Lorraine Wallace Soup Recipes

Steps:

• Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the sausage, onion, and celery, and cook, stirring frequently, until the onion is softened and slightly golden and the sausage no longer pink, about 15 minutes.
• Add the black-eyed peas, broth, tomatoes, chiles, and chili powder. Stir to blend and add the salt and pepper to taste.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes. Taste for seasoning.
• Ladle into warm bowls and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Boil the potatoes for 10-12 mins until almost tender.
• Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs, milk and cream with some seasoning.
• Slice the potatoes thickly - you can skin them first if you like - and place in a large, shallow ovenproof dish.
• Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 mins until set. Serve topped with dressed rocket.