White bean Mediterranean Salad

A delicious salad made with cannellini beans, stoned black olives, cherry tomatoes, orange pepper, spring onion, garlic, and dressed in olive oil and vinegar, with a small drizzle of lemon juice.

The dried beans were allowed to soak overnight before being boiled for twenty five minutes, allowed to cool, and then drained.

All the vegetables (minus the olives and the lettuce salad) were diced and mixed together in a bowl with the oil and vinegar, the lemon juice, and then dusted with some coriander leaf and paprika.

Served on the bed of baby leaf salad, with a little black pepper. 

Chicken Broth with Sweetcorn

A delicious broth made with brocolli, celery, chicken, garlic, mushroom, spring onion, sweetcorn, diced cherry tomato, and tomato puree. Plus herbs (oregano and basil), and flavoured with a little cardamom and vegetable and chicken stock.

The vegetables (diced) were cooked at a low heat under glass for forty minutes or so, before the pieces of chicken were added.

The cardamom and the vegetable and chicken stocks were added to the pot, along with the herbs (two pinches, plus some tomato puree. Cook for a further twenty-five minutes at a low heat and under glass.

Serve with freshly ground black pepper.