1 tbsp extra-virgin olive oil

2 red onions, chopped

2 garlic cloves, finely chopped

1 carrot, chopped

1 red bell pepper, seeded and chopped

6 tomatoes

1 tbsp tomato paste

1 tsp turmeric

Gererous ¾ cup red wine

4 cups vegetable bouillon

1 bay leaf

12 oz/350 g haddock fillets, skinned

Salt and pepper

Fresh basil, chopped, to garnish

Fresh baguettles, to serve

Heat the oil in a large pan over medium heat.  Add the onions and cook, stirring from time to time, for about 4 minutes.  Add the garlic, carrot, bell pepper tomatoes, tomato paste, and turmeric and cook, stirring occasionally, for another 4 minutes.  Stir in the wine, then the bouillon.  Add the bay leaf and bring to a boil.  Lower the heat and simmer for 25 minutes, stirring occasionally. 

Rinse the haddock fillets under cold running water, then add them to the soup.  Season with salt and pepper and cook for another 25 minutes until the fish is cooked through. 

Remove the pan from the heat, let the soup cool a little, then discard the bay leaf.  Transfer the soup to a food processor and process until smooth (you may need to do this in batches).  Return the soup to the pan and bring gently to a boil again.  Lower the heat and simmer for 5 minutes, then pour the soup into serving bowls garnish with basil, and serve with fresh baguettes. 

1tbsp vegetable oil

12 oz/350 g lean pork fillet, cut into

½ inch/1 cm thick slices

1 onion, chopped

2 garlic cloves, crushed

2 tbsp all-purpose flour

2 tbsp tomato paste

Generous 1 ¾ cups chicken or vegetable stock

Generous 2 cups sliced white mushrooms

1 large green bell pepper, halved, seeded, and diced

½ tsp ground nutmeg

Salt and pepper

4 tbsp low fat natural yogurt,

Plus extra to serve

Freshly cooked rice, to serve

Chopped fresh parsley

Ground nutmeg

Heat the oil in a large, heavy-bottom pan.  Add the pork, onion, and garlic and gently cook for 4-5 minutes, or until they are lightly browned. 

Add the flour and tomato paste, then pour in the stock and stir until mixed thoroughly.

Add the mushrooms, green bell pepper, and nutmeg.  Season to taste and bring to a boil.  Reduce the heat, then cove r and let simmer for 20 minutes, or until the pork is tender and cooked through.

Remove then pan from the heat and stir in the yogurt.

Serve the pork and sauce on a bed of rice, sprinkled with chopped parsley, with an extra spoonful of yogurt and a light dusting of ground nutmeg.