Lunch

  To make this comforting and warming Leek & Potato Soup. Place all ingredients except the milk into a heavy bottom pan and bring to the boil and simmer until the vegetables are just cooked – about 10 minutes. Do not overcook or the soup will lose its fresh flavour.  Add the milk and cook

  To make our protein packed Pea & Ham soup. In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas and stock and cook for 10 – 15 mins. Add

To make your frittata Heat the oil and gently fry the onion until soft but not brown. Add the courgettes and cook on a low/medium heat for 5 minutes. Add the peas and herbs to the mix. Season the eggs with salt and pepper, add the milk and beat until smooth and then pour over

So first things first, you need to cook the fresh Mackerel fillets.  Place the fillets on some baking parchment with a squeeze of lemon, wrap into a parcel and cook in a warm oven for about 5 – 6 minutes.  You want the fish to just lose that subtle translucency but not cook through completely.  Leave

    To make the Parsnip & Apple Soup. Sauté the onions in a little oil until soft, add cumin and cook for a minute. Add the parsnips, apples and stock and bring to simmer. Cook for 25 minutes or until the parsnips are soft, then whiz in a blender. Add more water or stock