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one pot x
Soup x
 
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30min

Try this quick idea for an easy, nutritious, bean-based meal that the whole family will love.

Recipe by: Jan Cutler

 
No reviews
 
1hr55min

A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

Recipe by: Norma MacMillan

 
No reviews
 
30min

Seasonal vegetables are cooked in beef consommé with delicate Parma ham to make a fresh, nourishing and fuss-free soup. Accompany with Cheddar Chutney Pittas (page 53). Delicious!

Recipe by: Jan Cutler

 
1hr35min

Italian sausage, garlic, tomatoes, red wine and tortellini - this hearty soup combines favourite ingredients from an Italian kitchen.

Recipe by: Mary P

 
No reviews
 
40min

This is a rich potato & mussel seafood soup that will truly warm the cockles of your heart on even the coldest of days. Accompany with warm crusty bread and good company!

Recipe by: *GRAHAM*

 
1hr

A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.

Recipe by: PIETOGO

 
No reviews
 
1hr20min

This Italian stew marries small pasta shapes and beans to make a filling supper dish.

Recipe by: Brenda Houghton

 
1hr

Other winter vegetables can be used in this thick, warming soup. Try Jerusalem artichokes or swede in place of the parsnips or carrots. Garlic sippets are also very good with this.

Recipe by: Chrissie Lloyd

 
No reviews
 
17min

Peas and ham are perfect partners and make classic comfort food. Here they are brought snappily up to date with a swirl of soft cheese and a little nutmeg. Serve with soda bread or toasted wholegrain ‘soldiers’. Delicious!

Recipe by: Jan Cutler

 
No reviews
 
30min

Keep your kitchen stocked with bacon, passata and chickpeas for this warm, comforting soup.

Recipe by: Jan Cutler

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