| Autumn Vegetable Soup |
This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!
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| Beetroot Soup (Borscht) |
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware it's staining potential!
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| Black Nero Cabbage Soup |
I must confess I never thought I would fall for "cabbage soup"! So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of... Note: you can use kale or Savoy cabbage, too.
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| Carrot And Celeriac Soup |
The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat.
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| Celebration New Potato Salad |
The new spuds herald an end to peeling and removing of suspect black bits from the old spuds! Here’s a recipe to celebrate their flavour in style!
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| Courgette Soup |
What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
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| French Blue Cheese And Potato Soup |
I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.
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| Garlic Potatoes |
This is a deliciously simple recipe that can add variety to plain, boiled potatoes. If you've cooked too many spuds and kept some in the fridge for a day or two, then this recipe can be knocked up with about 5 minutes' preparation. Easy!
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| Garlic Soup |
This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.
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| Gratin Dauphinois |
“Dauphinois” was used to describe this dish designed for the young prince, heir to the throne, in France. It has been cooked for hundreds of years and there are many variations. It is delicious with a green salad for a lighter meal, or a tomato-based dish for a more filling dinner.
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| Hallowe'en Soup |
This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?
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| Healthy Potato Salad |
The first new potatoes of the season are such a treat, after the last few months of stored spuds, needing heavy peeling and careful chopping. My traditional potato salad recipe is, unfortunately, laden with mayonnaise... So I decided to design a mayo-free, healthy alternative.
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| Leek And Potato Soup |
Leek and potato soup has to be a winter classic. And if you're not too bothered about calories, a splash of cream transforms the flavour.
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| Monastery Soup |
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.
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| Pink Mash |
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go?
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| Potato & Garlic Celeriac Mash |
Using celeriac with the potatoes makes a nice change from “just” mashed spud. Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster. This is a lovely side dish, if you fancy trying something a little different.
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| Potato Gratin |
This recipe is really easy. Just a little pre-cooking of the potatoes, then bung it all in a dish and in the oven for an hour. You're rewarded with a delicious, bubbling mass of creamy potatoes, which are delicious with fresh vegetables or as an accompaniment to a main dish.
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| Pumpkin Or Butternut Squash Soup |
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
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| Roast Potatoes |
Roast potatoes are one of those dishes that every assumes you can cook. But they can be quite tricky to get right. Just follow the "tricks" in this recipe and you're guaranteed to get everyone coming back for seconds!
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| Root Veg And Bean Stew |
This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.
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| Root Vegetable 'Crumble' with Cheesy Topping |
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
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| Slightly Healthier Roast Potatoes |
Roast potatoes don't have to be off the menu, just because you're eating healthily. Here's a recipe with 100% of the taste of roasties, but only 1/3 of the fat.
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| Spicy Cabbage Soup |
You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.
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| Spinach And Potato Curry |
If you've got some spare spinach and fancy a filling evening meal, this one is easy to make. It's similar to the Indian Sag Aloo. It also works well with Swiss chard, instead of spinach.
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| Spinach Gnocchi |
Adding winter spinach to gnocchi gives them a wonderful flavour, as well as boosting their vitamin content. Sometimes winter spinach can seem a bit tough, but using it in this variation on the Italian classic makes the most of the earthy-flavour of this leaf.
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| Squash and Carrot Soup |
This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty.
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| Swede, Carrot And Potato Mash |
I've never been a huge fan of swede (rutabaga), but this swede mash recipe actually had us all coming back for more. It's sweet, deliciously creamy and the pepper gives it a real kick. We're all looking forward to the arrival of our next swede!
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| Thai Style Squash Curry |
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
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| Three Bean Summer Soup |
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer.
The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
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| Watercress Soup |
Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It’s packed with vitamins and its bright green colour can brighten up a cloudy winter’s day. Or enjoy for a springtime lunch.
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| Winter Vegetable Soup |
This soup is a family favourite. It’s a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.
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