Carrot & coriander soup

This soup turned out very tasty - I added some milk to give a creamy taste instead of the cream

1 tbsp vegetable oil

1 onion, chopped

450 g carrots, washed and sliced

1 clove garlic, crushed

5ml/1 tsp ground coriander

1.2 ltr vegetable stock

3 tbsp chopped fresh coriander

Squeeze of lemon juice

Freshly grated nutmeg to taste

Salt and freshly ground black pepper

1.    Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for one minute.

2.   Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.

3.  Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

Leek and Potato Soup

Nice soup for entertaining or wintry weather - serves 4

•          50g butter
•          2 medium potatoes, peeled and cut into 1cm pieces
•          1 small onion, cut the same size as the potatoes
•         2 white parts of leeks, sliced (save the green tops for another soup or stock)
•          1½-2pts vegetable stock
•          double cream (optional)
•          125ml full-fat milk

Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.

Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.

Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in the milk.

Drizzle the cream over each serving, top with a scattering of chives and black pepper and serve at once.

Coq Au Vin

Great casserole with mash or boiled potatoes. I added some left-over bacon and frozen peas and boiled the carrots instead of frying.

1/4 cup all-purpose flour

3 chicken breasts

Salt & Pepper

2 tablespoons extra-virgin olive oil

6 ounces mushrooms, sliced 

3 large carrots, thinly sliced

1 small onion, halved and sliced

1 teaspoon dried rosemary

1 14-ounce can chicken broth - I use an Oxo

1/2 cup dry red wine

1 tablespoon tomato paste

2 tablespoons chopped fresh parsley (optional)

Place flour in a shallow dish. Cut each chicken breast in 3-4 strips on the diagonal and toss in the flour. 

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. 

Add broth, wine, tomato paste and the salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.

Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, 20 to 30 minutes. 

Transfer the chicken to a serving plate. Increase the heat under the sauce to medium-high. Add in some thickener and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.

Serves 4