Potato and Horseradish Soup

Serves 4


Olive oil for cooking
1 large white onion, peeled and chopped
2 garlic cloves, peeled and sliced
1 bay leaf
300g potato, peeled and sliced
1 litre vegetable stock 
2 tbsp creamed horseradish
Sea salt and freshly ground black pepper

For the dressing:

Finely grated zest and juice of 1/2 lemon
1 tbsp chopped parsley
100ml olive oil

To garnish:

4 smoked mackerel fillets, skinned

Stuffed Marrow (Vegetarian or Lamb)

  • 500g of lean lamb mince  
  • 1 Onion (diced)
  • 400g of tinned chopped tomatoes
  • 4 tsp of Harisa paste
  • 1 marrow (halfed lengthways)
  • Mushrooms (about 7 depending on size)
  • Grated Cheese for topping (however much you like)
  • 1 clove of garlic
  • 1 tsp of olive oil
  • Salt
  • For a vegetarian meal, use 350g of quorn mince instead

Preheat the oven to 220c gas mark 7.

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