Recipes for starters & light meals

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Fruit and nut camembert cake

10 minutes

Aliums

Beer battered onion rings

15 minutes

Radicchio salad with clementines

5-10 minutes

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Ceviche recipes

Kohlrabi, potato and salmon ceviche

10 minutes

Beetroot recipes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

30 minutes

Asian recipes

Chilli,ginger steak with pickled cucumbers

10 - 15 minutes

Beef recipes

Beef-and-mushroom pie

20 minutes

Bacon, mushroom and barley soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

100 g barley
125 g bacon
1 T olive oil
knob of butter
125 g mushrooms, sliced
1 garlic clove, crushed
2 bay leaves
6 sprigs of fresh thyme (or 2 t dried)
a dash of sherry wine (or use apple juice)
1 l chicken stock

Method

Cook the barley in salted boiling water until al dente.

Fry the bacon in a dry pan over high heat until crisp. Remove from the pan, then heat the olive oil and a knob of butter in the same pan and fry the mushrooms until golden.

Add the garlic, bay leaves, thyme, a dash of sherry (or apple juice) and the chicken stock.

Simmer for 15 - 20 minutes.

Gently stir the cooked barley into the soup and season to taste.

Serve hot, topped with the crispy bacon.

Spinach lasagne

Pot bread

Italian fondue

Toad in the hole

French folded omelette

Savoy cabbage rissoles

Fruit and nut camembert cake

Beer battered onion rings

Radicchio salad with clementines

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Kohlrabi, potato and salmon ceviche

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Chilli,ginger steak with pickled cucumbers

Beef-and-mushroom pie

Bacon, mushroom and barley soup

Bacon, mushroom and barley soup

Ingredients

Method