Prep time:

Cooking time: 38 minutes

Total time:

Serves: 4

450g Rhubarb, washed & chopped

2 Onions, chopped

1 Carrot, chopped

30g Bacon, chopped

2tbsp Olive Oil

1ltr Vegetable Stock

50g Fresh Brown Breadcrumbs

Salt & Cayenne Pepper

1tsp Honey

Juliet Bidwell creates a Rhubarb Soup

  1. Blanch the rhubarb for three minutes and drain
  2. Heat the olive oil in a saucepan and sauté the onion, carrot and bacon until soft
  3. Add the stock, rhubarb, breadcrumbs, salt and pepper and gently simmer for 20 minutes
  4. Then magimix or blend, taste and adjust the seasoning and add a teaspoon of honey
  5. Serve with croutons

  • words:
  • pictures: David Merewether

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...