Roastedbeetrootsoupwithgoat’scheese toastsThissoupmakesuseofdelicious
seasonal vegetables.Serves 4 • Ready in 1 hr 15 mins500grawbeetroot,peeled,in chunks
250gcarrots,peeled,inchunks
1 onion,peeledandcutinto wedges
2-3freshthymesprigs
2tbspoliveoil
1 vegetablestockcube
8 thinslicesofbaguette
8 thinslicesofrinded goat’s cheese
fresh dill sprigs1 Heattheovento180C/Gas4. Toss
thebeetroot,carrot,onionandthyme
in theoilwithsaltandpepper.Tip
intoa roastingtinandroast,stirring
occasionally,for45-50mins.
2 Discardthethyme,scrapetheveg
intoa largesaucepanandaddthe
stockcubeand1ltrboilingwater.
Simmergentlyfor 10 mins,then
removefromtheheatandblend
untilsmooth.Season.Arrangethe
breadslicesona grillrackandslide
undera medium-hotgrillfor2-3
mins,turningonceuntilcrispand
lightlygolden.Remove,thentopeach
toastwitha sliceofgoat’scheese
andreturntothegrillfor 30 secs.
3 Ladlethesoupintobowlsandtop
eachonewith2 goat’scheese
toastsanda fewsprigsofdill.
Perserving:Cals377, Fat 17g, Sat fat
8g, Carbs 37gEAT SM A RT
BibimbapThisis a Koreanricespecialitythat
was invented to use up leftovers.Serves 4 • Ready in 50 mins2 aubergines
groundnutoil
3tbspgochujang paste or other
chillipaste
1tspbrownsugar
2tbspricewinevinegar
2 garliccloves,peeledandcrushed
2tbsptoastedsesame oil, plus
extratoseason
3tbsptoastedsesameseeds
1-2tbsplightsoysauce
450gcookedshort-grainrice
2 carrots,peeled,inmatchsticks
100gbeansprouts
thumb-sizepieceginger, peeled
andfinelychopped
2 handfulswintergreens, shredded
4 veryfresheggs
pickledgingerandfinelysliced
spring onions, to serve1 Heattheovento220C/Gas7. Prick
theauberginesallover,thencoat
lightlywithoil.Arrangeona baking
trayandcookfor30-35mins,turning
every 10 mins.Pierceandtransferto
a colanderin thesinktodrain.
2 Meanwhile,combinethe
gochujangpaste,sugar,vinegar,
and½thegarlicwiththesesameoil,
2tbspsesameseedsand2tbspwater
in a bowl.Seasonandsetaside.
3 Sliceorshredtheaubergines
roughlyanddresswith2tspofthe
sauceanda littlesoysaucein a
bowl.Putthericein thebaseofa
largecasseroleor4 generously
sizedindividualheatproofpotswith
lids.Placeoverthelowestpossible
heatandcoverwitha lid.
4 Heata splashofoilin a wok.Add
theremaininggarlicandthecarrots
andstir-fryfor1-2mins.Seasonwith
soysauceandspoonontopofthe
ricein a distinctpile,sothatit takes
upquarterofthesurface(if using
individualpots,dividebetweenthem).
Fry the bean sprouts for 30 secs inRoastedgarlickytomatosoupPerfectforpreppingahead and
reheating on the night.Serves 8 • Ready in 50 mins1.5kgripevinetomatoes,halved
(weusedlargeplumtomatoes)
2 largeredonions,peeled and
slicedintowedges
8 clovesgarlic,unpeeled
fewsprigsthyme
4tbspextravirginoliveoil
¼tspsmokedpaprika(optional)
600mlhotvegetable stock (we like
SwissBouillon)
50gcreamor mascarpone, to serve
(optional)1 Heatovento200C/Gas6.
2 Arrangethetomatoesona large
bakingtray,cutsideup,andscatter
theonions,garlicandthymeover.
Season well and drizzle with oil.thewokandplacenexttothecarrots
onthericein anotherquarter.Wipe
thewokclean,returntotheheat.
5 Adda littlemoreoilfollowedbythe
gingerandthewintergreens.Adda
splashofwaterandstir-fryfora few
minsuntilwilted.Tosswitha drizzleof
sesameoilandsaltandplaceontop
ofthericein anotherquarter.Place
theaubergineontopofthericein
thefinalquarter.Coverwitha lid.
6 Wipethewokclean,thenpoura
thin1mmofoiloverthebaseand
placeovera mediumheat.Crackthe
eggsin onebyoneandfrygently,
flickinga littleoiloverthetopsnow
andthen,untilthewhitesareset
andgolden.Placeontopofthe
vegetables.Addpickledgingerand
slicedspringonions,moretoasted
sesameoiland1tbspsesameseeds
tothecasserole.Spoon½the
remaininggochujangsauceover,
puttingtherestonthetable
alongside,andeatstraightaway.
Perserving:Cals492,Fat 24g, Sat
fat 4.5g, Carbs 48gRoastforabout 30 mins.
3 Squeezeouttheroastedgarlic
intoa largepan,addonionsand
tomatoes,removingthymestalks.
Scrapeallthejuicesintothe pan,
addpaprikaandstock.
4 Bringtotheboil,simmerfor 10 mins,
thenwhizzin a foodprocessor.Stirin
creamormascarpone,if liked.Serve.
Perserving:Cals 101, Fat 6g, Sat fat
1g, Carbs 9g