CHICKEN AND MUSHROOM SOUP WITH PUFF PASTRY

250g chestnut mushrooms, thickly sliced

4tbsp corn flour, blended with 4tbsp water

Place the chicken legs in a large saucepan with the stock, cider, onion and bay leaf. Cover and simmer for 25 minutes until the chicken is cooked. Add mushrooms and simmer for a further 10 minutes. Remove the chicken and set aside. Remove and discard the bay leaf. Stir the corn flour into the stock. Heat, stirring continuously until boiling and thickened. Remove from the heat and leave to cool. Remove the meat form the chicken legs and tear into pieces. Preheat the oven to 200°C/Gas Mark 6. Stir the chicken and cream into the soup. Season to taste with salt and pepper then ladle into over proof bowls. They should be about three quarters full. Lightly flour the surface and then roll out the pastry. Cut out rounds or squares large enough to cover the top of the bowls with one centimeter or half inch overlap. Brush the rim of each bowl with water, lay the pastry on top, press around the rim and pierce the centers. Bake in the preheated oven for 20-25 minutes until the pastry is golden. Serve immediately.

CHICKEN, AVOCADO AND CHIPOTLE SOUP

2-3 cloves garlic, finely chopped

1-2 dry chipotle chillies, thinly sliced

3-5 spring onions, thinly sliced

400g skinless, boneless cooked chicken breast, torn into bite-sized pieces

1 lime, cut into wedges, to serve

Place the stock in a large saucepan with the garlic and chillies and bring to boil. Cut the avocado in half around the stone. Twist apart, and then remove the stone with a knife. Remove and discard the skin, dice the flesh and toss in the lime juice to prevent discoloration. Arrange the spring onions, chicken, avocado and coriander in warmed bowls. Ladle hot stock over and serve immediately with lime wedges.

½ medium sized bunch of fresh

¼ medium sized bunch of fresh

Cut paneer into one-inch sized cubes. Finely slice onion. Grind ginger, garlic and green chillies to a fine paste. Finely chop fresh coriander and mint leaves. Whisk yoghurt to a smooth consistency. Heat oil in a wok and deep fry onions till golden brown. Drain on the absorbent paper and cool. Grind the fried onions with 2 tablespoons of water to a smooth paste. Preheat oven to 200°C. Heat ghee in a narrow mouthed pot, add bay leaves, cinnamon, cardamoms and cloves. Stir fry briefly. Add ginger, garlic and green chillies paste and sauté on high heat for half a minute. Add the brown onion paste, whisked yoghurt, coriander powder, cumin powder and salt to taste. Stir well, add 1 cup of water and cook on high heat, stirring frequently, till the gravy starts boiling.

Add paneer pieces and mix in the chopped coriander and mint leaves. Stir in the fresh cream and crush pepper corns. Sprinkle garam masala powder. Cover the pot with a tight fitting lid and seal using whole wheat dough or aluminium foil. Place sealed pot in the preheated oven and cook for 200°C for 10-15 minutes. Open the pot just before serving and serve immediately.

30g shallot, finely minced and rinsed

100g beef bacon, crispy and chopped

300g neutral oil (light coloured olive oil, canola)

Add water and salt to medium-large saucepan and bring to boil. Add pasta and boil for about 11 minutes or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temperature. For the dressing, combine all the ingredient in a blender and stream in oil. Once cooled, add shallot, celery, scallion, peas, beef bacon. Add a couple dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, and stir to combine.

Photo: Sazzad Ibne Sayed and Collected