Cauliflower Cheese

Cauliflower

Butter

Milk

Flower

Cheese

Breadcrumbs

Salt & Pepper

Chop cauliflower into manageable chunks. In a heavy-bottomed pan, melt butter and add flour - cook for 1 mins. Add milk a little at a time until a rue is formed. Season and add grated cheese. Add Cauiflower, stir and cook on low for 5 mins. Transfer into a oven dish and top with breadcrumbs. Cook in the oven for 20 mins until tender.

Chickpea and Leek Soup

1 x can Chickpeas

1 x potato

5 x leeks

Olive oil

3 cloves garlic

Vegitable stock

Salt and pepper

Parmesan

Chop the leeks finely and cook the potato. Warm a thick-bottomed pan and add a little olive oil. Add leeks and garlic to the pan and cook for 5 mins. Season. Add chickpeas and potato and cook for 1 minute. Add stock and simmer for 15 mins.

Half puree the soup and serve with shavings of parmesan and a drizzle of olive oil.

Hot & Sour Soup

Vegetable stock

5 cloves garlic

3tbs white wine vinegar

Hot Sauce

Ginger

Soy sauce

Sesame oil

Spring onions

Noodles

Boy Choy or cabbage

Bean sprouts

Coriander

Lime juice

Minced pork

Salt & pepper

Pour stock into a large pot and bring to a simmer.

Add garlic and ginger and stir well. Stir in soy sauce, vinegar, hot sauce and season.

Combine pork, dash soy sauce, hot sauce, chopped coriander, garlic and pepper in a bowl. Form meat balls and drop into the simmering soup. Add noodles and cook for 10 minutes.

Fry Bok Choy or cabbage and add to the soup. Add a generous squeeze of lime.

Serve at the table with a bowl of bean sprouts, lime wedges and coriander. Drizzle sesame oil before serving.

Pho Beef Soup

Fresh ginger

2 x onions

7 x star anise

2 cinnamon sticks

8 cloves

2 cardamon pods

3 tbsp fish sauce

Vegi stock

1 tbsp sugar

Rice noodles

1 x beef fillet

Bean sprout

Spring onions

Lime wedges

Thai basil and coriander leaves

In a hot frying pan cook ginger and onions until brown

Transfer into a stock pot along with the star anise, cinnamon sticks, cloves and cardamon.

Add stock and bring to a simmer, cook for one hour.

Strain stock and remove ginger, onions and seasonings

Return stock to the hot and bring back to a simmer. Add fish sauce, sugar and season.

Add noodles, thinly sliced raw beef.

Garnish with lime, spring onion, bean sprouts and herbs.

Fish Noodle Soup

Bok choy

Egg noodles

Vegi stock

Soy sauce

Fish sauce

Sugar

White fish fillets

Spring onions

Coriander leaves

Fried shallots

Chillies

Put stock in a pan and bring to the boil.

Add soy sauce, fish sauce, sugar and season.

Add noodles and boil until cooked.

Add bok choy and fish and cook for two minutes.

Divide into bowls and sprinkle with spring onions, chillies, shallots and coriander leaves.

Meatball Soup

Mushrooms, sliced

Glass noodles

Ground pork

Coriander leaves

Spring onions

4 x garlic cloves

Vegitable stock

1 tsp sugar

2 tbsp soy sauce

1 tps balsamic vinegar

Combine pork, coriander, spring onions in a bowl and season well. Wet hands and shape mixture into small balls.

Fry garlic in a frying pan.

Bring stock to a boil in a large saucepan, add meatballs and simmer for 3-4 minutes.

Add mushrooms, sugar, vinegar and soy sauce and season.

Add noodles.

Pour garlic and oil over soup and sprinkle with coriander leaves to serve.

Lemongrass Beef with Noodle Salad

1 x Beef steak

2 x Lemongrass stalks, chopped

3 x garlic cloves

1 x onion

1 tbsp fish sauce

1/2 tsp sugar

Noodles

Bean sprouts

Mint leaves

Coriander leaves

1 x small carrot

1/2 shredded cucumber

2 x iceberg lettace leaves

Lime wedges

Fried shallots to serve

Nuoc Cham

2 red chillies

2 garlic cloves

2 tbsp sugar

2 tbsp lime

3 tbsp fish sauce

1 tbsp vinegar

Made marinade from lemongrass, garlic and salt and pound into a paste

Stir in fish sauce, black pepper, chopped onion and sugar

Marinade beef for as long as possible

Soak noodles in hot water for 10 mins to soften

Drain and place in a large bowl

Add bean sprouts, mint, coriander, carrot, lettuce and cucumber and mix gently. Toss in Nuoc Cham

Fry beef in a little hot oil.

Place salad in a bowl and position hot beef ontop.

Serve with coriander leaves, lime wedges and fried shallots