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Hearty winter warmers.

HAM HOCK AND BUTTERBEAN SOUP "This is a tasty warming soup which is great for lunch on a cold day," says Everyman Bistro head chef Tom Gill.

Ingredients (serves 4-6) 1 ham hock 200g butter beans 2 leeks sliced and washed 2 carrots diced 1 small onion finely chopped For the stock: Rosemary Thyme 1 carrot Half an onion 1 celery stick 1. Soak the beans overnight. Drain off the water and then cover with fresh unsalted water and boil until cooked, then drain and season with plenty of salt and pepper.

2. Cover the ham hock and stock vegetables with cold water then bring to the boil, skim and simmer for two hours (covered). Remove the ham and allow to cool slightly then remove the meat from the bone.

3. Strain the stock and add 1500ml to a pan, then bring to the boil and add the carrots and onion. Simmer for five minutes then add the leeks, beans and ham and continue simmering until the leeks are tender. Serve with crusty bread.

GREEN FISH CAFE'S RIBOLLITA Ingredients (Serves four ) 2 tbsp olive oil 6 cloves of garlic, chopped 1 medium onion, chopped 1 courgette, grated 1 carrot, grated 3 sticks of celery, finely chopped good handful of fresh spinach, spring greens or kale.

1 red pepper, chopped 1 green pepper, chopped 3 tins of chopped tomatoes 3 tins of mixed cooked beans or 320 grams of mixed dried beans.

handful of basil Soaking tips If using dried beans soak them overnight in water then boil vigorously for 15 minutes, then simmer for one hour.

In order that you don't have to avoid social appointments for hours afterwards, change the water from time to time while you''re soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available.

Method 1. Fry garlic and onion until softened, then add peppers, courgette and carrot and cook on a low heat for about 10 minutes.

2. Add the three tins of tomatoes and 0.6 litre of vegetable stock or water. Cook for 20 minutes until all the vegetables are softened and the consistency has softened. 3. Then add the beans. Finally add the handful of spinach and cook until wilted. Season. 4. Blitz up basil leaves in a blender or with a pestle and mortar and drizzle over the top of each serving. Serve with fresh crusty bread.
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Copyright 2009 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Nov 10, 2009
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