Spicy Cabbage Soup Serves 4 1 medium onion ½ large cabbage 1 large or 2 medium potatoes ½ teaspoon chilli powder or ½ fresh chilli ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground fenugreek (optional) 1 litre vegetable stock 200g cooked butter beans 2 tablespoons olive oil or vegetable oil

Method

Peel the onion and chop finely. Peel the potatoes (optional) and dice into small cubes. Heat the oil in a large pan and add the onion and potatoes. Add the chilli, coriander, cumin and fenugreek (if using). Sauté gently for 10 minutes. Wash the cabbage and shred it finely. Chop across the shreds, so they're not too long. Add the cabbage and the vegetable stock and simmer gently for 15 minutes, until the potato chunks are soft. For a less chunky soup, you can liquidise it at this stage. Add the butter beans and heat through. Season with salt and pepper to taste.

Cabbage Parcels

These can be made a day in advance and reheated when needed.

Serves 6 persons

Ingredients:
1 large cabbage (with big leaves)
6oz long grain rice
175g 2 large onions, peeled and chopped
2 cans mushrooms or 1lb fresh mushrooms
450g 2oz butter
50g 1 1/2 litres tomato juice, vegetable stock or mushroom stock salt and pepper for seasoning

Method:

1. Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
2. When the leaves are tender, peel off (you may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
3. Boil the rice until just tender, drain and place to one side.
4. Fry the onions in the butter until softened, along with the diced mushrooms, mix with the rice and season well.
5. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.
6. Heat the oven to 400F/ gas mark 6/200C.
7. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together.
8. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them, cover and bake in oven for 20 minutes.
9. Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly.

Brussel Sprout & Onion Soup

Ingredients
450g/1 lb onions, sliced
30g/1oz butter
1 tbsp caster sugar
450g/1 lb brussels sprouts, trimmed and halved
1 generous sprig of thyme
1.15 litres/2 pints chicken or vegetable stock
salt
freshly ground black pepper

To serve soured cream, ceme fraiche or Greek yoghurt paprika or cayenne pepper Method

1. Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.
2. Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam.
3. Add the sprouts and thyme and stir around.
4. Pour in the stock and season with salt and pepper. Bring to the boil and simmer for about ten minutes until the sprouts are just tender.
5. Cool slightly, remove the thyme sprig, then liquidise in two batches.
6. Reheat gently if necessary and adjust seasoning.
7. Serve piping hot with a spoonful of creme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.

 Beetroot with Goats Cheese 

Ingredients
Goats' cheeses, each
120g/4oz olive oil
thyme leaves
120g/4oz sugar
3 large beetroots, cooked, peeled and roughly chopped
2 tsp balsamic vinegar salt and freshly ground black pepper
12 raw baby beetroots
2 sprigs thyme
150g/5oz herbs, such as wood sorrel, hairy bittercress, pennywort 20g/1oz pine nuts, toasted, to garnish

Method

1. Preheat the oven to 140C/275F/Gas 1.
2.  Put the cheeses in a bowl with a little olive oil and thyme and leave to marinate while you prepare the beetroot.
3. Melt the sugar in a heavy-bottomed saucepan on a moderate heat, then cook until the sugar has turned golden brown. Add the cooked beetroot and cook for a further three minutes, stirring until the beetroot are completely coated with the caramel. Remove from the heat and add the balsamic vinegar. Transfer to a food processor and blend to a smooth consistency.
4. Pour the puree into a muslin-lined colander set in a bowl and allow the liquid to drain through. Season the liquid to taste with salt and freshly ground black pepper and double the volume with olive oil to create a dressing. Season the puree with salt and freshly ground black pepper. Set both the dressing and puree aside.
5.  Wrap the baby beetroots and sprigs of thyme in foil to create an envelope. Place in the oven and bake for 10-12 minutes. Peel the beetroots and leave to cool.
6. Remove the cheeses from the marinade and blot off any excess oil with kitchen towel. Glaze the tops of the cheeses using a mini blow torch (or under a hot grill) until golden brown.
7. Dress the herbs in the beetroot dressing.
8. To assemble, spread a tablespoon of beetroot puree on each plate. Add the dressed herbs and place the glazed cheeses on top. Drizzle over the remainder of the beetroot dressing and sprinkle with toasted pine nuts.