Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favourites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody.

Cream of Roasted Vegetable Soup

Warming comfort food to see you through the short days of early Spring.

Serves 4

• 1 small celeriac, & 1 parsnip, peeled
• 2 carrots, peeled
• 850ml vegetable stock ( Marigold stock powder)
• 1 onion, skinned
• 1 large sweet potato, peeled
• 15m chopped parsley
• 15ml fresh thyme leaves
• Salt and pepper
• 45ml olive oil
• 150ml double cream (optional)

1. Cut the vegetables into evenly sized pieces, place in a roasting tin in one layer, cover with oil and sprinkle with the herbs.  Season well, tossing the vegetables to ensure that all are well coated. Marinate for at least half an hour.
2. Roast the vegetables at 220C/Fan oven 200C/Gas mark 7, for 45 minutes until they are tinged brown and softened.  Transfer to a large saucepan, add the stock, bring to the boil and simmer for 15 minutes until the vegetables are tender.
3. Blend the mixture in a liquidiser until completely smooth. Add the cream and reheat.  Check the seasoning before serving. TipYou can vary the root vegetables to suit your taste preferences.

Tip – You can vary the root vegetables to suit your taste preferences.

Crispy Garlic Chicken with a Mushroom & Cream Sauce

This recipe uses honey and a tasty crumb mixture to coat the chicken, producing a lovely crisp coating.

Serves 4

• 2 cloves garlic
• 2 tablespoons chopped parsley
• Salt and pepper
• 2 tablespoons clear honey
• 50g fine brown breadcrumbs
• Grated rind of ½ lemon
• 4 chicken breasts, skinned and sliced
• Watercress for garnish.
• Sauce:
• 110g mushrooms, sliced
• Small knob of butter
• 150ml double cream
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped parsley

1. Crush the garlic and mix it with the breadcrumbs, parsley, grated lemon rind and seasoning. Brush the chicken pieces with honey before dipping them into the breadcrumbs, pressing them on firmly.
2. Place on a baking tray and bake at 190C/Fan oven 170C/Gas mark 5 for approximately 30 minutes until crisp and the chicken is cooked or cook gently on a contact grill.
3. Melt the butter, lightly fry the sliced mushrooms.  Stir in the mustard and seasoning, add the cream and cook for 2-3 minutes.  Stir in parsley.
4. Serve the chicken with some of the sauce poured over it, serving remainder separately.

Tip:  A small amount of grated cheese could be added to the sauce with the parsley for a change.A serving suggestion for this dish would be saute potatoes.

Rich Chocolate Pots

A wonder rich pudding served cold.

Serves 4-6

• 225g dark chocolate (broken into small pieces)
• 275ml double cream
• 150ml milk
• ½ teaspoon Vanilla Extract
• 3 egg yolks
• 50g icing sugar

1. Slowly melt together the chocolate, double cream, milk and vanilla extract in a mixing bowl placed on top of a saucepan with hot water, but ensure the bowl dosen’t touch the water.  I find the microwave is the best way to do this.
2. Beat together the egg yolks and sugar before pouring them onto the chocolate mixture. Blend together thoroughly. Pour into individual ramekins and place in a bain marie.
3. Bake 180C/Fan oven 160C/Gas mark 4 for 40 minutes until lightly puffed up and shiny. When cool, refrigerate and serve very cold.  They will keep for about 1 week.

Tip: Place ramekins in a deep roasting tin and fill halfway up with hot water from a kettle to ensure they don’t overcook