Lunch

This soup is a real favourite in our household. It’s so warming with a subtle complexity from the spices, which add interest and layers of flavour. I have Keesje and Olly at Burmieston to thank for the inspiration here. I enjoyed this soup at their gorgeous home in Perthshire, and attempted to recreate it when I returned home. It’s a recipe I turn to time and time again, and I hope you will, too.

Moroccan-inspired Lentil Soup

Charlotte Pike

Serves 6

Ingredients

3 tbsp olive oil

1 red onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

1 ½ tbsp ground cumin

½ tbsp ground coriander

1 tbsp ras el hanout

275g red lentils

400g can chopped tomatoes

1.2 litres chicken or vegetable stock

Optional extras

To serve, crumbled feta and flat leaf parsley or coriander leaves and a squeeze of fresh lemon juice

Method

Heat the oil in a large saucepan and gently fry the onion until tender but not browned. Add the garlic and spices and cook for a minute, and then add the lentils, tomatoes and stock. Bring to the boil, and then reduce to a simmer and cook for around thirty minutes, or until the lentils become tender. Taste, adjust the seasoning and serve, topped with feta and herbs, and a squeeze of lemon juice.

 

This is such a delicious classic salad that is so satisfying and refreshing in hot weather. It’s pretty straightforward to make, and I usually have most ingredients available. Sometimes, I add thinly sliced red peppers or red onion, which are a nice addition, and sometimes, I omit the potatoes, as you can see from the photograph.

 

Niçoise salad

Serves 4

Ingredients

6 small waxy potatoes, boiled and cooled

2 hard boiled eggs, cooled

1 can best quality tuna, drained

50g green beans, cooked and cooled

2 large tomatoes, chopped or 8 cherry tomatoes, halved

12 pitted black olives

2 tablespoons olive oil

1 tsp red wine vinegar

Salt and pepper

Method

You can cook the potatoes, egg and beans at the same time in one pan. Place the potatoes in a large saucepan of cold water and bring to the boil. Once the potatoes come to the boil, set the timer for 8 minutes. After 8 minutes, add the egg, and set the timer for 3 minutes. After 3 minutes, add the beans and set the timer for 4 minutes. After 4 minutes, drain the lot well and let everything cool before using.

Cut the boiled potatoes in to quarters and place in a large bowl. Peel the eggs and cut into quarters lengthways and add to the bowl, with the drained tuna, cooked green beans, olives and tomatoes.

To make a dressing, take a separate bowl, whisk the oil, vinegar, salt and pepper together, and drizzle over the salad. Stir gently to combine all ingredients evenly and serve immediately.

This is such a simple soup, but it is amazingly rich and complex in flavour. Somehow, it really is greater than the sum of its parts. It makes a terrific lunch with some fresh bread or even cheese scones.

Potato Soup with Parsley Pesto

Serves 6

Ingredients

50g butter
1 large leek, washed and thinly sliced

2 cloves garlic, peeled and chopped
500g floury potatoes, peeled and cut into 1cm cubes
Sea salt and lots of freshly ground pepper
800ml vegetable or chicken stock
100ml cream

 

Method

Melt the butter in a heavy saucepan. Add the leeks and potatoes. Sprinkle with salt and pepper and sweat on a gentle heat for 15 minutes. Add the stock and cook until the vegetables are just soft. This should take around 20 minutes. Add the cream, blend the soup, taste and adjust the seasoning.

Put a swirl of parsley Pesto on top of each soup before serving.

Parsley Pesto

Serves 6

Ingredients

75g parsley

50g parmesan, grated

Large pinch sea salt

150ml (approximately) extra virgin olive oil

 

Method

 

Put all the ingredients together into a blender and whizz together until evenly combined and they form a dropping consistency. Taste and adjust the salt if it needs a little more.