Beef with Blueberry Citrus Sauce

1 c. blueberries, fresh or frozen
6 Tbs. orange juice
6 Tbs. lemon juice
2 Tbs. vermouth
2 tsp. grated orange peel
2 tsp. grated lemon peel
1 tsp. minced fresh ginger
1 Tbs. butter
1 lb. beef medallions
salt and pepper to taste

1. Combine blueberries, orange juice, lemon juice,
vermouth, orange peel, lemon peel, and ginger; stir to
blend and set aside.

2. Melt butter in large, heavy skillet; saute' beef until
brown and just cooked through.

3. Transfer beef to platter and keep warm.

4. Add blueberry mixture to skillet, and cook until mixture
thickens, about 2 minutes.

5. Spoon blueberry mixture over beef and serve.

Mexican bean soup with shredded chicken & lime

• 2 tsp rapeseed oil

• 1 large onion, finely chopped
• 1 red pepper, cut into chunks
• 2 garlic cloves, chopped
• 2 tsp mild chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 400g can black beans
• Chicken stock
• 1 cooked skinless chicken breast shredded
• 1 lime, juiced or 1 lemon jucied and zested
• ½ red chilli, deseeded and finely chopped
• Sumac powder

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the stock. Simmer, covered, for 15 mins.

Tip the chicken into a bowl, add the citrus juice with a little chilli and toss well. Ladle the soup into two bowls, top with the chicken, chilli and sumac and serve.