Duo of Red & Yellow Pepper Soup (serves 2)
| red and yellow peppers | 1 of each |
| Vegetable oil | 1/2 tablespoons |
| garlic | 1/2 cloves |
| onion | 1/3 |
| veg/chicken stock | 225ml / 1/2pt |
| basil | 1 leaf |
Finely chop the onion. Chop the garlic. Chop the peppers. In a pot, heat the oil, sweat the onions for 2-3 minutes till the onions are softened. Add the garlic and mix. Split the onions between two pots. Put the red peppers in one pot and the yellow peppers in the other. Cook for a minute. Add the stock. Bring to the boil and simmer for 10 minutes. Liquidise till the soup is smooth. Pour the two different soups into the same bowl at the same time. Garnish with basil leaf.
Butternut Squash Risotto (per person)
| Butternut squash | 1/4 |
| arborio rice | 60g / 2oz |
| onion | ¼ |
| stock | 1/4 pt |
| garlic | 1 clove |
| butter | knob |
| fresh herbs | choice |
| Vegetable oil | 1 tablespoon |
Chop the butternut squash. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5. Wash the rice. Finely dice the onion. Chop the herbs. In a pan, sweat the onions in the butter but do not allow to colour. Add the rice and the garlic. Add the stock a little at a time. Cook on a low heat till the rice is tender and has absorbed the stock. Place to one side and keep warm. Add the squash and mix into the rice.
Houmous
| chick peas (cooked) | 455g |
| Garlic | 2 cloves |
| Lemon | 1 (juiced) |
| Tahini | 2 tbls |
| Cumin seeds | 2 tbls |
| Salt and pepper | To taste |
| Fresh coriander | 2 sprigs (optional) |
Crush cumin seeds. Add all ingredients together and liquidise.
Indonesian Vegetarian Curry with Coconut Milk (serves 4)
| red pepper | 1 |
| red chillies | 2 |
| fresh ginger | 1 inch fresh piece |
| raw cashew nuts | 32 |
| onion | 1 medium |
| garlic | 3 cloves |
| cumin powder | 2 teaspoons |
| cloves | 2 |
| Cinnamon powder or crushed cinnamon | 1 teaspoon or 1 inch stick |
| coconut milk | 14oz can |
Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Bring to the boil. Then simmer for 15 minutes.
Lemongrass-Scented Rice
| Basmati rice | 225g / 8oz |
| Small onion | 1 |
| Vegetable stock | 450ml / 1pt |
| lemongrass | 1 stick |
Dice the onion and slice the lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg C.
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