Soups

Mussels Served in a Spring Broth

Greenshell mussels are one of the best bargains on the market. They’re also a great export-earner for New Zealand. Here a large plateful of fresh, briny mussels is boosted with plenty of spring vegetables to make a filling broth.

Oyster and Celery Soup and Fried Oyster Sandwich

I’m a firm believer in eating really fresh oysters raw. However, I’m such an oyster lover that I love them cooked too. This is an oyster lover’s dream, for the creamy oyster and celery soup is accompanied by an upmarket version of a Southern-style po’boy sandwich, filled with crumbed and fried oysters in a soft bun.

Pho Ga

Vietnamese chicken noodle soup is the ultimate in comfort food.  It's often served for breakfast in Vietnam, but I love it any time of the day or night.  It's especially good if you're suffering from a cold or flu - it's as if the hot and spicy broth burns the bugs away.

Savoury Lamb Racks in a Vegetable Broth

It’s my firm belief that a little fat makes everything taste better. However, the fat on meat needs to be crisp for us to really enjoy it. Trim all the fat off these racks, as they are gently poached in a soothing broth made up of a mix of baby vegetables, and have no chance of becoming crisp.

The essential ingredient for flavour is the rigani, dried Greek oregano. Try to find this imported herb, or use dried oregano. Fresh...

Snuggle up with Swedish Soup

Keep the chill of those long winter nights at bay with this warming recipe for Swedish soup and cheesy dipping sticks. The light, nutty flavour of cannellini beans along with aromatic rosemary is the perfect partner for those moreish cheese toasts, made with sourdough bread and Västerbottensost.

 The complex...