Recipe – Thai spiced squash soup

I usually make this soup with butternut squash but seeing as though I had some crown prince squash left over from my DIY, I thought I’d use those!

 Ingredients

  • Sesame oil
  • 1 Squash peeled and diced (crown prince or butternut)
  • 2 onions, finely diced
  • 4 cloves of garlic, unpeeled
  • Thumb sized piece of ginger, peeled and grated
  • 500ml veg stock
  • Fish sauce
  • Juice of 1 lime
  • Chilli flakes
  • Fresh coriander, finely chopped
  • 1 x 400ml can light coconut milk
  • Sesame seeds
  • Black pepper

 

Pre heat your oven to 200°c (180°c if you have a fan oven)

In an oven proof dish, roast the squash and the un-peeled garlic until soft – about 30 mins or so

Whilst the squash is roasting, heat a tablespoon of sesame oil in a large saucepan and cook the onions until translucent. Add in the ginger and continue to fry for a minute. Remove the squash and garlic from the oven – place the cooked squash in the pan with the onions and squeeze the soft garlic from its casing into the pan as well, being careful not to burn your fingers

Pour in the stock and bring to the boil, then turn the pan down to simmer for about 5 minutes. Add in a splash of fish sauce, most of the chopped coriander (leave a handful for serving) and your chilli flakes, and cook for a minute or so. Remove the pan from the heat and using a stick blender, blend the soup until smooth. Place the pan back over a low heat and stir in the coconut milk and lime juice until all the ingredients are combined. Season with black pepper (I didn’t use any extra salt as the fish sauce is already quite salty)

Ladle into bowls and sprinkle with the remaining coriander, chilli flakes and sesame seeds

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Recipe – Duck Ragu

This a variation of a recipe by Gwyneth Paltrow that I’ve used for years. The original recipe called for a whole roast duck but I like to use tins of duck confit that we buy when in France. Using the confit makes the dish really nice and rich and cuts out the step of having to roast a duck.

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Recipe – Roasted red onion, goats cheese & truffle oil risotto

Risotto is one of my ultimate comfort foods – I make a variation of it at least once a week but this particular version I save for when I’m feeling a little more indulgent. The goats cheese & truffle oil give it a richness and the roasted onion brings a slight sweetness.

Here’s what you’ll need (This is the amount I’d use as a main meal for two but we’re pretty greedy so this may make four smaller portions for you!):

  • Rapeseed oil
  • 1 large white onion
  • 2 medium/3 small red onions
  • 2-3 large cloves of garlic
  • A splash of balsamic vinegar
  • 200g arborio rice
  • A small glass of white wine
  • 1 litre stock (I always use chicken over vegetable as it tastes richer)
  • 60g soft goats cheese
  • A good drizzle of truffle oil
  • Salt & pepper

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Recipe – Shakshuka

Believed to be of Tunisian origin, Shakshuka is eggs poached in tomatoes with peppers, onions & spices. It is intended as a breakfast dish, but I like to have this for lunch & dinner too – it’s not difficult and is pretty quick to whip up. Here’s how I make mine…

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