Tofu Salad

Ingredients

225g/8oz firm tofu, cut into

2cm/3⁄4in cubes

100g/4oz mangetout, cut into

3cm/11⁄4in lengths

2 small carrots, cut into matchsticks

100g/4oz red cabbage, finely shredded

2 tablespoons chopped peanuts

For the marinade

2 teaspoons sweet chilli sauce

1⁄2 teaspoon grated fresh root ginger

1 garlic clove, crushed

2 teaspoons light soy sauce

2 tablespoons olive oil

Ways of Working

1. To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.

2. Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.

3. Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.

4. Add the mangetout, carrots and cabbage to the tofu, and toss together

5. lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts

6. and serve immediately.

Serves 4

Asparagus & potato salad

Ingredients

450g/1lb small waxy potatoes

125ml/4fl oz extra virgin olive oil

2 shallots, finely chopped)

4 tablespoons white wine vinegar

900g/2lb fresh asparagus tips or young asparagus, trimmed

225g/8oz young spinach leaves, rinsed and drained

salt and freshly ground black pepper

Ways of Working

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

2. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool.

3. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.

4. Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach. Toss together carefully, and serve.

Serves 6

Prawn salad

Ingredients

900g/2lb raw prawns

100g/4oz celery, finely chopped

450g/1lb canned pineapple chunks, drained

75g/3oz raisins

125ml/4fl oz mayonnaise

2 teaspoons curry powder

4 pitta breads

4 leaves of lettuce

Ways of Working

1. Bring a saucepan of water to the boil, add the prawns and cook for 3–5 minutes until the prawns turn pink. Drain and rinse with cold water. Peel and devein the prawns.

2. In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving.

3. Serve the prawn salad in the pitta bread with the lettuce leaves.

Serves 4

Fish Chowder

Ingredients

3 tablespoons olive oil

200g/7oz onion, finely chopped

200g/7oz celery, finely chopped

150g/5oz carrot, finely chopped

400g/14oz canned chopped tomatoes

1 teaspoon finely chopped garlic

100g/4oz plain flour

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon dried oregano

2.4 litres/4pt fish stock

200g/7oz cooked boneless cod fillets, flaked

25ml/1fl oz dark rum

25ml/1fl oz Worcestershire sauce

1 tablespoon Tabasco sauce

salt and ground black pepper

Ways of Working

1. Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.

2. Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.

3. Season with salt and pepper, and serve hot.

Serves 8-10

Tomatoes on toast

Ingredients

olive oil for brushing and drizzling

6 large tomatoes, thickly sliced

4 thick slices of brown bread

balsamic vinegar for drizzling

50g/2oz Parmesan cheese, shaved

salt and freshly ground black pepper

Ways of Working

1. Brush a heavy frying pan with oil, and place over a high heat.

2. Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened.

3. Meanwhile, lightly toast the bread under a grill or in a toaster.

4. Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.

Serves 5

Grilled Asparagus & Leeks

Ingredients

12 small leeks, trimmed, with ends removed

12 fresh asparagus spears

olive oil for brushing

50g/2oz pecorino or Parmesan cheese, freshly grated

2 tablespoons freshly squeezed

lemon juice

Ways of Working

1. Preheat the grill to high.

2. Arrange the leeks and asparagus in a single layer in a shallow baking dish.

3. Brush the vegetables with the olive oil, and place under the grill. Cook for 5–8 minutes, turning occasionally and brushing with more oil as needed.

4. When almost done, sprinkle with two-thirds of the grated cheese and all of the lemon juice. Grill for a further minute.

5. Finally, sprinkle the remaining cheese on top, and serve hot in the baking dish.

Serves 4

Potato Soup

Ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper

Ways of Working

1. In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

2. Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

3. Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

4. Crumble the bacon and sprinkle on top to garnish. Serve hot.

Serves 5

Mushroom Soup

Ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper

Ways of Working

1. Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

2. Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes

3. Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Serves 5

Hot & Sour Soup

Ingredients

8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar
1 egg, lightly beaten
225g/8oz tofu, diced
salt and freshly ground
black pepper

Ways of Working

1.In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.2
2.In a small dish, stir the cornflour into the sherry and set aside.
3.Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred.
4.Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened.
5.Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

Serves 5 – 7

Chicken Noodle Soup

Ingredients

900ml/11⁄2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms, sliced

100g/4oz cooked skinless chicken breast, thinly sliced

50g/2oz soup pasta such as orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley

salt and ground black pepper

Ways of Working

1. Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

2. Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

3. Add the pasta, cover and simmer for 7–8 minutes.

4. Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Serves 6

Chicken Soup

Ingredients

1 roast chicken carcass with meat left on

225g/8oz chicken wings

1 onion, diced

1 leek, diced

1 parsnip, diced

6 whole black peppercorns

Ways of Working

1. Preheat the oven to 150°C/300°F/Gas mark 2. Put in a large heavy saucepan with the chicken wings.

2. Add the onion, leek and parsnip,and bring to the boil. While the water is heating, add the whole peppercorns.

3. Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.

4. When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Serves 5