Recipes

Recipe 2 - Pancakes with fairtrade banana, Brazil nuts and chocolate

Recipe Number 1 - Chunky Autumn Soup. Serves 6 or will keep in the fridge for 3 days, or divide into portion sizes and freeze (you can use freezer bags for this, just be careful if the soup is still hot! 10% off when you buy five or more ingredients for this recipe in Essentials. All ingredients for this recipe are available in Essentials. Ingredients are: 2 tbsp vegetable oil, 2 cloves garlic (finely chopped), 1 onion, (finely chopped), 1 red pepper, (chopped), 1/2 swede, (chopped into pieces approx 1cm square), 6 small or 4 medium carrots (approx 1cm slices), 500g new potatoes (cut into halves), 1 400g tin tomatoes, 1tbsp tomato puree, 1 400g tin cannelloni or haricot beans, 1 vegetable oxo cube dissolved into 1ltr boiling water (approx 2 large mugs) for the stock, 1 tsp mixed herbs, salt and pepper to taste. Instructions: 1 Heat the oil in a large saucepan, 2 Fry the onion and garlic until the onion is soft and translucent, 3 Add all the remaining chopped vegetables, one type at a time, and mix well, 4 Add the herbs and mix well, 5 Add the tin of tomatoes, beans, tomato puree and stock and mix well, 6 Cover and bring to boil, then turn down the heat and simmer until the potatoes and swede are cooked through, approx 20 minutess, 7 Add salt and pepper to taste at the end (if you add the salt during cooking it will make the beans tough). Best served with chunks of wholemeal bread to soak up the juices. Tips: Try adding chorizo sausage after the onions and garlic (meat eaters only of course) to add a lovely smokey flavour, or just some strongly flavoured cheddar cheese sprinkled on top just before your serve up. Anything you cook in a saucepan or casserole is never an exact science – experiment with your own favourite foods. If you really want to impress, add the zest of one lemon, 1tsp sea salt, 1tbsp fresh thyme and a garlic clove, all crushed together in a pestle and mortar, to the top of your soup just before serving. Delicious!