Recipes for starters & light meals

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Quick and easy french onion soup

Serves 4

Difficulty Easy

Ingredients

2 T olive oil
4 onions, sliced
2 cloves crushed garlic
2 T brown sugar
3 cups beef stock
1-2 T balsamic vinegar
Fresh ciabatta
Gruyère

Method

To a large saucepan over a medium to low heat, add olive oil, sliced onions and cloves crushed garlic. Gently fry to soften.
Add brown sugar and beef stock. Simmer for 10 minutes, then stir in balsamic vinegar and season to taste.
Cut fresh ciabatta into thick slices and toast under a hot grill. Top with slices of Gruyère and slide under the grill again until melted and bubbling.
Ladle the soup into deep bowls and top with Gruyère-ciabatta croutons.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Dressed herring fillets on rye

Fresh pea soup with smoked peppered mackerel

Mozzarella and ham risotto cakes

Caprese salad sixteen82

Baby marrow and tomato soup with mustard-and-celeriac remoulade

Wholesome chicken noodle broth

Chorizo, bean and smoked paprika chilli soup

Sweet potato, coconut and ginger soup

Mussel chowder served with cheese muffins

Seared chicken livers with a pomegranate and chilli glaze

Gorgonzola and baby spinach omelette

Quick and easy french onion soup

Quick and easy french onion soup

Ingredients

Method