APPETISERS Carrot and Orange Soup

Carrot and Orange Soup

A valuable way to use up older carrots, which tend to be a little bitter. The coconut milk makes the soup creamy without using milk or cream.


Moorish Orange Olives

We first tasted these orange-scented marinated olives in a middle-eastern restaurant down a little side-street in Montmartre in Paris. They are addictive.


Loaded potato skins

Potatoes are nutritional powerhouses and this is a way to eat them, ‘skins and all’. Use olive oil instead of butter if you are afraid of fat, but butter tastes better and it’s good for you. We bake rather than deep-fry the potato skins because it is easier and safer than cooking them in a saucepan of oil.


Courgette and Mint Soup

Courgettes have a delicate flavour that marries well with a strong herb like mint. Double the recipe and freeze the soup for an easy lunch. You can defrost and reheat it in a saucepan or microwave in minutes.


Morcilla and Red Pepper Canapés

Morcilla is a black pudding made with pork blood, pork fat, rice and sometimes onions – similar to Irish black pudding, its spicing and seasoning changes depending on where it is produced.

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