1000 Recipe Cookbook

Introduction

Whatever type of food you are passionate about, whether you need to plan menus for feeding a large family, three courses for an elegant dinner party or a romantic meal for two, this selection of 1000 fabulous recipes is sure to inspire you for each and every occasion.

Many of the recipes included in the book are considered classics, and they have become so partly because they have proven so popular over the years. Often when we go to a restaurant, we instinctively order those dishes that we know we have enjoyed time and again. But likely as not, going out to a restaurant to treat yourself to these favourites is not something you can either afford or want to do every day. So this book contains dozens of these classic recipes for you to make and enjoy at home.

The 1000 recipes featured here offer you a veritable treasure trove of dishes from which to choose, representing cuisines from all around the world. You will find traditional British, French, Italian, Spanish, Mexican, Caribbean, Moroccan, Indian, Chinese, Thai and Japanese recipes, to name but a few. All the essentials are there: roast beef and Yorkshire pudding from Britain, coq au vin from France, paella and gazpacho from Spain, lasagne and spaghetti bolognese from Italy, chicken chow mein from China and chicken korma from India.

But you will also find hundreds of more unusual recipes. They might be innovative variations on a familiar dish, such as turkey and spinach Lasagna; use ingredients that you have not used before, such as quail's eggs, guinea fowl or okra; or may offer a really surprising combination of ingredients, such as cod with mango.

Virtually every cooking method ever invented is utilized in these 1000 recipes. There are the ones we use every day, such as grilling, frying and baking, but you will find also poaching, braising and stewing. Even those techniques traditionally regarded as a bit trickier, such as those required to make pastries, soufflés and mousses, have been made straightforward and accessible by the simple and easy-to-follow recipe instructions, and the majority of recipes in the book require minimal preparation.

Nowadays more and more of us are concerned about eating a healthy and balanced diet, and for this reason we have included a wide range of specifically lower-calorie recipes throughout all the chapters in the book.

The recipes as a whole have been organized into 17 chapters to help you find exactly what you are looking for. The Soups chapter will impress you with the range and variety of recipes. There are hearty soups such as minestrone and Scotch broth, which, when served with warm crusty bread, can be a main meal in their own right. There are chilled soups perfect for a summer afternoon, and numerous others using meat, fish and vegetable ingredients that make ideal starters for dinner parties.

The Starters and Canapés chapter offers everything from salads, tarts and breads to fritters and pâtés, offering a range of options for meat eaters, fish lovers and vegetarians alike. The Salads chapter that follows shows that a salad is a lot more than just a bunch of green leaves! Here you will find light, refreshing salads, salads that make ideal accompaniments to main courses, or even salads that are substantial enough to form a complete meal.

The two chapters on Eggs and Cheese and Pasta, Grains and Pulses demonstrate the variety of taste sensations that can be achieved using these apparently simple ingredients. And of course, eggs, cheese, pasta and rice are used in recipes in other chapters as well. Savoury Pies and Tarts are given a chapter all to themselves so that you can feel confident working with pastry, to make pies, flans and quiches. The recipes chosen in these chapters offer you great versatility, as many can be used as either starters or main courses, depending on your needs.

There are no fewer than five chapters devoted to main courses, and the first of these offers you mouth-watering stews and casseroles. Casseroles are enjoying a great resurgence in popularity as we rediscover the virtues of slow cooking and of cooking a complete meal in one pot. They require minimal preparation and you simply cook them in the oven or on the hob. Perfect for family and everyday meals, some are also sophisticated enough to serve at dinner parties or more formal occasions.

More often than not meat is the choice for any main course, whether intended for a weekday dinner or special occasion. When planning a dinner menu, you need to choose the right meat to complement the other courses and the wine, if any, you intend to serve. All the beef recipes are therefore grouped together, as are all the pork recipes, lamb recipes and so on. There are also some tasty recipes to make with venison and other game meat if you are feeling more adventurous.

The Chicken and Other Poultry chapter offers numerous imaginative ways to serve chicken – it is such a versatile meat which can be combined with any number of other ingredients. 'Poultry' does not simply mean chicken, however, as all the recipes using turkey, duck, poussin, guinea fowl and goose testify.

There are more types of fish than there are meat and poultry put together, so the chapter on Fish and Seafood will open your eyes to this great diversity and help you to expand your recipe repertoire. Similarly the Vegetables and Vegetarian chapter will surprise you with the huge range of delicious meals that are nourishing enough to appeal to the taste buds of even the most die-hard meat lover, while delighting all your vegetarian guests.

Dessert is often the course of a meal to which people look forward most. To help you plan your menus, we have dedicated three chapters to this finale: Hot Desserts and Puddings, Cold Desserts and Fruit Desserts. Choose from substantial hot sponge puddings, refreshing ice creams, sorbets, rich and creamy mousses and succulent fruit tarts and jellies. And not to forget all those other times when you want a snack or treat, we've included a chapter dedicated to biscuits and other sweet nibbles.

To supplement all the other recipes in the book, the last chapter offers you recipes for dips which can be served with crudités at parties; basic stocks and sauces, which you will find useful for all sorts of soups, casseroles and main courses; and dressings to accompany the salads.

Whatever the occasion and the taste preferences of your family and guests, you are bound to find recipes here to set your taste buds alight and your mouth watering for many years to come.

Soups

Soups are wonderfully versatile and can be made to appeal to a wide range of tastes and occasions. Vegetables, meat, poultry and seafood – all are used as ingredients for both light and heartier soups, which can be served either as starters or as meals in their own right. This chapter contains chilled soups such as vichysoisse and the Spanish classic gazpacho, traditional soups such as French onion and mulligatawny, and more unusual offerings such as Red Onion and Beetroot, and Curried Carrot and Apple.

Almond soup

serves 4

ingredients

225g/8oz blanched almonds, minced

3 egg yolks, hard-boiled

1.2 litres/2pt chicken stock

25g/1oz butter, softened

25g/1oz plain flour

125ml/4fl oz single cream

salt and freshly ground black pepper

• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.

• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.

• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.

Jerusalem artichoke soup

serves 4

ingredients

1 onion, sliced

50g/2oz butter

700g/11/2lb Jerusalem artichokes, peeled and sliced

600ml/1pt milk

salt and ground white pepper

• In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.

• Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.

• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.

• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Chilled avocado soup

serves 4

ingredients

2 ripe avocados

600ml/1pt chicken stock

2 tablespoons lemon juice

2 tablespoons chopped fresh chives

1/2 teaspoon chilli powder

salt

2 tablespoons sour cream, to serve

• Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.

• To serve, add the sour cream, stir through and serve the soup chilled.

Bacon & split pea soup

serves 4

ingredients

50g/2oz dried split peas

25g/1oz butter

1 garlic clove, finely chopped

1 onion, thinly sliced

175g/6oz long-grain rice

2 tablespoons tomato purée

1.2 litres/2pt vegetable stock

175g/6oz carrots, diced

2 tablespoons chopped fresh flat-leaf parsley

4 tablespoons single cream

100g/4oz streaky bacon rashers

salt and ground black pepper

• Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.

• Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.

• Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.

• Stir in the parsley and single cream. Keep warm.

• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Borscht

serves 6

ingredients

900g/2lb large raw beetroot

225g/8oz onion, diced

225g/8oz leeks, sliced

2 celery sticks, chopped

50g/2oz butter

600ml/1pt chicken stock

1 bay leaf

150ml/5fl oz soured cream

salt and freshly ground black pepper

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.

• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.

• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Boston bean soup

serves 4

ingredients

850g/13/4lb canned cooked pinto beans, drained

2 tomatoes, chopped

1 celery stick, sliced

1 medium onion, chopped

1 bay leaf

450ml/3/4pt beef stock

salt and freshly ground black pepper

• Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.

• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.

• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.

Carrot & coriander soup

serves 6

ingredients

175g/6oz onion, diced

50g/2oz butter

500g/1lb 2oz carrots, sliced

1 garlic clove, finely chopped

1.2 litres/2pt vegetable stock

2 teaspoons caster sugar

150ml/5fl oz whipping cream

2 tablespoons chopped fresh coriander leaves

salt and freshly ground black pepper

• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.

• Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.

• Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

Catalan soup

serves 6

ingredients

1 tablespoon vegetable oil

900g/2lb beef mince

2 carrots, chopped

2 onions, chopped

2 tomatoes, chopped

25g/1oz plain flour

1.2 litres/2pt hot vegetable stock

• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.

• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.

• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Cauliflower & walnut soup

serves 4

ingredients

1 medium cauliflower, broken into florets

1 onion, roughly chopped

450ml/3/4pt vegetable stock

450ml/3/4pt milk

25g/1oz walnut pieces

salt and freshly ground black pepper

• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.

• Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.

• Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.

Celery & Stilton soup

serves 4

ingredients

4 celery sticks, finely chopped

1 onion, finely chopped

50g/2oz butter

45g/11/2oz plain flour

1/2 glass white wine

900ml/11/2pt chicken stock

300ml/10fl oz milk

225g/8oz crumbled Stilton cheese

salt and freshly ground black pepper

• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat.

• Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes.

• Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.

• Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.

• Reheat gently and serve.

Chicken soup

serves 4

ingredients

1 roast chicken carcass with meat left on

225g/8oz chicken wings

1 onion, diced

1 leek, diced

1 parsnip, diced

6 whole black peppercorns

• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.

• Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.

• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.

• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Chicken noodle soup

serves 6

ingredients

900ml/11/2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms, sliced

100g/4oz cooked skinless chicken breast, thinly sliced

50g/2oz soup pasta such as orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley

salt and ground black pepper

• Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

• Add the pasta, cover and simmer for 7–8 minutes.

• Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Clam chowder

serves 6

ingredients

8 celery sticks, chopped

700g/11/2lb onions, chopped

1.8kg/4lb red potatoes, diced

900g/2lb canned clams with juice

3 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons dried basil

225ml/8fl oz fish bouillon

2 teaspoons ground white pepper

225g/8oz butter

250g/9oz plain flour

3 garlic cloves, finely chopped

1.2 litres/2pt milk

• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.

• To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.

• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

Cock-a-leekie

serves 6

ingredients

450g/1lb prunes, stoned

1.3kg/3lb boiling chicken

2.4 litres/4pt chicken stock

900g/2lb leeks, well rinsed

1 bouquet garni

salt and ground black pepper

• Put the prunes in a bowl, cover with cold water and soak overnight.

• Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface.

• Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.

• Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes.

• Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.

Courgette & spinach soup

serves 4

ingredients

2 tablespoons vegetable oil

1 onion, chopped

2 courgettes, chopped

1 potato, chopped

100g/4oz spinach, chopped

3 sprigs of fresh flat-leaf parsley

1.2 litres/2pt vegetable stock

150ml/5fl oz double cream

salt and freshly ground black pepper

• Heat the oil in a saucepan, and sweat the onion and courgette until the onion is transparent.

• Add the potato, spinach, parsley and stock. Bring to the boil, reduce the heat and simmer the soup for 20 minutes. Allow to cool before blending or processing to a purée.

• Return the soup to a clean pan, stir in the cream and season with salt and pepper. Reheat gently without boiling and serve.

Hot & sour soup

serves 4–6

ingredients

8 dried shiitake mushrooms

25g/1oz cornflour

3 tablespoons dry sherry

100g/4oz pork loin

1.2 litres/2pt chicken stock

50g/2oz bamboo shoots, sliced

1 tablespoon light soy sauce

2 tablespoons red wine vinegar

1 egg, lightly beaten

225g/8oz tofu, diced

salt and freshly ground black pepper

• In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/1/2in slices.

• In a small dish, stir the cornflour into the sherry and set aside.

• Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred.

• Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened.

• Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

Fish chowder

serves 10

ingredients

3 tablespoons olive oil

200g/7oz onion, finely chopped

200g/7oz celery, finely chopped

150g/5oz carrot, finely chopped

400g/14oz canned chopped tomatoes

1 teaspoon finely chopped garlic

100g/4oz plain flour

1/2 teaspoon ground cinnamon

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

2.4 litres/4pt fish stock

200g/7oz cooked boneless cod fillets, flaked

25ml/1fl oz dark rum

25ml/1fl oz Worcestershire sauce

1 tablespoon Tabasco sauce

salt and ground black pepper

• Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.

• Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.

• Season with salt and pepper, and serve hot.

French bean soup

serves 4

ingredients

1 tablespoon olive oil

1 onion, chopped

2 celery sticks, thinly sliced

3 garlic cloves, minced

550g/1lb 4oz canned cooked cannellini beans, drained

400ml/14fl oz vegetable stock

125ml/4fl oz white wine

3 sprigs of fresh rosemary

1/4 teaspoon ground white pepper

100g/4oz mozzarella cheese, grated

• Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.

• Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.

• To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French onion soup

serves 6

ingredients

900g/2lb onions, thinly sliced

50g/2oz butter

900ml/11/2pt vegetable stock

salt and freshly ground black pepper

• Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.

• Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

Gazpacho

serves 6

ingredients

2 large garlic cloves

1 egg yolk

1 thick slice bread, crust removed

90ml/3fl oz olive oil

450g/1lb canned whole peeled plum tomatoes

900g/2lb ripe tomatoes, deseeded and chopped

1 large onion, choped

1 cucumber, peeled and chopped

2 red peppers, seeded and chopped

1 tablespoon tomato purée sea

salt and freshly ground black pepper

2 lemons, cut into wedges, to serve

• Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.

• Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.

• Season with salt and pepper to taste, and chill in the refrigerator until ready to serve.

• Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

Chilled cucumber soup

serves 6–8

ingredients

1 onion, diced 50g/2oz butter

550g/1lb 4oz cucumber, diced

1.8 litres/3pt vegetable stock

2 tablespoons chopped fresh parsley

juice of 1/2 lemon

600ml/1pt single cream

salt and freshly ground black pepper

• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.

• Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.

• Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.

• When ready to serve, whisk in the single cream. Serve chilled.

Leek & potato soup

serves 4

ingredients

50g/2oz butter

450g/1lb leeks, trimmed and finely sliced

700g/11/2lb potatoes, roughly chopped

900ml/11/2pt vegetable stock

4 sprigs of fresh rosemary

450ml/3/4pt milk

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons crème fraîche

salt and ground black pepper

• Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently. Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat.

• Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and purée until smooth. Return to a clean pan, and stir in the parsley and crème fraîche. Season to taste. Reheat gently and serve.

Beef & lentil soup

serves 8

ingredients

300g/11oz dried red lentils, picked and rinsed

225g/8oz stewing beef, cubed

1 leek, finely chopped

3 large carrots, finely chopped

2 celery sticks, finely chopped

1 tablespoon vegetable oil

2 onions, finely chopped

2 tablespoons plain flour

50ml/2fl oz dry white wine

• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the lentils, beef, leek, carrots and celery. Return to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.

• Remove the beef, drain on kitchen paper and brown in the oil in a frying pan over a high heat. When the pan is very hot, add the onions and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir with a wooden spoon until the flour browns.

• Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously. Add the white wine; cook for a further 1 minute. Tip the contents of the frying pan into the lentil mixture. Simmer for 30 minutes before serving.

Lettuce soup

serves 6

ingredients

600ml/1pt chicken stock

1 round lettuce, shredded

1 small onion, chopped

25g/1oz butter

1/2 teaspoon freshly grated nutmeg

300ml/10fl oz milk

1 egg yolk

2 tablespoons single cream

salt and freshly ground black pepper

• Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.

• Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.

• Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.

Lobster bisque

serves 4

ingredients

700g/11/2lb lobster

100g/4oz butter

50g/2oz carrots, diced

1 small onion, chopped

1/2 bay leaf

pinch of thyme

2 sprigs of fresh flat-leaf parsley

3 tablespoons Cognac

75ml/3fl oz dry white wine

125ml/4fl oz fish stock

50g/2oz plain flour

350ml/12fl oz boiling milk

3 tablespoons double cream

salt and freshly ground black pepper

• Crack the lobster claws and cut the body and tail into four or five pieces. Set aside.

• Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.

• When the flames die down, add the wine and stock, and simmer for 20 minutes.

• Remove the meat from the lobster, reserving the shells and broth.

• Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes to make a roux. Gradually add the boiling milk, whisking or stirring with a wooden spoon until smooth.

• Crush the lobster shells and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, for 1 hour. Strain through a sieve into a clean pan. Bring to the boil and stir in the cream.

• To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.

Minestrone

serves 4–6

ingredients

100g/4oz carrot, chopped

100g/4oz celery, chopped

100g/4oz onion, chopped

2 garlic cloves, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon ground pepper

425g/15oz canned cooked red kidney beans, drained

400g/14oz canned chopped tomatoes

150g/5oz cabbage, coarsely chopped

1 courgette, chopped

75g/3oz soup pasta such as orzo or ditalini

• Pour 900ml/11/2pt water into a large heavy saucepan. Add the carrot, celery, onion, garlic, basil, oregano and pepper.

• Bring to the boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes.

• Add the kidney beans to the pan with the tomatoes, cabbage, courgette and pasta. Return to the boil and reduce the heat. Cover the pan and simmer for 5–10 minutes until the pasta is cooked until al dente. Serve hot.

Mushroom soup

serves 4

ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1/2 garlic clove

900ml /11/2 pt chicken stock

pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper

• Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

• Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes.

• Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Mulligatawny

serves 12

ingredients

1 garlic clove, minced

1/4 teaspoon ground cumin

6 cloves, finely crushed

1 tablespoon curry powder

1/4 teaspoon ground ginger

50g/2oz butter

1 roasting chicken, cut into serving pieces

3 celery sticks, thinly sliced

2 large onions, chopped

2 carrots, diced

1 leek, white part only, thinly sliced

2.4 litres/4pt chicken stock

salt and freshly ground black pepper

200g/7oz long-grain rice

2 dessert apples, peeled, cored and diced

225ml/8fl oz plain yogurt

2 tablespoons lemon juice

150ml/5fl oz whipping cream, gently warmed

• Combine the garlic and spices. Melt the butter in a large heavy frying pan over a medium-high heat. Add the chicken and sauté until lightly browned on all sides. Transfer the chicken to a casserole dish.

• Drain all but 1 tablespoon of the fat from the frying pan. Add the celery, onion, carrot, leek and spice mixture, and blend well until the spices are aromatic. Add a small ladle of stock and cook over a low heat, stirring constantly, until the vegetables are tender. Add to the chicken.

• Stir the remaining stock into the casserole dish, and season with salt and pepper. Cover and simmer for 30 minutes.

• Remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking for a further 15 minutes.

• When the chicken is cool enough to handle, cut into bite-sized pieces, discarding the skin and bones. Return the chicken to the soup. Peel, core and dice the apples, and blend into the soup with the yogurt. Simmer for 10 minutes.

• Stir in the lemon juice, then blend in the cream. Taste and adjust the seasoning if necessary. Serve hot.

Oxtail soup

serves 2

ingredients

25g/1oz beef dripping

2 oxtails

1 large onion, diced

1 carrot, diced

2 celery sticks

2 sprigs of fresh flat-leaf parsley

1 bay leaf

2 tablespoons pearl barley

1 tablespoon plain flour mixed with 2 tablespoons water

salt and freshly ground black pepper

• Melt the dripping in a heavy saucepan. Fry the oxtails, onion and carrot until brown, then add 1.2 litres/2pt water.

• Tie the celery, parsley and bay leaf together, and add to the soup.

• Bring to the boil, add the pearl barley and simmer for 4 hours, skimming off any scum that rises to the surface.

• Remove the large bones and celery, parsley and bay leaf, then thicken the soup with the flour paste, stirring all the while.

• Season with salt and pepper, and serve hot.

Oyster soup

serves 4

ingredients

50g/2oz butter

50g/2oz plain flour

900ml/11/2pt fish stock

12 large oysters, shucked and quartered

2 tablespoons finely chopped fresh flat-leaf parsley

1 lemon, cut into wedges, to serve

• Heat the butter and, using a wooden spoon, stir in the flour and cook for 2 minutes. Stir in the stock slowly, until smooth and thick.

• Put the oysters in the stock and simmer for no more than 3 minutes.

• Sprinkle the soup with the parsley and serve with lemon wedges.

Chilled pea soup

serves 5

ingredients

1 large fennel bulb, coarsely chopped

275g/10oz frozen peas, thawed

75ml/3fl oz double cream

1 teaspoon lemon liqueur such as lemon schnapps or limoncello

1 teaspoon chopped spring onion

salt and freshly ground black pepper

1 tablespoon chopped fresh mint, to garnish

• Put the fennel and 1.2 litres/2pt water in a large pan over a medium-high heat, and simmer for 10 minutes. Strain the fennel broth and discard the solids.

• Purée the peas, cream, liqueur and spring onions in a blender or food processor. Season with salt and pepper, then add the broth and blend until smooth.

• Strain the soup through a sieve into a metal bowl. Set in a larger bowl, and fill the outer bowl with iced water to reach halfway up side of the inner bowl. Stir until the soup is cold. Serve garnished with mint.

Pea & mint soup

serves 6

ingredients

450g/1lb frozen peas

900ml/11/2pt vegetable stock

pinch of granulated sugar

1 large sprig of fresh mint

1 egg yolk

50ml/2fl oz single cream

salt and freshly ground black pepper

• Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.

• Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.

• Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.

• Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream.

Potato soup

serves 6

ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper

• In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

• Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

• Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

• Crumble the bacon and sprinkle on top to garnish. Serve hot.

Pumpkin soup

serves 4

ingredients

900ml/11/2pt milk

500g/1lb 2oz pumpkin, peeled, deseeded and cubed

1 teaspoon ground nutmeg

300ml/10fl oz single cream

salt and freshly ground black pepper

extra virgin olive oil for drizzling

• Put milk and pumpkin in a heavy saucepan. Add the nutmeg, and season with salt and pepper. Bring to the boil. Reduce the heat and simmer until the pumpkin is tender.

• Using a food processor or hand-held blender, purée until smooth.

• Return to a clean pan, and stir in the cream. Check the seasoning and adjust if necessary, then gently reheat the soup.

• Serve hot, garnished with a drizzle of extra virgin olive oil.

Red pepper soup

serves 6

ingredients

4 red peppers

4 tomatoes

50ml/2fl oz vegetable oil

1/2 teaspoon dried marjoram

1/2 teaspoon dried mixed herbs

2 garlic cloves, crushed

1 teaspoon mild curry paste

1 red onion, sliced

1 leek, white part only, sliced

1 teaspoon sweet chilli sauce

salt and freshly ground black pepper

• Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.

• Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.

• Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.

• Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.

Scotch broth

serves 6–8

ingredients

900g/2lb neck of lamb, cubed

1 large onion, chopped

50g/2oz pearl barley

1 bouquet garni

1 large carrot, chopped

1 turnip, chopped

3 leeks, chopped

1/2 small white cabbage, shredded

salt and freshly ground black pepper

• Put the lamb and 1.8 litres/3pt water in a large heavy saucepan, and bring to the boil. Skim off any scum from the surface, then stir in the onion, pearl barley and bouquet garni. Bring the soup back to the boil, part-cover the pan and simmer gently for 1 hour.

• Add the remaining vegetables, and season with salt and pepper. Bring to the boil again, part-cover and simmer for 35 minutes.

• Use kitchen paper to skim surplus fat from the top of the soup. Discard the bouquet garni and serve hot.

Tomato soup

serves 6

ingredients

25g/1oz butter

1 large onion, sliced

1 garlic clove, crushed

2 rashers rindless streaky bacon, chopped

700g/11/2lb tomatoes, peeled and chopped

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh thyme

1/2 teaspoon grated lemon zest

1 teaspoon soft brown sugar

900ml/11/2pt vegetable stock

1 tablespoon double cream

salt and freshly ground black pepper

1 tablespoon chopped fresh chives, to serve

• Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.

• Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.

Vegetable minestrone

serves 6

ingredients

pinch of saffron strands

1 onion, chopped

1 leek, sliced

1 celery stick, sliced

2 carrots, diced

3 garlic cloves, crushed

600ml/1pt chicken stock

850g/13/4lb canned chopped tomatoes

50g/2oz frozen peas

50g/2oz soup pasta

1 teaspoon caster sugar

salt and freshly ground black pepper

• Soak the saffron strands in 1 tablespoon boiling water. Leave to stand for 10 minutes.

• Put the onion, leek, celery, carrots and garlic in a large pan. Add the stock, bring to the boil, cover and simmer for about 10 minutes.

• Add the tomatoes, the saffron and its soaking liquid and the peas. Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is al dente.

• Sprinkle in the sugar, and season with salt and pepper. Stir through and serve hot.

Vegetable soup

serves 4

ingredients

1 onion, diced

3 garlic cloves, finely chopped

1 tablespoon olive oil

175g/6oz carrots, chopped

175g/6oz celery, chopped

1 small courgette, chopped

1 small yellow squash, chopped,

200g/7oz fresh broccoli, broken into florets

200g/7oz fresh cauliflower, chopped

100g/4oz mushrooms, sliced

400g/14oz canned chopped tomatoes

200ml/7fl oz tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

3 chicken stock cubes, crumbled

• Lightly sauté the garlic and onions in the oil. Add the carrots and celery, and sweat for 3–5 minutes.

• Add the courgette and squash. Cook for a further 3–5 minutes, then add the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and simmer for 15 minutes. Serve hot.

Vichyssoise

serves 6

ingredients

50g/2oz butter

3 large leeks, trimmed and thinly sliced

1 onion, thinly sliced

500g/1lb 2oz potatoes, chopped)

900ml/11/2pt vegetable stock

2 teaspoons lemon juice

pinch of ground nutmeg

1/4 teaspoon ground coriander

1 bay leaf

1 egg yolk

150ml/5fl oz single cream

salt and freshly ground black pepper

• Melt the butter in a saucepan, and sweat the leeks and onion, stirring occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft.

• Cool the soup a little, remove the bay leaf and purée the soup in a blender or food processor until smooth. Pour into a clean pan.

• Blend the egg yolk into the cream, add a little of the soup to the mixture, then whisk it all back into the soup and reheat gently. Cool and chill before serving.

Watercress soup

serves 6

ingredients

1 onion, chopped

15g/1/2oz butter

350g/12oz watercress, roughly chopped

1 tablespoon plain flour

1.2 litres/2pt vegetable stock

1/4 teaspoon grated nutmeg

50ml/2fl oz single cream

2 eggs, hard-boiled and finely chopped

salt and freshly ground black pepper

• Sweat the onion in the butter for 2 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 2 minutes. Stir in the flour. Remove from the heat and gradually blend in the stock.

• Return to the heat, and bring to the boil, stirring. Season with salt, pepper and nutmeg. Reduce the heat and simmer for 20 minutes.

• Blend or process to a purée, and return to a clean pan. Stir in the cream and reheat gently. Sprinkle the chopped eggs on top and serve.

Consommé

serves 6

ingredients

1.25 litres/21/4pt beef stock

225g/8oz extra lean beef mince

2 tomatoes, chopped

2 large carrots, chopped

1 large onion, chopped

2 celery sticks, chopped

1 turnip, chopped

1 bouquet garni

2 egg whites