Leek

Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

By cooking leeks whole - tough outer layers and all - you achieve a wonderfully tender result with the flesh inside.

Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.

Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.

Cauliflower, leek and cheddar soup recipe - Process cauliflower, potato, leek and garlic in batches in a food processor until finely chopped. Heat butter and oil in a large saucepan over medium-high heat until butter foams