This is a Mediterranean peasant soup which calls for fresh basil and very fresh garlic. SERVES 6 – 8 450 g | 1 lb dried haricot beans, soaked overnight 2 tablespoons oil (preferably olive) 225 g | 8 oz potatoes, …

SERVES 4 30 g | 1 oz butter 225 g | 8 oz onions, very thinly sliced 225 g | 8 oz leeks, thinly sliced 1 small head of celery, thinned sliced 1 large potato, peeled and thinly sliced 570 …

SERVES 4 675 g | 1 ½ lb raw beetroots, washed salt and freshly ground black pepper 570 – 860ml | 1 – 1 ½ pints white stock 1-2 teaspoons ground cumin or caraway seeds caster sugar 290 ml | …

This recipe assumes that the cook has a blender. SERVES 6 900g|2 lb fresh, very ripe tomatoes, peeled 1 large Spanish onion 2 red peppers 1 small cucumber 1 thick slice of white bread, crust removed 1 egg yolk 2 …

SERVES 4-5 675 g|1 ½ lb minced beef 1 teaspoon Worcestershire sauce (optional) 1 onion, finely chopped 1 teaspoon tomato purée 1 carrot, finely chopped salt and freshly ground black pepper 1 stick of celery, finely chopped oil for frying …

SERVES 4 675 g|1 ½ lb chuck steak 425 ml| ¾ pint brown stock 225 g|8 oz ox kidney salt and freshly ground black pepper oil or dripping 1 tablespoon chopped fresh parsley 1 onion, finely chopped 225 g|8 oz …

Steaming gives the suet pastry its distinctive soft, open texture. The easiest way to cook the pudding is to put its container in a saucepan with hot water that comes halfway up the sides of the container. The pan is …