50 g (2 oz) butter or margarine
1 medium onion, skinned and roughly chopped
450 g (1 lb) peas
568 mi (1 pint) milk
600 ml (1 pint) chicken stock
2 large fresh mint sprigs
pinch of caster sugar
salt and pepper
150 ml (1/4 pint) natural yogurt
mint sprigs, to garnish
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50 g (2 oz) lentils
25 g (1 oz) butter or margarine
1 medium onion, skinned and finely chopped
900 g (2 lb) fresh spinach, washed, trimmed and
roughly chopped, or two 226 g (8 oz) packets frozen
spinach, thawed
150 ml (1/4 pint) milk
150 ml (1/4 pint) single cream
4 eggs, beaten
50 g (2 oz) Cheddar cheese, grated
25 g (1 oz) fresh breadcrumbs
pinch of grated nutmeg
salt and pepper
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4 courgettes, washed, trimmed and cut into 1 cm
(1/2 inch) lengths
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 medium onions, skinned and roughly chopped
2 carrots, peeled and thinly sliced
225 g (8 oz) turnips, peeled and thinly sliced
1 small cauliflower, trimmed, washed and cut into florets
4 large tomatoes, skinned, seeded and chopped
100 g (4 oz) tenderised dried apricots, cut into quarters
2 garlic cloves, skinned and crushed
425 g (15 oz) can chick-peas, drained
25 g (1 oz) almonds, blanched
5 ml (1 level tsp) turmeric
10 ml (2 level tsp) paprika
2.5 ml (l/2 level tsp) coriander
salt and pepper
600 ml (1 pint) vegetable stock
chopped fresh coriander or parsley, to garnish
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25 g (1 oz) butter or margarine
4 rashers streaky bacon, rinded and chopped
1 large onion, skinned and chopped
200 g (7 oz) long grain nee
350 g (12 oz) frozen peas
225 g(8 oz) mushrooms, wiped and chopped
400 ml (14 fl oz) boiling chicken stock
15 ml (2 tbsp) chopped fresh parsley
salt and pepper
freshly grated Parmesan cheese, to serve
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