Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

• 1 can (400g) peeled plum tomatoes in tomato sauce.
• 1 small yellow onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1/4 tsp cumin
• 250ml vegetable stock
• 1 tbsp olive oil
• 1 small red chilli, deseeded and roughly chopped
• Salt
• Pepper

Method:

1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.

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Chicken and Pumpkin Traybake

As we grow closer to the end of the month, I thought that we can’t say goodbye without at least one pumpkin recipe. I know many of us associate this delish veg with only October but they are just as delicious and accessible in November. I enjoy this dish particularly with a cheeky side of basmati rice. You’ll find that when this is cooked there will be delicious juices in the roasting tray, this poured onto rice equals pure heaven.

Serves 2

Ingredients:

• 4 chicken thighs
• 8 cloves of garlic, cut in half
• 250g pumpkin, peeled and cut into chunks
• 1 medium-sized red onion, roughly chopped
• 100ml white wine
• 400ml chicken stock
• 1 tbsp olive oil
• 4 cloves
• 150g baby button mushrooms, halved
• 1/4 tsp ground allspice
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• Salt
• Pepper

Method:

Gas Mark 7

1. Put the chicken in a bowl and add the paprika, allspice, nutmeg, season with salt and pepper and add the cloves. Get your hands stuck in there and give it a good mix. Then cover and leave to marinate for at least 30 minutes.
2. Place all the vegetables and the oil in a roasting tray. On the stove, fry these for a couple of minutes on medium-low heat.
3. Then add the chicken, pour in the wine and bring to a gentle boil.
4. Finally, pour in the chicken stock and place the tray in the oven. Leave to bake for 45-50 minutes, or until the chicken is looking nice and crispy and cooked through.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

• 165g raw king prawns
• 3 cloves of garlic, roughly chopped
• 1 inch piece of ginger, grated
• 3 tomatoes, peeled and roughly chopped
• 1 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 can (400ml) coconut milk
• 1 lime
• 1/2 tsp medium curry powder
• 1 small red chilli, sliced into thin rings (seeds included)
• Salt
• Pepper

Method:

1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
3. Add the curry powder and pour in the coconut milk and give it a good stir.
4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Pumpkin Risotto 🎃

Chickpea and Butter Bean Soup

In the recent cooler weather, we need a bowl of comfort food and this chickpea and butter bean soup is the way to go. Ready in less than 30 minutes, makes a quick and healthy delicious dinner. By partially blitzing the soup at the end adds extra texture and creaminess that just makes it even more flavoursome.

Serves 4

Ingredients:

• 1 can (400ml) chickpeas, drained and rinsed
• 1 can (400ml) butter beans, drained and rinsed
• 4 cloves of garlic, roughly chopped
• 1 medium-sized shallot, finely chopped
• 2 medium-sized potatoes, peeled and chopped into small pieces
• 1/2 tsp dried oregano
• 1 medium carrot, peeled and chopped into small pieces
• 1 vegetable stock cube, (I used Knorr) dissolved in 700ml of boiling water.
• 1 tsp paprika
• 2 tbsp olive oil
• 2 large dried bayleaves
• 1/2 tsp cumin
• Salt and pepper

Method:

1. Fry the onion, garlic and bay leaves in the olive oil on medium heat until lightly browned.
2. Add the carrot and potato and fry for 2-3 minutes.
3. Season with cumin, paprika, oregano and sprinkle with salt and pepper.
4. Add the chickpeas and butter beans and fry for 3-4 minutes.
5. Pour in the vegetable stock and give the mix a stir.
6. Cook for 15 minutes or until the potatoes are cooked.
7. With a hand blender pulse the soup mixture 3-4 times just to add more texture and silkiness to the consistency.

Best served hot

Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4

Ingredients:

• 1 cauliflower, cut into florets
• 1 white onion, thinly sliced
• 1 inch piece of fresh ginger, grated
• 4 garlic cloves, roughly chopped
• 3 fresh tomatoes, peeled and chopped
• 1/4 tsp turmeric
• 1 can (400ml) coconut milk
• 2 medium sized potatoes, peeled and chopped into chunks
• 1 courgette, roughly chopped
• 1 tsp medium curry powder
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and Pepper
• Lime (optional)

Method:

1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
2. Then add all the spices, including salt and pepper.
3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
4. Pour in the coconut milk and stir.
5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.