Hearty Brussels Sprout Soup: A Comforting Delight

As the weather cools and the days grow shorter, there's nothing quite like a bowl of hearty, homemade soup to warm you up. 

Brussels sprout soup is a delightful way to enjoy this often-misunderstood vegetable. Packed with nutrients and bursting with flavour, this soup is both comforting and satisfying.  Let's learn how to make a delicious Brussels sprout soup at home.

Ingredients

To make a pot of Brussels sprout soup that serves four, you'll need:

500g Brussels sprouts, trimmed and halved

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 large carrot, peeled and sliced

1 stick celery, chopped

1 litre vegetable stock

250ml semi-skimmed milk

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

A dollop of crème fraîche (optional)

Instructions

Prepare the Vegetables:

Begin by preparing all your vegetables. Trim and halve the Brussels sprouts, peel and dice the potatoes, slice the carrot, and chop the celery. Finely chop the onion and mince the garlic.

Sauté the Aromatics:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.

Add the Vegetables:

Add the Brussels sprouts, potatoes, carrot, and celery to the pan. Cook for another 5 minutes, stirring occasionally, to let the vegetables start to soften and mix with the aromatics.

Pour in the Stock:

Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pan and let it cook for about 20 minutes, or until the vegetables are tender.

Blend the Soup:

Using a hand blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest with chunks of vegetables. Alternatively, you can transfer the soup in batches to a blender.

Add the Milk:

Return the blended soup to the saucepan if you used a separate blender. Stir in the semi-skimmed milk and heat the soup gently, without boiling, to warm through. Season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and garnish with chopped fresh parsley. If you like, add a dollop of crème fraîche for extra creaminess and a touch of indulgence.

Tips and Variations

For a Vegan Version: Substitute the semi-skimmed milk with a plant-based alternative like almond or oat milk, and skip the crème fraîche or use a vegan version.

Add Protein: For a heartier meal, add some cooked bacon or ham pieces to the soup before blending, or stir in some cooked lentils or chickpeas.

Spice it Up: If you enjoy a bit of spice, add a pinch of chilli flakes or a dash of hot sauce to the soup for an extra kick.

Health Benefits

Brussels sprouts are incredibly nutritious. They are high in vitamins C and K, fibre, and antioxidants, which can support immune function, bone health, and overall well-being. This soup is a fantastic way to incorporate these benefits into your diet, especially during the colder months when our bodies crave warming, nutrient-dense foods.

Conclusion

Brussels sprout soup is a wonderful addition to your culinary repertoire, offering a tasty and nutritious way to enjoy this underrated vegetable. Simple to prepare and deeply satisfying, it's perfect for cosy dinners or a warming lunch. Give it a try and discover the comforting flavours of this delicious soup.

Bon appétit! Or, as we say in the UK, enjoy your meal!

Cooking with Pulses: A Guide to Delicious and Nutritious Meals

Pulses, the edible seeds of legumes, are a staple in kitchens around the world and are gaining popularity in British homes for their versatility, nutrition, and sustainability. 

Whether you're looking to create hearty soups, vibrant salads, or satisfying mains, pulses offer endless culinary possibilities.

In this blog post, we'll explore the benefits of cooking with pulses, tips for preparing them, and a few delicious recipes to get you started.

Why Cook with Pulses?

Nutritional Powerhouses

Pulses such as lentils, chickpeas, beans, and peas are rich in protein, fibre, vitamins, and minerals. They are an excellent source of plant-based protein, making them perfect for vegetarians, vegans, and anyone looking to reduce their meat consumption. Additionally, pulses are low in fat and have a low glycaemic index, which helps in maintaining stable blood sugar levels.

Sustainable and Affordable

Pulses are not only good for your health but also for the planet. They require less water and fertiliser compared to other crops and have a lower carbon footprint. Plus, they are relatively inexpensive, making them a budget-friendly option for creating wholesome meals.

Versatility in the Kitchen

From soups and stews to salads and dips, pulses can be used in a wide range of dishes. They absorb flavours well, making them a great base for experimenting with different herbs and spices.

Preparing Pulses

Soaking

Some pulses, such as dried beans and chickpeas, need to be soaked before cooking to reduce cooking time and improve digestibility. Soak them in plenty of cold water for 8-12 hours or overnight. Lentils and split peas do not require soaking and can be cooked directly.

Cooking

Drain and rinse soaked pulses before cooking. Place them in a pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer until tender. Cooking times vary:

Lentils: 20-30 minutes

Chickpeas: 60-90 minutes

Black beans: 60-90 minutes

Split peas: 30-45 minutes

Add salt towards the end of cooking to prevent the pulses from becoming tough.

Canned Pulses

If you're short on time, canned pulses are a convenient alternative. Simply drain and rinse them to reduce the sodium content before using them in your recipes.

Delicious Recipes with Pulses

1. Spiced Lentil Soup

Serves 4

Ingredients:

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

200g red lentils

1 litre vegetable stock

400g chopped tomatoes

Salt and pepper to taste

Fresh coriander, chopped (for garnish)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté until softened.

Stir in the spices and cook for another minute until fragrant.

Add the lentils, vegetable stock, and chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.

Season with salt and pepper. Serve hot, garnished with fresh coriander.

2. Chickpea and Spinach Curry (My wife cooks this. Absolutely delicious!)

Serves 4

Ingredients:

1 tablespoon vegetable oil

1 onion, finely chopped

2 garlic cloves, minced

1 teaspoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

400g can chopped tomatoes

400g can chickpeas, drained and rinsed

100ml coconut milk

200g fresh spinach

Salt to taste

Fresh coriander, chopped (for garnish)

Instructions:

Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is soft.

Stir in the spices and cook for a minute until fragrant.

Add the chopped tomatoes and chickpeas. Simmer for 10 minutes.

Stir in the coconut milk and spinach. Cook until the spinach is wilted.

Season with salt. Serve hot, garnished with fresh coriander, alongside steamed rice or naan bread.

3. Black Bean and Corn Salad

Serves 4

Ingredients:

400g can black beans, drained and rinsed

200g sweetcorn, drained

1 red pepper, diced

1 small red onion, finely chopped

1 avocado, diced

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

Fresh coriander, chopped (for garnish)

Instructions:

In a large bowl, combine the black beans, sweetcorn, red pepper, red onion, and avocado.

In a small bowl, whisk together the lime juice and olive oil. Pour over the salad and toss to coat.

Season with salt and pepper. Garnish with fresh coriander and serve.

Final Thoughts

Cooking with pulses is an easy and delicious way to enhance your diet with nutritious and sustainable ingredients. Whether you're a seasoned cook or a beginner, incorporating pulses into your meals can be both rewarding and enjoyable. So, grab a bag of your favourite pulses and start experimenting in the kitchen – your taste buds and the planet will thank you!

Savoury Delights: The Case for Homemade Soups

In the realm of culinary creations, few dishes offer the same warmth, nourishment, and versatility as a well-crafted bowl of soup. 

From hearty stews to delicate broths, the world of soup-making is a tapestry of flavours waiting to be explored. Yet, amidst the convenience of pre-packaged options and restaurant fare, the art of crafting homemade soups often remains overlooked. 

In this blog post, we dig into the myriad reasons why embracing the practice of soup-making in your own kitchen is not only a culinary adventure but a rewarding journey for your palate and well-being.

1. Wholesome Ingredients, Wholesome Flavours

One of the most compelling reasons to venture into homemade soup-making is the unparalleled control it affords over ingredients. By hand-selecting fresh, seasonal produce, herbs, and spices, you can ensure that every spoonful bursts with vibrant flavours and essential nutrients. Say goodbye to artificial additives and excessive sodium found in many shop-bought soups, and embrace the wholesome goodness of homemade goodness.

2. Customisation Galore

Making your own soups grants you the creative license to tailor each batch to your exact preferences and dietary needs. Whether you crave a creamy bisque, a spicy chilli, or a light consommé, the possibilities are limited only by your imagination. Experiment with different combinations of vegetables, proteins, grains, and seasonings to craft soups that tantalise your taste buds and nourish your body. You can even use leftovers in your soup creations. My wife places leftover cooked vegetables in freezer bags and will take them out later to add them to a delicious and money saving soup. I'm currently eating a bowl of her chicken soup with some of her homemade bread. A delicious combination!

3. Budget-Friendly Fare

In an era where grocery bills can quickly spiral out of control, homemade soups offer a budget-friendly alternative to dining out or purchasing pre-made meals. With simple, affordable ingredients and minimal waste, you can stretch your culinary prowess without breaking the bank. Plus, by making large batches and freezing portions for later, you'll always have a comforting meal on hand without resorting to takeaways.

4. Healthier Choices, Happy Bodies

Beyond their delectable taste, homemade soups boast an array of health benefits that can support overall well-being. By controlling the amount of salt, fat, and preservatives in your recipes, you can enjoy nutritious meals that promote heart health, digestion, and immune function. Additionally, the abundance of vegetables and lean proteins found in homemade soups can aid in weight management and provide sustained energy throughout the day.

5. Soul-Soothing Satisfaction

Finally, there's something undeniably gratifying about the process of soup-making itself. From the rhythmic chopping of vegetables to the aromatic simmering of broth, each step is a labour of love that culminates in a steaming bowl of comfort. Whether you're seeking solace on a rainy day or sharing a meal with loved ones, homemade soups have a way of nourishing not only the body but the soul.

In conclusion, the art of making homemade soups is a culinary endeavour well worth exploring. From the freedom to customise flavours to the health benefits and budget-friendly nature of the practice, there are countless reasons to embrace soup-making in your own kitchen. So, gather your ingredients, don your apron, and let the aroma of simmering broth lead you on a journey of savoury delights. Your taste buds—and your well-being—will thank you.

Unveiling the Mystery of Marmite: Love it or Hate it, Here's the Science of Why

Marmite: the mere mention of this humble spread invokes strong reactions from people around the globe. 

Some swear by its savoury richness, while others recoil at the mere thought of its pungent aroma. It's a polarising concoction that has sparked countless debates and divided opinions for generations. So, what exactly is the mystery behind Marmite, and why does it evoke such extreme responses? Let's delve into the enigma of Marmite and explore the best ways to embrace its unique flavour.

The Love-Hate Relationship

First things first, what is Marmite? For the uninitiated, Marmite is a dark, sticky paste made from yeast extract, a byproduct of beer brewing. It boasts a distinctive umami flavour that's hard to replicate, lending itself to a variety of culinary applications. However, it's the intensity of this flavour that often polarises opinions.

The love for Marmite can be attributed to its complex taste profile. Rich, salty, and packed with umami goodness, it adds depth and character to dishes like no other. Spread (very!) thinly on toast or incorporated into stews and sauces, Marmite imparts a depth of flavour that elevates any dish to new heights.

On the other hand, the haters find Marmite's strong, salty taste overpowering and downright offensive. Its potent aroma can be off-putting to those unaccustomed to its unique flavour, leading to visceral reactions at the mere sight or smell of it.

The Science Behind the Divide

But why do some people love Marmite while others despise it? The answer lies in our genes. Studies have shown that our perception of taste is heavily influenced by our genetics. Specifically, a gene known as TAS2R38 determines how sensitive we are to bitter flavours. Those with a heightened sensitivity to bitterness are more likely to find Marmite repulsive, as its flavour profile contains elements that some may perceive as bitter.

Moreover, our early exposure to certain flavours during childhood plays a crucial role in shaping our taste preferences later in life. Those who grew up with Marmite as a staple in their household are more likely to develop an affinity for its distinct taste, whereas those who were introduced to it later in life may struggle to acquire a taste for it.

Embracing the Marmite Magic

Whether you're a devoted Marmite lover or a staunch critic, there's no denying its versatility in the kitchen. Here are some creative ways to incorporate Marmite into your culinary repertoire:

Toast Topping: The classic Marmite on toast is a simple yet satisfying breakfast option. Spread a thin layer of Marmite on freshly toasted bread and enjoy the savoury goodness with a hot cup of tea or coffee.

Marmite Butter: Mix softened butter with a dollop of Marmite to create a savory spread that's perfect for slathering on bread, crackers, or baked potatoes.

Umami Boost: Add a teaspoon of Marmite to soups, stews, or gravies to enhance their depth of flavour. It acts as a natural flavour enhancer, adding a rich, savory note to savory dishes.

Marinades and Glazes: Use Marmite as a base for marinades and glazes for meats and vegetables. Its bold flavour pairs well with ingredients like soy sauce, garlic, and honey, adding complexity to grilled or roasted dishes.

Marmite Cheese: Mix Marmite into cheese sauces or sprinkle it over melted cheese on toast for a deliciously savory snack with a hint of umami goodness.

There's even a company that sells Marmite chocolate and another selling Marmite with peanut butter. Incidentally Marmite is still made in the same factory in the English Midlands brewing town Burton-on-Trent where it's been made since 1902.

Conclusion: To Love or to Hate?

In the end, the mystery of Marmite boils down to personal taste preferences and genetic predispositions. Whether you love it or hate it, there's no denying its status as a culinary icon with a rich history and devoted following. So, the next time you encounter a jar of Marmite, consider giving it a chance to work its magic in the kitchen. Who knows, you might just discover a newfound appreciation for this divisive delicacy.

Borough Broth Expands Its Reach With Landmark Launch in Waitrose

Borough Broth expands reach with significant new listing in Waitrose, bringing their delicious, nutritious broth to the general populace.

The Borough Broth Company is justifiably for their premium organic bone broths that can be sipped as a nourishing drink or used as a cooking staple, has announced an exciting new listing in Waitrose stores this month, October.  

Founded in 2015, Borough Broth is on a mission to bring the benefits of homemade bone broth to everyone without the need to simmer bones for hours and hours on end. 

Since its conception Borough Broth has gone from strength to strength; with stockists like Ocado, Planet Organic, Wholefoods, Abel and Cole and now Waitrose. This strategic retail expansion marks a significant milestone in award-winning Borough Broth's journey as it introduces two exceptional products, their Free Range Organic Chicken Bone Broth and their Grass-Fed Organic Beef Bone Broth, to Waitrose customers.  

They are updating broth for a modern appeal.

Traditionally used to make the most of ingredients and ensuring every part of the animal was utilised, broths and stocks have long been an integral part of food culture around the world and have been heralded for their healing and nourishing properties. 

Borough Broth's bone broths offer a unique blend of both tradition and modernity. Whether it's sipping a nourishing mug of soup, slurping on a bowl of noodles in broth, or simmering on the stove in a stew, Borough Broth's bone broths offer home cooks a versatile experience. Their broths have wide-ranging appeal with consumers from those seeking the warmth of tradition to those looking for contemporary culinary innovation or anti-aging benefits. 

Nurturing Health Through Innovation 

Expertly simmered for 24 hours using organic ingredients and British Spring Water, Borough Broth's easy-to-use pouches encapsulate depth of flavour and nutritional nourishment. Bone broth has been used for centuries to soothe the body and support the immune system, while nutritionists have long hailed the benefits of bone broth; glycine to support sleep, collagen to slow the aging process, gelatine for gut health and amino acids for joints, immunity and inflammation. The naturally occurring electrolytes also make it a great choice for both pre or post-workout. 

Ros Heathcote founded Borough Broth in 2015 after discovering the benefits of introducing bone broths into her own lifestyle. 

Ros set out to create an equally delicious, nourishing bone broth without needing to have bones simmering in the kitchen all day. After being picked up by Selfridges and then a hugely successful listing with Ocado, Borough Broth have dominated the broth category and a considerable part of the soup category too, going on to secure further listings with Whole Foods Market and Abel & Cole. 

On the Borough Broth launch into Waitrose, Ros Heathcote said: "Entering Waitrose is a milestone for Borough Broth, it perfectly aligns with our mission to bring our passion for taste and well-being along with convenience to a wider audience. 

"Our customers love a slow-cooked traditional broth but appreciate the convenience of a ready-to-use pouch. Afterall, why go to the trouble of cooking with quality, organic, fresh ingredients, and then adding a crumbly salty stock cube with zero nutritional benefits? We're well positioned to capture the booming market for functional, nourishing foods including the keto and paleo diets, plus the rising trends for collagen boosting foods and gut health." 

Commitment to Quality and Sustainability 

From ingredients to packaging and everything else in between, sustainability is at the heart of Borough Broth. Back in 2021, they became a certified B-corporation and continue to look at how they can strive to make a difference, whilst also supporting British farmers. Borough Broth makes the broth in their own specialist and purpose-built London-based kitchen and pledges to use only whole ingredients, organic meat and bones from Soil Association Organic Farms and ensure that any food waste from the process of making the broths is either composted or used as biofuel. 

There's wellness in each and every sip!

As they venture into Waitrose, Borough Broth is sharing their vision: to nurture not only bodies but also for minds and souls, too. 

A sip of Borough Bone Broth invites consumers to pause, savour the moment, and immerse themselves in the comfort of a warming bone broth. The brand's dedication to sourcing only the highest-quality organic ingredients and dedicating a full day to simmering is a testament to their commitment to taste and to quality.  

Waitrose will be stocking Borough Broth's 324g pouches of Free-Range Organic Chicken Bone Broth and 324g Grass-Fed Organic Beef Bone Broth from today, 4th October, in stores up and down the country. 

If you are a wholesalers a retailer, or perhaps you operate restaurant kitchens and want to stock or use Borough Broth broths, please contact: sales@boroughbroth.co.uk 

Why did Ros launch Borough Broths? She had a love for slow, patient cooking with simple organic ingredients. 

Since then, they have been making the finest Organic Bone Broths from their London kitchen using only local British bones, spring water, simple organic vegetables and a few carefully chosen seasonings.  

Never ones to skimp on quality, their bone broths contain a high ratio of bones to water, which are gently simmered for up to 24-hours without using of pesticides, preservatives or cheap flavouring replacements. The result is a mightily delicious punch of meaty goodness that's packed full of protein and natural collagen.

Borough Broths product range includes organic bone broths, low FODMAP broths, ramen noodle broth and organic cooking fats. 

That's Food and Drink can see this being a major addition to the Christmas cooking regimen, producing some delicious Christmas table soups and some utterly wicked meat gravies.   

To learn more please visit them at https://boroughbroth.co.uk.

How to super boost your instant noodles, and soup in a mug

Sometimes instant noodle style products and soup in a mug just do not do it for you any longer. So, what to do to boost them up?

You can make them in bowls rather than mugs. Also, if you want a different, new combination flavour of soup you can try mixing two or more instant soup blends together. Chicken plus vegetable, beef plus mushroom, etc, etc. Obviously you'll need to add more water. Also, try adding pepper for a peppery hit. You can also stir in milk, cream, olive oil, vinegar, etc.

As for instant noodle style dishes you can add a teaspoonful of curry powder, or perhaps a teaspoonful of gravy powder which will not only add a different flavour to the noodle dish and also thicken it up a little bit, too. There are a variety of instant gravy flavours available that you can experiment with. Vegetable, Chicken, beef, turkey, for example. You can also add olive oil, butter, vegetable oil, etc, to the noodle mix. Italian seasoning and tomato puree is also a good idea, plus whatever other herbs or spices you have in your spice rack or cupboard.

You can consider adding Chives, Parsley, Basil, Mint, Thyme, Sage, Rosemary, Bay Leaves, Oregano, Dill, Lime leaves, Coriander, Lemongrass, Tarragon, Black pepper, Grated cheese, Stock cubes (various types/tastes), Curry powder.

You might like to try others? Go for it!

This type of "cooking" isn't high cuisine, obviously, but it'll be fun to experiment in your own kitchen.

(Image courtesy of Bluebird Provisions from Pixabay)

This month, as we head toward Christmas, head toward Tossed, too!

Another week closer to Christmas, and as the weather is getting colder, things are heating up at Tossed, the high street healthier eating place.

If you are not over-sweating from over-shopping, you might want another way to warm yourself up over-lunch. Try a hot and warming soup, stew or curry, from the new Hot and Healthier range at Tossed. Soup is great for getting your veggies as well as being warm and comforting.

Starting at just 68 calories for a Skinny Minestrone, the Tossed soups are made from 100 percent natural ingredients. There is also Leek and Potato at 154 calories, a classic Tomato and Basil and the new Sweet Potato, Coconut & Coriander. They are around £3.00 for a full size, but they also come as ‘mini’, a great addition to the equally tasty and warming stews.

With a low GI carb base of Mixed Wild Rice, Wholewheat Noodles or Cous-cous, the Tossed version of Chicken Tikka Masala is hot stuff, as is the Chilli con Carne and the Sweet & Sour Chicken, with free-range meat from Gatacombe Farm in Devon.

The low GI carbs will make sure you have enough fuel to make it through the day, and at under 500 calories for any of the hot dishes, you will not compromise your diet, even at Christmas. All at under £5.00, they will not empty your purse either. ‘Grab and go’ has never been so good.

Grab a soup or a stew from Tossed in the West End and the City, at Westfield London and at Westfield Stratford City. www.tosseduk.com Twitter @tosseduk.com or www.Facebook.com/tosseduk

Give your winter soups a bit of a boost with Wing Yip

With winter around the corner it’s time to leave the lunchtime salads and sandwiches behind and opt for a warming soup to help us through the cold days.

Packed full of fresh ingredients and spicy flavours, Oriental soups are an inspiring alternative to the typical tomato, chicken or vegetable.

Served as a filling meal in a bowl, delicious and nutritious Oriental noodle-based soups are perfect for hungry appetites on a chilly day.

Leading Oriental grocer, Wing Yip, stocks a range of ingredients that are perfect for creating big saucepans of tasty and wholesome soups.

Mr Wing Yip said: “Soups are easy to make at home and are a great way of experimenting with new flavour combinations from simple ingredients – and ensure you add some Oriental spices and Wing Yip soup pastes to liven up the tastebuds.”

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon. With over 3,000 products from the Far East stocked online at www.wingyipstore.com and in store.

To get you started try the following popular Oriental soup recipes at home.

Hot and Sour Soup

This soup is popular because it has so many different flavours - pepper hot, slightly sweet and savoury. Our version uses spicy szechuan bean sauce.

Ingredients

• 1 jar Wing Yip Spicy Szechuan Bean Sauce
• 113g lean pork (finely sliced into strips)
• 28g Dried sliced Chinese mushrooms (soaked & shredded)
• 14g Wood Ear Fungus (soaked and shredded)
• 1/2 pkt Soft Tofu (cut into 1cm cubes)
• 850 ml (11/2 pts) chicken stock
• 1 tsp pepper
• 1 Tbsp Red or White Wine Vinegar
• 1 egg (beaten)
• 1 spring onion (finely chopped)
• 1 heaped tsp cornflour (mixed with 2 tsp water)
• 2 tsps peanut or vegetable oil
• 1 tsp sesame oil

Preparation

1. Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
2. Add Wing Yip Spicy Szechuan Bean Sauce, fungus, mushrooms and stock. Cover and simmer gently for 15 minutes.
3. Add pepper and vinegar, adjust seasoning, then the diced tofu.
4. Bring back to the boil and add cornflour.
5. Then add beaten egg in a stream, stirring carefully with a fork in a circular motion. Turn off heat and cover pan for 1 minute.
6. Serve with chopped spring onions to garnish.

Thai Spicy Noodle Soup

There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking for more.

Ingredients

• 1 small chicken breast or 100g minced pork
• 1 tsp cornflour (if using minced pork)
• 1 clove garlic (crushed with the flat side of a knife)
• 1 Tbsp vegetable oil
• 400-500ml chicken stock
• 1 tsp Mai Siam Tom Yum soup paste
• 5 Pak Choi leaves
• 1 handful bean sprouts
• 1 red chilli (optional)
• 3 sprigs fresh coriander
• 2 sprigs mint (take the leaves off the stems)
• 2 tsp Mai Siam fish sauce (to taste)
• 1/2 tsp sugar (to taste)
• 1 clove garlic (crushed)
• 1-2 lime wedges
• 100g Mai Siam flat rice noodles (dry weight)

Preparation

1. Heat the vegetable oil in a small pan and quickly fry the garlic.
2. Before it burns, add the chicken stock and bring it to the boil.
3. Add the Tom Yum paste and when the soup is boiling, add the sliced chicken breast.
4. If using minced pork; season lightly with fish sauce and pepper, add 1 tsp of cornflour, mix well and form into balls the size of a small marble.
5. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
6. Meanwhile, prepare the noodles in another pan by boiling in hot water.
7. Strain and keep aside.
8. When the meat is cooked, add the noodles and pak choi.
9. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
10. Garnish with beansprouts, coriander and mint leaves.
11. Serves, steaming hot, with lime wedges.

www.wingyip.com/

Parsnip and Apple Soup with Loseley Summer Meadow Butter

Sweet parsnip and tart cooking apples form the perfect partnership for a tasty soup fit for bracing winter temperatures.

With only 10 minutes preparation time, this warming soup also offers a low calorie option or a creamy comparison dependent on the mood.

INGREDIENTS

Loseley Summer Meadow Butter 50g (2oz)
Dessert Apple 1, cored, peeled and sliced
Parsnips 680g (1½ lb), peeled and sliced
Bramley cooking apple 1, cored, peeled and sliced
Vegetable stock 1¼ litres (2 pints)
Sage leaves 4, plus extra to garnish
Whole cloves 2
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper

METHOD

1. Melt the half butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, remove and set aside. Melt the remaining Loseley Summer Meadow Butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
2. Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.

10 minutes preparation time
40 minutes cooking time
172 Kcal per portion
10g fat per portion of which
5.2g is saturated
6 servings
Suitable for freezing
Suitable for vegetarians

Cooks Tip

If you prefer, use ½ tsp of dried sage when cooking the parsnips. For a lower fat version, simply omit the cream – the soup still tastes really good.

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit www.loseley.com for more information.

(EDITOR: This sounds delicious!)