1 For the Soup: Half fill a medium sized pan with boiling water, add the stock cube, onion and potatoes and simmer for 10-12 minutes, or until vegetables are tender. 2 Blitz with a hand blender to give a chunky consistency and divide the mixture between three mixing bowls. 3 Blend the tomatoes until smooth, and mix into one bowl of soup. Mix the turmeric with 1 tbsp boiling water, and stir into another bowl of soup. 4 Roughly chop the basil and parsley and stir into the last bowl of soup. Season each soup and pour ladlefuls of each into a serving bowl, keeping the colours separate. Top with the cream. 5 For the Salad: Place the fennel in a bowl, season and drizzle over the lemon juice. Add the mint, rosemary, dill, chervil and sage, olive oil, caster sugar and toss together. Season and serve in a bowl. 6 For the Baked Cod with Herb Crust: Preheat the oven to 220c/425f/Gas 7. Process the breadcrumbs, chervil and dill, and blitz until finely chopped and combined. Add the pimentos and blitz again. Then season. 7 Heat 1 tbsp olive oil and butter in an ovenproof saute pan and cook the cod skin-side down for 3-4 minutes. Season, spread the breadcrumb mix over the fish and put the pan in the oven to cook for 8-10 minutes, until done. Serve on a plate drizzled with more olive oil. Per serving: 822 Calories (kcal); 34g Total Fat; (36% calories from fat); 14g Protein; 121g Carbohydrate; 16mg Cholesterol; 125mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.