Spicy Pumpkin Soup

This soup is definitely not Halloween scary, but instead is deliciously warming and spicy. It is a good way to use up any pieces of edible pumpkin after the carving has been completed 🎃. However if you are over carving pumpkins or actually never even started, then squash will do just as well. Ingredients serves 4/5 soup bowl size portions or more with smaller cups 750g Pumpkin or squash 0.25 tsp dried chilli flakes 1 large onion, chopped 10g chopped ginger 2 carrots, chopped 3 tbsp olive oil 600 ml vegetable stock 200 ml milk Method Heat oven to 190°c Peel and cut the pumpkin into chunks. Grind the coriander seeds and chilli flakes with a large pinch of salt until finely ground. Drizzle

Fig crostini

I was walking around Waitrose looking and trying to get inspiration for this week’s canapé when I came across some figs - and they were reduced in price. A good start, problem beginning to be solved. In the bread section I found some walnut and raisin bread which was a bit pricey, but at least the figs were a bargain. Goats cheese and honey were the next stops. Then a rush back to my kitchen for some making and tasting as I am running out of time. I hope you like the result, although it is hard to go wrong with figs, goats' cheese and honey. Ingredients - makes 16 depending on size of slices 4 slices of walnut and raisin bread, or any other type of bread 2 tbsp olive oil Goats’ cheese

Sweetcorn Fritters

These little oven baked fritters are quick and easy to make, freeze perfectly and can be served as they are (although best warm) or topped with anything that appeals. There are two topping suggestions below, one is sweet onion jam which is also delicious dolloped on toasted ciabatta or sourdough with melted goats' cheese. The other is a tomato and chorizo salsa, although the chorizo can be omitted if a veggie option is wanted. Corn Fritters ingredients - makes 48 (easily halved) 160g tinned sweet corn (drained weight of one small can) 50g plain flour 0.5 tsp baking powder 20 ml milk 1 tbsp finely chopped parsley 2 small salad onions, finely sliced 1 tsp caster sugar Salt and pepper 2 large

Marinated Olives

On a wonderful holiday in Spain this summer (when we stayed at the beautiful villa El Noque near Ronda) one of our friends threw together a couple of bowls of marinated olives and they were absolutely delicious. I had never thought of doing this before, but they are definitely worth a try. All you need is a jar of olives in brine, some olive oil and your choice of flavourings. It is easy to prepare, so when we started to run out of time to make the pre-demo nibbles for our canapé classes this week, we made these instead. Ingredients 1 jar 340g olives brine, black or green Olive oil Your choice of flavourings: Herby 8 basil leaves shredded, 1 tsp rosemary needles roughly chopped 1 tsp drie

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