Garden Gang Soup

1 teacup chopped spring onions with leaves
300 grams tender green peas (with skin)
1 onion chopped
1 teacup chopped cabbage
1 tbsp cornflour (optional)
3 teacups milk
2 tsp butter
salt and pepper to taste

Method:
Heat the butter and fry the spring onions, green peas and onions for a few minutes.
Add the cabbage and 3 ups of water and cook till vegetables are cooked.
Blend the mixture in a food processor and strain the soup.
Mix the cornflour and milk and add it to the soup. Boil for 5 minutes , stirring occasionally.
Add salt and pepper and bring to a boil.
Serve hot with croutons.

Chillied Cheese on toast

4 slices from a ciabatta loaf (cut at an angle )
bunch spring onions, finely sliced
100g cherry tomatoes, quartered
100g vegetarian gruyere, grated
1 tsp dried chilli flakes
splash of lancashire sauce (optional)

Method:
1. Heat grill to high , put the bread onto a baking sheet , then grill until just golden on both sides.
2. Mix the onions, tomatoes, cheese and chilli flakes in a bowl, then scoop onto the toast. Shake over a little worcestershire sauce and grill agin until golden and melted. Serve with a green salad.

Japanese Tofu noodle bowl

3 tbsp Dark soy sauce
2 tbsp seasoned rice vinegar
1 tbsp mirin or (2 tsp castor sugar)
200g firm tofu, drained , patted dry and cut into 8 cubes
cornflour for coating
oil for frying
1 bunch asparagus, base of stalks snapped off, cut diagonally into 4 pieces
50 g frozen edamame beans
50g frozen peas
small piece ginger grated
400 g pack straight to wok udon noodles
coriander leaves
chilli oil , to serve

Method:

1. Combine the soy sauce, vinegar and mirin (or sugar) in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for 30 min or more. (if marinating for several hours keep in the fridge)
2. When ready to cook , turn the oven on low, scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour pan over a medium-high heat and add enough oil to cover the base of the pan. Fry the tofu until dark golden and crisp all over. Drain on kitchen paper , then keep war min the oven.
3. Place 1 litre water in a medium saucepan with the reserved marinade and bring to the boil. Add the asparagus, edamame beans, peas, ginger and noodles and return to boil. Simmer until the vegetables are just tender, about 5- 7 min. Divide into four bowls and place 2 tofu cubed in each. Top with coriander leaves and serve drizzled with a little chilli oil.