Carrot and Leek Soup

Ingredients

• 1 oz butter
• 1 lb leeks trimmed, sliced and washed
• 1 lb carrots, peeled and sliced
• 1 medium potato, peeled and chopped
• ½ teaspoon curry powder
• 2 pints chicken stock
• Salt and pepper

Method
Melt the butter in a large saucepan and add the vegetables.  Cover and cook very gently for 10 minutes without browning.  Add the curry powder and cook for 2 minutes, stirring, and then add the stock.  Bring to the boil, reduce the heat and simmer for 30 minutes until the vegetables are tender.  Cool slightly and puree in a sieve or food processor.  Season to taste and reheat to serve.

Barnsley Chops with Redcurrant Sauce

Ingredients

• 2 lamb loin chops per person, cut from the centre of the loin across both chops thus ending up with a butterfly shape
• Oil for brushing

For the Sauce

• 4 tablespoons redcurrant jelly
• 1 wine glass of port

Method
Prepare the sauce by melting the jelly in a small pan.  Add the port and bring to the boil.  Boil for 5 minutes, reduce the heat and keep warm to serve with the lamb.  Cook the lamb by brushing the chops with oil and grilling for 8-9 minutes turning occasionally.  The chops should be well browned on the outside and slightly pink inside.  Serve hot with the sauce.