There is a kind of alchemy in roasting cauliflower. After a spell in a hot oven, this usually mild vegetable takes on a nutty, caramelised flavour, which works well in this curry against the mellow sweet potato.
Continue reading “Recipe: Cauliflower, sweet potato and red lentil curry”
In my previous post, I briefly mentioned ways of using up fruit and veg that have seen better days. Here is another really quick and easy way of using up apples languishing in the fruit bowl – a little too wrinkled to eat on their own as a snack, but still good for cooking up in a pan with some warming spices.
Continue reading “Recipe: Easy spiced apple compote”
A warming and flavoursome soup, perfect for blustery winter days. It’s a joyful celebration of the season’s bounty – the creamy earthiness of the chestnuts is a good foil to the celeriac’s crisp taste and the apple’s perky sweetness.
The recipe below is vegan, but if you like, serving it with some fried bacon lardons sprinkled over the top would add a satisfyingly salty crunch. It would also be delicious swirled through with a spoonful of crème fraîche.
Prep time: less than 10 minutes
Cooking time: 35 minutes
Makes 4 large or 6 small portions
The apples I used for this were slightly old and wrinkly, but it doesn’t matter at all once they’re peeled and blended. Soup is a very forgiving medium for past-their-best fruits and vegetables.
Unless you’re feeding a crowd, you might want to decant the soup into freezer bags in portions, labelling each portion with the contents and date it was made. In the past I have unearthed far too many containers of unidentifiable frozen stuff (chicken stock? soup?) and am now scrupulous about labelling!
Celeriac, apple and chestnut soup
- 2 tbsp olive oil
- 1 onion, chopped
- 1 celeriac, peeled and chopped into 1cm cubes
- 200g vacuum-packed cooked chestnuts, roughly chopped
- 1 large (or 2 small) eating apples, peeled, cored and chopped
- 1 litre hot vegetable stock
- 1 tsp thyme (dried or fresh)
- Salt and pepper to season
- Heat the olive oil in a large saucepan, over a medium heat.
- Add the chopped onion and soften for a few minutes, stirring so the onion doesn’t catch or brown.
- Add the celeriac and apple(s), and allow to soften for 5 minutes, stirring often.
- Add the chestnuts, stock and thyme, increase the heat, and bring to the boil, then reduce the heat and simmer for around 20 minutes, until the celeriac is tender and can be easily sliced with a knife.
- Remove from the heat, allow the soup to cool slightly, then blitz with a handheld blender, or in a food processor until it is very smooth – there should be no pieces of veg lurking! Season to taste with salt and pepper.
- Reheat if needed, and serve with warm crusty bread.