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Soups & Starters
Warming bowls and heritage starters
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8 recipes
Leek & Potato Soup
Silky, pale and quietly perfect — leeks sweated long and slow in butter, blended with floury potatoes and finished with cream.
Serves 450 min totalEasy
Pea & Ham Soup
Split peas simmered to a velvet pottage with a ham hock’s smoky riches — London particular’s edible ancestor, built for the coldest days.
Serves 4–6135 min totalEasy
Rich Oxtail Soup
Dark, glossy and deeply beefy — oxtails braised until they surrender into a soup once prescribed for invalids and now ordered purely for pleasure.
Serves 4–6235 min totalModerate
Mulligatawny Soup
“Pepper-water” brought home from India and made our own — a curried chicken and rice soup sharpened with apple and lemon.
Serves 460 min totalEasy
The Prawn Cocktail
Cold sweet prawns in Marie Rose sauce over shredded lettuce — the starter that built a thousand Berni Inns and is once again, defiantly, cool.
Serves 4 (starter)15 min totalEasy
Chicken Liver Pâté
Silky, brandy-kissed pâté sealed under butter — the starter of a million 1970s dinner parties and still the best thing on toast before eight o’clock.
Serves 635 min totalModerate
Watercress Soup
Peppery Hampshire watercress whirled into a vivid green soup — the flavour of chalk streams and spring, ready in twenty minutes.
Serves 430 min totalEasy
Cream of Mushroom Soup
Field and chestnut mushrooms browned hard for depth, blended with cream and a whisper of garlic — everything the tinned version dreams of being.
Serves 445 min totalEasy