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.
Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.
4 pork belly slices
1 leek, finely sliced
125 asparagus tip, cut into chunks
215g butter beans, drained
7 garlic cloves, peeled and kept whole.
1 tsp oregano
300ml chicken stock
1 tsp olive oil
Preheat the oven to 180°.
On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.
1 small yellow onion, roughly chopped
2 medium sized parsnips, peeled and cut into small chunks
3 cloves of garlic
1 medium sized potato, peeled and cut into small chunks
1/2 tsp turmeric
1/2 tsp cumin
1/2 medium curry powder
1/4 tsp ground coriander
1 tbsp olive oil
600ml vegetable stock
Single cream (optional)
Salt and pepper (to taste)
Fry the onion and garlic in the oil on medium heat for 2 minutes.
Add all the seasonings, including the salt and pepper and mix.
Then add the potato and parsnip and thoroughly mix again.
Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.
Best served hot and with a small splash of single cream.