and pour over the warm water. Top with enough of the reserved soaking liquid to just cover and then bring to the boil before reducing the heat and simmering for about 35 minutes.
3 Remove from the heat and leave to cool completely. The fruits can be refrigerated at this point until needed. Just before serving, stir the orange juice into the mixture (or about 2 tablespoons per serving if not serving the whole amount) and scatter with the coconut shavings (if using).
Additions
* Slice 3–4 bananas. Put a few pieces into each bowl of poached fruits when serving.
* Serve with a dollop of Greek or natural yoghurt.
Variations
Almond topping: Substitute the coconut shavings with 50g (2oz) toasted flaked almonds (see tip on page 50).
Different dried fruits: Try substituting the prunes with dried figs or pitted dates, and the raisins with sultanas.
Roast tomato soup
SERVES 4 – 6 · VEGETARIAN (IF MADE WITH VEGETABLE STOCK)
I adore this soup because it tastes of summer to me. It’s delicious served as it is, or drizzled with pesto. To make it more of a meal, try serving with the cheese and basil quesadillas on page 259.
900g (2lb) ripe tomatoes (about 8), halved
1 red onion, peeled and thickly sliced
6 large cloves of garlic, peeled
Leaves from 4 sprigs of thyme
1 tsp caster sugar
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
600ml (1 pint) chicken or vegetable stock (see page 326)
50ml (2fl oz) double or regular cream
Basil leaves, to serve
1 Preheat the oven to 200°C (400°F), Gas mark 6.
2 Arrange the tomato halves, cut side up, in a single layer on a baking tray and scatter over the onion, garlic, thyme and sugar. Drizzle over the olive oil and balsamic vinegar and season well with salt and pepper. Roast in the oven for 35–40 minutes or until softened.
3 Once cooked, tip the entire contents of the baking tray, including any juices, into a blender. Add the stock and blend until smooth, then pour into a large saucepan. Alternatively, place the cooked tomatoes in the saucepan, pour in the stock and purée using a hand-held blender. Bring the soup to the boil, add the cream, reduce the heat and simmer for a few minutes to heat through.
4 Ladle the soup into bowls and sprinkle with basil leaves.
Mushroom soup with stuffed mushrooms
SERVES 6 · VEGETARIAN (IF MADE WITH VEGETABLE STOCK)
An ideal dish if you are entertaining friends for lunch and need something that little bit special, or as a starter for a dinner party.
For the soup
1 onion, peeled and quartered
2 cloves of garlic, peeled and roughly chopped
25g (1oz) butter
350g (12oz) large flat mushrooms, quartered
Salt and freshly ground black pepper
600ml (1 pint) chicken or vegetable stock (see page 326)
150ml (5fl oz) double or regular cream
For the stuffed mushrooms
6 large flat mushrooms, stalks removed and retained
3 slices of white bread (stale is best), roughly torn
2 cloves of garlic, peeled and roughly chopped
150g (5oz) Gruyère cheese, grated
75g (3oz) Parmesan cheese, finely grated
1 tbsp finely chopped marjoram, plus extra to serve
75g (3oz) butter, melted
Salt and freshly ground black pepper
Truffle oil, for drizzling (optional)
Marjoram leaves, to serve
1 Blend the onion and garlic in a food processor for a few seconds until finely chopped, or finely chop by hand using a sharp knife. Melt the butter in a large saucepan on a medium heat and sauté the onion and garlic for 2–3 minutes to soften a little, but not brown.
2 Blend the mushrooms in the food processor until finely chopped, or finely chop by hand. Add the mushrooms to the saucepan and sweat for 1–2 minutes or until softened. Season with salt and pepper, pour over the stock and bring slowly to the boil, then reduce the heat and simmer gently for 20–25 minutes.
3 Preheat the oven to 200°C (400°F), Gas mark 6.
4 To make the stuffed mushrooms, place the mushroom stalks in the food processor along with the torn bread and garlic. Blend to fine crumbs and tip the mixture into a bowl. Alternatively, finely chop by hand and transfer to a bowl. Add the cheeses and the marjoram and then drizzle with the melted butter. Season with salt and pepper and toss everything together to combine.
5 Arrange the mushrooms on a baking tray, flat side down, and pile the stuffing mixture on top of each one. Bake in the oven for 15–20 minutes or until the mushrooms are soft and the topping crisp and golden.
6 Once the soup has finished cooking, check the seasoning, then pour in the cream and simmer gently for a few minutes to warm through. Ladle the soup into wide soup bowls to a depth of no more than 2cm (¾in). Carefully place a stuffed mushroom in the centre of each bowl, drizzle over the truffle oil (if using) and decorate with the marjoram leaves.
Rachel’s tip
You can prepare the mushroom soup in advance (freezing it, if you wish) and then prepare the stuffed mushrooms on the day.
Gazpacho
SERVES 4 · VEGETARIAN (WITH NON-VEGETRIAN VARIATIONS)
Gazpacho is a classic chilled summer soup from Spain. It reminds me of the many happy holidays I’ve had in Mallorca.
800g (1¾lb) ripe tomatoes (about 3–4), quartered
1 red pepper, deseeded and roughly chopped
½ large cucumber, peeled and roughly chopped
8 spring onions, trimmed and roughly chopped
8 tbsp extra-virgin olive oil, plus extra for drizzling
2 tbsp sherry vinegar or red wine vinegar
Squeeze of lemon juice
2 cloves of garlic, peeled
2 tsp caster sugar
Salt