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.
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.
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.
This updated version of mushrooms on toast is sophisticated enough to serve as a starter if you use an exotic mushroom like a chanterelle or porcini. If you can’t find either, field mushrooms work just as well.
Asparagus has become more accessibly-priced in the supermarkets. This is as good a way as any to use it. Substitute cream cheese for the feta if you prefer or, or use any soft blue cheese.
The cleverness in this Leek and Potato soup recipe is in the method: follow it to the letter and you will have a bright green leek soup, thanks to the addition of the spinach.
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 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.
Take a bag of frozen peas, water or stock and a squeeze of lemon and you can make an ambrosial comforting soup in less than 15 minutes.