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Spring recipes By Christian Gott

 Leek & Blue Cheese Risotto


The secret of a good risotto is stirring consistently to agitate the grains of rice. As they rub together, starch from the rice is mixed into the risotto base, giving the distinctive creamy texture.



• 500g Leeks, washed, trimmed, and sliced

• 300g Arborio Risotto Rice

• 2 sticks of Celery, washed and finely diced

• 1 Onion, peeled and very finely diced

• 175ml White Wine

• 50g Butter

• 50g Blue Cheese

• 25g freshly grated Parmesan

• 2 tbsp good Olive Oil

• 175ml white wine

• 2 quality Vegetable Stock Cubes

• Sea Salt and freshly ground Pepper



1. Boil a kettle and prepare one litre of vegetable stock. Heat the oil and half the butter in a heavy-bottomed frying pan, and gently cook the leeks and celery.

2. Add the rice and stir thoroughly to coat the rice in the oil and butter. Turn up the heat, pour in the wine, season, and cook for a few minutes, stirring constantly.

3. Add a ladleful of the stock and stir until completely absorbed. Repeat the process until all stock is absorbed and the rice in your risotto is al dente. If you need to add more liquid, add some freshly boiled water.

4. Remove from the heat and beat in the remaining ingredients. Check seasoning and serve. 

White Bean & Kale Soup


This soup is suitable for vegans. The trick to the creamy finish is blending some of the beans to give a smooth, silky texture.



• 2 x 400g Butter Beans, rinsed and drained

• 150g Kale, washed, trimmed and chopped

• 1 large White Onion, peeled and finely chopped

• 1 large Carrot, peeled and cut into small cubes

• 2 sticks of Celery, washed and thinly sliced

• 2 cloves of Garlic, peeled and crushed

• Juice of half a Lemon

• ½ tsp dried Chilli Flakes

• ½ tsp dried Thyme

• 1 quality Vegetable Stock Cube

• Sea Salt and freshly ground Pepper



1. Boil a kettle and prepare 500ml of vegetable stock. Heat the oil in a large, heavy-bottomed pan, add the onion, carrots, and celery and gently cook until soft.

2. Add the garlic, chilli, and thyme and cook for another couple of minutes, stirring continuously, then add the beans and stock. Bring to the boil.

3. Carefully ladle half of the soup and beans into a food processor, squeeze in the lemon juice, secure the lid and puree. When smooth, pour this back into the pan with the remaining soup.

4. Bring back to the boil and turn down to a gentle simmer. Season generously and add the kale. Simmer for three to four minutes until the kale is wilted but still bright green. Check the seasoning and serve with a drizzle of extra virgin olive oil.


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