• 3 red peppers, halved and seeded
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• 3 tbsp olive oil
• 2 medium onions, skinned and chopped
• 1lb/450g vine tomatoes, halved and seeded
• 1 long, red chilli, finely chopped or 1 chilli flakes
• 1 pint/500ml chicken or vegetable stock
• Salt, pepper and 1/2tsp sugar

Method

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  Place red peppers, skin side up, on a lined baking tray, under a hot grill until the skin has black blisters 
•  Put hot pepper halves into a polythene bag for 15mins. The skins should now peel easily. Cut peppers into chunks.
•  Heat oil in a saucepan and sauté onions until soft and transparent.
• Add tomatoes, peppers and chilli and cook for a further few minutes, then add stock.
• Simmer, never boil, the soup gently for approx. 10 minutes.
• Allow to cool slightly, liquidize, then sieve to remove any excess skin or pips.
• Taste and season accordingly.

Serving suggestion

Reheat to serve. Then spoon a dollop of crème fraiche into each serving and scatter snipped chives on top.

Homemade minestrone soup

Serves 8

• 2 tbsp olive oil
• 1 large onion, peeled, sliced
• 150g/5½oz streaky bacon, diced
• 4 celery stalks, chopped
• 2 garlic cloves, peeled, finely chopped.
• 2 carrots, peeled, diced
• 2 potatoes, peeled, diced
• 1 litre/1 pint 15¼fl oz  stock (veg or chicken)
• 30g/1oz tomato purée
• 400g/14 oz canned haricot beans, drained

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• 1 bay leaf
• 1 tsp fresh thyme leaves
• handful chopped fresh parsley
• 400g/14 oz tomatoes, chopped (to serve)
• 100g/3½ oz spaghetti, broken into 2cm/1in pieces
• salt and freshly ground black pepper
• Grated or shavings of Parmesan cheese

Method

• Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened.
• Stir in the potatoes and fry for a further 2-3 minutes.
• Pour in the stock and bring the mixture to the boil.
• Stir in the tomato purée and simmer for 15 minutes.
• Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender.
• Season, to taste, with salt and freshly ground black pepper.
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• To serve sprinkle with chopped parsley and parmesan.

Leek, brie and pinenut tart (Croustade)

Serves 8

• 10oz/275g brown breadcrumbs
• 1-2 cloves garlic, to taste, skinned and finely chopped
• 2 tablespoons olive oil
• 5 medium leeks, trimmed and washed
• 1 large egg and 2 egg yolks
• ½ pint single cream
• 2 oz pine nuts, seasoning and nutmeg

http://www.phpaide.com Method

• Preheat oven to 180C.
• Mix together base ingredients thoroughly, and then press firmly around the sides and base of a 9inch/23cm oven proof flan dish. Bake for 20mins, or until crust is slightly toasted. Set aside to cool.
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• Make the filling. Heat the oil and sauté the sliced leeks until soft. Allow to cool slightly.
• Spoon leeks over tart base, arrange Brie among them evenly.
• In a bowl beat the eggs, cream and seasoning together, and pour over the leeks and Brie.
• Scatter with the pine nuts, and then bake for approx. 25 mins, or until centre no longer wobbles.
• Serve warm with lightly dressed watercress.
• This tart may be reheated at a gentle temperature