Root vegetable pottage ( Dish of the day )

Brighten up your day with a mug of this simply sensational vegetable soup. It’s the beetroot that gives it its fabulous pink colour.

Ingredients
2tbsp sunflower oil
350g potatoes, peeled and diced
225g celeriac, peeled and diced
1.25 litters vegetable stock
1 bouquet garni
Salt and freshly ground black pepper
250g pack cooked peeled beetroot in natural juice, chopped
4tbsp double cream
2 spring onions, trimmed and chopped, to garnish
Warmed bread to serve

Preparation

Step1
Heat the oil in a large pan, add the onion, potato, celeriac and carrot. Stir, cover and cook gently for 5 minutes until softened.

Step2
Add the stock, bouquet garni and plenty of seasoning. Brig to the boil and simmer for 20 minutes, or until tender. Discard the bouquet garni.

Step3
Using a slotted spoon, transfer the vegetables to a blender or food processor, reserving a few pieces for garnishing. Add the beetroot and 2 ladlefuls of the cooking liquid, then blend together for a few seconds until smooth.

Step4
Return the pureed vegetable mixture to the stock in the pan, along with the cream, and mix well. Heat through for 2 to3 minutes until hot.

Step5
Garnish each portion with reserved vegetable pieces and chopped spring onion and serve with warmed bread.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 14g
Calories per serving 260

Fishermen’s favorite dish

Monkfish, scallops, mussels and ocean pinks bathing in a garlicky white wine sauce-fish and wine lovers alike will adore this maritime delight

Ingredients
2tbsp olive oil, plus extra for drizzling
1 onion, chopped
2 garlic cloves, crushed
300ml dry white wine (Such as Sauvignon Black)
1 small French stick, thinly sliced
2 big cans chopped tomatoes
350g monkfish tail, cubed
200g queenie scallops
350g mussels, scallops
8 ocean pinks or large cooked prawns
Salt and freshly ground black pepper
2tbsp chopped fresh parsley, to garnish

Preparation
Step1
Heat the 2 tablespoons of olive oil in a large pan, add the onion and garlic and gently cook but until softened but not browned. Stir in the wine, allow to simmer for 10 minutes.

Step2
Preheat the oven to 180C/Gas4. Arrange the French stick slices on a baking tray and drizzle with a little olive oil. Bake for 10 minutes until crispy and golden.

Step3
3Meanwhile, add the tomatoes to the onion mixture and bring the boil. Add the monkfish, scallops and mussels, cover the pan and cook for 5 minutes until the mussel shells have opened.( Discard any mussels that haven’t opened after this time.) Add the ocean pinks and heat through again. Season to taste.

Step4
Garnish with fresh parsley and serve with the French stick slices.

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes
Fat per serving 10g
Calories per serving 475g

Mini beef Wellingtons (Special)

Named after the first Duke of Wellington, these meaty puff pastry parcels are made in individual portions- elegant for a dinner party

Ingredients
350g lean beef fillet
Salt and freshly ground black pepper
Plain flour, to dust
225g puff pastry, thawed if frozen
125g coarse pork pate
50g mushroom pate
1 medium egg, beaten
English mustard and a selection of vegetables, to serve

Preparation
Step1
Preheat the oven to 220c/Gas 7. Cut the beef fillet into four steaks. Season well on both sides

Step2
Dust a worktop with the flour and roll the pastry out to form a 30cm square. Cut into four equal squares. Put a portion of the coarse pork pate in the center of each pastry square, top with the steaks, pushing down to flatten the pate, then spread a portion of the mushroom pate over the top of each one.

Step3
Brush the edges of the pastry with the egg. Fold up the side like an envelope and press on top to seal. Put seam-side down, on a baking parchment. Score lightly and brush all over with egg. Bake for 20 minutes until risen and golden or cooked through to your liking, 20 minutes for rare to medium beef, 30 minutes for well done.

Step4
Serve with English mustard and a selection of vegetables.

Serves 4
Preparation time 15 minutes
Cooking time 30 minutes
Fat per serving 35g
Calories per serving 480

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