Fridge Raid Soup Recipes

FRIDGE-RAID STIR-FRY

Steps:

• Trim the tough ends off the broccoli stalks, then halve any thicker stalks. Blanch in a pan of boiling salted water for a few minutes, until just cooked, then remove and toss with the sesame oil. If using eggs, cook in the water for 7 minutes, then remove, cool under running water and peel. Place in a reusable bag with the Worcestershire sauce and twist to seal, letting the sauce stain the eggs.
• Use a fork to scrape down the length of the cucumber, all the way round - this helps the dressing to cling on. Cut at an angle into 1cm slices then, in a bowl, mix with the soy sauce and lime juice. Set aside, turning the cucumber slices occasionally, so they soak up all that lovely flavour.
• Click the lettuce leaves apart, then wash and place in a bowl of cold water so they remain lovely and crisp. Simply drain and spin dry when ready to serve.
• Cook the noodles according to the packet instructions, then drain, refresh and cool under cold running water, and set aside.
• Trim the leek and halve lengthways, wash, then cut into 5cm lengths and finely slice - we're looking for harmony between the size of the veg and the noodles.
• Peel the carrots. Trim and slice the courgettes and carrots lengthways, then cut into batons.
• Put a non-stick frying pan on a medium-high heat. Toast the nuts as it heats up, removing to a pestle and mortar once golden. Bash until crushed and set aside.
• Trim the pork of any sinew, then cut into 1½cm thick rounds. Place in the pan with 1 tablespoon of olive oil and cook for 5 minutes, or until golden and just cooked through, turning halfway. Turn the heat off and spoon over the hoisin sauce, then pile the broccoli at one side of the pan to warm through.
• Alongside, put a large non-stick frying pan or wok on a medium-high heat with ½ a tablespoon of olive oil.
• Sprinkle half the chopped veg, half the peas and beans, and half the noodles into a pan. Stir-fry over the heat for just a couple of minutes, then divide between serving bowls.
• Portion up some hoisin pork and broccoli, add half an egg to each bowl (if using), with some cucumber and lettuce. Pick over some herb leaves, scatter over some nuts, then drizzle with chilli sauce, to taste. Let two lucky people tuck in, while you rattle out the remaining portions.

FRIDGE-RAIDER SOUP

Steps:

• 1. Heat the oil in a large saucepan and fry the vegetables for 4-5 minutes. 2. Add the tomatoes and stock, bring to the boil and simmer, covered for 10 minutes until tender. Season to taste.

FRIDGE-RAID SOUP

Steps:

• Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins.
• Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.

FRIDGE-RAID FRIED RICE

Steps:

• Heat half the vegetable oil in a wok or a frying pan over a medium-high heat, and stir-fry the onions, carrots and green beans for 5 mins. Add the peppers, broccoli and chicken, and stir-fry for 3 mins more.
• Tip in the rice and stir-fry for another 4 mins until all the grains of rice have separated. Push the rice and vegetables to the side, then add the remaining vegetable oil to the other. Crack in the egg and scramble briefly before stirring into the veg and chicken mixture.
• Stir in the sesame oil and oyster sauce to coat, then garnish with the spring onions and sesame seeds.

SPICY ROASTED SQUASH ROMANO PEPPER SOUP

Steps:

• Preheatthe oven to 180c 250fPeel and chop the butternut squash into cubes, add to a roasting tray, then peel and cut the onion into quarters and add to the same tray. Remove the seeds from the peppers and cut them into chunks and mix with the onion and squash then add the cloves of garlic with their skin still on. Drizzle over some olive oil and roast for bout 35 to 40 minutes until the squash is tender. Push the roasted garlic out of the skins then discard the skin and then mix the garlic back into the tray of roasted veg. Pour over the stock to release any flavour from the tin andmix. Tip into a large sauce pan and add a tsp of dried oregano and the paprikaand a tsp of chilli flakes then use a stick blender and purée. Season and thentaste. Add more chilli if you want it spicier (I added quite a lot as I like itspicy) and some more stock it you want the soup thinner. Simmer for 10 minutesthen serve with some more chilli flakes and some pumpkin seeds and some freshlyground black pepper.