Cinco de Mayo’s goat soup is the soup of my dreams. Thin, but deep in flavor. The tomato-based broth has chunks of goat on the bone and nuggets of hominy. I usually add in a healthy squeeze of lime ...

Hearty and delicious, this soup is made even better with a slow cooker and the sharp flavour of goats cheese toast. Place onion, celery, carrot, swede, garlic, lentils, tomato, stock and cumin in a 5L ...

Preheat the oven to 375°. On a work surface, cut one-fourth of the cauliflower into 1/2-inch florets. Coarsely chop the remaining cauliflower. In a large saucepan, heat 2 tablespoons of the olive oil.

Cold soups in the summer are often overlooked but they make a refreshing dinner party starter. In the following recipes I have tried to combine the flavours, textures and colours of summer so that you ...