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.