In plentiful supply in markets, red, green, orange and yellow-coloured capsicums offer a number of ways to add both colour and flavour to the dining table. To make a tasty soup roast the vegetables first to add an extra dimension to their delicious flavour.

To make a capsicum (pepper) soup for 3 people; Cut 1 onion, 3 tomatoes, 1 whole head of garlic and 2 de-seeded capsicums (peppers) in half, place them on a baking tray, drizzle with 1 Tbsp olive oil and roast in a 200C (400F) moderately hot oven for 45 minutes, turning the onions and peppers once. Remove and set aside until cool enough to handle, then peel the tomatoes and the peppers. You can also grill the vegetables instead of roasting in the oven, being careful to monitor them all the while as the grill cooks them faster than the oven.

When they are peeled and ready, transfer to a blender, add 1 to 2 cups (350 - 500ml approx.) vegetable stock, or water with a stock cube already incorporated, and pulse until smooth. Place in a medium sized pan, bring to the boil, reduce the heat and simmer for 15 minutes. Adding a little extra stock if you like a more liquid soup. Season to taste with salt and freshly ground black pepper. Serve hot in a cup or in a bowl garnished with a leaf or two of fresh basil and an extra drizzle of virgin olive oil. This soup is also delicious served cold with a garnish of cucumber slices.

When the soup is underway it's time to prepare the main course.

Have ready in a bowl, 3 Tbsp plain white flour mixed with 1 Tbsp cold milk. In a saucepan make the sauce by bringing to the boil 6 ozs (175/180 gms) finely grated white cheddar cheese and 300ml full fat pasteurised milk (not low fat). As soon this boils lower the heat and add the flour mix, stir and simmer until it thickens.

In the meantime, wash and pat dry 700 gms white fish such as haddock or cod cut into 3 even-sized pieces, and cook over a medium/low heat in 1 ozs salted butter and 1 tspn olive oil with a shake of white pepper for 3 minutes each side.

Pour the sauce over the fish and sprinkle with a little extra grated cheese. You can serve like this with the soup on the side, or place the fish with cheese sauce on an heat proof dish under a hot grill until golden and bubbling - this takes just a few minutes so be vigilant. To complete the fish dish add a spoonful or two of green petit pois (small, sweet tasting green peas) gently sauted in a little butter.

As an alternative, make Haddock Thermidor; Put the fish in a wide shallow frying-pan with enough milk to cover, 1 bay leaf, 1 sliced carrot, 1 chopped onion, a shake of white pepper and a pinch of salt. Bring to the boil and immediately lower the heat and cook gently for 8-10 minutes or until the fish flakes easily when tested with a fork, this will depend upon the thickness of the fish. With a slotted spoon, remove the fish carefully and transfer to an ovenproof dish.

In the meantime make a sauce by melting 50 gms (2 oz) salt-free butter in a small saucepan, add 2ozs (50gms) flour and stir over a low heat for 1 minute until it begins to colour. Remove from the heat and gradually stir in 400ml milk. Return to the heat and simmer, stirring all the while, until thick and smooth. Add 50gms Parmesan or mature Cheddar cheese, 1 tspn Dijon mustard and salt to taste. Stir well and pour over the fish. Sprinkle 1 Tbsp grated cheese over the top and bake in the oven or under the grill until the top is lightly browned - about 5 - 8 minutes.

For dessert I would suggest a fresh fruit compote made from seasonal fruit, at the moment that's blackberries, black plums and a variety of apples in the markets. Put cup water or sweet wine and 1 tspn sugar in a saucepan with 2 cored, peeled and chopped apples, 3 black plums and 1 punnet (small box) of blackberries and simmer until the fruit softens; stir gently to keep the fruit from sticking to the pan; do not allow it to burn.

Now add sugar to taste a little at a time, very carefully (it is very hot) tasting as you go. Once the fruit has softened but before it goes mushy soft remove from the heat to cool.

Serve with ice-cream, whipped cream, custard or on its own. And you can make double the amount as once it is cooked and rapidly chilled a fruit compote will keep in the fridge for two to three days.

Or you could dispense with the fruit compote altogether and share a small box of chocolate truffles.

(HK Edition 12/15/2012 page4)