Bubble and squeak potato cakes (serves four)

Ingredients:
I onion, finely chopped
25g unsalted butter
4 carrots (cooked and mashed)
450g floury potatoes (cooked and mashed)
225g green cabbage or brussels sprouts, finely chopped
50g Cheddar cheese (grated)
2 tablespoons snipped chives
salt and freshly ground black pepper
vegetable oil for frying

Method
Heat half the butter in a frying pan and cook the onion until soft and transparent. Turn into a large bow; add the cooked vegetables, cheese and chives and mix well to incorporate. Season well.

Divide this mixture into four and shape into round cakes. Add the remaining butter and a tablespoon of oil into the frying pan and fry the potato cakes for 2-3 minutes on each side until golden brown, turning once.

Serve with eggs and bacon for breakfast or as part of a supper dish.

Stilton, celery and turkey soup (serves six)

Ingredients
40g unsalted butter
1 large onion, peeled and finely chopped
300g celery (thinly sliced)
250g potatoes (peeled and chopped)
450ml water
1 bay leaf
250ml whole milk
75ml double cream
150g Stilton cheese (crumbled)
200g diced turkey (cooked)
salt and freshly ground black pepper
chopped parsley to serve

Method
Gently melt the butter in a large heavy based pan. Add onion and saut� gently until soft but not brown.

Add celery, potatoes, water and the bay leaf. Season well with the ground black pepper.

Bring to the boil and simmer for 30 minutes.

Remove from the heat, remove the bay leaf and add the milk.

Blend in a food processor or liquidiser until smooth.

Return to the pan and stir in the cream, crumbled Stilton and cooked turkey breast. Heath through without boiling and check the seasoning . Do not boil the soup once you've added the cream and Stilton.

Serve at once, sprinkled with chopped parsley

Turkey and Vegetable Risotto

Ingredients
25g unsalted butter
1 medium onion (finely chopped)
1 clove garlic, peeled and crushed
1 courgette (finely chopped)
1 stick celery (finely chopped)
1 medium red pepper (de-seeded and finely chopped)
400g risotto rice
150ml white wine
1.75l chicken stock, kept just below boiling point in a saucepan
500g cooked, diced turkey breast
salt and freshly ground black pepper

Method
Melt the butter in a large saucepan and gently cook the onion, garlic and chopped vegetables until soft and lightly coloured. Add the rice and wine, bring to the boil and cook until the wine is absorbed (about three minutes) stirring gently all the time.

Start adding the hot chicken stock to the rice a little at a time, stirring gently. Allow the stock to become absorbed between each addition and keep stirring constantly. Season with salt and pepper and keep adding the stock until the rice is cooked but still al dente (about 20 minutes).