Curried Pea Soup

500g frozen peas

hot water

60g butter

2 tablespoons flour

3 chicken stock cubes

1 litre (4 cups) water

2 teaspoons curry powder

1 cup milk

salt, pepper

Cover peas with hot water, bring to boil, boil until tender. Drain. Push through a fine sieve or puree in electric blender.

Melt butter in saucepan, stir in flour, mix well. Cook over low heat 2 minutes. Remove from heat, gradually add chicken stock (made with stock cubes and water). Return to heat, simmer 2 minutes, stirring constantly.

Stir pureed peas, curry powder, and milk into sauce. Season with salt and pepper. Bring to boil, stirring, reduce heat, simmer 2 minutes.

Serves 6 to 8

Old Fashioned Curried Sausages.

12 thick beef sausages (1.8kg)

1 tablespoon vegetable oil

2 medium brown onions (300g), sliced thinly

2 tablespoons mild curry powder

400g (141/2 ounces) canned diced tomatoes

1 cup (250 ml) beef stock

1 cup(250ml) water

4 medium potatoes (800f), unpeeled, cut into thick wedges

1 cup (120g) frozen peas, thawed

1/2 cup (80g) sultanas

1. Place sausages in large saucepan, add enough cold water to cover sausages, bring to boil. Boil, uncovered, 2 minutes, drain.

2. Heat oil in same pan, cook onion, stirring until softened. Add curry powder, cook stirring until fragrant. Remove from heat, stir in undrained tomatoes, stock and the water.

3. Place potatoes in 4.5 litre (18 cup) slow cooker, top with sausages and onion mixture. Cook covered on low for 8 hours.

4. Stir in peas and sultanas. Season to taste.