Campbell's Delights

Gary Rhodes has created dozens of delicious recipes from store cupboard essentials, using Campbell's Condensed Soups.

Here are two delicious ones to try at home

RISOTTO BAKED PEPPERS

• 1 tbsp olive oil
• 1 large red, 1 large green, 1 large orange and 1 large yellow pepper, cut in half through the stalk, deseeded and cored
• 25g butter
• 1 large onion, finely chopped
• 150g/5oz risotto rice
• 700ml / 1¼ pint hot vegetable stock (or water)
• 150g broccoli florets, finely chopped
• 1 295g can Campbell's Condensed Low Fat Mushroom Soup
• 1 can sweetcorn, drained

Method

• Preheat the oven to 220°C/fan oven 200°C /Gas mark 7. Toss the pepper with the oil and rub with your hands to coat evenly in the oil. Arrange the peppers, cut side upwards, in a shallow roasting tin and season with salt and freshly ground black pepper
• Roast for 12-15 minutes
• Melt the butter in a large non-stick frying pan and fry the onion for 5 minutes until softened
• Stir in the rice and pour over the stock
• Simmer over a low heat, stirring occasionally for 10 minutes
• Add the broccoli and cook for a further 5 minutes until all the stock has been absorbed and the rice is cooked
• Stir in the Campbell's Condensed Low Fat Mushroom Soup and sweetcorn
• Spoon the rice mixture into the peppers - don't worry if you have a little filling left over, simply serve it on the side

BROCCOLI, CELERY AND CHEESE LINGUINE

Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients Serves 2

• 1 bunch of broccoli, divided into florets
• 1 onion, very finely chopped
• 1 tbsp of olive oil Knob of butter
• 200g dried linguine pasta
• 1 295g can Campbell’s Condensed Cream of Celery Soup
• 100g blue cheese, broken into nuggets (can be substituted for another cheese)
• Splash or two of milk, optional
• Salt and pepper

Method

• Boil the linguine in lightly salted water, following the instructions on the packet
• Meanwhile, soften the chopped onion in a trickle of olive oil. Stir the Campbell’s Condensed Cream of Celery Soup into the onions and simmer. If you would prefer a looser consistency, simply add a splash or two of milk or water
• Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until tender. Drain carefully in a colander.
• Add a nugget or two of blue cheese to the soup, allowing it to melt and enrich the celery flavour
• Stir the pasta into the celery sauce, along with a few of the broccoli florets. Season with a twist of pepper and a pinch of salt, if needed
• Divide the pasta between 2 large bowls scattering the remaining broccoli florets and blue cheese nuggets over each
• Drizzle a little olive oil over each to finish and this is now ready to serve