Onion soup

Ingredients
1 onion
1 beef stock cube dissolved in 300ml water
25g sugar
1tsp worcestershire sauce
1tsp dried thyme
Croutons

1. Fry the onions in butter on a low heat for about 10 minutes until they start to go soft

2. Add sugar and thyme and mix well. Cook for another 10 minutes until onions are brown and soft

3. Pour the beef stock over the onions, add the worcestershire sauce and stir

4. Cook for another 10 minutes until it has thickened

5. Add croutons and serve

Ciabatta sandwich

Ingredients
1 ciabatta loaf
sun dried tomatoes
mozzarella
green pesto
dried basil
olive oil

1. Preheat oven to 200°C / 400°F / gas 6

2. Cut the loaf in half and spread the pesto over the bottom half

3. Place the sun dried tomatoes on top, sprinkle over some dried basil then put the mozarella on, then the top half of the loaf

4. Bake for 15 minutes then drizzle the olive oil over the sandwich and sprinkle with more basil

Serves 1

Breaded salmon with hollandaise sauce and parsley

Ingredients
1 salmon fillet
egg, beaten
flour
2 slices bread, crusts cut off
1tsp dill
hollandaise sauce
fresh parsely, chopped

1. Preheat oven to 200°C / 400°F / gas 6

2.  Grate the bread into breadcrumbs, stir in the dill and lie out on a plate

3.  Dip the salmon into the flour, then the egg, then coat with the breadcrumbs

4. Wrap in foil and bake for 20 minutes, open up the foil and bake for a further 10 minutes

5. Make/heat the hollandaise sauce according to instructions and mix in the chopped parsley

6. Place the salmon on a plate and pour the sauce over

Serves 1

Chicken caesar salad

Ingredients
1 chicken breast, cut into chunks
6-8 leaves of lettuce, washed
2 slices white bread, torn into chunks
50g cheddar cheese, grated
caeser dressing

1. Fry the chicken, when half done add the bread (put more butter in the pan before adding the bread to stop it from burning)

2. Put the lettuce and cheese into a large bowl, add the chicken and bread when cooked

3. Pour the salad dressing over and mix well. Serve

Serves 1