Art's Cafe bar & Restaurant, Leeds

0113 243 8243
Recipes

Recipes

Our head chef Jamie Clinton has been with us since March 2010. He joined us from Hazelwood Castle Hotel where he worked as Sous chef in the 2AA rosette establishment. He is a passionate chef who loves to cook with fresh, locally sourced seasonal food.

In this section, Jamie will regularly be adding new recipes along with the method. The recipes will be closely linked to our current menu & we’ll try and keep them simple enough for you to try at home. Please use the menu bar below to find a recipe you fancy trying. If you have any questions, you can contact us using the link above.

Soup Recipes

Chilled Pea Soup

  • 1 medium sized white onion, peeled & sliced
  • 1 garlic clove, crushed
  • 1 celery stick, sliced
  • hand full of parsley stalks
  • 500g frozen peas
  • 1ltr vegetable or chicken stock

Gently fry the garlic, onion & celery in read more…

Chilled beetroot & apple soup with goats cheese

  • 6 X medium raw beetroots
  • 2 X Granny Smith apples
  • Splash of balsamic vinegar
  • 100g brown sugar
  • 300mls fresh apple juice
  • 1 X small red onion (peeled & sliced)
  • 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes read more…

Spicy white bean & coriander soup

  • 1kg white beans soaked in cold water overnight
  • 100g fresh ginger peeled & diced
  • 1 chilli sliced
  • 3 cloves Garlic peeled & sliced
  • 1 white onion sliced
  • 1 leek washed & sliced
  • large bunch of coriander roughly chopped
  • 500ml cream
  • 2ltrs of vegetable or chicken stock
  • 1 lime
  • Drain & wash the beans & prepare the other ingredients as above.
    Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins). Add the soaked beans and stir. Cover with the stock and simmer for approx 1hr or until the beans are soft. Stir in the cream. Blend in a food processor & season generously with salt & pepper & lime juice. The soup can now be served as it is or strained through a sieve if you prefer.

    Share this recipe

Dessert Recipes

Chilled Pea Soup

  • 1 medium sized white onion, peeled & sliced
  • 1 garlic clove, crushed
  • 1 celery stick, sliced
  • hand full of parsley stalks
  • 500g frozen peas
  • 1ltr vegetable or chicken stock

Gently fry the garlic, onion & celery in read more…

Chilled beetroot & apple soup with goats cheese

  • 6 X medium raw beetroots
  • 2 X Granny Smith apples
  • Splash of balsamic vinegar
  • 100g brown sugar
  • 300mls fresh apple juice
  • 1 X small red onion (peeled & sliced)
  • 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes read more…

Spicy white bean & coriander soup

  • 1kg white beans soaked in cold water overnight
  • 100g fresh ginger peeled & diced
  • 1 chilli sliced
  • 3 cloves Garlic peeled & sliced
  • 1 white onion sliced
  • 1 leek washed & sliced
  • large bunch of coriander roughly chopped
  • 500ml cream
  • 2ltrs of vegetable or chicken stock
  • 1 lime
  • Drain & wash the beans & prepare the other ingredients as above.
    Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins). Add the soaked beans and stir. Cover with the stock and simmer for approx 1hr or until the beans are soft. Stir in the cream. Blend in a food processor & season generously with salt & pepper & lime juice. The soup can now be served as it is or strained through a sieve if you prefer.

    Share this recipe

Vegetarian recipes

Chilled Pea Soup

  • 1 medium sized white onion, peeled & sliced
  • 1 garlic clove, crushed
  • 1 celery stick, sliced
  • hand full of parsley stalks
  • 500g frozen peas
  • 1ltr vegetable or chicken stock

Gently fry the garlic, onion & celery in read more…

Chilled beetroot & apple soup with goats cheese

  • 6 X medium raw beetroots
  • 2 X Granny Smith apples
  • Splash of balsamic vinegar
  • 100g brown sugar
  • 300mls fresh apple juice
  • 1 X small red onion (peeled & sliced)
  • 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes read more…

Spicy white bean & coriander soup

  • 1kg white beans soaked in cold water overnight
  • 100g fresh ginger peeled & diced
  • 1 chilli sliced
  • 3 cloves Garlic peeled & sliced
  • 1 white onion sliced
  • 1 leek washed & sliced
  • large bunch of coriander roughly chopped
  • 500ml cream
  • 2ltrs of vegetable or chicken stock
  • 1 lime
  • Drain & wash the beans & prepare the other ingredients as above.
    Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins). Add the soaked beans and stir. Cover with the stock and simmer for approx 1hr or until the beans are soft. Stir in the cream. Blend in a food processor & season generously with salt & pepper & lime juice. The soup can now be served as it is or strained through a sieve if you prefer.

    Share this recipe

Meat & Fish Recipes

Chilled Pea Soup

  • 1 medium sized white onion, peeled & sliced
  • 1 garlic clove, crushed
  • 1 celery stick, sliced
  • hand full of parsley stalks
  • 500g frozen peas
  • 1ltr vegetable or chicken stock

Gently fry the garlic, onion & celery in read more…

Chilled beetroot & apple soup with goats cheese

  • 6 X medium raw beetroots
  • 2 X Granny Smith apples
  • Splash of balsamic vinegar
  • 100g brown sugar
  • 300mls fresh apple juice
  • 1 X small red onion (peeled & sliced)
  • 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes read more…

Spicy white bean & coriander soup

  • 1kg white beans soaked in cold water overnight
  • 100g fresh ginger peeled & diced
  • 1 chilli sliced
  • 3 cloves Garlic peeled & sliced
  • 1 white onion sliced
  • 1 leek washed & sliced
  • large bunch of coriander roughly chopped
  • 500ml cream
  • 2ltrs of vegetable or chicken stock
  • 1 lime
  • Drain & wash the beans & prepare the other ingredients as above.
    Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins). Add the soaked beans and stir. Cover with the stock and simmer for approx 1hr or until the beans are soft. Stir in the cream. Blend in a food processor & season generously with salt & pepper & lime juice. The soup can now be served as it is or strained through a sieve if you prefer.

    Share this recipe

Small portion & starter recipes

Chilled Pea Soup

  • 1 medium sized white onion, peeled & sliced
  • 1 garlic clove, crushed
  • 1 celery stick, sliced
  • hand full of parsley stalks
  • 500g frozen peas
  • 1ltr vegetable or chicken stock

Gently fry the garlic, onion & celery in read more…

Chilled beetroot & apple soup with goats cheese

  • 6 X medium raw beetroots
  • 2 X Granny Smith apples
  • Splash of balsamic vinegar
  • 100g brown sugar
  • 300mls fresh apple juice
  • 1 X small red onion (peeled & sliced)
  • 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes read more…

Spicy white bean & coriander soup

  • 1kg white beans soaked in cold water overnight
  • 100g fresh ginger peeled & diced
  • 1 chilli sliced
  • 3 cloves Garlic peeled & sliced
  • 1 white onion sliced
  • 1 leek washed & sliced
  • large bunch of coriander roughly chopped
  • 500ml cream
  • 2ltrs of vegetable or chicken stock
  • 1 lime
  • Drain & wash the beans & prepare the other ingredients as above.
    Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins). Add the soaked beans and stir. Cover with the stock and simmer for approx 1hr or until the beans are soft. Stir in the cream. Blend in a food processor & season generously with salt & pepper & lime juice. The soup can now be served as it is or strained through a sieve if you prefer.

    Share this recipe

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