Spicy mackerel goujons with couscous
55g/2oz plain flour mixed with a pinch of medium curry powder 2. For the couscous, place the couscous in a bowl and pour over hot vegetable stock (according to packet instructions) and leave to stand. Once cooked, fluff up with a fork. Transfer ... [... more]
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Mexican chilli lamb with sweet and sour leeks
1. For the spiced lamb, sear the slices of lamb in a hot frying pan until lightly browned on both sides. Add the pepper and garlic and cook for 3-4 minutes. 2. Add the chilli flakes and ground coriander and stir. Pour in the vegetable stock and ... [... more]
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Risotto-stuffed Romero pepper served with griddled fennel
2. Add the risotto rice to a small saucepan over a low-medium heat. Gradually add the vegetable stock, stirring continuosly, until the rice is cooked - about 10-15 minutes. 3. Cut the Romero peppers lengthways and place on a baking tray, and ... [... more]
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Lamb and green bean soup
2. Cover with chicken or vegetable stock and simmer for five minutes. 3. Add the beans, garlic and cook for a further two minutes. 50g/13/4oz lamb mince 250ml/9fl oz chicken or vegetable stock 4 tsp green beans, chopped 1/2 garlic clove, finely ... [... more]
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Celeriac and potato boulangere
600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock) 2. Heat a frying pan until hot then add half the butter and all the onions. 4. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. 5. ... [... more]
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Mushroom soup
1. Heat the oil in a sauté pan and fry the garlic, mushrooms and onion for a few minutes, to soften. 2. Pour the vegetable stock into the pan, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes or until the mushrooms are ... [... more]
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Stuffed pepper
300ml/101/2fl oz hot chicken stock (vegetarians can substitute vegetable stock) 2. Place the red pepper halves on a baking tray and drizzle with the oil. Roast in the oven for 15 minutes. 3. Meanwhile, make the polenta and chard filling. In a ... [... more]
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'Laksa' broth
1. In a pan, bring the vegetable stock to the boil and leave at a simmer. 2. Add the spring onions, broccoli, prawns, chilli, rice noodles, soy sauce and sesame oil and simmer for 5-8 minutes. 284ml/10fl oz vegetable stock 1/2 head broccoli, ... [... more]
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Couscous with red onion and herbs
1. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. 2. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. 3. Add ... [... more]
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Oriental soup
1. Heat the olive oil in a small saucepan, over a moderate heat. 2. Add the sliced onion, and diced courgette, and sauté for 1-2 minutes. 3. Pour in the vegetable stock, add the remaining ingredients, and simmer for 6-8 minutes. 1/2 courgette, ... [... more]
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Pea soup
1. Heat the olive oil in a small pan, then add the red onion. Sauté for 3-4 minutes. 2. Add the peas and the vegetable stock, bring to the boil, then lower the heat to a simmer. Simmer for 8-10 minutes. 4. Place the soup into a blender or ... [... more]
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Cauliflower curry
splash of chicken stock (vegetarians can substitute vegetable stock) 1. Heat the oil in a pan and sauté the onion with all the spices for a few minutes. 2. Add the wine, purée and stock and heat for 3-4 minutes. Stir in the vinegar, ketchup [... more]
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