Ingredients

• 3 large carrots or 4-5 smaller ones
• 1 large parsnip or 2 smaller ones
• 1 small turnip
• The inside stalks of a celery including the leaves
• 1 medium leek
• 1 large onion
• 1 can of cannellini beans drained and rinsed
• 2 heaped tsps of tomato puree
• Parsley fresh or dried
• 1 heaped tsp of corn flour dissolved in a tbsp of water
• 2 knorr chicken or vegetable stock cubes
• Salt and white pepper to taste

Method

1. Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
2. Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
3. Add 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
4. Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes

The group really enjoyed learning to make the soup and were very enthusiastic to learn how many different vegetables that can be used to make different types of soups. The group were also told about batch cooking the soup so they can freeze it.

PREP: 30 MINS – 40 MINS COOK: 20 MINS MAKES 18 PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make.

Ingredients

1. 225g cold butter , diced
2. 350g plain flour
3. 100g golden caster sugar
4. 280g mincemeat
5. 1 small egg
6. icing sugar, to dust

1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.