Creamy Potato Soup

OK so it's getting cold in the UK now, so that means soup season is upon us. This is perfect to warm you up on a cold day.

Serves 4

2 leeks sliced
2 onions roughly chopped small
2 potatoes peeled and diced
50g butter
800ml vegetable stock 
200ml milk
Salt and pepper

1)In a large saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. 
2)Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
3)After that, add the stock and milk, bring to simmering point, cover and let the soup bubble very gently for a further 20 minutes or until the vegetables are soft 
4)Put the whole lot into a blender – leave it to cool a little first – and blend to a purée.
5)return the soup to the saucepan and reheat gently, tasting to check the seasoning then serve!

Spicy chicken with spinach

Serves 4

4 chicken fillets diced
1 onion finely chopped
1 tbsp olive oil
2 carrots sliced
2 handfuls of broccoli florets 
100g spinach
2 tbsp harissa paste
400 ml tin chopped tomatoes
100 ml mascarpone cheese
1 tsp mixed herbs

1)mix the chicken and harrisa paste in a large bowl and leave to marinade for st least 30mins in the fridge 
2)heat the olive oil in a large pan, stir fry the onion carrot and broccoli for 3-5 mins until starting to soften then add the marinaded chicken and stir until the chicken is browned
3)add the tomatoes and stir well and bring to a bubble for 10 mins until the chicken is cooked through
4)add the mascarpone and stir into the sauce until fully melted then stir in the spinach and stir until wilted
5)serve with freshly cooked pasta, rice  or warm flatbread 

Apple & Raspberry pie

I am not a pastry maker. I usually cheat and buy some ready made frozen stuff! So, I thought I'd give it another go after several years of abstaining! I've got to say I was pleased with the result and it was easier than I remembered.  Here's the recipe for a tasty apple and raspberry pie. 

3 large cooking apples, peeled cored and chopped
100g raspberries 
4oz softened butter cut into small cubes
8 oz plain flour
3oz sugar
1 egg beaten
Splash of milk

1) place the apples in a large pan and cover the bottom of the pan with a small amount of water. Bring to the boil and then simmer until the apples have started to soften the turn off the heat and put to one side
2) grease a large Pyrex dish and add the apples (drain off any excess juice) and sprinkle the raspberries on top
3) put the butter in a large bowl then add the flour and rub into crumbs
4) stir in the sugar, and then mix in the beatened egg to make a dough. If needed add a splash of milk
5) need the dough and roll out and place on top of the fruit
4) brush with a beaten egg or milk and pop in the oven for 30 mins until the top has browned

Chicken & halloumi cannelloni

Serves 4

For the filling

1 tbsp Olive oil

1 onion finely chopped

1 garlic clove,finely  chopped

100g halloumi

100g soft cheese

2 egg yolks

Handful of sage leaves, roughly chopped

300g cooked chicken shredded

12 dried cannelloni tubes - you will need an oven proof dish or dishes that can snugly fit the pasta tubes (test this first!)

For the sauce

1 onion chopped finely

1 tbsp olive oil

400 ml tin chopped tomatoes 

1 tbsp tomato purée 

100 ml water

2 tsp chilli oil

2 tsp dried mixed herbs

Sprinkle of salt and pepper

100g mascarpone 

50g Parmesan 

1)preheat the oven to 200c.  Put 1 tbsp olive oil in a pan and gently fry the onion and garlic clove for 3-4 minutes 

2)put in a food processor then add the chicken, egg, halloumi, soft cheese, sage leaves and blitz until the mixture is a pate texture 

3) spoon the mixture into the tubes using a teaspoon and arrange in the ovenproof dish

4)heat 1 tbsp olive oil in a large pan and heat then add the onion and fry for 3-4 mins, add the tomatoes, water (use to swill out the tomato tin) tomato purée, chilli oil and herbs and bring to a bubble and simmer for 5 mins

5)add salt and pepper to taste and then add the mascarpone and stir until melted

6)pour the sauce over the pasta, sprinkle with the Parmesan and heat in the oven for 30-35 mins until the pasta is crisp on top 

Apple & carrot chutney

This sweet chutney tastes delicious on a chesse or ham butty or on the side of the plate with sliced pork or chicken. It's so yummy and versatile. 

Makes approx 1-1.5 litres 

1 tablespoon of olive oil

2 onions peeled and chopped

4 large cooking apples peeled, cored and chopped

3 carrots grated

4 tbsp sultanas 

100g granulated sugar

200g dark brown sugar 
300ml water 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/4 tsp ground allspice 

1/4 tsp cumin or chilli powder

Sprinkle of salt

1)In a large pan, heat the olive oil gently and add the onion. Cook on a very low heat until soft and nearly caramelised, stirring occasionally, don't let the onion brown. 

2)add all of the other ingredients and bring to the boil. Reduce the heat and cover. 

3)simmer for 30 mins stirring regularly until the mixture has reduced and the apples are tender

4)immediately stir into hot sterilised jars and seal. Once cooled store on a cool, dark place. 

5)after opening the chutney should last 4 weeks in the fridge 

Blackberry & Apple crumble

I made this delicious pudding with some apples from a local tree, and some juicy blackberries that me and hubby picked during a trip to the gorgeous Llangollen in Wales. 

• 6oz butter
• 8 oz plain flour
• 2oz brown sugar
• 4oz porridge oats
• 1 lb blackberries 
• 2lb cooking apples

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discolouring.
3. Layer the apples, blackberries, and sugar in a large pie dish (a lasagne dish is ideal).
4. Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the muesli or oat/seed/nut mixture and the sugar and mix through.
5. Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping

Chicken & Vegetable Curry

3 chicken breasts sliced into bite sized pieces
1 onion sliced 
1 carrot
1 pepper chopped 
80g curry paste
400ml chopped tomatoes 
4 large mushrooms
2 handfuls of spinach

1)fry the carrot and onion gently for 3-5 mins until they have softened
2)add the chicken and curry paste and stir for 3 mins
3)add the tomatoes, mushrooms and pepper and bring to a bubble and simmer for 15 mins. 
4)stir in the spinach and stir until wilted and serve.