Broccoli Cream Cheese & Pear and Almond Soup

1 x 250g head of broccoli
1 large onion
2 white parts of leek, chopped
40g butter
855ml vegetable stock
150g low fat soft cheese
2 x 15ml spoons fine oatmeal
4 ripe pears
175g toasted, flaked almonds
570ml milk
salt and freshly ground black pepper

1. Trim the broccoli into tiny florets, chop the stalky parts quite small.
In a large saucepan, melt the butter and add the chopped leeks, onion and broccoli stalks (leave aside the florets for later).
Stir well and leave to sweat for ten minutes. Then add chopped pears.

2. Stir in the oatmeal, almonds and milk a little at a time, stirring well after each addition.
When the milk is stirred in, add the stock and seasoning.
Whisk well and simmer gently for ten minutes.
While the soup is cooling, steam the broccoli florets for about 5 minutes.

3. Pour the soup and place the soft cheese into a food processor, and blend until smooth.
Return the soup to a rinsed out pan, add the broccoli florets and re-heat gently, adjusting the seasoning.

4. Serve with crusty French bread.

Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce

225g bulgar wheat
330ml boiling water
3 x 15ml spoons soya sauce
175g pistachio nuts
175g pine nuts
225g blanched almonds
175g cashew nuts
110g hazel nuts
110g sunflower seeds
110g poppy seeds
250g onion, finely chopped
4 x 15ml spoons fresh and finely chopped parsley
2 x 15ml spoons dried thyme
4 large free range eggs, lightly whisked
4 x 15ml spoons olive oil
A little oil for pouring on roast

1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce.
Cover and let swell for 25 minutes.
Grind nuts and seeds to a medium fine consistency.
Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil.
Mix well and allow to stand.

2. Oil a large baking sheet and line with greaseproof paper.
Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork.
Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes.

3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
Place in a large serving dish, then cool, easing off the paper as you do so.
Cover with the hood until ready to garnish.

For the sauce

275g cranberries
275g cooking apples, cored and thinly chopped
150ml apple juice concentrate
50ml water
60ml brandy

4. Cook all the ingredients except the brandy together for about 20 minutes.
Add the brandy and re-heat for 30 seconds.
Serve as an accompaniment.

Rosemary Roast Potatoes with Garlic

10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 Garlic cloves, crushed

Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190°C/375°F/Gas Mark 5.
Serve immediately, the outside should be crunchy.

Chestnut & Chocolate Ice-Cream with Apricot Sauce

225g bitter chocolate
4 x 15ml spoons maple syrup
225g canned chestnut purée
1.2 Lt. double cream, whipped
2 x 15ml spoons kirsch
3 free range egg whites (optional)
225g whole canned chestnuts in syrup, drained (save a few for decoration)

1. Melt the chocolate into maple syrup, over a pan of hot water. Blend well together and stir into the chestnut purée. Beat in the cream and kirsch.
Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.

2. Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water.
Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.

For the Sauce

450g tinned apricots in natural juice
2 x 15ml spoons apple juice concentrate

3. Strain the apricots from their juice in the tin.
Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).

4. Serve with ice-cream. Enough for ten portions, small amounts as it is very sweet.

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