Lorraine Pascale - Lorraine Pascale’s Fast, Fresh and Easy Food

Accompaniments

3 garlic cloves

Small handful of fresh chives

50g softened butter

1 French baguette

6 tbsp mascarpone

Salt and freshly ground black pepper

+ Put a drizzle of oil into a large pan over a medium heat and while this heats up, top and tail the leek, discarding most of the dark green bit. Then slit it lengthways, discard the hard outer leaves and wash under the cold tap. Finely slice and add to the pan, then give them a stir and leave to cook for about 10 minutes.

+ Meanwhile, prepare the garlic butter. Peel and finely chop the garlic and finely chop the chives. Put all of the garlic and half of the chives into a small bowl with the softened butter and some salt and pepper. Mix and set aside.

+ Returning to the soup, peel and chop the potato into 1cm cubes and add to the softened leeks, along with the chicken stock. Turn up the heat and put the lid on to help bring it up to the boil quickly.

+ Once this is boiling remove the lid, reduce the heat a little and leave to simmer away for 10 minutes or so.

+ Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4 for the garlic bread.

+ Roughly chop the broccoli (including the stalk) and add to the soup for the last 5 minutes or so.

+ Now, divide the baguette into three even-sized pieces and split each one in half as if you were making a sandwich. Pop the bread, cut side up, on a baking tray and put in the oven for 5 minutes. (I have to really keep an eye on it as I sometimes don’t remember that it is in there!)

+ Meanwhile, put the remaining chives in a small bowl with the mascarpone. Season with salt and pepper and stir together once (otherwise it might go grainy), then set aside.

+ Remove the toasted bread from the oven, slather the cut sides with the garlic butter and return it to the oven for a further 4–5 minutes.

+ Once the soup is ready, check the potatoes and broccoli are cooked through and remove from the heat. Carefully blend the soup until smooth. Crumble in the blue cheese, give the soup another quick blitz and then season to taste.

+ Divide the soup between six serving bowls. Add a dollop of the chive mascarpone to each. Remove the garlic bread from the oven and serve a piece with each one.

French onion & sage soup with big fat Gruyère & mustard croutons

I really do love a good bowl of French onion soup. Of course the best soups are made with the very best stock: a rich, thick beef stock that has been cooked for hours, so deep in flavour I could do a little dance. This is best made with a fresh stock from the butcher, but a supermarket one (not from concentrate) will do just fine too. I sometimes stick the cooked soup in a flask to have when I am on the go. A lovely luscious lunchtime treat.

Time from start to finish: 40 minutes

Serves: 4

Equipment: Large pan with lid, food processor fitted with the slicing blade attachment (optional), baking sheet, grater

Vegetable oil

Knob of butter

4 big onions

1 bay leaf

2 garlic cloves

Small handful of fresh sage leaves

1 tbsp plain flour

1 litre good-quality beef stock

Small handful of fresh flat leaf parsley

Croutons

1 demi-baguette

75g Gruyère cheese (or Parmesan works well too)

Big pinch of English mustard powder

Salt and freshly ground black pepper

+ Place a large pan on a medium heat with a drizzle of oil and the butter. Peel and very finely slice the onions. This is a bit of a task, but using a food processor fitted with the slicing blade attachment should make things a bit easier.

+ Add the onions to the pan with the bay leaf, pop the lid on and leave to cook for about 25 minutes until soft. Give them a good stir every now and then so they don’t burn. If they look like they are catching at any time, just add a little more oil.

+ Meanwhile, peel and finely chop the garlic, then finely chop the sage leaves and set both aside.

+ Preheat the oven to 150°C, (fan 130°C), 300°F, Gas Mark 2. Trim the baguette ends, cut it into eight thick slices (about 2.5cm thick) and lay them out on a baking sheet.

+ Next, roughly grate the Gruyère cheese (or Parmesan), sprinkle the mustard powder over, if using, and toss it all about to mix together. Then spread it evenly over the tops of the bread slices.

+ Check on the onions, giving them a good stir every now and then.

+ Once the onions are a few minutes off being ready, place the croutons into the oven to bake for about 4–5 minutes. You could also grill them for about 5 minutes if you prefer.

+ Once the onions are lovely and soft, add the garlic, sage and flour, giving them a good stir in. Pour in the beef stock, put the lid back on, increase the heat and bring the soup up to the boil. Then leave it to bubble away for 2–3 minutes before removing it from the heat. Season to taste with salt and pepper.

+ Remove the crisp, melted-cheese-topped croutons from the oven. Pick and roughly chop the parsley leaves.

+ Divide the soup between four wide serving bowls and serve with the croutons either sitting right on top of the soup or to the side of the bowl. Scatter the parsley over and serve.

Salads

‘I am easily satisfied with the very best.’

Winston Churchill

I remember when a salad used to be a not-so-pretty-looking piece of iceberg lettuce, a few slivers of cucumber with a plump, round tomato quartered and scattered on top. Oh, how things have moved on! There is an incredible array of salad leaves, veg and even fruit now available since those heady days of big Afros and flared trousers, and in order to counterbalance my penchant for all things sweet, I tend to whip up a fast and fresh salad several times a week.

Salads

Mango, feta & avocado salad with fresh lime juice

Wild Waldorf salad with toasted walnuts & Granny Smiths

Courgette ‘pappardelle’ with asparagus, avocado salad & rocket

Thai beef salad with roasted peanuts & chilli dressing

Prawn Caesar salad with olive oil croutons & pomegranates

Mackerel salad with horseradish crème fraîche

Nifty Niçoise salad with hot-smoked trout & sundried tomatoes

The Union cobb

Mango, feta & avocado salad with fresh lime juice

Mangoes are not the cheapest things to buy, and nor is their comrade the avocado pear. But once in a while, a tasty tropical treat for me is a necessity. In one of the many places that I love, Sri Lanka, the avocados grow in abundance. Early in the morning, I would wake up, grab my friend and stand ready under the avo tree. After a gentle shake, dozens of these emerald green fruits would come tumbling to the ground. Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast. I found the pea shoots in the supermarket near me – they are little baby leaves, very cute and tasty. If you can’t find them, wild rocket is fine to use instead.

Time from start to finish: 20 minutes

Serves: 4

Equipment: Large serving platter

2 × 250g packs of ready-prepared mango cubes (or 2 large ripe mangoes)

200g feta cheese

4 radishes

1 ripe avocado

Small handful of fresh basil