Back with another recipe this week, a butternut squash and butter bean soup. Great for these colder and windy days we are having. Deliciously healthy, earthy and even creamy with the flavour of the butter beans.
1/2 a medium sized butternut squash
3 garlic cloves
1 can (400g) butter beans, drained
700ml vegetable stock
1/2 tsp paprika
1/4 tsp onion granules
1 rosemary sprig
1 tbsp olive oil
Start by preheating your oven to 200 (fan) and bake the butternut squash for 45 minutes to an hour.
Once you’ve removed the squash from the oven, scoop out its contents, disposing of the skin and place in a bowl. Using the back of a fork, thoroughly mush the squash until it’s mashed but not fully puréed, then leave to one side.
Get yourself a saucepan and on medium heat, start by frying the garlic in the oil for a minute.
Then add the squash, add all the seasonings and cook for 3 minutes.
Add the butter beans and fry for another 2 minutes.
Pour in the stock, mix and leave to cook for 10 minutes.
Add a generous sprig of rosemary, cover and leave for an additional 5 minutes and then serve.
We are nearly half way through the month and let’s be honest, we are all preparing for the Christmas holidays. Preparation is well underway in our household and it’s kicking off with a banger. Starting with this glass of deliciousness; a blood orange sour. Blood oranges are just so so tasty, a beautiful dark red flesh with a sweet but ‘soury’ citrus flavour that is just too good! I’ve doubled the alcohol quantity on this one and believe me, you won’t be disappointed and nor will your guests be over the celebratory period.
100ml Blood Orange Gin ( I used Beefeater Gin)
1 tbsp maple syrup (golden syrup will also work well)
350 ml smooth blood orange juice
Ice … lots of it
Using a jug mix the gin, syrup and blood orange juice together thoroughly.
Take 2 tumbler glasses and a couple of rosemary leaves and rub around the rim of both glasses
Place 3-4 rosemary leaves at the bottom of each glass and fill generously with ice cubes.
Evenly distribute the gin mixture into both glasses. Garnish with a sprig of rosemary and serve.
The perfect combination of meaty, spicy and nutty all in one. A classic if you’re feeling a mix up of flavours in this hearty dish; perfect for Autumn.
350g diced beef
400g can chopped tomatoes
450ml beef stock
1 tbsp smooth peanut butter
1 medium sized sweet potato, peeled and chopped into bite size chunks
3 garlic cloves, roughly chopped
1 large shallot, roughly chopped
1/2 tsp cayenne pepper
1 chilli, finely chopped
2 inch piece of fresh ginger, finely chopped
1 tbsp olive oil
On medium heat, start by browning the meat for a couple of minutes, then remove and keep to one side.
Pour in the oil and add the shallot, garlic, fresh chilli and ginger and fry together for 3-4 minutes.
Add the sweet potato, cayenne pepper and season with salt and cook for a couple of minutes.
Add the chopped tomatoes, mix and bring to the boil.
Pour in the stock and add the peanut butter and mix thoroughly. Drop the heat to medium low, cover and leave to cook and thicken for two hours or until the beef has become soft and tender, stir every 15-20 minutes or so ensuring that nothing has stuck to the bottom of the pan.