Broccoli & Boursin Soup

I absolutely love Broccoli Soup (in fact I think my favourite soup of all time is still my Broccoli & Nutmeg) and at this time of year you can't beat Broccoli and Stilton Soup. Only problem in my home is that I'm the only one that likes Stilton! So I came up with this delicious version as a way to keep everyone happy. It has so much comforting flavour and the addition of the Boursin just adds a lovely creaminess to the soup without being too heavy. It is the perfect soup to enjoy piping hot on a cold, snowy Winter's Day.

(If you would prefer a lighter, non-dairy Broccoli Soup then try my Broccoli & Nutmeg soup.)

Serves 4

1 tbsp butter

1 tbsp olive oil

1 onion, sliced

1 leek, cleaned and sliced

2 cloves of garlic, finely chopped

1 large head of Broccoli (approx. 12oz)

750ml Chicken or Vegetable Stock

115g/ 4oz Boursin Cheese, plus extra for garnish

Salt and Pepper

In a large pan heat oil and butter until the butter is melted and sizzling. Add the onion and leek and cook gently for 5 minutes until softened. Add the garlic and the broccoli, stir well then put a tight-fitting lid on and leave to sweat for 5 minutes. After 5 minutes add the stock and some seasoning then partially cover with the lid (just leave slightly askew) and leave to cook for roughly 10 minutes or until the broccoli is tender. Leave to cool slightly then transfer to a blender (or you can use a handheld blender) and blend until smooth. Add the Boursin then blend again until everything is well mixed and the cheese melted into the soup. Return the soup to the pan and gently reheat. Taste to check the seasoning and adjust if necessary then serve sprinkled with a little extra Boursin on top and a touch of freshly ground black pepper.

Mozzarella, Pomegranate & Almond Salad

I couldn't decide whether to call this 'Mozzarella, Pomegranate and Almond Salad' or 'My Christmas Salad' because I can never resist serving it as a starter on Christmas Eve. Eventually, on the basis that I could never just limit this salad to Christmas time and enjoy it as long as pomegranates are in season I thought I'd stick to it's original name! It is so easy to make and tastes amazing. Full of crunchy nuts and vibrant pomegranate seeds, soft creamy mozzarella and your favourite mix of salad leaves it's impossible not to love it.

The quantities are fairly roughly measured as generally I tend to just go by eye based on how many I am feeding, using handfuls of things here and there so please don't worry about measuring anything out specifically – add as much or as little of each ingredient as you like.

Serves 4 (easily halved or doubled to feed a crowd)

85g Almonds

2 tbsp Pine nuts (optional)

200g approx. of mixed salad leaves of your choice – try and use a variety of textures

Small handful of fresh mint leaves

Small handful of fresh basil leaves

2 balls of Mozzarella (either cows or buffalo)

Seeds from 1 pomegranate

Maldon salt or other sea salt & freshly ground black pepper

Good quality balsamic vinegar

Good quality extra virgin olive oil

In a dry frying pan gently toast the almonds and pine nuts (if using) until just golden, being very careful not to burn them. Set aside and leave to cool.

Scatter the mixed salad leaves on to a large platter (or alternatively divide it between 4 serving plates) then sprinkle over the mint and basil leaves, roughly ripping up any larger leaves. Scatter the cooled nuts all over the salad then tear chunks of the mozzarella and gently drop on top of the salad. Finish with the pomegranate seeds which add a beautiful Christmassy jewel-like gleam to the salad then sprinkle the salt, crushing it gently with your fingers as you do, and a touch of freshly ground black pepper.

Just before serving drizzle over a little balsamic vinegar – roughly about 1 tablespoon, and then the extra virgin olive oil – about 2 tablespoons, then take to the table and let everyone help themselves. A wonderful salad and fantastic starter for Christmas Eve or for a Winter Dinner Party.