HarperCollins - One-Pot Recipes

Cover the vegetables with a sheet of wet baking paper and put a lid on the pan. Cook gently for 10-12 minutes, until the leeks are soft. Remove and discard the paper. Pour in the stock, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are very tender.
3. Leave the soup to cool slightly, then pour half into a food processor or blender and whiz until smooth. Press the blended mixture through a sieve into the remaining soup in the pan.

Stir in the cream and season to taste. Gently reheat the soup, but make sure it doesnt boil.
4. Meanwhile, make the winter greens and bacon. Discard the tough outer leaves of the cabbage. Roughly tear the remaining leaves, discarding any hard stalks, and blanch them in boiling salted water for 2-3 minutes. Refresh under cold running water and drain.
5.

Melt the butter in a large frying pan over a medium heat. Add the pancetta or bacon, and cook for 3-4 minutes, until golden. Add the cabbage and thyme, and stir-fry for about 5 minutes, until the cabbage is tender. Season well.
6. Ladle the soup into deep bowls and spoon the winter greens and bacon into each bowl to serve.

After a little preparation, the soup will happily simmer away while youre busy doing something else.
SERVES 4READY IN ABOUT 2 HOURS
1 tbsp vegetable oil2 tbsp butter700g boneless lamb chump chops, trimmed and cut into small cubes2 small onions, sliced2 leeks, thickly sliced and washed thoroughly2 large potatoes, cut into bite-sized chunks1 carrot, thickly sliced1/2 small swede, cut into bite-sized chunksGood sprig of fresh thyme, plus extra to garnish2 tbsp chopped fresh parsleyIrish soda bread or brown bread, to serve
1. Heat the oil and half the butter in a large saucepan over a medium-high heat. Add the cubes of lamb, in batches, and cook, turning occasionally, for 4-5 minutes, until well browned all over. Remove with a slotted spoon and set aside.
2. Add the onions to the pan and cook for 5 minutes, stirring often, until browned. Return the lamb to the pan and add the leeks.

Pour in 1 litre of water and bring to the boil. Reduce the heat to low, cover and simmer gently for about 1 hour, stirring now and then.
3. Add the potatoes, carrot, swede and thyme, and continue cooking for a further 40 minutes, until the lamb is very tender. Remove from the heat and leave to stand for 5 minutes to allow the fat to settle on the surface of the soup.
4. Use a large spoon or ladle to skim off and discard the fat. Gradually whisk in the remaining butter.

Stir in the parsley and season well with salt and pepper, then pour the liquid back over the lamb and vegetables.
5. To serve, ladle the soup into 4 warmed bowls and garnish with sprigs of fresh thyme. Eat with slices of Irish soda bread or brown bread.

Remove and set aside. Heat the remaining oil and the butter in the pan. Stir in the onion, celery and red pepper, and cook for 8 minutes. Add the garlic and curry paste, and cook for a further minute.
2. Return the steak to the pan, then pour over the tomatoes and stock. Bring to the boil and simmer for 20-25 minutes, until the beef is tender.

Add the rice, apple and chutney, and simmer for 3 minutes.
3. Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander and natural yogurt.