-1 small pumpkin -Olive oil, for roasting -25g butter – 1 onion, sliced – 325g rice – Salt and pepper, for seasoning -750ml vegetable stock –More cooked vegetables, to serve (optional)
Pre-heat the oven to 180C. Slice and clear the insides of a pumpkin. Cut into segments and place on a roasting tray, drizzled with olive oil. Roast for 45 minutes, or until golden brown.
Melt the butter in a large frying pan. Add the onion and fry gently over a medium heat for 2-3 minutes. Turn the heat down a little.
Add the rice and a grinding of salt and pepper. Stir to coat the rice with the butter.
Add the stock after frying the rice like a pilau for a couple of minutes, bring to the boil, stirring frequently.
Turn the heat down once the stock is bubbling and leave to simmer until almost all of the stock has been absorbed. Add the roasted pumpkin, cut up into squares, cover, and leave to simmer for 5-10 minutes.
I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.
We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.
Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…
Serves… a lot. At least ten people.
-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt
Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
In a deep-based pan, fry the onion in olive oil until golden brown.
Place the pumpkin and the onion in a food processor and blitz until mush.
Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.
We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).
We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…
Victoria Plum Crumble
For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar
For the crumble: -110g plain flour -55g granulated sugar -170g salted butter
Preheat the oven to 180C.
Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
Serve warm. Keep in the fridge for up to three days.
-Large knob of salted butter -1 large onion, finely sliced -2 garlic cloves, diced -450g chopped tomatoes -300g basmati/ risotto rice -200g shiitake or button mushrooms, cut into tiny pieces -2 handfuls of pak choi or spinach, shredded and de-stalked -Snap peas, to serve
Melt the butter in a large frying pan on the hob. Add the onion and fry until golden brown. Add the diced garlic followed by the chopped tomatoes (you ca use fresh or tinned, whatever you have on offer) and rice.
Bring the mixture to a high heat so that it is bubbling, stirring in the rice as it cooks. If the tomatoes start to dry out, boil some water in a kettle and add to the frying pan. Continue to stir until the rice has absorbed the liquid.
Stir in the chopped mushrooms. Leave until they have cooked a little in the mixture before stirring in the green pak choi or spinach leaves. Allow them to wilt.
Remove from the heat and serve onto plates with pea pods on the side. Enjoy.
We had a sudden influx of rhubarb and blackberries from a friend’s market. It was time to get inventive…
Rhubarb and Blackberry Crumble
For the Topping: – 170g plain flour – 110g salted butter (or unsalted with a good pinch of salt) – 55g caster sugar
For the fruit: -250g blackberries, washed -120g granulated sugar – 250g rhubarb, washed and cut into small strips, about 5cm long – 75g granulated sugar
Place the blackberries in a small pan with 120g sugar. Bring to the boil and then simmer until the blackberries have broken down and become stewed fruit.
Preheat the oven to 160C. On a baking tray, spread the cut rhubarb out and sprinkle 75g of sugar over the top generously. Put the tray in the oven and bake for about 20 minutes until the rhubarb is just starting to become tender. Remove the tray from the oven and put it to one side.
Prepare the topping: In a large bowl, mix the flour, butter and sugar with your fingertips until it has a breadcrumb consistency. If the mixture is too dry, add a little more butter and a dash of sugar. Likewise, if it is too wet, add a little more flour and sugar to the mixture.
Scrape the rhubarb into a oven-proof dish, followed by the blackberries. Scatter the crumble topping over the fruit, spreading it evenly and thickly.
Bake the crumble in the oven for about 1 hour or until the top is golden brown and the fruit is bubbling. Serve warm.
We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!
Butternut Squash and Chickpea Tagine
-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve
Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.