Starters

This section includes a wide variety of delicious starters to suit every occasion from a family meal to a special dinner party. The soups are particularly versatile – light enough to be eaten before a main course but substantial enough to make a complete lunch or supper, if served with lots of crusty bread.

Asparagus Pâté

Serves 4

400 g/14 oz/1 large can of asparagus, drained

100 g/4 oz/½ cup cream cheese

2.5 ml/½ tsp lemon juice

2.5 ml/½ tsp Tabasco sauce

Salt and freshly ground black pepper

Melba toast or savoury biscuits (cookies), to serve

1 Place all the ingredients in a blender or food processor and work to a smooth consistency.

2 Spoon into small individual serving dishes and chill for about 30 minutes until firm.

3 Serve with melba toast or savoury biscuits.

Preparation time: 5 minutes plus chilling

Melon with Stem Ginger

Serves 4

1 Ogen or honeydew melon

25 g/1 oz/1 tbsp stem ginger, finely chopped

60 ml/4 tbsp syrup from the stem ginger

30 ml/2 tbsp sunflower seeds, toasted

1 Discard the melon seeds, then, using a melon baller, form the flesh into neat balls (reserve any odd pieces of melon for a fruit salad).

2 Stir in the stem ginger and syrup.

3 Serve in individual sundae glasses, topped with the sunflower seeds.

Preparation time: 10 minutes

Minted Pea Soup in a Moment

Serves 4

1 vegetable stock cube

1 small onion, finely chopped

450 g/1 lb minted frozen peas

30 ml/2 tbsp mint jelly (clear conserve)

Salt and freshly ground black pepper

60 ml/4 tbsp crème fraîche

15 ml/1 tbsp chopped fresh mint

1 Bring about 900 ml/1½ pints/3¾ cups of water to the boil and add the stock cube and onion.

2 Add the peas, bring back to the boil and cook for about 5 minutes.

3 Cool the mixture slightly, then liquidise or process until smooth. Sieve (strain) to remove any skins.

4 Stir in the mint jelly, season to taste and heat through.

5 Serve in individual bowls with a tablespoonful of crème fraîche and a sprinkling of fresh mint on the surface of each one.

Preparation time: 5 minutes

Cooking time: 10 minutes

Spicy Chick Pea Dip with Crudités

Serves 4

For the dip:

400 g/14 oz/1 large can of chick peas (garbanzos), drained

2 garlic cloves, peeled

1 shallot, finely chopped

2.5 ml/½ tsp chilli powder

A pinch of ground cumin

30 ml/2 tbsp mayonnaise

45 ml/3 tbsp soured (dairy sour) cream

Salt and freshly ground black pepper

Paprika, for sprinkling

For the crudités:

2 large carrots, cut into long fine strips

5 celery sticks, cut into 5 cm/2 in lengths

1 large red (bell) pepper, cut into long fine strips

1 large bag of tacos

1 Place all the ingredients for the dip, apart from the paprika, in a processor or liquidiser and process until smooth.

2 Serve the dip in a bowl, sprinkled with the paprika. Surround with the crudités and tacos.

Preparation time: 10 minutes

Pimiento and Aubergine Rolls

Serves 4

2 medium aubergines (eggplants)

45 ml/3 tbsp extra virgin olive oil

400 g/14 oz/1 large can of pimientos, drained

1 garlic clove, crushed

3 spring onions (scallions), finely chopped

100 g/4 oz/½ cup garlic and herb cream cheese

30 ml/2 tbsp torn fresh basil

1 Preheat the oven to 180°C/350°F/gas mark 4.

2 Cut the aubergines lengthways into slices about 5 mm/¼ in thick. Lay in a roasting tin (pan) and brush with some of the oil.

3 Bake for about 15 minutes until softened.

4 Cut the pimientos into strips that match the size of the aubergine slices. Lay on top of the aubergine slices.

5 Combine the garlic, onions and cheese, then gently spread between the aubergine slices.

6 Carefully roll up the aubergine slices and secure with cocktail sticks (toothpicks). Brush with the remaining olive oil.

7 Bake for about 15–20 minutes.

8 Serve the roll-ups scattered with the torn basil leaves.

Preparation time: 25 minutes

Cooking time: 15–20 minutes

Watercress and Courgette Soup with Stilton

Serves 4

15 ml/1 tbsp butter or margarine

2 bunches of watercress, roughly chopped

1 onion, chopped

1 garlic clove, chopped

1 vegetable stock cube

1 medium courgette (zucchini), very finely diced

15 ml/1 tbsp cornflour (cornstarch)

75 ml/5 tbsp milk

A pinch of grated nutmeg

Salt and freshly ground black pepper

100 g/4 oz/1 cup Stilton cheese, crumbled

1 Heat the butter or margarine in a large saucepan and sauté the watercress, onion and garlic for several minutes until softened.

2 Add about 600 ml/1 pt/2½ cups of boiling water and the stock cube and stir. Bring to the boil, then simmer for about 5 minutes.

3 Allow to cool slightly, then liquidise or process until smooth.

4 Add the diced courgette and simmer the soup for about 4 minutes until the courgette is tender.

5 Blend the cornflour with the milk, then stir into the soup. Cook, stirring, until slightly thickened.

6 Add nutmeg and seasoning to taste. Stir in the Stilton and serve immediately.

Preparation time: 10 minutes

Cooking time: 20 minutes

Curried Filo Purses

Serves 4

10 ml/2 tsp oil

1 small onion, finely chopped

1 garlic clove, crushed

45 ml/3 tbsp canned or cooked green lentils

4 button mushrooms, finely chopped

45 ml/3 tbsp cooked peas

15 ml/1 tbsp medium curry paste

8 sheets of filo pastry (paste)

50 g/2 oz/¼ cup butter or margarine, melted

Butter Bean and Tomato Salad, to serve

1 Preheat the oven to 190°C/375°F/gas mark 5.

2 Heat the oil in a saucepan and fry (sauté) the onion and garlic until softened.

3 Stir in the lentils and mushrooms, then add the peas and curry paste. Allow the mixture to cool slightly.

4 Take a sheet of pastry and cut it into four squares. Brush the squares with melted butter or margarine, then place on top of each other. Place a spoonful of the mixture in the middle of the square and squeeze the corners up to form a purse.

5 Repeat the process with the remaining pastry and filling, then place the purses on a greased baking (cookie) tray. Brush all over with melted butter or margarine.

6 Cook for 12–15 minutes until golden brown and crisp.

7 Serve hot with a Butter Bean and Tomato Salad.

Preparation time: 20 minutes

Cooking time: 12–15 minutes

Avocado with Sun-dried Tomatoes

Serves 4

2 ripe avocados

3 hard-boiled (hard-cooked) eggs

8 sun-dried tomatoes, roughly chopped

10 ml/2 tsp capers in brine, drained

30 ml/2 tbsp extra virgin olive oil

10 ml/2 tsp lemon juice

Salt and freshly ground black pepper

Ciabatta bread, to serve

1 Halve the avocados and remove the stones (pits). Make criss-cross cuts in the avocado flesh, then force the skin up to remove the rough cubes. Place in a bowl and retain the shells.

2 Peel the eggs and cut each into eight pieces. Add to the tomatoes and capers and gently mix.

3 Combine the remaining ingredients and stir into the avocado mixture. Season with salt and pepper.

4 Pile back into the avocado shells.

5 Serve with warm ciabatta bread.

Preparation time: 10 minutes

Tomato and Basil Soup with Oregano

Serves 4

10 ml/2 tsp butter or margarine

1 onion, chopped

2 garlic cloves, crushed

410 g/14½ oz/1 large can of tomatoes with juice

300 ml/½ pt/1¼ cups water

1 vegetable stock cube

50 g/2 oz mini pasta

5 ml/1 tsp dried basil

50 g/2 oz/¼ cup garlic and herb cream cheese

Salt and freshly ground black pepper

30 ml/2 tbsp single (light) cream

Crusty bread, to serve

1 Heat the butter or margarine in a saucepan and fry (sauté) the onion and garlic until softened.

2 Stir in the tomatoes, water and crumbled stock cube and stir until the stock cube is dissolved.

3 Liquidise, using a hand blender or liquidiser, then return to the pan.

4 Bring to the boil, then stir in the pasta and simmer for 6–8 minutes.

5 Add the basil, then mix in the cream cheese. Season to taste, then reduce the heat and stir in the cream.

6 Serve hot with crusty bread.

Preparation time: 5 minutes

Cooking time: 6–8 minutes

Gingered Leek Filo Tarts

Serves 4

25 g/1 oz/2 tbsp butter or margarine

2 medium leeks, finely chopped

10 ml/2 tsp chopped fresh root ginger

Salt and freshly ground black pepper

8 large squares of filo pastry

Extra melted butter or margarine, for brushing

60 ml/4 tbsp crème fraîche

Snipped fresh chives

1 Preheat the oven to 190°C/375°F/gas mark 5.

2 Heat the butter or margarine in a saucepan and add the leeks and ginger. Stir until starting to soften, then reduce the heat, cover and cook slowly for about 5 minutes until the leeks are very soft.

3 Cut each square of pastry into four smaller squares.

4 Grease a bun tin (patty pan) and put in a small square of pastry, pushing down gently. Brush with melted butter or margarine, place a second square on top, at a slight angle to the first. Continue this process with two more small squares and brush with melted butter or margarine. Line eight bun tins to form eight tart shells.

5 Divide the leek mixture between the eight tart shells.

6 Bake for about 10–12 minutes or until the filo pastry is crisp and brown.

7 Combine the crème fraîche with the chives.

8 Serve the tarts warm with spoonfuls of the crème fraîche mixture.

Preparation time: 15 minutes

Cooking time: 10–12 minutes

Cauliflower and Walnut Soup

Serves 4

1 medium cauliflower

50 g/2 oz/¼ cup butter or margarine

1 small onion, finely chopped

1 vegetable stock cube

50 g/2 oz/½ cup walnuts, chopped

30 ml/2 tbsp cornflour (cornstarch)

150 ml/¼ pt/2/3 cup single (light) cream

Salt and freshly ground black pepper

A few chopped walnuts, to garnish

1 Cut the cauliflower up into small pieces, chopping the stalk finely and discarding any very tough parts.

2 Heat the butter or margarine in a large saucepan and add the cauliflower and onion.

3 Cook, stirring, until the onion has started to soften.

4 Add about 600 ml/1 pt/2½ cups of boiling water and the stock cube. Simmer for 30–40 minutes until the cauliflower is quite tender.

5 Add the walnuts and cook for a further 10 minutes.

6 Allow the mixture to cool slightly, then blend or process and return to the saucepan.

7 Blend the cornflour with a little of the cream and pour the remaining cream into the soup.

8 Heat gently and stir in the cornflour mixture a little at a time until the required thickness is reached. Adjust the seasoning to taste.

9 Serve hot garnished with a few chopped walnuts.

Preparation time: 10 minutes

Cooking time: 50 MINUTES

Cheesy Courgettes with Redcurrant Sauce

Serves 4

100 g/4 oz/1 cup dried breadcrumbs

30 ml/2 tbsp finely grated strong hard cheese

15 ml/1 tbsp freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 medium courgettes (zucchini), cut into 5 cm/2 in sticks

1 egg, lightly beaten

45 ml/3 tbsp oil

45 ml/3 tbsp redcurrant jelly (clear conserve)

10 ml/2 tsp Port

1 Combine the breadcrumbs, cheeses and salt and pepper.

2 Dip the courgette sticks into the egg, then into the breadcrumb mixture.

3 Heat the oil in a frying pan (skillet) and fry (sauté) the courgettes, turning once, until they are lightly browned and crisp. Keep warm.

4 Place the redcurrant jelly and port in a saucepan and heat, stirring, until combined.

5 Serve the courgette sticks warm with a small spoonful of sauce for dipping.

Preparation time: 5 minutes

Cooking time: 10 minutes

Mascarpone Pears with Brandy Pistachios

Serves 4

225 g/8 oz/1 cup Mascarpone cheese

50 g/2 oz/½ cup pistachio nuts, roughly chopped

10 ml/2 tsp green peppercorns, roughly crushed

Salt

8 canned pear halves, drained

30 ml/2 tbsp brandy

For decoration:

8 red salad leaves

10 ml/2 tsp pistachio nuts, finely chopped

1 Combine the cheese with the nuts and peppercorns and add salt to taste.

2 Divide the mixture between the pear halves and spoon into the cavities.

3 Drizzle the brandy all over the filled pear halves.

4 Arrange two pear halves for each serving on a few red salad leaves sprinkled with the chopped pistachio nuts.

Preparation time: 5 minutes

Cider Soup with Paprika

Serves 4

2 onions, finely chopped

50 g/2 oz/¼ cup butter or margarine

40 g/1½ oz/1/3 cup plain (all-purpose) flour

300 ml/½ pt/1¼ cups milk

300 ml/½ pt/1¼ cups vegetable stock

300 ml/½ pt/1¼ cups medium dry cider

Salt and freshly ground black pepper

A pinch of grated nutmeg

225 g/8 oz/2 cups Cheddar cheese, grated

Paprika

Warm crusty bread, to serve

1 Fry (sauté) the onions in the butter or margarine until tender.

2 Add the flour and cook gently for 1 minute, stirring well.

3 Pour in the milk, stock and cider. Add the seasoning and nutmeg and bring to the boil, stirring.

4 Add the cheese and stir until melted.

5 Serve with a sprinkling of paprika and plenty of warm crusty bread.

Preparation time: 5 minutes

Cooking time: 10 minutes

Olive and Avocado Vol-au-vents

Serves 4

12 ready-made vol-au-vent cases

1 large ripe avocado, peeled, stoned (pitted) and roughly chopped

1 small garlic clove, peeled

185 g/6½ oz/1 small can of stoned (pitted) olives in brine

10 ml/2 tsp extra virgin olive oil

10 ml/2 tsp balsamic or raspberry vinegar

Salt and freshly ground black pepper

1 Warm the vol-au-vent cases in a hot oven for a few minutes and keep warm.

2 Place the avocado, garlic, all but six of the olives, 10 ml/2 tsp of the olive brine, the olive oil, vinegar, salt and pepper in a processor or liquidiser and blend until a fairly coarse consistency is reached.

3 Spoon the mixture into the warm vol-au-vent cases.

4 Halve the six reserved olives and use to decorate the vol-au-vents.

Preparation time: 5 minutes