Jacket Potato

Ingredients

1 Large Baking Potato

Step by Step

1. Prick some holes in the skin of the potato
2. Place into the microwave for 3 minutes or until the potato has cooked all the way through.
3. Serve as desired

Carrot and Coriander Soup

Ingredients

1. 6 Large Carrots
2. 1 Large bunch Coriander
3. 1 Large White Onion
4. 3 Tsp Olive oil
5. 3 Large potatoes
6. 1 tsp ground coriander
7. 500 ml fresh vegetable stock
8. 200ml Cream

Step by Step

1. Peel and wash the carrots. Dice into even size pieces
2. Peel and Dice a large onion
3. Add the carrots and onions into a pan over a medium heat with the olive oil
4. Peel and wash your potatoes and chop into even size pieces
5. Add the ground coriander and cook for a further 2 minutes over a medium heat.
6. Add the vegetable stock and cook for 20 minutes over a low heat until the carrots and potatoes are smooth.
7. Remove from the heat and place into a blender with the coriander and blend until smooth.
8. Add the cream and remove from the blender.
9. Adjust seasoning and serve immediately.

Potatoes with lime and chili

Ingredients

• 2 Cloves Garlic
• 1 red onion
• 2 Tsp Olive oil
• 2 Large potatoes
• 1 Red Chili
• 1 Lime
• 3 Tsp Butter
• Bunch of spring onions
• 1 Tomato
• Salt and Pepper

Step by Step

1. Finely dice the garlic.
2. Finely slice the red onion.
3. Cook the garlic and onions over a medium temperature with the olive oil until the soften.
4. Add the potatoes to cook over a medium temperature
5. Scrape the seeds out of a red chili and dice.
6. Add the chilis and the zest of one lime to the pan.
7. Add the butter and continue to keep the potatoes tossed so as they don't stick.
8. Remove the seeds from the tomatoes and dice into small even size pieces and add to the pan with the spring onions
9. Season and serve as desired.

Leftover Veg soup

Ingredients

• 1 Carrot
• 1 Parsnip
• 1 Leek
• 1 Potato
• 1 Green Pepper
• 2 Cloves Garlic
• 1 Onion
• 2 Tsp Olive Oil
• 1 Sprig of thyme
• 1 Litre Of Vegetable stock

Step by Step

1. Peel and chop all your vegetables and cut into even size pieces.
2. Heat the oil in a large pan over a medium temperature and add all the vegetables and cook until all veggies are soft for about 10 minutes.
3. Add the stock and bring to the boil. Once the soup comes to the boil turn it down and allow to simmer for 20 minutes.
4. Blend and season the soup until smooth.
5. Serve immediately.

Tender Stem Broccoli with shaved parmesan

Ingredients

• 8 pieces of stem broccoli
• 2 tsp olive oil
• 1 clove garlic
• 1 white onion
• 2 tsp butter
• Shaved parmesan
• Salt and pepper

Step by Step

1. Plunge the broccoli into boiling water and cook for 2 minutes until tender.
2. As the broccoli cooks saute off the sliced onion and finely chopped garlic in the olive oil until soft but without taking on any colour.
3. Add the broccoli to the pan with the onions and garlic with the butter and saute over a medium heat for a further minute.
4. Season with salt and pepper before serving on a plate with some shaved parmesan over the top.