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    2. Celeriac and Spinach Soup

      Celeriac and spinach soupHeat the oil in a large saucepan.

      Add onion and garlic and cook for around 5 minutes or until the onion is softened but not browned.

      Add the celeriac, pour in the stock mixture, bring to the boil over a high heat, then reduce the heat and cover the pan.

      Cook the soup gently for 10 minutes or until the celeriac is tender.

      Add the spinach to the soup and stir well. Increase the heat and bring back to the boil then remove from the heat to cool.

      When slightly cooled, puree in a blender until smooth and thick.

      Reheat the soup if necessary, then stir in a little nutmeg, salt and pepper to taste.

      Ladle into warm bowls, swirl a spoonful of creme fraiche into each portion and garnish with fresh chives.

      Serve immediately

      Celeriac amd spinach soup served

      Shepherd’s Pie Packed with Veg

      1. Heat the oil in a large, heavy saucepan. Add the lamb and cook over a high heat for c 5 minutes, stirring well with a wooden spoon to break up the meat. Add the onion, reduce the heat and cook for c 10 minutes whilst stirring, until the onion is browned and softened.

      2. Add the carrots, celery, leeks, dried mint and bay leaves. Stir well.

      3. Add the tomato purée, mushrooms, Worcestershire sauce, stock and lentils and season with salt and pepper to taste. Increase the heat and bring to the boil, still stirring frequently. Partially cover with a lid and leave to simmer for c 20 minute, stirring occasionally.

      4. Whilst the meat and mixture is cooking, preheat the oven to 200 degrees centigrade and prepare the potato topping. Place the sweet potato and potato chunks in a saucepan of water, bring to the boil then reduce heat and cook for 15-20 minutes until the potato is very soft.

      5. Drain the potatoes, return them to the pan and add the milk and knob of butter. Mash until very smooth. Season with salt and pepper.

      6. Remove the meat and mixture from the heat, add the chopped parsley, season again if required and transfer to an oven proof dish. Top with the mashed potato and bake for c 20 minutes until bubbling and the potato topping is partly browned.

      Serve with your favourite green vegetables.

      Note: This dish is a great way of hiding vegetables in a meal for reluctant children by chopping them very small. You can experiment with your favourites, eg swap the leeks for frozen peas or add a couple of handful of spinach.

      TOP TIP

      Make extra quantities and freeze the mixture for quick ready meals. I prefer to freeze without the potato and add that fresh as required. You can also grate cheddar cheese on top of the mash for added flavour.