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What you need:

1 litre vegetable stock or cold water
250g polenta or coarse maize
1 tsp salt
1 tsp dried oregano
1-2 tbsp olive oil
Fig and red onion relish
75g goat’s cheese
Freshly ground black pepper

What you do:

Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.

Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)

Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.

Place the polenta rounds on a serving platter. Put a dollop of Fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper.
Serve warm or at room temperature.

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What you need:

2 packs Raspberry jelly
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (2 pints /1 quart or 1 litre carton of milk)

What you do:

Combine gelatin in bowl and add boiling water.
Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jelly stays in the straws. For this reason, a 1 litre carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

Add the gelatin mixture to the straw-filled container and let it set until firm.

Hold the straws over warm water, the worms will slip right out.

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What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

1lb /450g  chicken breasts and thighs, skinned
1 ¾ pints /1 litre chicken  or vegetable stock
2 bay leaves
2oz / 60g  long-grain rice
2 leeks, thinly sliced
2 carrots, grated
pinch of ground cloves
1 tbsp chopped parsley
1 tsp sea salt

What you do:

Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.

Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

Ladle the soup  between individual serving bowls and serve while still hot.

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What you need:

2 cups long grain rice

2 tbsp olive oil

1 litre of hot water

2 bay leaves

salt & pepper to taste

1 vegetable stock cube

1 tsp paprika powder

1/2 tsp turmeric  powder

1 pinch of saffron

2 onions diced

1 leek sliced

1 small aubergine cut into cubes

1 courgette (zucchini) cut into semi circles

1 of each red & yellow  peppers diced

5 to 6 button mushroom quartered

What you do:

Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.

Pre heat a large sauce pan or wok on medium temperature.

Drain the rice, add the oil to the pan and all the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated.

serve with some lemon wedges.

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What you need:
8 lids frozen or canned artichoke
2 tbsp chopped fresh parsley
2 fl oz / 60 ml of extra virgin olive oil
8 eggs
50 g coffee pot
Salt
What you do:

Preheat the  oven at 180 C / 350F / gas mark 4
In a saucepan boil a litre of water  and cook the artichokes  for 8 minutes.

Strain well.

Carefully place the artichokes into a baking tray for small cakes, then carefully break each egg into each artichoke cavity and bake for  about 5 minutes.

Place on a serving  platter and garnish with a teaspoon coffee pot.

Drizzle olive oil over the top, sprinkle with parsley and serve.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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