Leek and Potato Soup
Serves 4-6

• 50g/4 tbsp butter
• 1 onion, chopped
• 3 leeks, chopped
• 2 medium potatoes, diced
• 900ml/3¾ cups chicken stock
• 2 large handfuls rocket, roughly chopped
• 150ml/⅔ cup double cream
• Salt and ground black pepper

1. Melt the butter in a large saucepan, fry the onion until golden brown. Add in the leeks and potatoes, stir until they are sizzling and then reduce the heat to low.

2. Cover and sweat the vegetables for 15 minutes. Pour in the chicken stock and bring to the boil then reduce the heat, cover again and simmer for 25 minutes until the vegetables are tender.

3. Press the soup through a sieve, then return to the saucepan. It is recommended that you do not use a blender or food processor as that may give the soup a gluey texture. Add the chopped rocket to the saucepan and cook gently for 5 minutes uncovered. Stir in the cream, salt and pepper. Ladle the soup into the soup bowls and serve hot.

Pasta with Pesto
Serves 4

• 50g/⅓ cups fresh basil leaves
• 2 garlic cloves
• 4 tbsp pine nuts
• 120ml/½ cup extra virgin olive oil
• 115g/⅓ cups freshly grated Parmesan cheese
• 25g/⅓ cup freshly grated Pecorino cheese
• 400g/3½ cups pasta
• Salt and ground black pepper

1. Place all the basil leaves (leave a few out to garnish), garlic and pine nuts in a blender or food processor. Add half of the olive oil. Process until the ingredients are finely chopped, then stop the machine, remove the lid and scrape down the sides of the bowl. Turn the machine on again and slowly pour the remaining olive oil through the feeder tube making sure everything is evenly mixed.

2. Scrape the mixture into a large bowl and beat in the two cheeses with a wooden spoon. Add in the salt and pepper.

3. Cook the pasta according to the packet instructions. Drain well, then add it to the bowl of pesto and toss. Serve immediately, garnished with the leftover basil leaves.

Chocolate Brownies
Serves 8-10

• 115g/½ cup unsalted butter
• 115g dark (bittersweet) chocolate
• 150g/¾ cup brown sugar (muscovado)
• 2 eggs, beaten
• 50g/½ cup white plain all purpose flour
• 100g milk chocolate

1. Preheat the oven to 160°C/Gas 3. Line the base and sides of a 20cm cake tin with baking parchment.

2. Melt the butter and dark chocolate together in a microwave or in a heatproof bowl set over a saucepan of simmering water. When the mixture is melt, remove from the heat, stir well and then add in the sugar. Gradually pour in the beaten eggs, and beat well until thoroughly combined. Gently stir in the flour. Spread the mixture over the base of the tin.

3. Melt the milk chocolate in a microwave or in a heatproof bowl set over a saucepan of simmering water. Pour on top of the brownie mixture in the tin.

4. Bake for 30-35 minutes, or until set in the centre. Leave to cool in the tin and then cut into small squares. Serve optionally with mint chocolate chip ice cream and sprinkle with crushed nuts.