Keep a tin of chickpeas and tomato and onion mix in the cupboard for those last-minute unwarned blackouts and this soup will be ready in five minutes flat.

Serves: 4


  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp caraway seeds (optional)
  • Pinch of dried chilli flakes
  • 600ml vegetable stock
  • 400g tin chopped tomato and onion mix
  • 400g tin chickpeas, rinsed and drained
  • Juice of 1/2 lemon
  • Sea salt and freshly ground black pepper, to season
  • Fresh coriander and plain yoghurt

Heat the oil in a large pot and sauté the garlic until softened, then add the spices. Sauté for one minute and add the stock, tomato and chickpeas. Simmer for 10 minutes, then adjust the seasoning with lemon juice and salt and pepper. Serve in bowls topped with fresh coriander and yoghurt.

Easy cheesy beer bread


  • 500g self-raising flour
  • 1/2 tsp salt
  • Handful of grated cheddar cheese, plus extra for sprinkling
  • 440ml bottle of beer

Prepare a fire with medium-low coals (they should already be turning to ash). Grease a cast iron bread tin or pot with butter or oil. Combine the flour, salt, cheese and mix in the beer to form a soft dough. Pour into the prepared pot, sprinkle with extra cheese and place the lid on top. Place the pot into the coals, putting a few coals on the lid and bake for 35 to 40 minutes or until the bread is golden brown and sounds hollow when it’s tapped. Remove from the mould and allow to cool slightly before slicing the bread.

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