Maudie's Meanders

  30g butter  1 leek, pale section only, thinly sliced  2 garlic cloves, crushed  2 tbsp plain flour  3 tsp Dijon mustard  300ml light thickened cream 1/2 cup (125ml) chicken or fish stock  600g firm white fish fillets, cut into 3cm pieces  450g frozen broccoli, carrot, cauliflower mix  1 cup (70g) coarse breadcrumbs (made from day-old bread)  100g haloumi, grated  1/2 cup (60g) grated tasty cheddar Step 1 Melt butter in a large heavy-based ovenproof frying pan over medium heat. Add leek and garlic. Cook, stirring, for 2-3 mins or until softened. Add flour. Cook, stirring, for 1 min or until mixture is grainy. Stir in mustard. Gradually stir in the cream and stock.  Step 2 Bring to the boil. Reduce heat to low. Cook for 2 mins. Add fish and cook for 2-3 mins or until fish is cooked through. Add the frozen vegetables. Season. Simmer for 1-2 mins or until vegetables are heated through.  Step 3 Preheat grill on medium...

1 tbsp peanut oil (or sesame or canola) 250gr Diced Butternut Pumpkin 250gr Diced Sweet Potato 1/3 cup (100g) korma curry paste 3 cups (750ml) chicken stock 270ml coconut cream 1 cup (160g) shredded cooked Chicken Breast 100g green beans, trimmed, halved crossways 1/2 cup (140g) Greek- style yoghurt 1 long green chilli, sliced (optional) 1/4 cup (20g) Shredded Coconut, toasted 2 tbsp chopped chives Step 1 Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and sweet potato and cook for 2 mins. Add curry paste. Cook for 30 secs or until fragrant. Step 2 Add stock to the pan. Bring to the boil. Reduce heat to medium. Simmer for 5 mins or until pumpkin is tender. Remove from heat. Cool slightly. Use an immersion blender to blend until smooth. Step 3 Add coconut cream and place over medium heat. Bring to a simmer. Add chicken and beans. Cook for 2 mins or until beans are bright green and tender. Step 4 Divide soup among serving ...