Sweet Potato and Carrot Soup

3 tbsp Olive Oil
500g Sweet Potatoes
300g Carrots
2 Onions finely Chopped
2 crushed Garlic cloves
1 Litre Vegitable Stock
100ml Creme Fraiche

Method:

Soften the onions in a pan add sweet potatoes and carrots.
Fry for 5 mins
Add garlic and cook for a further 5 mins
Add the stock, cook until its soft enough to blend
Puree with a hand blender
Add salt and pepper

Serve with a dollop of Creme Fraiche and
Pan Rustico Bread

Ingredients:
4 Salmon Steaks
1 tsp finley grated lime rind
2 tsp olive oil
1 tbsp lime juice
2 tbsp chopped coriander
1 tsp ground coriander
1 tsp ground cumin
1 crushed garlic clove
pepper
For the Mango Relish
1 chopped Avocado
1tbsp lime juice
1 tbsp chopped coriander
1 chopped red onion
half a chopped mango
Method:
Mix the Lime rind, olive oil, cumin, garlic and coriander. season with pepper.
Cover both sides of the Salmon with the mixture.
Fry for 5 mins. Turn the fish and fry for a further 5 mins.
transfer to plate and add lime juice and chopped coriander.

For the Relish:

Mix the Mango, Avocado, Lime juice, coriander, onion and season with Salt and Pepper.

Pearl barley and vegetable soup

Ingredients:

60g Pearl Barley
1 large diced Carrot
1 chopped Leek
1 chopped Onion
2 sliced sticks of Celery
1.2 litres of vegetable stock
1tsp mixed herbs
Salt and Pepper

Method:

In a large saucepan add the barley, stock and mixed herbs. Bring to the boil, cover and then simmer for 10 mins.
Add the Carrot Leek, Celery and Onion. Cover and simmer for 20 mins.
Season, garnish with some fresh parsley and Serve with some rustic bread.