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BBQ Tempeh with Jewelled Quinoa and Teriyaki-Glazed Green Beans
Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Butternut Squash Soup
Butternut Squash Soup
With Roast Scallop, Spinach and Cajun Spiced Pumpkin Seeds
INGREDIENTS
For the soup
1 small white onion, coarsely chopped
1 garlic clove
30g butter
200g butternut squash – peeled and chopped
100ml chicken stock
100ml milk
50g melted butter mixed with 25g flour
50g grated Parmesan cheese
Salt and pepper to season
For the spinach:
120g spinach (around 30g per soup portion)
Zest of one orange
Salt and pepper, to taste
Scallops:
4 large king scallops (1 per soup portion)
Garnish (optional):
Pumpkin seeds lightly toasted in sesame oil and Cajun spices. Crème fraiche. Fine sliced chives. Fresh plum tomatoes, peeled, deseeded and cut into lozenges.
METHOD
Sweat the onion and garlic in the butter until the onion is translucent and you are able to squash it with no resistance.
Add the liquids and the butternut squash; bring to the boil and simmer until the squash is cooked. Add the butter and flour mix and the Parmesan; this should thicken the soup slightly.
Blend to a smooth puree and pass through a sieve, now check the seasoning.
For the spinach: mix in orange zest, finely ground white pepper and salt. Steam for around 1 minute until wilted. Distribute equally among soup portions.
For the scallops: allow one large king scallop per portion, there is a sinew on the side that is inedible and needs to be gently cut or pulled off. (NB the orange bit is an acquired taste but you can serve it). Make sure the scallops are dry before cooking (kitchen paper will do) lightly oil them both sides and season. Use a heavy bottomed frying pan to fry the scallops; get the pan very hot, then place the scallops in, cook for around 1 ½ minutes on one side, 1 minute on the other side. The scallop should still be slightly pink in the middle.
Garnish with pumpkin seeds lightly toasted in sesame oil and Cajun spices. Add Crème fraiche, Fine sliced chives, Fresh plum tomatoes (peeled, deseeded and cut into lozenge) if you like.