French Onion Soup (V)

Something nice and warm after you have been out Christmas shopping. Cheap to make and fairly healthy

50g Butter
3 Large Onions, finely sliced
6 Shallots, finely sliced
Shake of Worcestershire Sauce
2 Glasses of Red Wine
3 tbsp Balsamic Vinegar
2 tsp Thyme
1 litre Vegetable Stock
2 Garlic Cloves, crushed

Garlic Croutons
1 Baguette, cut into slices
2 Cloves of Garlic, crushed
50g Butter
100g Gruyère , grated
Handful of Parsely, chopped

1. Preheat the grill to a medium heat.

2. Heat the butter in a large pan and gently cook the onions, shallots and garlic until softened. This should roughly take about 10 minutes over a low heat. 

3.  Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching. 

4. Add the wine and simmer for 2-3 minutes, then add the stock, balsamic vinegar, Worcestershire Sauce and thyme and bring to the boil. Taste and Season. Simmer for 10 minutes.

5. While the soup is simmering, prepare the croutons. Mix the garlic, butter and parsley together. Spread on the bread and put under the grill for 2 minutes. Once the butter has melted over the bread and it's beginning to toast put the cheese over it and put under the grill for a further 3 minutes. 

6. Pour the soup in the bowls, top with a giant garlic crouton.

Tip: Want help cutting up your fresh herbs. Heres what I use:

Bruschetta (V)

A simple starter which is easy to make. Doesn't need any cooking in the oven or on the hob, just prep work and toasting.

Serves 4

300g Tomatoes, finely chopped
1 Red Onion, finely chopped
10 Basil Leaves, torn up
1 Red Pepper, de seeded and finely chopped
2 Garlic Cloves, crushed
Shake of olive oil
Lettuce
Baguette Bread, sliced
Balsamic Vinegar


1. In a mixing bowl, put the basil, garlic, pepper, tomato, red pepper, red onion and olive oil in.

2. Put the baguette bread in the toaster.

3. Put the lettuce leave on the plate, then the bread and put the tomato mixture on the bread. Then shake some balsamic vinegar over the food.

Homemade Baked Beans & Garlic Bread

A twist on the classic student meal.

Serves 4

3 tbps Tomato Purée

A couple of shakes of Worcestershire Sauce

3/4 Rashers of Bacon
250ml Vegetable Stock

1 Can of Canellini Beans

1 Onion, finely chopped

1 Garlic Clove, crushed
1 Red Pepper, chopped
1 Red Chilli, de-seeded and finely chopped
1 tsp of Brown Sugar
1 tbps Mustard
Vegetable Oil

Garlic Bread
2 Garlic Cloves, crushed
Butter
French Baguette
Parsley, roughly chopped

1. Preheat the grill (or use a griddle pan).Put oil in a large pan. Fry the bacon for about 5 minutes. Then  add the onions, garlic, chilli, pepper and fry for a further 3 minutes.

2. Add the stock, tomato purée, Worcestershire to the pan and bring to the boil. Reduce to simmer and add the mustard and brown sugar. Simmer for about 10 minutes. Then add the beans. Keep on the heat for a further 5 minutes. Season if needed.

3. While the beans are being cooked, make the garlic bread. Slice the garlic bread and place under the grill or on a griddle pan. Mix the butter, garlic and parsley together. Once the bread is toasted put the butter mixture on the toast and put under the grill for less than a minute. Serve