Ingredients:

• 1 tbsp olive oil
• 200g speck or smoked lardons
• 2 large leeks, thinly sliced
• 1 carrot, peeled and diced
• 1.2 litres vegetable stock
• 1 bay leaf
• 1 tsp dried marjoram
• 80g pitted prunes
• 500g potatoes, peeled and diced
• 1 tbsp unsalted butter
• 2 shallots or small onions, finely sliced
• fine sea salt and freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Step by step:

1. Chop and slice all the vegetables and parsley
2. Fry off the speck or lardons in a pan with a splash of olive oil. After 5 minutes add all the vegetables except the onion and parsley. Cook for a few minutes, stirring so it doesn’t burn.
3. Add the vegetable stock and and simmer for about 20 minutes until the vegetables are soft. Stir through most of the parsley (reserving a little for garnish) and season to taste.
4. Fry off the onion in a knob of butter and cook until nice and crispy.
5. Serve topped with the onions and chopped parsley

Notes:

We use floury potatoes which tend to fall apart, adding to the creamy texture of the soup. Maris piper or king edward are ideal.

For vegetarian option, leave out the speck or lardons and increase the herbs and add some beans.

Cooking in the thermomix is very quick. Simply add all the ingredients except the onions and cook for 15 minutes. Meanwhile cook your onions in a frying pan.

🥘  1 wok  🍽 Serves 4 ⏱ 20 mins

 🛒 9 ingredients   €6 (V)

Ingredients:

• 2 carrots, coarsely grated
• 250g halloumi, coarsely grated
• 1 large egg
• 1 small bunch of basil, finely chopped
• 2 tbsp plain flour
• 6 tbsp breadcrumbs
• 2 tbsp halloumi mix
• 1 tsp paprika

• vegetable oil for frying
• salad of your choice to serve

Step by step:

1. Put the first eight ingredients into a mixing bowl and season well with black pepper and a little salt.
2. Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball approximately 30mm diameter. Repeat with the remaining mixture.
3. Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
4. Carefully lower the balls into the hot oil and fry, in batches, for 1–2 minutes or until deep golden brown. Remove them with a slotted spoon and transfer to the paper-lined plate to drain.
5. Serve hot with salad leaves.

Notes:

We squeeze the carrot in a cloth to eliminate much of the juice. If you don’t have your own breadcrumbs to hand, Panko are a good alternative.

This makes a great canapé or part of a tapas selection.

This is a nice light meal served on a bed of leeks with a cucumber and parsley salsa. The saltiness of the ham brings out the flavour of the trout and you will just need freshly ground black pepper for the seasoning.

🍴 2   ⌚ 20 mins   🍳 1   £1.50 pp   LF  

Ingredients:

• 2 medium sized leeks
• 2 sea trout fillets (each about 150g)
• 4 slices of parma ham
• 10 baby plum or cherry tomatoes
• 1/2 a lime
• 1/2 cucumber
• parsley, leaves only, chopped

Step by step:

1. Wrap each trout fillet in two slices of parma ham. 
2. Prepare the salad and lime salsa. Peel the lime discarding all the pith and chop roughly. Halve the tomatoes and chop the cucumber and mix in the lime with a dash of olive oil and parsley leaves. Season to taste. 
3. Slice the leeks and fry them in a knob of butter and 50ml water. Cook on a low heat until softened but not browned. Set aside
4. In the same pan (no need to clean the pan), add the two trout fillets wrapped in ham. Fry the on a low heat turning after 2 minutes and cooking for another 2 minutes.