stock Archives

Risotto recipes

Ratatouille-risotto gratin

30 minutes

Risotto recipes

Wild mushroom risotto

25 minutes

Smoked chicken and mushroom pasta

10 minutes

Butternut recipes

Baked butternut with chorizo-rice filling

45 minutes

Gnocchi recipes

Slow-cooked beef ragu with gnocchi

1 1/2 hours

Gnocchi recipes

Spinach gnocchi with home-made arrabiata sauce

1 hour

Oven-baked chicken with blistered tomato and bacon

Soup recipes

Sweetcorn soup

20 minutes

Sweetcorn soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 sliced baby leeks
50 g butter
1 T olive oil
3 cloves crushed garlic
4 corn cobs
1/2 cup cream
1 1/2 cups chicken or vegetable stock
fresh mint

Method

Place sliced baby leeks, butter, olive oil and cloves crushed garlic in a large saucepan over a medium to low heat. Gently fry until soft and fragrant.

Remove the kernels from corn cobs and add to the pan. Fry for 5 minutes before adding enough chicken stock to cover the corn. Simmer for 5 to 10 minutes or until the corn is tender.

Remove from the heat and blend half the soup until smooth.

Combine with the remaining soup, stir in cream and season to taste. Garnish with fresh mint.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Pasta and greens with herb-and-goat’s cheese pesto

Chicken broth with summer greens

Summer tomato broth with green tea noodles

Coconut-and-cardamom rice noodles with pan-fried hake

Ratatouille-risotto gratin

Wild mushroom risotto

Smoked chicken and mushroom pasta

Baked butternut with chorizo-rice filling

Slow-cooked beef ragu with gnocchi

Spinach gnocchi with home-made arrabiata sauce

Oven-baked chicken with blistered tomato and bacon

Sweetcorn soup

Sweetcorn soup

Ingredients

Method