Kohlrabi & carrot stew

Ingredients 4 carrots, 1 kohlrabi, 1 white turnip, 500g mixture of pearl barley, haricot beans, split peas, red split lentils, marrowfat peas, 1 pint vegetable stock, 2 white onions, olive oil.

Serves: 6 Preparation: 2 hours (plus overnight for soaking)

As Autumn sets in, my time in the kitchen is often spent soaking beans and roasting roots for rich, hearty stews to comfort me in the cold damp months ahead. Reluctant as I am to put the freshness of summer behind me though, this clean, simple stew is the perfect way to link the seasons together.

1) Rinse the dried pulses thoroughly in cold water, then soak overnight until they have rehydrated. Drain away the excess water.

2) Peel the carrots, turnip and kohlrabi and slice into half inch sized chunks. Drizzle with a little oil and roast in a covered dish for an hour.

3) Peel and dice the onion and sautee in a little oil until soft, then add the carrots, turnip and kohlrabi along with any roasting juices.

4) Add the pulses and vegetable stock and stir through. Simmer for an hour, season well and then either serve or save! Personally I always prefer stew the day after it's made, but if you can resist dunking some fresh bread into your stock pot then you're made of stronger stuff than I!

Coconut & lentil soup with hazelnut & plantain dumplings

Ingredients 1 plantain, hazelnut butter, coconut  milk, vegetable/chicken stock, cumin, paprika, 2 cups lentils, coriander, cayenne pepper, bell pepper, orange.

Serves: 4 Preparation: 1 hour (plus overnight soaking)

The picture really doesn't do this soup justice - the luscious coconut, tangy orange and cumin and the beautiful delicate flavour of the dumplings make this a great soup to bring some sunshine to the winter months.

1) Soak the lentils overnight in cold water and rinse thoroughly under running water in a colander. Add into a pan with half a pint of vegetable/chicken stock with 1 tablespoon of cumin and a pinch of cayenne pepper. Stir through and allow to simmer whilst you prepare the other ingredients.

2) Dice a bell pepper and add into the pan along with a can of coconut milk and the juice of one orange. If you wish to heat things up, add a diced birds eye chilli too.

3) To make the dumplings; bring a pan of water to the boil and drop the entire plantain into it. Boil for 25-30 minutes. You will know it is ready as the skin will split and virtually peel itself! Remove the skin and add the flesh to a blender along with two teaspoons of hazelnut butter. Blend until a ball forms.

4) Pinch off pieces of the plantain mix and form tight balls by rolling between two palms. If you have any left over this makes a fabulous chicken stuffing.

5) Add the plantain dumplings to the soup and leave to simmer for at least 5 minutes. Serve with chopped coriander and a dusting of paprika.

Spicy lentil soup

Ingredients 2 carrots, red lentils, saffron, 4 red chillis, coconut milk, vegetable stock, sultanas, 2 oranges, coriander, cumin, 1 white onion, salt, butter, ginger

1) Soak the lentils in cold, salted water for 8-10 hours, then strain, rinse and set aside.

2) Peel the carrots and ginger and finely dice along with half an onion and 4 chillis. Melt a knob of butter in a stock pot and add the diced vegetables.

3) As the butter sizzles, squeeze the juice of 2 oranges and stir through. Pour in a pint of vegetable stock and add the lentils.

4) Add saffron, cumin, salt and coriander to taste and stir through

5) Add a generous dash of coconut milk and simmer until the vegetables are soft. Pulse in a blender and serve with sultanas soaked in orange juice and a little orange zest. I also like to add dried chilli flakes for extra spice.