This soup is a ray of sunshine in a bowl during the grey days of autumn. The butternut squash is so sweet and creamy, and I love spicing and warming it up with cumin and garam masala.
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A warming spinach soup to keep you strong.
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This soup is a ray of gorgeous sunshine during these greyer months: adding ginger to carrots gives them zest and zinginess, a trick which works just as well with butternut squash.
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A zingy winter soup with seasonal vegetables. Every Saturday morning I start a big pot of broth in my kitchen. Once it is on the go it encourages me to cook soups like this winter warmer..
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I have an enormous fig tree, and during autumn I have an endless supply of delicious ripe figs. These figs simply roasted with thyme and honey are heavenly. You could leave out the sourdough toast if you wish and serve it as is.
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This wild garlic soup, takes me right back to the forest where I picked the herb. I have added a topping of roasted almonds and sheep’s cheese for added texture and contrast. Hazelnuts, brazil nuts or pine nuts work too.
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This zingy asparagus dish is the roast of the town! I tend to find that asparagus works best when the dishes are straightforward and uncomplicated.
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The idea of making a cheese soufflé to many of you sounds utterly terrifying, I think that’s because so much hype has been made about getting that grand lift in the oven, and the fear that it will all flop! But I promise you they couldn’t be simpler to make.
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It only takes about 20 minutes from start to finish. It’s one of my favourite quick-fix, weeknight suppers and there are so many variations. It’s a good base to work from as you can use bits and pieces that otherwise may go to waste.
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This hearty and nourishing soup makes a nice starter for a dinner party or is delicious after a winter's day walk.
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Bringing a taste of Italy to your kitchen using seasonal fruit and veg to make a delicious summer bruschetta two ways: sweet tomato and peaches with ricotta.
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I remember the first time that I ever had prawns pil pil, it was in the market in Barcelona. I sat at the counter of one of the tapas bars, and watched how they fired up the plump fresh prawns with fiery chilies, aromatic garlic and smokey paprika. They were out of this world… They served them with very thinly sliced sourdough toasts that were brushed with olive oil – so I could scoop the prawns pil pil onto the toasts to create the perfect bite, heaven! It is one of the easiest and fastest suppers that I know.
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These sweet, creamy and crispy blossoms are one of my all time favourite suppers, and are at their best with wild honey — do use the wild stuff, it makes a world of a difference to the flavour of the dish.
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