Preparation:
1. Put the potato, onion, celery, and cabbage in a large saucepan. Add the tomatoes with their juice, breaking them up against the sides of the pan with a wooden spoon.
2. Add the broth to the pan and bring quickly to a boil. Lower the heat to moderate, cover and simmer for 40 minutes.
3. Add the kidney beans, cover and cook for a further 20 minutes.
4. Meanwhile, bring a pan of water to a boil. Put the frankfurters into it and heat them through for 2 minutes. Removed with a slotted spoon and slice.
5. Add the garlic and smoked sausage and the frankfurters to the soup. Simmer over low heat for 15 minutes. Taste and adjust seasoning, then pour into warmed individual soup bowls and sprinkle with chopped parsley. Serve at once.

Time: Preparation takes about 20 minutes and cooking about 1 ¼ hours.
Watch point: The sausages can make the soup quite salty so do not add any extra salt until you have tested it. If using ham brother, you will not need to use any salt at all.
Variations: Vary the vegetables in this soup according to what is in season and what is available. Leeks and carrots make tasty additions.
Calories: 265 calories per portion.

Preparation:
1. Melt shortening in a large saucepan, add the onions and potato and cook gently for about 5 minutes. Add the green pepper and cook for a further 10 minutes, stirring the vegetables occasionally to prevent them from sticking.
2. Sprinkle the paprika into the pan and cook for 1 – 2 minutes. Add the tomato paste and cooked beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef broth and bring to a boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3. Stir in the drained corn, heat through for 1 – 2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each serving with a swirl of sour cream, sprinkle with the chives and serve at once.

Time: 10 minutes preparation and 30 minutes cooking.
Serving Ideas: Serve warm rolls with this soup. Followed by cheese and crackers, it can make a satisfying supper.
Variations: Add 1/8 lb. mushrooms or 1 can (about 8 oz.) tomatoes.
Cook’s Tip: Use 2 beef bouillon cubes to make the broth.
Calories: 430 calories per portion.

To Finish:
½ cup of finely grated Cheddar cheese
4 tablespoons chopped parsley

Preparation:
1. Drain the corn kernels, reserving the juice. Drain off the oil from the tuna fish and discard. Place the tuna on papers towels to remove the excess oil. Flake all the tuna into a bowl.
2. Melt the butter in a saucepan, add the onion and cook gently until soft but not coloured.
3. Stir in the flour, paprika, and cayenne pepper and cook 1 minute, stirring constantly with a wooden spoon. Gradually stir in 1 ½ cups milk and reserved corn juice and bring to a boil, stirring.
4. Stir in the remaining milk and bring the mixture to simmering point. Add the salt and the grated lemon rind.
5. Add the corn and the simmer the soup, uncovered, for 5 minutes. Add the tuna fish and simmer for further 5 minutes until heated through.
6. To finish: Taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with the cheese and parsley and serve at once.

Time: The soup takes 30 minutes to prepare and cook.
Cook’s Tip: To make the soup in advance, prepare it up to the end of stage 4, leave to cool, then refrigerate. To finish: Re-heat until bubbling, stirring constantly, then continue from stage 5.
Watch Point: It is important to remove as much oil as possible from the tuna so that the chowder is not greasy. Always add the cheese just before serving, when the soup is still hot enough for it to melt. Do not bring back to a boil after adding the cheese or the soup will be stringy.
Calories: 410 calories per portion.

Preparation:
1. Melt the butter in a saucepan, add the carrots and cook gently 2 – 3 minutes to soften slightly.
2. Add the chicken broth and sugar and season to taste with salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, 30 minutes or until the carrots are very tender.
3. Remove the pan from the heat and allow mixture to cool slightly, then pour it into the goblet of a blender and work for a few seconds until smooth. Return the puree to the rinsed-out pan and stir in the milk and cooked rice. Taste and adjust the seasoning, if necessary.
4. Heat the soup gently until hot but not boiling, then break into the eggs and poach them for about 8 minutes or until they are firm enough to be lifted out with a slotted spoon.
5. Spoon an egg into each of 4 warmed soup bowls and pour over the soup. Sprinkle over the scallions, swirl in the cream and serve the soup at once.

Time: Preparation take 15 minutes, cooking takes about 50 minutes.
Serving Ideas: This is a fairly substantial soup, so serve with a light accompaniment such as Melba toast or a selection of crisp breads.
Cook’s Tips: If cooking raw rice for this dish, you will need 2 tablespoons to provide ½ cup of cooked rice. Remove the eggs from the refrigerator 1 hour before using; cold eggs will require a longer time to set.
Calories: 155 calories per portion.

Preparation:
1. Finely chop the mushrooms, reserving 2 – 3 whole ones for the garnish. Melt half the butter in a skillet. Add the chopped mushrooms and cook gently about 5 minutes until soft. Set aside.
2. Melt the remaining butter n a large saucepan, sprinkle in flour and stir over low heat 1 – 2 minutes until it is straw-coloured. Remove from the heat and gradually stir in milk. Return to the heat and simmer, stirring until the mixture is thick and smooth.
3. Remove from the heat, add the cheese a little at a time and stir until melted. Stir in the mushrooms, their juices and the lemon juice. Season to taste. Return to heat and simmer 2 – 3 minutes.
4. Pour into 4 warmed soup bowls. Float a few slices of mushrooms on top of each serving. Sprinkle lightly with chives and serve at once.

Time: Making the soup takes only 25 minutes.
Buying Guide: Choose small-sized or cup mushrooms for this recipe. Their delicate flavour blends well with the soft cheese. There is no need to pare them before using. The larger open mushrooms may be used but the flavour will be stronger and the colour slightly darker.
Variation: This is a think creamy soup; if you prefer a thinner soup use only 1 tablespoon flour and replace 1 ¼ cups mils with a well-flavoured chicken broth.
Watch Point: Take care not to boil the soup after adding the cheese and mushrooms or it may spoil the flavour.
Calories: 270 calories per serving.

Toast:
4 small thick slices whole wheat break
½ cup grated Cheddar cheese
2 tablespoons evaporated milk
¼ teaspoon prepared English mustard

Preparation:
1. Put the dried onion flakes into a cup, pour over the boiling water and leave to stand for at least 5 minutes.
2. Put the peas with their liquid in the pitcher of a blender with the onion mixture and blend until smooth. Work through a strainer. Put into saucepan with the broth and thyme and bring to a boil over moderate heat.
3. Lower the heat and sprinkle in the potato powder. Stir for 1 – 2 minutes, then remove from heat and stir in the lemon juice and milk. Season to taste with salt and pepper. Return to the heat and simmer gently while you prepare the toast.
4. Preheat the broiler to high, and toast the bread on both sides. Remove from the broiler.
5. Mix the cheese with the milk, mustard and salt and pepper.
6. Spread the cheese mixture on the toast, return to the broiler and cook until the cheese mixture browns.
7. Ladle the soup into warmed individual bowls. Cut each slice of toast into 4 and top with parsley.

Time: Preparation and cooking, including the time needed for soaking the dried onion, is about 40 minutes.
Variations: Instead of dried onion flakes, add some onion salt to the soup or use drive mint instead of thyme. For more substantial soup, top with grated Cheddar cheese and chopped parsley.
Cook’s Tip: Instant potato powder thickens the soup and gives it good texture. Use potato flour or cornstarch instead, if wished, but they must be worked to a paste with a little cold water first.
Calories: 270 calories per portion.

Ingredients:
1 ½ to 1 ¾ pork loin rib chops, trimmed of bone and fat and cut into small cubes
1 tablespoon vegetable oil
1 onion, sliced
1 clove garlic, crushed (optional)
1 – 2 teaspoons paprika
¼ teaspoon dried thyme
salt and freshly ground black pepper
1 large green pepper, seeded and cut into strips
1 can (about 14 oz.) tomatoes
¼ lb. button mushrooms, quartered
2 teaspoons cornstarch

Preparation:
1. Heat the oil in a large flameproof casserole and cook the pork cubes over brisk heat about 5 minutes, stirring constantly. Lower the heat, add the onion and garlic, if using, and cook for about 5 minutes until the onion is soft and translucent.
2. Sprinkle over the paprika and thyme and season to taste. Stir in the green pepper, tomatoes and mushrooms and bring to a boil. Lower the heat, cover the pan and simmer gently 1 hour or until the pork is tender, stirring occasionally.
3. Mix the cornstarch to a smooth paste of the hot liquid from the pork, then stir this mixture back into the pork. Bring to a boil, stirring, then simmer 1 – 2 minutes until thickened. Taste and adjust seasoning. Serve at once, straight from the casserole.

Time: Preparation takes about 30 minutes and cooking just over 1 hour.
Cook’s Tip: The casserole improves in flavour a day in advance. It can be kept covered, in the refrigerator overnight.
Buying Guide: Use lean rib chops for this dish, not the fatter ribs used in Chinese cooking.
Variation: If you prefer a slightly spicier flavour, simply add more paprika to taste.
Serving Ideas: Boiled noodles or potatoes plus a bright-coloured vegetable such as carrots or broccoli, are good accompaniments to this casserole.
Freezing: Allow the cooked casserole to cool and then remove the excess fat from the surface. Freeze in a rigid container up to 3 months. Thaw overnight in the refrigerator, then heat through until bubbling.
Calories: 525 calories per portion.

Mustard Croutons:
2 large slices white bread, crusts removed, each cut into 4 triangles or squares
2 teaspoons prepared English mustard
vegetable oil, for frying

Preparation:
1. In a large saucepan or flameproof casserole, heat the oil over fairly light heat, and cook the meat, a few pieces at a time, until evenly brown all over. Remove with a slotted spoon to a plate and keep warm.
2. Reduce the heat and cook the onions and bacon, stirring occasionally, 5 – 7 minutes until softened and beginning to colour. Add the garlic, if using, and cook 1 minute.
3. Add the flour and stir, scraping the crusty bits off the bottom of the pan. Cook until it begins to brown. Stir in the beer and broth and bring to a broil, stirring. Return the meat to the pan, then add the parsley. Stir well, reduce the heat, cover and simmer gently over low heat 1 ¾ - 2 hours until the meat is tender.
4. Spread both sides of the bread triangles or squares with mustard.
5. Heat oil in a skillet and cook the croutons for a few seconds until evenly browned on all sides.
6. Drain on paper towels.
7. When the meat is tender, check and adjust seasoning. Serve hot, garnished with parsley and the mustard croutons.

Time: Preparation 25 minutes, cooking 2 hours.
Buying Guide: Ready-made bouquet garnis are available at supermarkets. Remember to remove before serving.
Freezing: Cool quickly, remove any excess solidified fat and pack in a rigid container or heavy-duty freezer bag. Seal, label and freeze up to 3 months. To use, thaw gently over low heat, bring to boiling point and cook for 20 minutes until thoroughly heated.
Cook’s Tips: This casserole can be cooked in the oven at 350° for the same length of time. Like most casseroles, the flavour is improved is it is made one day, cooled, then reheated thoroughly the next day.
Economy: If you use a cheaper cut of stewing steak, such as shin beef, the dish will be less expensive, but remember to trim away all the fat and gristle. Shin beef is tougher than chuck and will need longer to cook – at least an hour longer.
Calories: 620 calories per portion.

Preparation:
1. Preheat the oven to 325°.
2. Put the flour in a large plastic bag, add half the thyme and salt and pepper to taste. Add the lamb cubs and shake to coat well. Reserve any excess seasoned flour.
3. Heat the oil in a large flameproof casserole, add the lamb cubes and cook quickly over brisk heat to brown and seal on all sides. Remove the pan with a slotted spoon and leave to drain thoroughly on paper towels.
4. Add the shallots to the casserole with the garlic, if using, and cook gently 5 minutes until soft and lightly coloured. Sprinkle in any access seasoned flour, stir in the water and wine and season to taste with salt and pepper. Bring to a broil, then return the lamb cubes to the casserole and stir in the remaining thyme.
5. Cover and cook in the oven about 1 ½ hours.
6. Add the blanched asparagus and the mushrooms to the casserole and cook a further 30 minutes, until the lamb is cooked through and tender when pierced with a sharp knife. Swirl over the cream, garnish with asparagus spears. Serve at once, straight from the casserole.

Time: Preparation 30 minutes, cooking 2 hours.
Preparation: Fresh asparagus needs to be blanched: trim off wood bases of stems and cut stems into 2 – 3 inch lengths. Simmer 5 minutes in salted water, drain. Add frozen asparagus straight to casserole.
Freezing: Cook the casserole in a foil container, cool quickly, then seal, label, and freeze up to 3 months. To serve: thaw overnight in the refrigerator, then reheat in a 350° oven 30 – 40 minutes until bubbling.
Buying Guide: Half shoulder of lamb is an economical cut, very suitable for casseroles. The asparagus season is short, so it is worth making the most of it while home-grown asparagus is least expensive. Choose thick-stemmed asparagus, usually sold in bundles, for this recipe. The less expensive, thin-stemmed asparagus is unsuitable.
Calories: 590 calories per serving.

Preparation:
1. Put all the ingredients except the rice, sherry, if using, and parsley into a large saucepan. Bring to a boil, stirring, then lower the heat, cover and simmer for 30 minutes.
2. Pass the contents of the saucepan through a strainer, or leave to cool slightly, then puree in a blender and strain (see Cook’s tip)
3. Pour the strained tomato puree back into the rinsed-out pan and bring back to boil. Stir in the rice, lower the heat, cover and simmer for about 15 minutes or until the rice is tender.
4. Stir in the sherry, if using, taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with parsley and serve at once.

Time: Preparation and cooking about 1 hour.
Variation: Use 2 tablespoons light cream instead of sherry, and swirl a little into each bowl just before sprinkling with parsley.
Serving Ideas: Serve with hot whole-wheat rolls.
Cook’s Tip: It is essential to strain the tomato mixture, to remove the seeds and skins.
Calories: 80 calories per portion.