Chicken Pot Pie with Easy Puff Pastry
A creamy chicken and vegetable pie topped with crisp puff pastry—comfort food that is easy enough for a weeknight.
Roasted Tomato & Beetroot Soup with Feta
This vibrant soup balances the sweetness of roasted tomatoes and beetroot with gentle garlic and onion depth, then blends to a smooth finish.
It is an easy, comforting bowl for cooler evenings, topped with feta and best served with warm crusty bread.
Method
15m45m1h
- Heat the oven to 190°C (170°C fan).
- Arrange the tomatoes cut-side up in a roasting tin, add the garlic cloves, drizzle with 1 tablespoon of olive oil and season lightly.
- Roast for 25–30 minutes until the tomatoes are soft and beginning to caramelise at the edges.
- Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and soften the onion for 6–8 minutes until translucent.
- Add the chopped beetroot and hot vegetable stock, bring to a simmer and cook for 8–10 minutes.
- Add the roasted tomatoes, garlic and tomato purée to the pan, then simmer for 5 minutes to combine the flavours.
- Blend the soup until completely smooth, then season to taste with sea salt and black pepper.
- Ladle into warm bowls, scatter over the crumbled feta and serve with crusty bread.
Ingredients
- Sea Salt, to taste
- 120 g Feta crumbled
- Black Pepper freshly ground, to taste
- 2 tbsp Olive Oil divided
- 1 large Brown Onion finely chopped
- 900 g Ripe Tomatoes halved
- 1 tbsp Tomato purée
- 3 Garlic Cloves peeled
- 400 g Cooked Beetroot roughly chopped
- 900 ml Vegetable Stock hot
Notes
If you prefer a thinner soup, loosen with a splash of hot stock after blending.
For extra richness, drizzle with a little olive oil before serving.
Wear gloves when handling beetroot to avoid staining your hands.
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