Carrot and Coriander Soup (serves 1)
| Carrot | 1 large |
| coriander | 1 sprig |
| onion | 1 medium |
| Chicken stock | 112ml / 1/4pt |
| garlic | 1 clove |
Dice the onion and garlic. Chop the carrot. Smash the garlic. Sweat the onion for 2 minutes, then add the garlic and carrot and cook for 2 more minutes. Add the stock and cook till the carrots are very soft. Remove from heat and liquidise. Garnish or blend coriander to serve.
Mushroom Risotto (Serves 1)
| Mushrooms | 3 large button |
| Arborio rice | 60g / 2oz |
| Onion | ¼ onion |
| Stock | ½ pt |
| Garlic | 1 clove |
| Vegetable Oil | Drizzle |
| Unsalted butter | Knob |
| Fresh herbs | Choice |
| Olive oil | 1 tablespoon |
Slice the mushrooms. Wash the rice. Finely dice the onion. Chop the herbs. In a pan, cook the mushrooms in a little oil. Remove and keep warm. In the same pan, sweat the onions in the butter, but do not allow to colour. Add the rice and garlic. Add the stock a little at a time. Cook on a low heat till the rice has absorbed the stock and tender. Add the mushrooms and herbs.
Poached Salmon with A Basil Butter Sauce (serves 1)
| salmon | 1 fillet |
| water | 150ml / 1/3pt |
| basil | sprig |
| butter | knob |
Chop the herbs. Mix in with the butter. Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm. Reduce the stock. Add the herb butter and whisk into sauce.
Rosemary Baby Potatoes Roasted (serves 4)
| baby potatoes | 450g / 1lb |
| rosemary | 1 sprig |
| Vegetable oil | 1/4pt |
| salt | pinch |
Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender.
Bread And Butter Pudding (serves 8)
| bread | 12 slices |
| butter | 125g / 4oz |
| eggs | 8 |
| caster sugar | 175g/ 6 oz |
| vanilla | drop of essence |
| milk | 300ml / 1/2pt |
| double cream | 300ml / 1/2pt |
| sultanas | 60g / 2oz |
| marmalade | 125g / 4oz |
Soften the butter. Separate 6 eggs – you only need the yolks. Grease a 3pt oven proof dish with some of the butter. Make 6 bread and marmalade sandwiches. Cut the sandwiches into triangles. Place sultanas in the dish with sandwiches on top. In a bowl, whisk together 2 whole eggs and 6 yolks and sugar. Mix the milk, cream and vanilla in a pot. Bring to the boil. Add in the egg mixture while stirring. Pour half the egg mix over the bread. Let it soak. Pour in the rest of the mix and the rest of the sultanas. Cook for 20-30 minutes at Gas mark 4/ 180decC/ 350 deg F.
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