Spicy Pumpkin Soup

Ingredients
(Serves 4)

1 tbsp Blue Dragon Red Thai Curry Paste
1 tbsp vegetable oil
750g pumpkin or squash flesh, either pre-roasted or peeled and chopped
1 x 400ml tin of coconut milk
I medium sweet potato peeled and cut into chunks
2 cloves of garlic, crushed (optional)
1 tsp ground coriander
1tsp cumin
600 ml (1pt) chicken stock or veg
Salt, pepper and sugar to taste
Crème fraîche or coconut milk to swirl
Toasted pumpkin seeds to garnish

Method

1. In a large saucepan, gently fry the curry paste, oil and spices until they release their aromas.

2. Add the pumpkin/squash, sweet potato, garlic (if using), coconut milk and a little of the stock and bring to boil. Reduce heat and simmer for 20 minutes or until the flesh of the pumkin and potato is tender.

3. Use a hand blender or food processor to blitz until smooth. Add salt, pepper and a little sugar to taste.

4. Add remaining (or more) stock to achieve required consistency. TIP! Blend half the soup and then keep the other half with chunks so there is more texture to the soup.

5. Serve with a little crème fraîche or a swirl of coconut milk and garnish with toasted pumpkin seeds.

Suitable for home freezing.

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Witches' Pot

Ingredients
(Serves 4)

8 Priory Farm handmade pork sausages - prime pork, Lincolnshire and venison all work very well in this dish
1 large onion, sliced
2 tbsp olive oil for frying
Glass of red wine (optional)
2 cloves of garlic, crushed (optional)
1 x 400g tin of tomatoes (use chopped or sieved if you prefer)
1 dsp redcurrant jelly
One large tbsp oats
Salt and pepper
A good handful of grated cheese – we like Sussex Crumble which has a good texture for grating and tastes absolutely wonderful

Method

1. Place the sausages on a baking tray and cook in a moderate oven until golden.

2. In a large flameproof casserole, gently fry the onion in the oil until browned, then add the tomatoes, crushed garlic and red wine (if using), redcurrant jelly, oats, salt and pepper.

3. Reduce the heat and simmer for 20 minutes, stirring regularly.

4. Meanwhile, pre-heat the oven to gas mark 4 or electric fan 180°c

5. Add the pre-cooked sausages to the sauce

6. Top with the grated cheese

7. Place in the oven for 20 minutes until the cheese is golden, then serve with stir-fried cabbage or peas.

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Parma Ham Risotto

To celebrate the 150th Anniversary of Italy's famous hard cheese, we bring you this dish which is perfect for supper with friends. Try it with a bottle of False Bay Chenin Blanc, available in the Farm shop.

Ingredients
(Serves 4)

50g butter
1 small onion, finely chopped
2 small garlic cloves, finely chopped
300g Arborio risotto rice
300ml white wine
1.2 litres hot vegetable stock
knob of butter
150g Parma ham, sliced
25g mixed dried mushrooms
4 tablespoons mascarpone
1 bag of rocket
200g peas
Parmigiano-Reggiano cheese shavings to serve

Method

1. Melt the 50g butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for a few minutes, until soft.

2. Add the garlic and cook for a further 2 minutes. Add the rice and stir until coated in butter, then add the wine and stir for 2-3 minutes until the liquid has been absorbed.

3. Add the stock a ladleful at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is finished and the rice is al dente but creamy - about 20 minutes at a gentle simmer. Check the seasoning and cover. Rest for 2-3 minutes.

4. Heat a knob of butter in a heavy-based frying pan, then add the Parma Ham and fry for 1 minute or until crisp. Add the dried mushrooms to the pan and toss until they are cooked.

5. Add to the rice, also stirring in the mascarpone, peas and rocket.

6. Serve immediately with large Parmigiano-Reggiano cheese shavings scattered over the top.

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Herb Crusted Haddock

This light and tasty dish takes no time to prepare and is perfect for a midweek supper. For entertaining, the quantities are easily doubled.

Ingredients
(Serves 4)

1tbsp olive oil, plus extra for cooking
4 skinless unsmoked haddock fillets, approximately 140g each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 garlic clove, crushed
100g white breadcrumbs
Zest and juice of 1 lemon
2 handfuls flat-leaf parsley, leaves roughly chopped

Method

1. Preheat the oven to 220oC/fan 200oC/gas 7.

2. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other.

3. In a small bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb micture.

4. Drizzle olive oil over the fish and tomatoes, and bake for 15 minutes or until the fish flakes slightly when pressed and the crust is golden and crunchy.

6. Serve with wilted spinach.

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Italian-style runner beans

This recipe makes wonderful use of seasonal runner beans. Served hot or cold, it takes its inspiration from traditional ratatouille.

Ingredients
(Serves 6)

1lb / 450g young runner beans
5 tablespoons olive oil
6 tomatoes
1 teaspoon tomato puree
1 clove garlic, crushed handful of freshly torn basil leaves
Salt & pepper
2 teaspoons caster sugar

Method

1. Skin and deseed the tomatoes, then chop them roughly. Cut the runner beans into ½ inch pieces, on the diagonal

2. Heat olive oil in a large pan, then add the chopped runner beans, stirring, to coat them all with oil

3. Add the chopped tomatoes, puree, garlic, salt, pepper and sugar. Cook uncovered, over a low heat for 30 minutes, stirring occasionally.

4. Add the chopped basil at the last minute. Stir through and serve immediately. (Alternatively, leave to cool, stir in two teaspoons of white wine vinegar and serve as a salad.)

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Pork with Triple Mustard Sauce

Ingredients
(Serves 2)

2 pork steaks, thinly sliced
1 medium onion, thinly sliced
1 red pepper, thinly sliced
125g chestnut or closed cup mushrooms, sliced
Tablespoon of wholegrain mustard
Teaspoon of English mustard Teaspoon of Dijon mustard
200g of crème fraîche or sour cream
Tablespoon of olive oil

Method

1. Heat the olive oil in a frying pan and gentle cook the onions, pepper and mushrooms until the onions are tender and turning transparent

2. Remove to a plate and keep warm

3. Add the pork to the pan and fry pork until cooked through (be careful not to over-cook)

4. Turn heat to low and return mushrooms and onions to the pan

5. In a bowl, combine the mustards and crème fraiche then add the mixture to the pan

6. Return to a very gentle simmer (don’t boil)

7. Serve with new potatoes or buttered pasta and fresh watercress

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Spiced and Garnished Parsnip Soup

In January, what could be better than a warmly spiced winter vegetable soup, bursting with flavour and goodness? Add a touch of colour with a few fragrant coriander leaves, and an interesting crunch by garnishing with some spiced and kiln-roasted nuts and seeds. On the Deli counter at Priory Farm Shop you will find a range of products from the Dorset-based company ‘Olives et al’, which are perfect for garnishing soups, salads, risotto or pasta dishes. They are full on flavour, with no artificial additives, just freshly kiln-roasted nuts, seeds and spices. For this winter-warmer soup I would recommend you try the ‘Siena Nut Mix’, comprising a combination of almonds, cashews, peanuts and seeds, tumbled in a Cajun-inspired blend of herbs and spices.

Ingredients
(Serves 6)

1 ½ lb/700g parsnips, peeled and chopped
1 large onion, peeled and chopped 2 cloves garlic, crushed
1 Bramley apple
2 tablespoons vegetable oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground ginger
2 pints/1200ml vegetable stock
½ pint/ 300ml milk/cream
To garnish: Fresh coriander leaves
3 tablespoons Siena Nut Mix

Method
1. First, dry roast the coriander and cumin seeds in a small pan over a medium heat for 2-3 minutes until they start popping, then crush them in a pestle and mortar.

2. Saute the onion in the oil for 5 minutes until soft. Add the crushed garlic, crushed spices and ginger, stirring well to combine. Cook gently for 2 minutes.

3. Peel, core and chop the apple and add it with the parsnip, the stock and a little seasoning. Simmer gently until the vegetables are tender, then cool slightly before liquidising until smooth.

4. To serve, return the soup to the pan, add milk or cream, test the seasoning and reheat gently. Pour into bowls and sprinkle with fresh coriander leaves and Siena Nut Mix.

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Festive Fruit and Nut Pithivier

Pithivier is a large, round, puff pastry tart with scalloped edges; originally filled with almond cream, it is the speciality of Pithiviers in the Orleans region of France, traditionally served as a Twelfth Night cake. Here is a festive version, with the real flavour of Christmas, which you can make ahead as it freezes well – simply thaw it during the day and pop in the oven to warm through. All the ingredients are available in Priory Farm Shop, including handy little packets of marzipan, and a choice of goodies with which to decorate the top. You can simply use glace cherries and chopped apricots, or more exotic candied fruits, perhaps some pecan
nuts; try arranging them in a circle, as if decorating a Christmas wreath.

Ingredients
(Serves 6-8)

500g packet of puff pastry
1 Bramley apple, peeled cored and chopped
8oz/200g mincemeat
1oz/25g walnuts
2oz/ 50g dried apricots, chopped
4oz/100g marzipan
2-3 tablespoons apricot jam
glace or candied fruits for decoration

Method
1. Roll out the pastry to the thickness of a pound coin. Using an 8inch/20cm plate or tin as a guide, cut out a circle, and then a second, slightly bigger one, (guiding the knife carefully around, ½ cm outside
the plate). Place the smaller circle on a baking tray.

2. In a large bowl, mix together the chopped apple, apricots, mincemeat and walnuts. Spoon this mixture into the centre of the pastry, flattening it with a spoon, but leaving a 1 inch/2.5cm edge of pastry, which should be brushed with water. Roll out the marzipan into a 6 inch/15cm circle and place on top, to cover the mixture.

3. Carefully place the bigger pastry circle on top, pressing down gently on top, but firmly around the edge to ensure a good seal. Make a scalloped edge pressing down with your thumb and pulling the pastry in with the tip of a knife, repeating all the way round. Also with a sharp knife, make light curved strokes, radiating out from the centre, which is the traditional Pithivier decoration.

4. Make an air-hole in the centre and brush with egg-wash. Bake at Gas 6/200C for 30-35 minutes, until golden. Allow to cool, brush with warm, sieved apricot jam and decorate with a circle of colourful glace fruits. Serve warm or cold.


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Blackberry and Croissant Pudding

Freshly picked blackberries, gathered from the hedgerows, are an Autumn treat too good to miss. Pick as many as you can and freeze them; you will then have to hand the star ingredient of any number of comfort puddings for the coming months. If you are unable to pick your own, equally good for puddings, and available in abundance all year, are frozen blackberries from Priory Farm Shop. Here you will also find the choice of freshly baked croissants, or frozen ones to bake yourself for a breakfast or brunch treat. Then any croissants not eaten can be used in this simple recipe, which is a variation on our classic Bread and Butter Pudding, but is quicker to make. This pudding looks stunning if made in a beautiful dish and taken straight to the table, from the oven, all puffed up and golden on top.

Ingredients
(Serves 3-4)

2 croissants, preferably stale
6oz/150g blackberries
¼ teaspoon cinnamon
2 eggs
6 fl oz/170ml milk
6 fl oz/170ml double cream
1oz/25g caster sugar

Method
1. Thoroughly grease a 7-8inch/ 18-20cm round, shallow oven proof dish.

2. Tear the croissants into rough pieces and place them in the bottom of the dish, then add the blackberries, pushing some down, but leaving some sitting up on top.

3. Whisk together the eggs, cream, milk and sugar in a jug and pour into the dish. Leave to stand for 20minutes so the croissants soak up some of the custard. Preheat the oven to Gas 4/180C.

4. Place in the oven and bake for 35-40 minutes, reducing the heat to Gas3/170C for the last 10 minutes if the top is becoming dark brown. Test the centre, to make sure it is set, as it is important to ensure the eggs are completely cooked.

5. Allow to cool a little before cutting into wedges and serving with cream or clotted cream on the side.

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Smoked Mackerel with a Piquant Fennel Garnish

Smoked Mackerel fillets can be used to make an instant autumn starter or salad, ideally with a sharp citrus or spicy accompaniment or dressing, to cut through the rich, oily flavour of the fish. The Inverawe Smokehouse on the banks of Loch Awe on the west coast of Scotland is a family-run business which has been awarded the Royal Warrant for its premium smoked fish products. It produces smoked mackerel with a wonderful full-bodied oak-smoked flavour, using traditional brick smoke boxes, fed by oak log fires. Here is an idea for a fresh, piquant salad garnish which is simple to prepare and combines some wonderful ingredients to contrast with the mackerel.

Ingredients
(Serves 4)

4 Fillets Smoked Mackerel
1 bulb of fennel1 small red onion
½ teaspoon salt
½ teaspoon caster sugar
Juice of half lemon
1 teaspoon chopped capers
½ teaspoon chopped dil
l1 teaspoon olive oil

Method
1. Using a mandolin or a very sharp knife, shred the fennel and onion into very fine slices and combine them in a bowl with the salt, sugar and lemon juice. Stir well, then leave for at least 15 minutes.

2. Scoop up the onion and fennel in your hand and squeeze out the excess salt water. The vegetables should now be softer and wilted.

3. Add the chopped capers, fresh dill and olive oil and stir to combine.

4. Serve the smoked mackerel fillets with the garnish spooned on top.

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Minted Salad of Melon and Tomato

Tomato and melon may not be an obvious combination, but both are vibrant in colour and refreshing to eat, and the addition of a simple orange and balsamic dressing with some wonderful fresh mint brings them together to make a stunning summer salad. It can be served in pretty individual dishes as a simple, light starter. Use a melon baller to carve little balls to sit with the cherry tomatoes; the different varieties of melon have different coloured flesh and you can also buy yellow cherry tomatoes such as the ‘Sungold’ variety. Alternatively, use slices of large beefsteak tomatoes, cut thin slices of melon and arrange them alternately in a shallow serving bowl for a buffet, to accompany meat, poultry or fish. In the heat of the summer, serve it with a Mediterranean platter of continental meats, soft cheese, olives and ripe figs.

Ingredients
(Serves 8)

½ Honeydew or Piel de Sapo melon
1 Canteloupe or Galia melon
1lb/450g cherry tomatoes
2 tablespoons chopped fresh mint
3 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
freshly ground black pepper

Method
1. Peel and deseed the melons and either carve out melon balls, or slice thinly.

Arrange with the tomatoes in your serving dish(es) and sprinkle on the chopped fresh mint.

Cover and chill until required.

2. To make the dressing, stir together the orange juice and balsamic vinegar and season with black pepper.

3. Just before serving, drizzle the dressing over the salad.

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2 smoked trout fillets (approx 100-150g)
16 evenly-sized new potatoes
100-200g baby spinach leaves
1 crisp eating apple
2 tablespoons vinaigrette dressing
1 teaspoon pesto

Method

1. Cook the new potatoes in lightly salted water until tender, drain and cut them in half.

2. Gently break the trout into quite large flakes and add it to the warm potatoes in a serving bowl, with the spinach leaves, turning it all over gently with a large spoon.

3. Wash the apple, cut into quarters, remove the core and slice thinly into the bowl.