Ingredients

• 225g split yellow peas soaked overnight in water
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 apple, cored and chopped
• 5cm piece root ginger
• 1 tbsp medium curry paste
• 900ml vegetable stock
• 100g bag of watercress

Method

1. Drain the soaked peas and set aside. Heat the oil in a large pan, add the onion and apple and sauté for 4 mins until softened. Add the ginger and curry paste and stir in the peas. Stir well.
2. Add the stock, bring to the boil, cover and simmer for 1 hour until the peas are tender. Transfer to a food processor, add the watercress and blend until the soup is fairly smooth. Season to taste and serve with crusty bread.

Ingredients

• 15ml / 1 tbsp olive oil
• 1 small onion, chopped
• 1 small stick celery
• 350g / 12oz potato, peeled and diced
• 600ml / 1pt chicken or vegetable stock
• 3 (85g) bags watercress
• 150ml / ¼pt milk
• A pinch of nutmeg
• A squeeze of lemon juice
• Salt and freshly ground black pepper

Method

1. Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
2. Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.

Ingredients

• 1 tbsp olive oil
• 2 leeks, sliced
• 400g frozen peas
• 600ml vegetable stock
• 1 sprig of fresh mint
• 1 (100g) pack watercress
• 150ml semi skimmed milk

Method

1. Heat the oil in a large pan, add the leeks and sauté for 3 mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender.
2. Add the watercress and simmer for a further 2 mins. Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.

Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 900g butternut squash, wash, deseeded and cut into chunks
• ½ tsp dried chilli flakes
• 600ml vegetable stock
• 1 (100g) pack watercress, roughly chopped
• 3 tbsp crème fraiche

Method

1. Heat the oil in a large pan, add the onion and sauté for 2 mins. Add the squash, stir well then cover with a lid. cook for 2 mins.
2. Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.
3. Transfer to a blender and whizz until smooth. Return the soup to the saucepan and add the watercress and crème fraiche. Season to taste. Gently reheat before serving with crusty bread.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• ½-1tsp crushed flaked chilli
• 2 (397g) cans chopped tomatoes
• 1 (400g) can chick peas, drained then a few reserved for garnish
• 750ml/11/4pt vegetable stock
• 2 tbsp tomato puree
• 1 (100g) bag watercress
• A squeeze of lemon juice
• Salt and freshly ground black pepper

Method

1. Heat the oil in a large pan, add the onion and sauté for 4 mins until soft. Stir in the garlic and chilli and cook for 30 secs.
2. Add the tomatoes, chick peas, stock and puree, stir well and bring to the boil, cover and simmer for 10 mins.
3. Transfer to food processor, add the watercress, then blend until just smooth. Return to the pan, add the lemon juice, then season to taste. Gently reheat then serve in bowls. Decorate with the reserved chick peas and more watercress if liked.

Ingredients

• 1.4ltr / 2½pts hot vegetable stock made with low salt stock cube*
• 30ml / 2tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 450g / 1lb carrots, washed and coarsely grated
• 350g / 12oz arborio rice
• 1 lemon, zest and juice
• A few springs of lemon thyme or 5ml1tsp dried
• Salt and freshly ground black pepper
• 50g / 2oz freshly grated Parmesan cheese

Method

1. Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and sauté for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.
2. Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender (about 20 mins).
3. Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.

Ingredients

• 15ml / 1 tbsp vegetable oil
• 450g / 1lb carrots, peeled and sliced
• 1 leek, cleaned and sliced
• 1.2lt / 2pt chicken stock
• 75g / 3oz pearl barley
• 175g / 6oz cooked chicken, broken into bite sized chunks
• 175g / 6oz cooked potatoes, chopped
• 100g / 4oz cooked vegetables (such as peas, broccoli, or green beans)

Method

1. You can make chicken stock with a stock cube or concentrate, alternatively pick all the chicken that you can off a chicken carcass and set aside. Place the chicken bones, and skin in a large pan, cover with about 2.4ltr (4pts) water, add a bay leaf if you like, then bring to the boil.
2. Cover and simmer for 30 mins to extract all the goodness from the bones, then remove the lid and simmer for a further 40mins or so or until the liquid has reduced by half.
3. Strain to remove the bones then leave to stand for 5 mins. Use a spoon to skim off any excess fat which rises to the surface of the stock. It’s now ready to use but can be stored in the fridge for up to 4 days or frozen for up to 6 months.
4. Heat the oil in a large pan, add the carrots and leek, then sauté over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
5. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

Ingredients

• 15ml /1 tbsp vegetable oil
• 2 rashers of smoked bacon, chopped
• 1 large onion, chopped
• 450g / 1lb carrots, washed, trimmed and chopped
• 100g / 4oz red lentils
• 1.4ltr / 2½pt vegetable stock made with low salt stock cube*
• 15ml / 1 tbsp tomato puree
• 5ml / 1 tsp medium curry paste
• Yogurt, to serve
• Fresh coriander, to serve
• Croutons, to serve

Method

1. Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden.
2. Stir in the carrots, lentils, puree and curry paste and mix well. Add the stock and bring to the boil. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 mins or until the carrots and lentils are tender.
3. Blitz the soup with a stick blender until smooth. Adjust the seasoning to taste, then serve with a dollop of yogurt, a scattering of coriander and croutons if liked.

Ingredients

• 1 (225g) pack pizza dough mix
• 4 ripe tomatoes
• 1 clove garlic, chopped (optional)
• 3 tbsp chopped fresh oregano
• 30ml / 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 (125g) buffalo mozzarella, torn into chunks
• A handful of fresh basil leaves
• A few black olives if liked
• A drizzle of olive oil

Method

1. Mix up the pizza base according to pack instructions. Whilst it proves, prepare the topping. Preheat the oven according to the temperature advised on the pack about 220°C.
2. Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for 1 minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes, and place in bowl with the garlic, (if using) oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.
3. Roll out the pizza dough to a round circle about 30cm/12in (or 2 rounds about 19cm/7in) and place on a large baking sheet. Top with the tomato mixture, spreading it to the edges but leaving a 2cm border clear. Scatter over the cheese, basil and olives. Drizzle over the oil.
4. Bake for 10-15 mins or until the base is golden and crisp. Serve in wedges.