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Creamy soup with potatoes, leeks, onions, and herbs. Ingredients (Serves 4–6) 500 g potatoes, peeled and diced 3 leeks, cleaned and sliced 2 tbsp butter 1 small onion, chopped 750 ml vegetable or chicken stock 100 ml cream or milk (optional) Salt and freshly ground black pepper, to taste Fresh chives or parsley, chopped (for garnish) Preparation Cook the base: Melt butter in a large pot over medium heat. Add leeks and onion and cook gently for 8–10 minutes until soft, not bro

Baked apples topped with a buttery crumble, served with custard. Ingredients (Serves 4–6) For the Apple Filling: 800 g cooking apples (such as Bramley), peeled, cored, and sliced 50 g sugar (adjust to taste) 1 tsp cinnamon (optional) 1 tbsp lemon juice For the Crumble Topping: 150 g all-purpose flour 100 g cold unsalted butter, cubed 75 g sugar Optional: 30 g oats or chopped nuts Preparation Prepare the apples: Preheat oven to 180°C (350°F). Place sliced apples in a baking di

Thick soup made with split peas, ham, and aromatic vegetables. Ingredients (Serves 4–6) 500 g dried split peas, rinsed 1 ham hock or 400 g gammon joint 1 onion, chopped 2 carrots, diced 2 celery stalks, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Cook the ham: Place ham hock or gammon in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 60–90 minute

Hearty barley and vegetable soup with lamb or beef. Ingredients (Serves 4–6) 500 g lamb or mutton neck or shoulder, diced 100 g pearl barley 2 tbsp vegetable oil or butter 1 onion, chopped 2 carrots, diced 1 turnip or swede, diced 1 leek, sliced 1 celery stalk, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Prepare the barley: Rinse pearl barley under cold water and soak for 1–2 hours if t