Quick bite French onion soup

Cooking time: 1hr 10 mins Serves: 4

You’ll need

● 50g butter

● 1 tbsp olive oil

● 1kg onions, halved and thinly sliced

● 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)

● 1 tsp sugar

● 4 garlic cloves, thinly sliced

● 2 tbsp plain flour

● 250ml dry white wine

● 1.3 litres beef stock

● 4-8 slices of French bread

● 140g Gruyere, finely grated

Method

1. Melt the butter with 1 tbsp olive oil in a large, heavy-based pan. Add the halved and thinly sliced onions and fry with the lid on for 10 mins until soft.

2. Sprinkle in the sugar and maple syrup and cook for 20 mins, stirring frequently until caramelised. The onions should be golden.

3. Add the thinly sliced garlic cloves for the final few minutes of the onions’ cooking time, and stir well.

4. Increase the heat and keep stirring as you gradually add the dry white wine, followed by the beef stock. Cover and simmer for 15-20 mins

5. To serve, turn on the grill and toast the sliced French bread.

6. Ladle the soup into heatproof bowls.

7. Put a slice or two of the toast on top of the bowls of soup, and pile on 140g finely grated Gruyere cheese and grill until melted.

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Serves: 4Preptime: Marinate: 2 hours Cookingtime: 20 minutes

You’ll need: 10 minutes

For the marinate

● 3 tsp Tandoori Masala Spice Pot

5 heaped tbsp natural yoghurt

500g chicken, cut into cubes

Good squeeze of lemon juice (optional)

● Salt, to taste

For the sauce:

● 1 tbsp oil (I prefer coconut oil)

1 onion, finely chopped 2 garlic cloves, crushed 1 400ml tin chopped tomatoes

2-3 tsp Korma Spice Pot 1 tbsp soft brown sugar 300ml single cream

1 tbsp ground almonds Salt, to taste Coriander, to garnish

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Method

1. Mix the yoghurt, Tandoori Masala, salt and lemon juice in a bowl.

2. Add chicken (or others) and coat well.

3. Marinate for at least 2 hours, but preferably overnight.

4. Thread on to skewers.

5. Cook on the BBQ or grill or in the oven until cooked through

6. To make the sauce, heat the oil and cook the onion and garlic until soft.

7. Add the tomatoes and simmer until the sauce thickens. 8. Add the spices and sugar and cook for about a minute. Stir in the cream and almonds.

9. Add the chicken, stir through, and you have your curry.