Broccoi Soup

BROCCOLI SOUP

1 Large broccoli chopped

1 litre vegetable stock

1 large onion

2 ruby red potatoes, peeled and diced

Olive oil, black pepper and basil to serve

Lightly fry onions, add broccoli, potatoes and stock. Cook until potatoes are tender. Blend and serve with a dash of olive oil, black pepper and torn basil.

QUICK POTATO AND ROSEMARY PIZZA

QUICK POTATO AND ROSEMARY PIZZA

Cut super thin slices of potatoes, arrange on a plate, cover with cling wrap and microwave for a 4 minutes. Using a tortilla wrap as the base, top with the par cooked potatoes, drizzle over olive oil, salt and dry rosemary, bake in the oven on high for a few minutes (until it starts to sizzle) then change to grill for about 2 more minutes...remove and serve with fresh salad.

OPEN MUSHROOM AND ZUCCHINI PIE

OPEN MUSHROOM AND ZUCCHINI PIE

Make a square pie base using vegetarian puff pastry. Bake for 15 minutes then top with some grated cheese and bake for a further 5 minutes. Meanwhile, make your pie topping - this one was simply; onions, tomatoes, zucchini, mushrooms and seasoning. Place the pie base in the middle of your plate and pile with the topping...serve immediately.