A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too
- 2 tsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 potato (approx 250g), cut into small cubes
- 600ml vegetable stock
- 120g bag mixed watercress, rocket and spinach salad
- 150g pot natural yogurt
- 20g pine nuts, toasted
- chilli oil, to serve (optional)
MethodAdd the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.
- 2 tbsp olive oil
- 2 rounded tbsp pine nuts
- 2 rounded tbsp raisins
- 500g baby spinach leaves
- 2 tsp balsamic vinegar
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
- 1¼kg chicken, jointed and on the bone (ask your butcher to do this for you or see Know-how)
- 2 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- good pinch of saffron (about 20 strands)
- 125ml glass dry sherry (such as Fino or Manzanilla)
- 200ml chicken stock
- 1 tbsp thyme leaves
- 50g raisins
- 2 tbsp pine nuts
- handful chopped flat-leaf parsley, to serve
- Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the Sherry, then simmer for 3-5 mins until syrupy.
- Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate, simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
- While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
- 25g butter
- 1 tbsp olive oil
- 6 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp flour
- 300ml darkish beer, nothing too bitter
- 1.3l beef stock
- splash Worcestershire sauce
- 1 baguette, cut into 12-18 thin slices
- 175g mature cheddar, Stilton or Lincolnshire Poacher, grated
- small bunch chives, snipped
- ½ small bunch parsley, finely chopped
- Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
- Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
- Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.