Easy comfortfood

WEEKEND COOKING

Tomato soup with cheesy dumplings

‘My mam used to serve canned tomato soup with fried cheese sandwiches. This is a refined version, nice and not so naughty.’ - Dave

SERVES 4 PREP 20 MINS COOK 40 MINS

✱ 1tbsp olive oil

✱ 25g unsalted butter

✱ 1 large onion, finely chopped

✱ ½ sweet potato, diced

✱ 3 garlic cloves, finely chopped

✱ ½ tsp ground cinnamon

✱ 1 large sprig each, tarragon, basil

✱ 2 x 400g tins chopped tomatoes

✱ 500ml vegetable or chicken stock

✱ 50ml single cream (optional)

✱ 25g Cheddar cheese,

✱ A few basil leaves, to serve For the dumplings:

✱ 125g breadcrumbs

✱ ½ tsp baking powder

✱ 75g Parmesan or mature Cheddar cheese, grated

✱ 1tsp mustard powder

✱ 1tsp dried oregano

✱ 1 medium egg

✱ 50g ricotta or soft cheese

1Heat the olive oil and butter in a large saucepan. Once you’ve done this, add the onion and sweet potato and then cook over a gentle heat until the onion is soft. Add the garlic and cinnamon, stir for 1 min, then add the herbs, tomatoes and stock. Season with plenty of salt and black pepper.

2Bring to the boil, then turn the heat down, cover and simmer for 20 mins. Remove the herb sprigs and whizz the soup in a blender until smooth. Taste and add a pinch of sugar, if needed, and the cream, if using.

3While the soup is simmering, make the dumplings. Put all the ingredients in a bowl and season with plenty of salt and pepper. Mix well and form into eight balls. They will feel quite firm.

4Drop the dumplings into the soup and cover the pan. Simmer for 10 mins until the dumplings have swelled a little and are cooked through. Serve the soup garnished with a sprinkling of cheese and a few basil leaves.

Per serving: 436 cals, 20g fat, 10g sat fat, 43g carbs

FOOD ED’S TIP

Use a pinch of dried herbs instead of fresh if you prefer.

‘Skirlie’ roast chicken

‘The oatmeal stuffing, known as skirlie, soaks up juices and flavour from the chicken and adds another level of deliciousness to a Sunday roast.’

SERVES 6 PREP 30 MINS, PLUS COOLING AND RESTING COOK 1.5-2 HRS

✱ 1.5-1.8kg chicken

✱ 1 large onion, sliced into thick rounds

✱ 1 thyme sprig

✱ 25g unsalted butter

✱ Squeeze lemon juice For the stuffing:

✱ 50g unsalted butter or dripping

✱ 1 large onion, finely chopped

✱ Few