Looking back on our site and filling in the gaps to our repertoire as we prepare to try and make it more professional for the launch of our new health-food shop in the new year. God knows, it did need it, some of the pictures were incredibly bad, especially in the light (no pun intended) of the new trend of uber-bloggers these days that seem to be professional stylists as well as adept cooks.
So here is our first attempt at imitating. Please be patient with us. I repeat as our mantra, more or less every post, we like to cook and eat. Making stuff looks pretty comes pretty far down the line of priorities.
Here in London on a weekend you’re never far away from a farmers market. Now we’re imbetween shops and not getting a delivery from Riverford, its been great to have the time and necessity to get out an visit a few. Most enjoyed have been Marlybone, Alexandra Palace, Parliament Hill Field and Islington. You’re also never far from a plethora of squashes at this time of year. This one is a Kabocha. It’s green outside reveals a bright orange centre, very firm and sweet flesh, good for sweet and savoury recipes.
So now lets get on with the cooking. In every restaurant kitchen I’ve worked in, this has always been one of the most popular, if not the most, popular soups. Feel free to add in whatever extras you fancy. Sometimes, I make it more Italian style with a blended cashew cream and sage, sometimes, more Asian-style with lemongrass and lime juice, or even Indian with a touch of gram masala.
For this meal we enjoyed a homemade spelt loaf for a light winter lunch. A Thai or Indian style could be had over rice or noodles as a quick and warming dinner.