Roast Cauliflower Soup

LunchServes 4

Time to restore the healthy eating and what better way than with a deliciously easy soup. This Roast Cauliflower Soup recipe from food writer Elaine Lemm is both nutritious and tasty, and by roasting it, it not only retains the flavour but also becomes sweeter with a touch of nuttiness too. For more recipe inspiration visit www.elainelemm.com  

Turkey Winter Warmer

StarterServes 4

# Place all the stock ingredients together in a deep pan and cover with cold water, then bring to the boil. # Simmer for 45 minutes to extract the flavour from the carcass. # Skim any grease or fat that rises to the top. # Place the pearl barley in cold water (approximately 2 pints) and boil until soft with a bay leaf and some salt. # Rinse in a sieve under a warm tap until all the stickiness is removed. # Fry the bacon, onion, carrot, celery, and parsnips in some vegetable oil with the bay leaves and chopped herbs then add the stock (approximately 3 pints) and simmer until the vegetables are almost cooked. This will take approximately 10 minutes. # Add the sweet potato and the cooked pearl barley and the cooked turkey pieces. # To make the 4 Wensleydale cheese croutons, cut out 4 circles from the 2 slices of bread using a pastry cutter and place them on a tray. Pour olive oil onto the bread circles and toast under a grill until brown. Place the Wensleydale cheese on top and grill again until toasted. Place them to one side until you serve your broth. # Add a dash of Yorkshire Sloe gin (we use Sloe Motion gin) to the broth.

Fresh Butternut Squash Soup with Orange & Ginger

StarterServes 1

# Sautée the diced butternut squash in a hot pan with olive oil for 4-5mins until browned # Add a little balsamic vinegar to the squash to caramelize, then add the toasted seeds # Scatter the sautéed butternut squash and seeds over hot bowls of the butternut soup, finish with the zest and fresh parsley.

Chef's Tip:

A dollop of Greek yoghurt also works really well with this soup!

Beetroot Soup with Warm Spices

StarterServes 4

Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.