Our star chef, Andrew Kennedy, shares two popular winter warmer recipes, including his famous lentil soup.
Andrew’s Lentil Soup
Ingredients
- Four large carrots (grated or diced)
- One swede (grated or diced)
- Two large leeks (sliced)
- Two medium potatoes (diced, optional)
- One onion (diced, optional)
- 500g lentils
- 2 litres stock (two veg stock cubes)
Method
- Start by washing all your veg, and wash the lentils separately, leaving them to soak in the water until you’re ready to add them to the pot.
- Fry the leek and onion for five minutes.
- Add the carrot and cook for another two minutes.
- Add the turnip and cook for five more minutes.
- Add stock gradually, then add lentils.
- Add potatoes (if using) once the lentils have started cooking.
- Add salt and pepper as needed.
- Garnish with dry or fresh parsley if you like.
You can use other dry pulses like yellow split peas or barley but check as they may need to be steeped or cooked for longer.
Andrew’s Stovies
Ingredients
- Sausages – six square or eight vegan or eight links
- One large carrot (diced)
- 300g peas (tinned or frozen)
- One onion (diced)
- Stock cubes – two veg or one beef
- Four medium potatoes (diced)
- Gravy granules – 1 heaped teaspoon
- One tablespoon brown sauce (optional)
You can use square sausages, links, veggie or vegan sausages or mince. Caramelise your onions for extra flavour if using vegan or veggie sausages.
Method
- Fry the sausage for four minutes each side then remove from the pot.
- In same pot, fry onion for five mins on low heat.
- Add carrot and turnip, then cook for another five minutes.
- Add sausage back in and cook for another five minutes.
- Add a cup of water and the stock cube(s). Add brown sauce if using.
- Add potatoes and peas and cook til the potatoes are soft but firm.
- Add salt and pepper and thicken with gravy granules.
