Halloween happened, and hot on the heels of the spooky chili comes a spicy not quite pumpkin soup. Pumpkins sold for decoration really don’t have much flavour at all, so we use butternut squash instead (don’t waste the scrapings from your pumpkin though, they can all go in to add bulk and a nice colour, just don’t put in any seeds or stringy bits).
2 butternut squash
2 tablespoons olive oil
2 medium onions, chopped
1 can reduced fat coconut milk
1 tablespoon Thai curry paste (yellow for a milder flavour, red or green if you’re going for hot-hot-hot)
2 teaspoons smoked paprika
500ml boiling water and one vegetable stock cube ( we like mushroom)
Salt and pepper to taste
Cut the squash in half lengthways and scoop out the seeds and stringy bits. Brush the cut sides with one tablespoon of the olive oil and put on a baking tray with the cut sides uppermost. Roast in a medium oven for about 40 minutes, or until the flesh is soft. Poke it with a knife to test.
Put the other tablespoon of oil in a large solid saucepan and soften the onions over a low heat for about 15 minutes. Don’t let them stick or go brown. Add the curry paste and paprika and stir it all about.
Meantime, scoop all the flesh from the squash and add it to the pan. Nigella Lawson maintains that you can eat the skin of roasted butternut squash but I’m not convinced. If you have any pumpkin scrapings, now is the time to add them. Pour over the coconut milk and the 500ml of boiling veg stock, give it all a stir and let it simmer for 20 minutes. Test the pumpkin flesh after this time to see if it’s softened. Take the pan off the heat if it’s all nice and soft, and blitz with a stick blender to a nice smooth consistency. If it feels a bit too solid, you can add more stock. Taste and add salt if needed, and several grinds of black pepper. Serve with croutons and a swirl of sour cream.
This soup is vegetarian (but do check the ingredients in your curry paste – some contain anchovy), and vegan if you leave out the sour cream.
this is what it looks like before you leave it to stand overnight.
I can’t stand mixed peel in anything. There are far nicer ways of getting a sharp hit of citrus in food without those chewy, hard, waxy bits of “bacon rind”. Here’s our take on the sainted Delia’s mincemeat recipe, which is a lovely balance of sweet, sharp and fruity, without the mixed peel.
450g Bramley apples, peeled and grated (easiest way is to peel them then use a box grater on the side with the largest holes – no need to core them, just stop grating when you reach the cores). One big Bramley weighs about 250g.
200g shredded vegetable suet
150g soft apricots, chopped
100g dried cranberries
350g soft dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g slivered almonds
4 teaspoons mixed spice
1 teaspoon cinnamon
half teaspoon freshly grated nutmeg
6 tablespoons brandy
This makes just under 3kg of mincemeat (about 6 normal sized jamjars). Mix all of the ingredients together except for the brandy in a large ovenproof bowl. Cover the bowl with a clean cloth and leave it overnight.
Take off the cloth, stir the mixture well and cover it loosely with a piece of foil. Place the bowl in a very low oven (gas mark 1/4, 110 degrees C) for 3 hours, then take it out of the oven. As it cools, give the mixture a stir occasionally. When it’s completely cooled down, stir in the brandy and put into sterilised jars. Seal them well (wax discs and acid-proof lids, or parfait jars with rubber seals).
This keeps for a really long time in a dark, cool place. When you open it to use, if it’s looking a bit solid just mix in a bit more brandy.
This recipe is vegan if you use vegetarian suet. It makes absolutely no difference to the flavour whether you use ordinary suet or vegetarian suet as far as I can tell.
2 medium potatoes, peeled and cut into small cubes
2 medium carrots, peeled and cut into small cubes
1 handful frozen peas
1 handful frozen green beans
1 head cavolo nero – a very dark green crinkly cabbage with long thin leaves (you can use spring cabbage but cavolo nero is much tastier)
1 onion, peeled and cut into small dice
1 clove garlic, peeled and crushed
1 tablespoon olive oil
1 tin tomatoes, chopped
1 tin canellini beans
500ml stock (veg or mushroom)
100ml small pasta shapes (broken spaghetti, orzo, ditalini or small macaroni)
salt and black pepper
If you have a dried up old rind of hard cheese in the fridge, now is the time to put it to use!NB if you leave out the hard cheese and use pasta made without eggs, this soup is vegan. Parmesan is not suitable for vegetarians, but there are other hard cheeses which are.
Heat the oil in a large heavy based saucepan and add the onion and garlic. Stir it around and leave it to saute gently until the onion is translucent – high heat will burn the garlic and that never tastes good.
Add the cubed potato, carrot, green beans and peas and the tin of tomatoes. Add the 500ml hot stock and stir all the veg around. Now is the time to add your bit of hard cheese to the mixture. Bring to simmering point then leave it all to simmer for about 10 minutes or until the potatoes and carrots are almost soft. Add the drained canellini beans. Shred the cavolo nero finely. Put the pasta into a separate pan of salted boiling water and let it boil for 5 minutes, while you put the cavolo nero into the pan with the rest of the soup ingredients. Small pasta shapes don’t take long – check after 5-8 minutes to see if it’s done.
Season the soup with black pepper and salt if it needs it. Drain the pasta when it’s done and put a spoonful in the bottom of each soup bowl, then ladle the minestrone over the top of the pasta.
If you cook the pasta separately, it’s easier to save any leftover minestrone for another day so that you can add more freshly-cooked pasta. Leaving pasta in the soup mixture makes it go a bit sticky and flabby.
A totally veggie – or even vegan if you don’t serve it with the raita – super-quick recipe using mainly storecupboard ingredients for those days when you need something fast and full of flavour. Cheerfully ripped off from Jamie Oliver’s 15 minute meals – but with some changes for convenience (plus I never did like easy-cook rice…)
½ large cauliflower
1 tablespoon olive oil
1 tablespoon garam masala
1 teaspoon very lazy ginger (or a thumb-sized piece of fresh ginger, grated)
1 teaspoon very lazy garlic (or 2 cloves of fresh garlic, crushed)
1 onion, grated, or chopped finely
1 teaspoon very lazy chili
1 bunch fresh coriander
1 x 400g tin chopped tomatoes
1 x 400 g tin light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
For The Rice
1 mug (300g) basmati rice
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on a hot griddle pan, turning when lightly charred.
Put 1 mug of rice and 2 mugs of boiling water into a pan with the cloves, lemon half and a pinch of salt, put the lid on and cook on a low heat. Heat the oil in a large casserole pan and gently fry the finely chopped onion, ginger, garlic and chili for a few minutes until the onions start to go translucent. Add the garam masala and stir it round for a minute to heat up the spices before adding any of the wet ingredients.
Add the tin of tomatoes, the coconut milk, the drained chickpeas and the pineapple chunks and their juice. Add the griddled cauliflower, cover the pan and turn the heat up to high and bring to the boil. It should be ready when the rice is, but if the sauce is a bit sloppy then take the lid off and give it a couple of minutes at a fierce heat, stirring all the time to prevent it catching on the bottom of the pan. Squeeze the juice of the remaining half lemon into the curry and season to taste with salt and pepper if it needs it. Check that the rice is cooked through and drain it if there’s too much water in the pan. Scatter the torn coriander leaves over the curry and serve with the drained rice.
You can serve this with a quick “raita” of fat-free yogurt mixed with fresh chopped mint leaves, and poppadums, chapatis or naan if you want a bit more carb content with your tea.