This is a really easy, tasty and healthy soup that can largely be made from store cupboard items and at short notice. I soak a 500g bag of chickpeas over night, cook them according to pack instructions, drain and freeze on a tray once cool. Once frozen I bag them up and so always have some available.
As ever it serves 4.

2 tsp cumin seeds
1 onion chopped
140g red lentils
850ml stock
400g can chopped tomatoes
150g cooked chickpeas or half a tin rinsed

Dry fry cumin seeds for a couple of minutes
Add the onion and gently dry fry for about 5 mins till soft
Add stock, tomatoes and lentils.
Bring to boil and simmer for 10 - 15 mins till lentils cooked
Hand blend
Add chickpeas
Bring to boil and simmer for 5 minutes.
Serve

2 tins chopped tomatoes
3 peppers deseeded and chopped OR 500g frozen chopped mixed peppers
6 cloves garlic crushed
2 onions chopped

Put all ingredients into a pan with half a tomato tin of water
Stir and bring to boil
Simmer for 20 mins
Take off heat, allow to cool slightly and then blend to required consistency
Taste ads salt or pepper of needed
Serves 4 - 6
Takes 30 - 40 mins

1lb 4oz  flour
2 teaspoons sugar
1 teaspoon  salt
1 1/2 teaspoons yeast
2 tablespooons olive  oil
11 floz water
4 tablespoons tomato puree
sundried tomatoes
125g mozarella
cheese

Sieve flour into bowl, add all other dry ingredients.
Follow instrucitons on yeast packet as they do vary. Then add oil and water and
mix. Leave to rise till double it's size - 30 minutes or so depending on room
temperature - then knead for 5 minutes and leave to double it's size again. Then
roll out to 1inch or 2cm thick.
Spread with tomato puree. Chop
sundried tomatoes and spread over bread. Tear up mozarella and spread over
dough.
Roll up from short end. Then slice into 2 cm rounds.
Place on oiled backing tray. Leave to rise for 30 minutes. Bake in oven at
220C/Gas Mark 7 for 20 - 25 minutes.

Serves 4
Takes 30 mins to cook

900ml of chicken, turkey, rabbit or veg stock
3-5 cm fresh ginger chopped finely
2 onions finely chopped
4 tbsp fish sauce
6 tbsp lemon or lime juice
225 g white meat cooked
400 ml coconut milk
2-3 portions organic or free range egg noodles

Place onions and ginger in boiling stock and simmer for 5 mins.
Add fish sauce, lemon or lime juice and meat. Heat through or if meat raw till meat cooked.
Add noodles and simmer till cooked.
Add coconut milk and warm through.
Serve.

200-300g smoked mackerel or other smoked/cooked fish
200g extra light cream cheese
1-2 tablespoons lemon or lime juice

Blitz all ingredients together in a hand blender.
Chill then serve with toast or biscuits.
Will last 24hrs in fridge.