Bacon and Cucumber, Red Onion and a Potato and Carrot Salad Mash

 A strip of fried streaky bacon, plus spiralised cucumber, potato and carrot mash prepared with an ice-cream scoop, and some sliced purple onion. Dressed in French's American mustard. 

Chicken and Torunska sausage soup, with Spinach

 This began as a chicken soup with carrot, diced orange pepper and mushrooms. After a day I augmented the soup with diced spinach and Torunska sausage. A fabulous result. Simmered for an hour on the hob.  

Feta Cheese salad, with Pasta

A simple salad with feta cheese and two varieties of olives, dressed in olive oil. Diced tomatoes, dressed in some chives and black pepper, diced spring onions, grated carrot, plus cooked wheat-free pasta (ten minutes cooking time, with some turmeric). Drain, and allow to cool.  Then dusted with some smoked paprika. Quick to make. 

Prosciutto Ham Salad, with Peppers and Carrot

 Excellent summer salad, with Prosciutto Crudo ham, two colours of peppers, spiralised carrot (grated carrot if you don't have a spiraliser), four colours of lettuce ('baby leaf salad' in these parts). It can be assembled in around five minutes. 

Thick Chicken and Leek Soup

 One whole leek was diced and fried at a medium heat, along with a chopped carrot for about twenty five minutes. While that was going on I diced a whole chicken breast. 

The vegetable and chicken components were added to another pan, along with about three quarters of a pint of water and a chicken stock cube, broken into four. Simmered under glass for an hour, after which the soup was blitzed with a moulinex blender for about five minutes. 

I added the chives, a teaspoonful of paprika, a large pinch of ground coriander, a pinch of sage, and some black pepper. Stirred together, and allowed to simmer for another twenty minutes. Delicious!

Rice, with Torunska Stew

 I found my ice-cream scoop, and was able to produce balls of turmericed rice and coriander once again. This was an interim dish, using up existing ingredients from the fridge.  Served with fresh spinach. 

Chicken Stir Fry

 Chicken Stir Fry with diced carrot, chilli, red onion, mushroom, yellow pepper, two colours of cabbage, and soy sauce. The chicken was pre-roasted in the oven, and then diced. The stir fry took five minutes at a high heat, stirring frequently. 

Vegetable Stir-Fry

 Pretty straightforward and tasty dish. Everything diced and sliced apart from the bean sprouts and the red chillies. Cook for five minutes at a high heat. 

Chicken Torunska

 Another simple dish, made with diced torunska sausage and chicken, plus carrot and leek. Fried, and then I added water and tomato puree. Cooked for half an hour. The sweet potato wedges were cooked in a lidded casserole dish, after being soused in some vinegar, paprika, rosemary and basil. Plus a little black pepper. For about forty minutes (watch by eye).

Leek and Streaky Bacon Soup

 I made this with some streaky bacon, fried at a medium heat for about ten minutes. Streaky bacon is hard to cut even with a sharp knife (lots of fat) , so you might want to chop it into pieces with kitchen scissors instead. Add a little cooking oil. 

Then I added diced leek, cut into circles, and stir fried under glass for about twenty-five minutes, with a little salt. While that combination was cooking, I grated a medium sized carrot. I added that to the mix, and added boiling water. Cooked under glass at a low heat for about an hour and a half. Stir occasionally. Then I added a half a pork stock cube, and a little paprika. Fabulous soup!

Smoked Ham and Spinach Leaves

 A simple salad, based on some smoked ham, spinach leaves, stuffed olives and grated carrot (dressed in some horseradish sauce). Easy to prepare, and delicious. 

Pasta Salad, with grated carrot and diced red onion

 Delicious, but there is not much to this one. Wheat free pasta cooked in salted water for about twelve minutes, and then dusted with powdered paprika. Served with a grated carrot, and about one third of a red onion diced. Dress in a little freshly ground black pepper. 

Chorizo Regio Sausage, with Potatoes

Chorizo Regio with boiled potatoes and fried mixed vegetables. Dressed in some freshly ground black pepper.  

Chicken with Ras El Hanout spices

A simple dish of chicken and vegetables, enlivened by the addition of ras el hanout spices. Served with basmati rice. 

Smoked Pork and Leek Soup

Some smoked pork trimmings in the fridge needed to be used, so I put together this soup. The soup base is essentially half a courgette (diced), one medium sized leek cut into wheels, and one carrot (grated with a rotary grater). Plus a diced handful of fresh coriander, salt, and some ham (or pork) stock. The vegetables were first fried in some rape seed oil (ten minutes at a medium heat).

I added a generous amount of boiling water (about one pint).

I diced about 200g of the pork trimmings and added them to the pot about half an hour later. Cooked at a medium heat under glass for at least 90 minutes.

Completely delicious!
 

Winter Salad, with Ham, Apple, grated Carrot, and Spring Onion

Another one of those salads which can be put together in less than five minutes. The beetroot came from a jar (pickled), the ham came from the local supermarket, as did the apple, carrot, and spring onion. Dressed in a little dried coriander.
 

Hungarian Goulash

Some leftover diced scotch beef, transformed into hungarian goulash, with lashings of paprika and smoked paprika, plus diced garlic. The  brussels sprouts were prepared in Italian style. 
 

Vegetable Stir-Fry

 Fabulous stir-fry made with white cabbage, dark cabbage, beansprouts, carrot strips, chunks of yellow pepper, white onion, red chilli, diced and pressed garlic, and black pepper. I used rape seed oil in the wok.

Lamb and Cinnamon Stew, with flat Noodles

 Ground lamb, with chickpeas, red pepper, spring onion, courgette and carrot (both spiralised before being added to the stew). With some added ground cinnamon. Plus lamb stock and vegetable stock. 

The lamb was cooked the day before for about two hours at a medium heat under glass until tender. Cooked again for another forty-five minutes with the spiralised vegetables. 

Served with flat chinese noodles (Blue Dragon brand in this case). The noodles were salted and infused with some sesame oil. 

Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.