2 onions, finely chopped
4 celery sticks, chopped
2 large garlic cloves, roughly chopped
1½ tsp ground ginger
1½ tsp English mustard powder
750g (1lb 11oz) parsnips, peeled and cut into rough 2.5cm (1in) pieces
500g (1lb 2oz) potatoes, cut into rough 2.5cm (1in) pieces
2 litres (3½ pints) vegetable stock
TO GARNISH
Pecans, chopped
Maple syrup
Per serving 136 cals, 4g protein, 3g fat (0.4g saturates), 24g carbs (8g total sugars), 8g fibre
1. Heat the oil in a large pan and gently cook the onions and celery for about 10 minutes until completely softened (but not coloured). Add the garlic, ginger and mustard powder, and fry for a further 1 minute, then add the parsnips, potatoes and stock.
2. Bring to the boil, then turn down the heat and simmer for 15 minutes or until the vegetables are completely soft.
3. Carefully blend the soup in batches until completely smooth, then return to the pan and add salt and pepper to taste.
4. Reheat if necessary, then ladle the soup into eight warmed soup bowls and garnish with chopped pecans, freshly ground black pepper and a little drizzle of maple syrup.
Make the soup to the end of step 3 up to 1 day ahead. Cool completely, then transfer to a bowl, jug or airtight container, cover and chill. To serve, reheat gently in a pan and check the seasoning. Complete the recipe to serve.
This makes a beautiful centrepiece. Toasting nuts brings out their flavour.
Serves 6
Hands-on time: 15 minutes
Cooking time: about 5 minutes
75g (3oz) walnut pieces
130g bag mixed green salad leaves
3 pears, peeled, cored and sliced
250g (9oz) blue cheese, crumbled
50g (2oz) pomegranate seeds
Baguette, to serve (optional)
FOR THE DRESSING
3 tbsp white wine vinegar
1 tbsp runny honey
1 tsp wholegrain mustard
2 tbsp extra-virgin olive oil
Per serving 347 cals, 13g protein, 27g fat (11g saturates), 11g carbs (11g total sugars), 3g fibre
1. Heat a large dry frying pan, then add the walnut pieces. Toast over a medium heat for 3–5 minutes, shaking the pan often, or until the walnuts smell toasted. Tip into a bowl and set aside to cool.
2. In a small serving bowl, whisk the dressing ingredients with some salt and freshly ground black pepper. Set aside.
3. On a large board or platter, arrange the salad leaves in a wreath shape. Dot over the pear slices and blue cheese. Scatter over the pomegranate seeds and cooled, toasted walnuts.
4. Place the bowl of dressing in the middle of the wreath and serve with sliced baguette, if you like.
Make the dressing up to a day ahead and store in a jar in the fridge. To serve, complete the recipe (don’t slice the pears too soon or they’ll go brown).
Ponzu is a classic Japanese dressing of soy sauce and citrus juice. Here, it cuts through the rich slices of smoked salmon.
Serves 8
Hands-on time: 15 minutes
2 large ruby grapefruit
2 large white grapefruit
1½ tbsp light soy sauce
1½ tsp runny honey
400g (14oz) smoked salmon (about 16 slices)
100g (3½oz) watercress leaves
100g (3½oz) pomegranate seeds
Per serving 114 cals, 14g protein, 3g fat (0.4g saturates), 8g carbs (8g total sugars), 2g fibre
1. Peel and segment the grapefruit with a serrated knife, removing the pith. Pour the juices into a bowl as you go. Spoon off 3 tablespoons of the juice into a jug (any remaining juice can be discarded), mix in the soy sauce and honey and set aside.
2. Arrange the smoked salmon slices, grapefruit segments and watercress leaves on eight starter plates. Scatter with the pomegranate seeds. Just before serving, drizzle each plate with 1½ teaspoons of the dressing.
Segment grapefruit and make dressing a day ahead. Store dressing, and segments in remaining juice, in separate covered containers in fridge. Arrange salads on plates up to 3 hours ahead and chill. Remove from fridge 30 minutes before serving.
This easy starter can be made up to a day ahead.
Serves 6
Hands-on time: 20 minutes
Cooking time: 5 minutes
50g (2oz) cooked crispy bacon or 4 rashers cooked bacon
200g (7oz) cooked and peeled cold-water prawns, chopped
400g (14oz) cream cheese
100ml (3½fl oz) half-fat crème fraîche
Finely grated zest and juice of 1 lemon
1 small garlic clove, crushed
Fresh chives or parsley, chopped
12 pieces thick-sliced bread
Per serving 473 cals, 10g protein, 37g fat (23g saturates), 18g carbs (2g total sugars), 1g fibre
1. In a large bowl, mix together most of the bacon, most of the prawns, the cream cheese, crème fraîche, lemon zest, 1 tablepoon of the lemon juice, the garlic, chives or parsley and plenty of salt and pepper. Transfer to six 125ml (4fl oz) jars. Crumble the rest of the bacon and scatter over the top, with the remainder of the prawns to garnish, and chill until ready to serve.
2. Preheat the grill to medium. Toast the bread slices until golden on each side, in batches if necessary. Cut off the crusts, then use a serrated knife to cut each