Celeriac Soup

Celeriac, also known as celery root, is an extremely versatile winter root vegetable. Its knobbly, bulbous appearance is not unlike that of a turnip and its mild celery flavour has become very popular with chefs over the last decade or so - think celeriac purée and celeriac mash. It can also be eaten raw in a coleslaw, a crunchy winter salad or in a creamy French remoulade. The options are endless!

Here's a celeriac soup recipe from my collection which I've changed slightly and increased the quantities to serve 4-6 people.

50g butter

1 tbsp olive oil

1 small onion, peeled and sliced

2 medium leeks, sliced

1 garlic clove, finely chopped

750g celeriac, peeled and cubed

1 tsp dried thyme

1200ml chicken or vegetable stock

100ml double cream

salt and pepper

Heat the butter and oil in a large saucepan and when melted, add the sliced onion and leeks. Put the lid on and cook over a low heat for 10 minutes stirring regularly.

Add the garlic, chopped celeriac and thyme, give it all a good stir and cook for a further 10 minutes.

Pour in the stock and bring to a gentle simmer. Cook uncovered for 25 minutes or until the celeriac is tender. Then turn off the heat.

Allow to cool slightly before blending in the pan with a stick blender. You could also purée this in a food processor. Then add the cream and check the seasoning.

To serve, ladle into warmed bowls and top with a scattering of celery leaves, if you have them, and some homemade croûtons.

Citrus syrup cake

A light and moist cake which can be served with a cup of tea or with whipped cream for a summer dessert. This is similar to my lemon drizzle cake but this time, I've used an orange and a lemon and made the crunchy icing into a citrus syrup. Obviously, if you prefer the crunch, use either fruit and follow the instructions for the lemon drizzle cake topping.

I've used a 22cm square tin but you could also use a round sandwich cake tin. Either way, butter and flour the tin or line it with greaseproof paper.

115g plain flour, sieved

115g ground almonds

1 tsp baking powder

225g unsalted butter

225g caster sugar

zest of 1 orange

zest of 1 lemon

3 large eggs

Syrup – juice of 1 lemon and 1 orange, 100g golden granulated sugar

Preheat the oven to 180ºC.

Cream the butter and sugar together until pale and fluffy. Stir in the grated zest. Add the eggs one at a time alternating with a tablespoon of flour to stop it curdling and then add the remaining flour, baking powder and ground almonds. Mix thoroughly.

Spoon into your prepared cake tin and bake for 20 minutes. Stick a skewer into the middle of the cake and if it comes out clean, it's done! If not, give it another 5 minutes in the oven.

To make the syrup, juice the lemon and orange and pour into a small saucepan. Stir in the sugar and bring to the boil. Turn down the heat and let the liquid reduce by about a third.

I've used a golden granulated sugar because that's what I had in the cupboard but you could also use white granulated sugar. In fact, that is probably better if you're going with the crunchy topping.

Remove the cake from the oven and allow to cool slightly before piercing the sponge a few times with a skewer. Then drizzle the syrup slowly over the top and watch it soak into the cake. You may not need all of it.

Leave the cake in the tin until it has cooled completely and then cut into slices and serve.

Whipped cream or crème fraîche optional!

Spicy Butternut Squash Soup

A spicy and comforting winter soup made with coconut milk and a hint of chilli. Roasting the squash beforehand brings out the sweetness of this delicious winter vegetable.

You will need -

800-1000g butternut squash

1 large or 2 small red onions

1 level tsp dried chilli flakes

400ml tin of coconut milk

750ml vegetable stock

25g butter

olive oil

dried thyme

Preheat the oven to 180ºC.

Serves 4

Cut the butternut squash in half lengthwise and remove the seeds. Don't be tempted to throw these away as they can be rinsed and roasted for extra crunch on top of your soup.

Peel and cut the squash into 2cm chunks. Place these on a baking tray, scatter over some thyme and drizzle with a little olive oil. Roast in the oven for about 45 minutes. While that's happening, finely chop the onion.

When the squash is cooked, melt the butter in a large saucepan and add a splash of olive oil. Add the onion and cook over a gentle heat until soft. Then sprinkle in the chilli flakes, allow to cook for a couple of minutes to bring out the flavour and then add the squash, coconut milk and stock. Bring everything to the boil and simmer for about 5 minutes.

Allow to cool slightly before blending in the pan with a hand-held stick blender until the soup if velvety smooth. Adjust the seasoning as necessary and pour into warmed bowls. Serve with the roasted seeds, pumpkin soda bread or home made croûtons. Your choice!

How to roast the seeds -

Simply wash them and pat dry on kitchen paper. Pile them onto a baking sheet lined with baking paper and sprinkle on some sea salt and olive oil. Give them about 10-15 minutes in the oven or until they are nicely browned, turning half way through cooking.