From Jamie Oliver’s website. This recipe takes 45 minutes, and serves six people.
• 600g mixed mushrooms, finely sliced
• Olive oil
• 1 onion, peeled and finely sliced
• 2 sticks celery, trimmed and finely sliced
• 3 cloves garlic, peeled and sliced
• A few sprigs of fresh flat-leaf parsley: leaves picked, finely chopped and set aside; stalks finely chopped
• A few sprigs of fresh thyme, leaves picked
• 1.5 litres chicken or vegetable stock
• Salt and pepper
• 75ml single cream
• 4-6 slices ciabatta bread
• Heat a large saucepan over medium heat and add a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
• Spoon four tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil.
• Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth.
• Pour in the cream, bring back to just boiling, then turn off the heat.
• Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil.
• Spoon the soup into bowls, garnish with the chopped parsley leaves and remaining mushrooms, and serve with the ciabatta crostini.
This recipe is great for leftover ham cuts or scraps of shaved ham. The cheese sauce makes it thick and filling – perfect for a rainy day.
• 3 ½ cups peeled, diced potatoes
• 1/3 cups chopped celery
• ½ cups onion, finely chopped
• 1 ½ cups chopped cooked ham
• 3 ½ cups chicken broth
• Salt, to taste
• 1 teaspoon pepper
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 2 cups milk
• 2 ½ cups grated cheese
• 2 tablespoons chopped fresh parsley
• In a large soup pot, bring chicken broth, celery, onion, potatoes, and ham to the boil. Simmer until potatoes are tender; about 15 minutes. Stir in pepper and salt to taste.
• In another, smaller saucepan, melt butter. Stir in flour and cook, stirring constantly, for about one minute.
• Slowly whisk in milk, whisking away any lumps that may form. Cook over medium heat, stirring often, until thick and bubbly; about five minutes. Add cheese and stir through.
• Stir cheese sauce mixture into your potato/veggie mixture. Heat through.
• Spoon into bowls and garnish with a sprinkle of cheese and parsley, if desired.
Prep time: 30 minutes. Total cooking time: 1 hour 15 mins.
• 1 tablespoon oil
• 8-10 chicken drumsticks, skin removed
• 1 large red onion, chopped
• 1 stick celery, sliced
• 2 carrots, sliced
• 3 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander seed
• ½ teaspoon ground cinnamon
• 3 cloves garlic, crushed
• 1 tablespoon finely grated ginger
• 1/3 cup chopped dried pitted dates
• 4 strips lemon peel
• 400g can chopped tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons honey
• 1 cup chicken stock
• 2 teaspoons cornflour
• Heat half the oil in a large stockpot over high heat. Cook drumsticks in to batches, turning frequently until browned. Transfer to a plate.
• Add remaining oil and reduce heat to medium. Add onion, celery and carrots and cook, stirring for five minutes. Add spices and garlic and stir for a minute longer.
• Add ginger, dates, lemon peel, tomatoes, tomato paste, honey and stock. Bring to the boil.
• Return drumsticks to the dish and stir to combine. Simmer, covered for 30 minutes. Remove lid and simmer for 30 minutes longer, stirring occasionally.
• Remove drumsticks from pan. Blend cornflour with two teaspoons of water. Add to sauce and simmer, stirring for one minute. Return drumsticks to pan and stir to coat with sauce.
• Serve with couscous or rice, chopped coriander leaves and green beans.