the boil. Reduce the heat and simmer gently, covered, for 20 minutes.

4   Add the mangetouts and simmer gently for 2 minutes, then stir in the lime juice. Serve in four warmed bowls scattered with chopped coriander.

SPINACH AND RICE SOUP

2 tbsp olive oil

1 red onion, finely chopped

2 sticks celery, diced

2 garlic cloves, crushed

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1 bay leaf

zest of 1 lemon

2 tsp grated nutmeg

a pinch of cayenne pepper

125g/4oz/½ cup risotto rice

1.2 litres/2 pints/5 cups vegetable stock

450g/1lb baby spinach leaves

4 heaped tsp pesto sauce

salt and ground black pepper

freshly grated Parmesan to serve

1   Heat the oil in a pan. Add the red onion, celery, garlic, herbs, lemon zest and spices, then cook gently, stirring occasionally, over a low heat for 5 minutes.

2   Add the rice and cook for 1 minute, stirring to coat all the rice grains until they are glistening with oil. Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the rice is tender.

3   Stir in the spinach and cook gently for 2 minutes, then season to taste with salt and pepper. Remove and discard the lemon zest and bay leaf.

4   Ladle the soup into four warmed bowls and swirl in the pesto. Sprinkled over the grated Parmesan and serve.

PIPERADE

3 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 red or green (bell) pepper, seeded and chopped

450g/1lb plum tomatoes, diced

dash of balsamic vinegar

8 medium (US large) eggs

4 thin slices proscuitto or Parma ham

salt and ground black pepper

chopped fresh parsley to garnish

1   Heat 2 tbsp oil in a large frying pan over a low heat. Add the onion and garlic and cook gently for 5 minutes. Add the red pepper and cook for 10 minutes until softened.

2   Add the tomatoes and balsamic vinegar, increase the heat and cook for 10 minutes or until they are reduced to a thick pulp. Season to taste with salt and pepper.

3   Lightly whisk the eggs and add to the pan. Stir gently with a wooden spoon until they start to set but are still creamy.

4   Heat the remaining oil in a clean pan and quickly fry the proscuitto or Parma ham until golden brown and crisp.

5   Serve the piperade sprinkled with parsley with the crispy ham on the side.

EGGS BENEDICT

2 muffins

4 medium (US large) eggs

1 tsp vinegar

150ml/¼ pint/scant ⅔ cup hollandaise sauce

4 thin slices lean ham or crisp cooked bacon

fresh parsley sprigs to garnish

1   Split the muffins in half and toast lightly on both sides.

2   Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.

3   Gently warm the hollandaise sauce in a small pan.

4   Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.

5   Garnish each egg with a sprig of parsley and serve.

EGGS MAYONNAISE

4 medium (US large) eggs, hard-boiled

a few lettuce leaves

150ml/¼ pint/scant ⅔ cup mayonnaise

chopped fresh parsley and cayenne pepper to garnish

baby plum tomatoes to serve

1   Shell the eggs and cut them in half lengthways.

2   Wash and drain the lettuce and arrange on a plate.

3   Place the eggs on the lettuce, cut-side down, and coat with the mayonnaise. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes.

BAKED EGGS WITH MUSHROOMS AND SPINACH

2 tbsp olive oil

175g/6oz mushrooms, chopped

250g/9oz fresh spinach, trimmed and roughly chopped

2 medium (US large) eggs

2 tbsp single (light) cream

salt and ground black pepper

a pinch of paprika

1   Preheat the oven to 200°C/400°C/Gas 6.

2   Heat the oil in a large frying pan, add the mushrooms and cook for 1 minute, stirring. Add the spinach and stir until wilted. Season to taste, then divide the mixture between2 shallow individual ovenproof dishes.

3   Carefully break an egg into the centre of each dish, then spoon the cream over the top.

4   Cook in the oven for 12 minutes or until the eggs are just set – they will continue cooking once they’re out of the oven. Dust lightly with paprika and serve.

WELSH RAREBIT

225g/8oz Cheddar cheese, grated 25g/1oz/2 tbsp butter

1 tsp English mustard

2 tsp Worcestershire sauce

4 tbsp Guinness or beer

freshly ground black pepper

4 slices bread, crusts removed

salt and ground black pepper

1   Put the cheese, butter, mustard, Worcestershire sauce, beer and black pepper in a pan and place over a low heat. Stir occasionally until the cheese melts and the mixture is smooth and creamy. Season to taste with salt and pepper.

2   Toast the bread under the grill (broiler) on one side only. Turn the slices over and spread the cheese mixture on the untoasted side.

3   Pop back under the grill for 1 minute or until golden brown and bubbling. Serve immediately.

FRENCH TOAST

2 medium (US large) eggs

150ml/¼ pint/scant ⅔ cup skimmed milk

a pinch of freshly grated nutmeg or ground cinnamon

4 slices white bread

50g/2oz/¼ cup butter

maple syrup and crisp cooked bacon slices or fresh strawberries to serve

1   Whisk together the eggs, milk and nutmeg or cinnamon in a shallow dish.

2   Dip the slices of bread into the beaten egg, coating them well and soaking up some of the mixture.

3   Heat half the butter in a frying pan over a low heat. When the butter is foaming, fry the egg-coated bread in batches, until golden brown on both sides. Drain on kitchen paper.

4   Serve immediately, drizzled with maple syrup, with crispy bacon or strawberries.

SCRAMBLED EGGS WITH SMOKED SALMON

6 large eggs

small bunch of fresh chives, snipped

25g/1oz/2 tbsp butter

100g/3½oz/½ cup soft cheese

125g/4oz smoked salmon, diced

6 slices bread, toasted and buttered

salt and ground black pepper

1   Beat the eggs together in a bowl and season with salt and pepper. Stir in the chives.

2   Melt the butter in a non-stick pan over a low heat. Add the eggs and stir constantly until the mixture thickens.

3   Stir in the soft cheese and cook for 1–2 minutes, until the mixture starts to set, then fold in the smoked salmon. Add a grinding of black pepper

4   Serve immediately with the buttered toast.

AVOCADO BLT

225g/8oz lean bacon slices

1 large ripe avocado, halved, peeled and stoned

juice of ½ lemon

8 large slices bread

50g/2oz/4 tbsp butter, softened

4 tbsp mayonnaise

175g/6oz iceberg lettuce, shredded

2 large tomatoes, thinly sliced

salt and ground black pepper

1   Grill (broil) the bacon for 3 minutes, turning once, until crisp. Transfer to a plate, cover and keep warm.

2   Cut the avocado into slices, across the length, squeeze over the lemon juice to prevent browning, cover and set aside.

3   Toast the slices of bread. Butter them and spread 4 slices with mayonnaise. Layer the bacon, lettuce, tomatoes and avocado on top. Season with salt and pepper and top with the remaining 4 slices of buttered toast.

4   Cut each sandwich in half, diagonally. Serve immediately.

STEAK AND RED ONION SANDWICHES

2 red onions, thinly sliced

3 tbsp olive oil

1 small ciabatta loaf

2 x 125g/4oz thin minute steaks

2 tsp Dijon mustard

a handful of rocket (arugula) leaves

2 ripe tomatoes, sliced

salt and ground black pepper

1   Put the red onions in a bowl with half of the olive oil and toss together to coat.

2   Spread the onion over the base of a foil-lined grill (broiling) pan. Grill (broil) for 10 minutes, turning the