Healthy cooking can fight off the germs floating around at this time of year

I am a great believer that a little of what you fancy does you good, so if you yearn for a piece of chocolate then have it.
If you stop yourself having chocolate or whatever then the yearning grows stronger and in the long run you will probably eat more and want it for longer.
Years ago when I went on diets I used to put on weight due to the restrictions but when I now go on a diet I just cut everything down and eat off a saucer rather than a large plate. This keeps a balanced diet and I think it keeps me healthy. Eat less, walk more. In the next breath you are what you eat so you have to be sensible and surely lots of fresh vegetables and fruit can only do good.
There is every reason soon that we will have to take this more seriously because the EU is going to cut down the amount of vitamins we can buy over the counter and even reduce the strength of the ones we can buy and as 43 per cent of the population take some supplements it will affect many of us.
At this time of year we are seeing less sunshine and the choice of vegetables is not so plentiful so more effort should be made to cook in a more exciting way.
Although most are out of season‚ fruit and vegetables are flown into the country for our consumption from around the world they do not have the flavour of our homegrown ones in the summer months, therefore this week I am going to try and tempt you into cooking some healthy food.

EXTRA BUBBLE AND SQUEAK
This is good for leftovers so use any cooked vegetables and make concoctions. For a supper dish serve perhaps with a poached egg on the top.
Serves 4
450g/1lb potatoes, peeled, cooked and mashed;
175g/six oz parsnips, peeled, cooked and mashed;
175g 6oz brussel sprouts, cooked and chopped;
One cooking apple, peeled, cored and chopped finely;
Salt and freshly ground black pepper;
Little plain flour;
Olive oil.

Method
Mix the potatoes, parsnips, sprouts and apple together in a bowl and then season with salt and pepper.
Divide the mixture into four or eight and roll into rolls with your hands using the flour to help give a non-stick feel.
Heat the oil in a large heavy-based frying pan and fry each cake for about four minutes on each side over a medium heat. When browned on each side serve hot with a salad.

FRENCH ONION SOUP WITH TOASTIES
With the onions and garlic this is good to keep colds away and is a lovely starter for a dinner party or a homely supper dish.
Serves four.

Ingredients
25g/1 oz butter;
Two tbsp light oil;
500g/1lb onions, peeled, halved and sliced thinly;
Two cloves garlic, peeled and crushed;
Teasp caster sugar;
One-and-a-half pints vegetable stock;
Salt and freshly ground black pepper;
Two drops Tabasco sauce;
Four slices of French bread;
175g/six oz grated Gruyere cheese

Method
Heat the butter and oil in a heavy-based saucepan. Add the onion, garlic and sugar and cook over a medium heat for 20-25 minutes or until the onions are caramelised but not burnt.
Add the stock, salt, pepper and Tabasco sauce. Bring to the boil. Lower the heat, cover and leave to simmer for a further 20 minutes to infuse the flavours.
Preheat the grill to high. Toast the slices bread on one side and then top each one with the cheese and toast again until melted and light brown. Place a piece of toasted cheese in each soup bowl; pour over the hot soup and serve.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk