Tuscan vegetable soup

For 6

 

A light soup, good for summer, but with a very rich taste

 

For the sofrito

 

• 8 tbsp olive oil
  
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 sprig rosemary

 

For the soup

    

• 800g chopped vegetables: 

               for example: 200g carrots/200g celery/200g potatoes, chopped/200g courgettes

               or use what you have - sliced mushrooms another option

• 75g lardons or 3 slices bacon, chopped
• 1.5 litres vegetable or chicken stock
• 2 tomatoes, peeled and chopped (perfectionists will skin them first and even remove the pips)
  salt and pepper

1. Sofrito is a base for the soup - the veg should be very finely chopped so that they provide a dense and rich base for the later stages. Heat the olive oil in a large saucepan and gently fry the sofrito items listed, including rosemary, until golden, about 15 minutes.
   
2. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
3. Grill lardons until crisp and the fat is brown; add to sofrito with any liquid in the pan.
4. Add the chopped vegetables to the sofrito and cook on a low heat for 10-15 minutes, stirring regularly but gently. Season with salt and freshly ground black pepper to taste.
   
5. Add the stock and cook over a low heat for another 20-30 minutes. Add the tomatoes and continue to cook for another 10 minutes. Serve.
   

Cornish pasty

Designed as a meal in itself - fine with a just a good dollop of tomato chutney or pickle

Makes two huge pasties, big enough for 4 people having half each, or use the quantities to make 4 smaller ones

For the pastry

·       450g plain flour, plus extra for dusting

·       1 tsp baking powder

·       1 tsp salt

·       120g unsalted butter

·       2 free-range egg yolk only

·       120ml water

·       1 free-range egg, beaten, for glazing

For the filling

·       100g swede, finely chopped

·       300g potato, peeled and cut into cubes

·       100g onion, finely chopped

·       200g rib-eye steak, cut into small pieces

·       2 tbsp chopped fresh parsley

·       salt and freshly ground black pepper

1. For the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside until cool.
2. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
3. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
4. Roll half the the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template.
5. Place half the onions in a line down the middle of the pastry disc.
6. Mix together the swede and potato, chopped steak and parsley, then spoon half over the onions. Season, with plenty of salt and freshly ground black pepper.
7. Preheat the oven to 180C/350F/Gas 4.
8. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
9. Repeat for second pasty. 
10. Place the pasties onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.