Creamy Smoked Salmon, Leek and Potato soup

Ingredients – Serves 8

• large knob of butter
• 2 large leeks , halved and finely sliced
• 1 bay leaf
• 1kg floury potatoes , diced
• 1l chicken or vegetable stock
• 100ml double cream
• 200g smoked salmon , cut into strips
• small bunch chives , snipped

Method

1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
2. Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

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Spiced Orange Chocolate pots

Ingredients – Serves 6

• 175ml semi-skimmed milk
• 175ml double cream
• 2 tablespoon icing sugar
• 1⁄2 cinnamon stick

• 1⁄2 vanilla pod, halved lengthways
• 4 x medium egg yolks
• 150g Belgian dark chocolate, chopped into small pieces

Method

1. Preheat the oven to 140°C, fan 120°C, gas 1. In a saucepan, heat the milk, cream and icing sugar with the cinnamon stick and vanilla pod, until it boils.
2. Place the egg yolks in a bowl, pour over the hot milk mixture and whisk until combined. Strain through a fine sieve.
3. Put the chocolate pieces in a separate bowl. Pour the strained mixture on top and stir until the chocolate has melted and you have a smooth liquid. Add a few drops of orange extract to taste.
4. Divide the mixture between ovenproof espresso cups or small ramekins and place in a roasting tray. Pour enough boiling water into the tray to reach halfway up the cups. 6 Carefully place the tray in the oven, and bake for 25 mins.
5. Remove from the oven, let cool, then chill in the fridge for 5 hours or overnight. Sprinkle with the chocolate stars to serve.

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Spinach & Feta Falafel bites

Ingredients – Makes 30

• 200g baby spinach
• 400g can drained chickpeas
• 100g feta cheese
• 2 tsp cumin
• 100g plain flour
• vegetable oil , for frying
• tzatziki , to serve

Method

1. Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water – do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
2. Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

 

These can be frozen and kept for up to 3 months so make now and bring out around Christmas when needed!

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