mwnch

Blinking heck, it’s been a while since I’ve been here… it’s nice to be back! Been spending too much time messing around elsewhere…

I managed to grow a couple of pumpkins this year and the obvious thing for me to do with them was to make soup – especially as Guy Fawkes night was coming up. So here, in its gloriously emancipated vagueness (no two pumpkins are created equal, therefore no quantities) is my pumpkin soup recipe…

From Barn Conversion 2010

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Okay, so I better put the record straight, this is not a sospan (sauce-pan), neither is it rusty (just a bit aged), but it is my favourite kitchen utensil. I believe it belonged to my Grandmother, then my Mother and now me – so a family heirloom. Made completely from cast iron and certainly not non-stick, it is great for pan frying and then finishing in the oven.

Nice hey?….

I’d love to hear of other peoples favourite pieces of kitchen furniture…

Great with poached fish especially a whole sea-trout (sewin) or salmon, this is a really easy yet classy recipe that makes a change from smothering your cauli with cheese sauce.

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AKA Béchamel
The classic basic flour and milk sauce, used in everything from lasagne to parsley sauce. This is my take on it.

Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.

Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.