Roasted Pumpkin and Sage Soup

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Make Roasted Pumpkin and Sage Soup

Roasted Pumpkin & Sage Soup

This is a delicious and comforting soup for an autumnal day.  The addition of the white wine completes this dish perfectly!

Serves 8

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

1 small/medium pumpkin

2 large carrots, chopped into 2-3cm pieces

2 large red onions, peeled and cut into wedges

4 garlic cloves, peeled

4 tbsp olive oil

Freshly ground salt & pepper

2 tbsp dried sage

250ml dry white wine

1.5 litres of chicken or vegetable stock

Preparation method

1.  Preheat the oven to 220°C/Gas mark 8.

2.  Cut the pumpkin into 2-3cm wedges and remove the seeds.  Place the wedges in a large roasting tray along with the carrots, onions and garlic.  

3.  Drizzle olive oil over the vegetables, season with salt and pepper and roast in the oven for 45 minutes, turn a few times.

4.  Remove the vegetables from the oven, when the pumpkin is cool enough to handle scoop out the flesh and place in a large pan with the rest of the vegetables.

5.  Place the roasting tin over a high heat, add the sage and wine.  Bring the wine to the boil and scrape any roasted vegetables from the base of the tray.  Add the stock and bring to the boil and then turn off the heat.

6.  Blend the soup until smooth - you may have to do this in batches.  Season to taste and it is ready to be reheated when needed.  Serve with crusty bread.

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Banana Loaf Cake

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Make Banana Loaf Cake

Banana Loaf Cake

A delicious and moist banana loaf cake with a wonderful banana frosting topping! This is a perfect cake for afternoon tea.

Serves 8-12

Prep time:  15-20 minutes

Cooking time:  35-40 minutes

Ingredients

For the cake

100g butter, softened, plus extra for greasing

200g light brown sugar

1 tsp ground cinnamon

2 medium eggs

300g over-ripe bananas

60g plain chocolate, chopped or in buttons

80g walnuts, toasted & roughly chopped

180g plain flour

1 tsp bicarbonate of soda

For the frosting

100g full-fat cream cheese

100g unsalted butter, softened

250g icing sugar, sifted

30g banana, mashed

Preparation method

1.  Preheat the oven to 175°C/Gas mark 4 and grease a 23cm x 13cm loaf tin with butter.

2.  Place the butter, light brown sugar and cinnamon in a mixing bowl and cream together until pale and fluffy.  Beat the eggs lightly and slowly add to the mixture while mixing on high speed.

3.  Mash the bananas and add to the cake mix, followed by the chocolate and the walnuts.  Sift the flour and bicarbonate of soda together and add to the cake mix on a low speed until combined.  Pour the mixture into the loaf tin and bake for 35-40 minutes.  Take out and leave to cool.

4.  For the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy.  Place the butter and icing sugar in a separate mixing bowl and cream together until pale and fluffy.  Add the cream cheese, a little at a time to the butter mixture and mix at a high speed until the frosting is combined.  Add the mashed banana.  Once cool, cover the top of the cake with frosting and chill for 30 minutes to set the frosting.  Serve at room temperature and enjoy!

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Creamy Haddock with Crunchy Gratin

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Make Creamy Haddock with Crunchy Gratin

Creamy Haddock with Crunchy Gratin

This is a delicious comforting dish which is quick and easy to make for a wonderful mid-week meal!

Serves 4

Prep time:  10 minutes

Cooking time:  12-15 minutes

Ingredients

For the gratin topping

25g/1oz fresh white breadcrumbs

15g/½ oz Gruyère, finely grated

½ tsp dried parsley

For the haddock filling

300ml/10fl oz whole milk

1 small onion, peeled, cut into 6 wedges lengthways

1 bay leaf

2 strips lemon peel

450g/1lb fresh haddock fillet (or any other white fish with skin)

40g/1½oz butter

25g/1oz plain flour

2 tbsp white wine (optional)

50g/1¾oz Gruyère, finely grated

½ tsp prepared English mustard

3 tbsp double cream

salt and freshly ground black pepper

Preparation method

1. Place 4 small, shallow flameproof dishes on a baking tray. 

2. For the filling, pour the milk into a large, deep frying pan or wok.  Add the onion, bay leaf and lemon peel and place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, leave to stand for 5 minutes. 

3. Drain the fish in a colander over a large jug, reserve the milk. 

4. Melt the butter in a large non-stick saucepan and stir in the flour until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.

5. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for 2 minutes to warm it through. 

6. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. 

7. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. 

8. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling underneath.  Serve with a crisp green salad, enjoy!

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