- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| As the temperature drops and the squash harvest comes in, this squash - or pumpkin - and split fava bean soup is a comforting and seasonal delight. The simple but excellent recipe was developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog The Art of Baking. |
This soup is wonderfully comforting at this time of year: it has a lovely velvet texture, a brilliant colour and roasting the squash brings out a real intensity of flavour. Indeed, don’t be tempted to add any herbs or spices to the recipe because, simple as this soup is, it’s just packed with flavour.
As the soup only requires half a standard-sized squash I either double the quantities in the recipe so I have some for the freezer or, alternatively, I use the other half in a warming spicy bean stew recipe - made with Hodmedod’s pulses of course. Look out for that recipe shortly…
Makes 4 generous servings
Ingredients
|
Method
|
This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.
Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
