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the pan and simmer gently, uncovered, for a further 45 minutes until tender.

      Stir in the spinach and half of the peanuts then season with fish sauce to taste. Ladle into bowls and top with a swirl of coconut milk and the remaining peanuts. Serve with cooked basmati rice.

      Summer vegetable soup with lemon and mint (v.)

       I love this light, zingy soup in the summer – or the winter for that matter!

       Preparation time:

       10 minutes

       Cooking time:

       15 minutes

       Serves 4

       1 tsp butter

       1 large onion, peeled and finely diced

       3 medium courgettes, about 380g (13½oz) total

       300g (11oz) frozen petits pois

       1.5 litres (2½ pints) hot vegetable stock

       10g (1/3oz) fresh mint,, leaves only

       6 tbsp double cream

       Sea salt and freshly ground black pepper

       Finely grated zest of 1 unwaxed lemon

      Warm a large pan over a medium-low heat. Add the butter and the onion and fry gently for 7–8 minutes or until softened but not coloured.

      Coarsely grate the courgettes and place 4 heaped tablespoons into a bowl together with 2 tablespoons of petits pois and set aside.

      Tip the remaining courgettes and peas into the pan and mix well to coat in the butter. Add the stock and increase the heat. Bring to the boil and cook for 5 minutes or until the peas are just tender. Remove from the heat.

      Finely shred the mint leaves (you should have about 3 tablespoons). Mix 2 teaspoons of the mint into the bowl with the uncooked vegetables and add the remainder to the pan together with the cream.

      Blitz the ingredients in the pan with a hand-held blender (or use a food processor) until completely smooth. Season to taste with salt and pepper, then put back on the heat and cook until the soup is hot.

      Ladle the soup into shallow bowls. Mix the lemon zest into the reserved bowl of uncooked vegetables, then spoon this mixture into the centre of each bowl and serve with plenty of freshly ground black pepper.

      Thai chicken noodle soup

      Wonderfully light and delicately scented, this aromatic soup tastes really rather sophisticated! As they are not always available everywhere, I buy fresh chillies, lemongrass, ginger and lime leaves when I see them, and then keep them in separate bags in the freezer for up to three months, so I always have them when I need them.

       Preparation time:

       5 minutes

       Cooking time:

       10 minutes

       Serves 6

       1 fat stalk of lemongrass, outer layers removed

       1 large red chilli, deseeded and finely chopped

       2.5cm (1in) piece fresh root ginger, peeled and finely chopped

       1.5 litres (2½ pints) good-quality chicken stock

       1 x 400g tin coconut milk

       1 large chicken breast, cut into thin strips

       75g (3oz) fine dried egg noodles

       1 large pak choi, shredded

       4 kaffir lime leaves, very finely shredded

       1 tbsp fish sauce, plus extra to taste

       1 tbsp lime juice

      Bruise the lemongrass stalk with a rolling pin then place in a large, heavy-based pan or casserole dish with the chilli, ginger and stock. Bring to the boil over a high heat, then reduce the heat to low and simmer for 5 minutes. Remove the lemongrass stalk.

      Add the coconut milk and chicken strips, bring back to a simmer and cook for 1 minute. Crush the noodles over the pan in your hands and stir in together with the pak choi and lime leaves. Simmer very gently for 3–4 minutes until the chicken is cooked and the noodles are tender.

      Stir in the fish sauce and lime juice to taste then ladle into bowls and serve immediately.

      Sticky toffee apple sponge (v.)

       What’s not to like about something with sticky, toffee apple and sponge in the title?

       Preparation time:

       10 minutes

       Cooking time:

       1½ hours

       Serves 6

       125g (4½oz) butter, softened, plus extra for greasing

       50g (2oz) maple syrup

       100g (4oz) golden syrup

       100g (4oz) caster sugar

       25g (1oz) soft light brown sugar

       125g (4½oz) self-raising flour

       1 tsp ground cinnamon

       ½ tsp baking powder

       2 medium eggs, beaten

       1 tbsp milk

       2 eating apples

       To serve

       Ice cream or custard

      Butter a 1.5 litre (2½ pint) pudding basin and spoon the maple and golden syrups into the basin. Place the butter, sugars, flour, cinnamon, baking powder, eggs and milk into a food processor and blitz until smooth.

      Peel, core and dice the apples. Fold the apple into the sponge mixture then spoon the whole lot into the prepared pudding basin. Cover the bowl with a square of lightly buttered parchment, about 30 x 30cm (12 x 12in) and then a layer of foil. Tie tightly around the rim with kitchen string.

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