David Herbert’s classic biscuit recipes — plus a trio of delicious soups

Cooped up at home with the kids? Or just looking for something to lift the spirits? Here are a few ideas...

Pick me up: Chocolate shortbread. Picture: Guy Bailey. Styling: Jenn Tolhurst

Your oven and hob are likely doing overtime at the moment, and inspiration for new and delicious recipes may be eluding you. But let’s face it, there’s also never been a better time to perfect the basics.

As well as healthy eating, comfort food is also coming into its own right now. David Herbert’s crispy-skin roast chicken recipe will kick things off nicely, before adding some more exotic variations. Mac and cheese is another favourite, and this butternut pumpkin version will add some extra veg into the mix. For sheer simplicity (especially if supplies are running low), how about this simple spaghetti with lemon?

See David’s newest recipes below, including some well-deserved sweet treats. Enjoy... #LifeInLockdown

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Our extended food section this week opens with a trio of cookie-jar classics. Kids love to get involved in the mixing and baking, and you can adapt the recipes according to what’s in your cupboards. Enjoy!

Chocolate shortbread

150g unsalted butter, softened
125g (½ cup) caster sugar
1 teaspoon vanilla extract
150g plain flour
2 tablespoons cocoa powder
¼ teaspoon baking powder
60g dark chocolate chips

Preheat oven to 160C (fan). Place all ingredients except chocolate chips into a food processor and blend until mixture comes together. Add chocolate chips and pulse quickly until distributed. Roll out between two sheet of baking paper until 1cm thick (the dough may be a little dry, but this is fine). Stamp out discs with a cookie cutter and transfer to a lined baking sheet. Bake for 15 minutes, then allow to cool on sheet. Makes about 12

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Macadamia ginger biscuits.

Macadamia ginger biscuits

125g unsalted butter, softened
200g brown sugar
250g plain flour
1 teaspoon bicarbonate of soda
1½ teaspoon ground ginger
1 large egg
2 nuggets stem ginger*
150g macadamia nuts, chopped

Preheat oven to 160°C (fan). Beat butter, sugar, flour, bicarbonate of soda, ginger and egg until combined. Chop stem ginger into slivers and stir into the mixture along with chopped nuts. Divide dough into balls about the size of a walnut and press on to a tray lined with baking paper. Bake for 15 minutes. Leave to cool on tray for a few minutes, then transfer to a wire rack to cool completely. Makes about 18

*Stem ginger, preserved in syrup, is sold in jars; look for it in delicatessens.

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Raspberry & coconut slice

200g soft butter, diced
200g caster sugar
3 medium-sized eggs, beaten
250g self-raising flour, sifted
1 teaspoon baking powder
300g raspberries, fresh or thawed
3 tablespoons shredded coconut

Preheat oven to 180°C (fan). Grease and line a 23cm square cake tin. Place butter, sugar, eggs, flour, baking powder and a pinch of salt in a bowl and beat with handheld electric beaters until just combined and smooth (don’t overdo it). Spread mixture in tin and bake for 20 minutes. Arrange raspberries over cake and bake for a further 15-20 minutes, then scatter over coconut and cook for a further 5 minutes. Leave to cool in tin then cut into slices. Makes about 12.

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... And now for the regular recipe section.

These vegetable soups are made hearty with the addition of beans and split peas. Use a mixture of mushrooms, if available, in the split pea soup. The first two recipes can be made in advance and chilled for a couple of days before reheating.

Zucchini, pea & pesto soup

Zucchini, pea and pesto soup. Picture: Guy Bailey. Styling: David Morgan

500g zucchini
1 tablespoon olive oil
1 garlic clove, sliced
2 spring onions, sliced
200g frozen peas
400g can cannellini beans, drained and rinsed
1 litre hot vegetable stock
2 tablespoons basil pesto
Crusty brown bread, to serve

Cut zucchini into thin strips about 12 cm in length. Heat oil in a large saucepan. Cook garlic and spring onions for 2 minutes, then add zucchini and cook for 3 minutes until it starts to soften. Stir in peas and cannellini beans, pour over stock and bring to the boil. Cook for a further 3-5 minutes. Stir pesto through soup and season to taste. Ladle into bowls and serve with crusty brown bread. Serves 4

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Mushroom & split pea soup

3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 sticks celery, chopped
2 cloves garlic, crushed
1¹⁄³ cups split peas (green or yellow)
2 litres vegetable stock
½ teaspoon dried thyme
1 bay leaf
500g mixed mushrooms, sliced
2 tablespoons roughly chopped flat-leaf parsley
Grated Parmesan, to serve

Heat half the oil in large saucepan and add carrots, onions, celery and garlic. Cook, stirring occasionally, until vegetables start to soften (about 5 minutes). Add split peas, stock, thyme and bay leaf. Bring to a boil. Reduce heat and gently simmer, covered, until split peas are almost tender; it should take about 35 minutes. Meanwhile, heat remaining oil in large non-stick frying pan over moderately high heat. Add mushrooms; sauté for 7-10 minutes until tender and brown. Add mushrooms and parsley to soup; reduce to simmer. Season to taste with salt and freshly ground black pepper. Serve garnished with Parmesan. Serves 4-6

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Bean, spinach & bacon soup

Bean, spinach and bacon soup. Picture: David Morgan

1 tablespoon olive oil
3 rashers bacon, chopped
2 cloves garlic, chopped
2 red onions, sliced
2 carrots, sliced
2 sticks celery, sliced
1 teaspoon chopped fresh rosemary
2 x 400g cans white beans, rinsed
1.5 litres chicken stock
300g fresh spinach leaves
¼ cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat and fry bacon for 3 minutes. Add garlic, onions, carrots, celery and rosemary. Cook for 5 minutes; add white beans and chicken stock. Bring to a boil; turn down heat, simmer gently for 20 minutes. Place 2 cups of the soup in blender or food processor; puree until smooth, then return to pan. Stir in spinach. Season to taste. To serve, ladle into bowls and garnish with Parmesan. Serves 4-6