Soup- again?

I always seem to be making and photographing soup. I love it. It’s a great way to get lots of nutrients and now that it’s finally turned cold here in England, it makes the perfect lunch, and this recipe is no exception. Not only does it taste great, it has a really interesting texture. I’m not sure how authentic it is; as I’m never been to the Caribbean, but I can always dream! Continue reading “Soup- again?”


Spiced lentils with roasted butternut squash, hazelnuts and goats Cheese – Serves 4

This is based on a recipe I’d torn out of a magazine ages ago.  I thought it looked unusual and if I’m totally honest I really liked the photograph!
It was enjoyable to make, particularly as I love lentils and I thought that the ingredients made a really great combination, and the kitchen smelt great while it was cooking it.
It would be perfect for a vegetarian dinner party or could be served as part of a party buffet if you increase the quantity of the ingredients, or as a side dish, or for lunch………

Continue reading “Spiced lentils with roasted butternut squash, hazelnuts and goats Cheese – Serves 4”

Butternut Squash Soup- serves 8


People have been making soup, for as long as anyone can remember; combining ingredients in a pot to make a nutritious and filling meal.  Soup is a meal enjoyed worldwide, for example America has Chowder, Spain, a chilled soup known as Gazpacho, Italy-Minestrone, China-Won Ton, Russia- Borsht, Greece-Avgolemono and in Britain we have Mulligatawny Soup, a spicy dish inherited from the British Raj of the early 19th century. The list is endless.
Of course, as well as the ‘traditional’ soups, there are many variations, and what could be better on a cold winters day, than a bowl of warm deliciousness?

2 red onions, finely chopped
3 garlic cloves, crushed
1 tsp. chili flakes (more if you like it really spicy!)
1 butternut squash (around 1.2kg), peeled deseeded and cut into chunks
1 large potato, peeled and cut into chunks
A few rosemary sprigs
1.25 litres gluten free chicken or vegetable stock (either homemade or Knorr do a good one called ‘Stock Pot’)
100g streaky bacon, finely chopped
Natural yogurt to garnish

  • Put all ingredients, except the bacon, in a large pan.
  • Bring to the boil.
  • Simmer for 20 minutes until the vegetables are tender.
  • Meanwhile, fry the bacon in a splash of oil until it is crisp. Drain on some kitchen paper.
  • Cool a little and then blend in a food processor until smooth (this can be done with a stick blender, but be careful that it is not too hot as it may splash. You may need to do it in batches).
  • Reheat.
  • Ladle into bowls.  Swirl in some yogurt and sprinkle with crisp bacon.