Melt the butter in a heavy-based saucepan and add the onion. Cook over a gentle heat for 5 to 10 minutes, until softened.
Add the celery (or celeriac) and carrots. Stir and cook for a further 5 minutes. Add the garlic and apple and cook until softened.
Add the white wine and bubble off.
Add the stock and bring to the boil.
Reduce to a simmer and add the bay leaf and thyme if using - I didn't have any. Cover with a lid and simmer for 25 minutes. Leave to cool, remove the bay leaf and if using a sprig of thyme; the woody stem, and blend. Pass through a sieve for extra smoothness.
Return the soup to a clean saucepan and bring back to a simmer. Add some cream and milk and warm through. Add the blue cheese and stir continuously until the cheese has melted into the soup. Do not let the soup boil as it may curdle.
Check the seasoning. It is unlikely you will need any salt as the cheese will be quite salty.
Serve with a little of the blue cheese crumbled over each bowl if it's the kind that crumbles 😉 or a sprinkling of snipped chives or sliced spring onion.

Fry the mince to brown lightly, then add the grated ginger and the celery and cook them out.
Add the courgette and then deglaze the pan with the white wine. Add the mincemeat and moisten with as much stock as required.

Line a pie dish with the puff pastry, fill with the, er, filling, and roll puff pastry across the top. Cut slits on the crust. Brush with milk, cream or beaten egg if you like.
Trim and crimp the edges and bake for about 45 minutes at Gas Mark 4-5/350-375°F/175-190°C.

Place all the ingredients in a Thermomix set at 60°C and blitz until smooth.
Alternatively, place all the ingredients in a blender, but with boiling instead of cold water.
Pass through a fine sieve and set aside to cool

Sweat the celeriac parsnip down in a pan with the salt and oil until soft and tender. Add the milk and horseradish sauce and bring the whole lot to the boil. Take off the heat once boiled, squeeze in the lemon juice and blend into a smooth purée using a stick blender. Pass through a fine sieve

Sweat the beef trimmings until golden brown, add half of the mushrooms and sweat for 10 more minutes.
Add the stock, red wine, the rest of the mushrooms and milk. Bring to the boil and cook for 45-50 minutes, skimming all the time.
Sieve the sauce and add the xanthan gum and the vinegar and season with salt and pepper. Now add the tarragon and simmer for 2-3 minutes before passing again through a sieve.

Place a large pan over a medium heat and add the butter. Once melted, add the onions with a pinch of salt and the thyme and cook until soft and golden – this will take at least 10 minutes.
Preheat an oven to 180°C/gas mark 4 and line a 20x15cm terrine mould with baking paper.
Peel and very finely slice the potatoes (use a mandoline if you have one). And you should have one! Place the potatoes neatly into the terrine mould in layers. After the first two layers, alternate with a layer of the cooked onion. Season between each layer and ensure the final top layer is potatoes. Cover with a sheet of baking paper followed by a layer of tin foil and cook for 40 minutes, or until completely cooked through when a knife is inserted. Once the terrine is cooked through, remove the tin foil and place something heavy on top of the potatoes. Place in the fridge to chill and set overnight.
Turn out the set potato terrine and carefully carve into thick slices. Ensure the oven remains on at 180°C/gas mark 4.
Place the slices of potato terrine in the oven to warm through as well.
Serve arranged with the potato slices vertically for best effect on the plate.

Peel the onions and shallots and slice them fairly thickly lengthways. Heat a very generous quantity of olive oil in a large pot and start sweating the onions over medium/high heat. Peel a lot of garlic cloves, lightly crush them with the side of a knife and throw them in.
Strip the leaves away from the thyme stalks and throw the leaves in.
Peel and slice the chorizo fairly thickly, and throw it in.
Wash and chop the potato into fairly decent chunks and throw them in.
Mix in a tablespoon of smoked paprika to help out the chorizo.
Roughly chop any sturdy spare vegetables you have lying around and throw them in. Cover with a strongly flavoured stock. Cook until the vegetables soften up, then add any other less sturdy extras you have lying around like a couple of red chillies, seeded and sliced fatly, those aging sprouts, trimmed and halved, an apple or two, peeled, cored and roughly chopped, a handful of halved cherry tomatoes, even those spare orange segments.
Add a glug or two of passata or some tinned chopped tomatoes. And you might as well throw in some of the liquor from that empty jar of pickled chillies, because why not?

Finally slice up all the greens you have In my case a head of savoy cabbage and a shed-load of beetroot tops as thinly as you like and throw those in. Adjust the seasoning, cover and simmer until the greens are done.
Serve with some rustic bread and possibly dressed with olive oil mixed with smoked paprika, as the Barey Hikers suggest.