At the first meeting of the Cooking Group, we looked at ways to use up fruit and vegetables that were in glut.  As there are always plenty of oranges and lemons available in this area, these two recipes were popular suggestions.

500g carrots, chopped

1 sliced onion

1 leek – white part only finely sliced

2tablespoons olive oil

I litre chicken stock

Juice of two oranges

Clove garlic minced

Salt and pepper

Sweat vegetables in oil, covered, for 5 minutes.

Add stock, orange juice, garlic

Simmer till carrot is tender, then puree.

Serve hot or cold with a swirl of olive oil and a little orange zest.