A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

Ingredients

• 55g/2oz butter ^[6]
• 425g/15oz potatoes ^[7], peeled and diced to 5mm/1/3in
• 110g/4oz onions ^[8], diced
• 1 tsp salt ^[9]
• freshly ground pepper ^[10]
• 900ml/1½pt home-made chicken stock ^[11] or vegetable stock ^[12]
• 120ml/4fl oz creamy milk ^[13]
• freshly chopped herbs ^[14] to garnish

Preparation method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
4. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

Ingredients

• 2 tbsp olive oil ^[16]
• 50g/1¾oz butter ^[6]
• 200g/7oz onion ^[8], finely sliced
• 900g/2lb butternut squash ^[17], peeled, seeds removed and cut into 1cm/½in cubes
• salt and freshly ground black pepper ^[18]
• 2 vegetable stock ^[12] cubes
• 750ml/1¼ pint milk ^[13]
• 1 lime ^[19], juice only

Preparation method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
3. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
4. Transfer to a blender and pulse until smooth.
5. Taste, and add more salt and pepper if required. Finish with a little lime juice.

This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.

Ingredients

• 300ml/10fl oz milk ^[13]
• 200g/7oz un-dyed smoked haddock ^[21]
• 1 bay leaf ^[22]
• 10 black pepper ^[18]corns
• 4 free-range eggs ^[23]
• 40g/1½oz butter ^[6]
• 15g/½oz plain flour ^[24]
• 50g/1¾oz grated mature cheddar ^[25] cheese
• sea salt ^[9] and freshly ground black pepper ^[18]

Preparation method

1. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
2. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
3. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
4. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
5. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
6. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
7. Preheat the grill to hot.
8. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper.
9. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
10. Serve immediately.

Ingredients

• 2 boneless skinless chicken breasts ^[27], cut into slices 1cm/½in thick
• 3 tbsp light soy sauce ^[28]
• 3 tbsp Shaoxing rice wine ^[29] (or dry sherry)
• 2 tbsp toasted sesame oil ^[30]
• 2 tbsp cornflour ^[31]
• 4 tbsp vegetable oil ^[32]
• 10cm/5in piece fresh root ginger ^[33], peeled and finely chopped
• 3 large garlic ^[34] cloves, finely chopped
• 3 red chillies ^[35], finely chopped
• 50g/1¾oz fermented black beans ^[36]
• 1 tbsp caster sugar ^[37]
• 150ml/5fl oz chicken stock ^[11]
• 6 spring onions ^[38], finely sliced
• 3 tbsp roughly chopped coriander ^[39] leaves
• 2 heads bok choi ^[40]
• 200g/7oz cooked basmati rice ^[41], cold
• 1 free-range egg ^[23], beaten

Preparation method

1. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.
2. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.
3. Mix together the ginger, garlic and chilli.
4. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.
5. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
6. Finish with a third of the spring onion and a tablespoon of coriander and stir through.
7. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.
8. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.
9. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.
10. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.
11. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi.

Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads.

Ingredients

For the lamb

• 2 garlic ^[34] cloves, crushed
• 2cm/¾in piece ginger ^[33], peeled and grated
• 2 tsp ground cumin ^[43]
• 2 tsp ground coriander ^[39]
• 2 tsp red chilli powder ^[44]
• 2 tbsp garam masala ^[45]
• 500ml/18fl oz plain yoghurt ^[46]
• 1 lemon ^[47], juice only
• salt ^[9] and pepper
• 1 lamb shoulder ^[48]
• 1 tbsp ghee ^[49]

For the red lentil dal

• 200g/7oz red lentils ^[50]
• 3cm/1¼in piece fresh root ginger ^[33], peeled
• 1 tsp ground turmeric ^[51]
• 2 tbsp ghee ^[49]
• 1 onion ^[8], finely chopped
• 1½ tsp ground cumin ^[43]
• 1 tsp ground coriander ^[39]
• 1 tsp chili powder
• 3 garlic ^[34] cloves, finely chopped
• 1 fresh red chilli ^[35], finely chopped
• 2 tomatoes ^[52], roughly chopped
• 2 tbsp chopped fresh coriander ^[53], to garnish

For the flatbread

• 200g/7oz plain flour ^[24]
• ½ tsp salt ^[9]
• 2 tbsp melted ghee ^[49]

Preparation method

1. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.
2. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.
3. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.
4. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.
5. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.
6. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.
7. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
8. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
9. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.

Ingredients

• 1.5kg/3lb5oz onions ^[8], peeled and sliced
• 115g/4oz unsalted butter ^[6]
• 1 tbsp olive oil ^[16]
• 1 tsp salt ^[9]
• freshly ground black pepper ^[18]
• 2 bay leaves
• 2tsp fresh thyme ^[55] leaves
• 25g/1oz plain flour ^[24]
• 1 bottle dry white wine ^[56]
• 2l/3½pt fresh beef stock ^[57]
• 1 small French baguette ^[58]
• 1 large clove garlic ^[34], peeled
• 170g/6oz gruyère ^[59] cheese, grated

Preparation method

1. Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions.
2. Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised.
3. Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps.
4. Stir in the wine and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
5. To prepare the croutons: Cut the baguettes into 2.5cm/1in slices and place onto a baking tray. Grill for 2-3 minutes on one side.
6. Preheat the oven to 180C/35OF/Gas 4.
7. Rub the top of each toasted baguette slice with the garlic clove. Ladle the soup into individual ovenproof soup bowls, leaving an inch gap around the top of the bowl.
8. Place two of the bread croutons into each bowl and top with heapfuls of the grated cheese.
9. Place in the oven at for 10-15 minutes or until the cheese is bubbling and golden brown. Serve immediately.

Ingredients

• 1.5kg/3lb 5oz loin of pork ^[61], on the bone, chined (ask your butcher to chine the loin for you – this will make carving easier)
• olive oil ^[16]
• salt and freshly ground black pepper ^[18]
• 6 sage ^[62] leaves
• 1 lemon ^[47], halved

For the thyme and garlic sautéed potatoes

• 25g/1oz butter ^[6]
• 1 kg/2¼lb potatoes, peeled and diced
• 1 tsp fresh thyme ^[55] leaves
• 1-2 cloves garlic ^[34], finely chopped
• salt and freshly ground black pepper ^[18]

For the spiced apple sauce

• 500g/1lb 2oz cooking apples ^[63], peeled, cored and chopped
• 30g/1oz butter ^[6]
• 2 tbsp water
• 2 tbsp white wine vinegar ^[64]
• ¼ tsp ground nutmeg ^[65]
• ¼ tsp ground cinnamon ^[66]
• freshly ground black pepper ^[18]
• 30g/1oz soft dark brown sugar ^[67]

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, score the skin of the pork 12 to 15 times.
   Technique: Scoring skin ^[68]
   Watch technique0:26 mins
2. Place the pork in a colander in the sink and pour boiling water over the scored skin – this is to help achieve perfect crackling.
3. Put the pork, skin-side up, in a roasting tin, drizzle with a little oil and sprinkle over some salt. Scatter over the sage leaves and add the lemon halves.
4. Roast the pork for approximately 1½hours or until cooked through. The juices will run clear when the meat is pierced with a skewer when cooked through.
5. Meanwhile, for the potatoes, melt the butter in a medium saucepan. Sauté the potatoes with the thyme and garlic for 10 minutes or until golden and cooked through. Season well with salt and freshly ground black pepper.
6. For the sauce, put the apples in a pan with the butter, water, vinegar and spices. Cover and cook until softened but chunky. Add sugar to taste.
7. Serve the pork cut into portions with the spiced apple sauce and the thyme and garlic sautéed potatoes.