Spinach & mushroom soup

Ingredients 1/2 pint ham stock, 1 medium potato, 400g spinach, 250g chestnut mushrooms, 50ml sherry (I use amontillado for cooking), 1 tbsp butter.

Serves: 2 Preparation: 30 minutes

Despite being allergic to mushrooms, I do dearly love chopping them up. My husband loves eating them so I get the opportunity to lay into them with my big bad chef's knife on a regular basis. The challenge with cooking mushrooms though, is that obviously I cannot taste them because DEATH, so I rely on my sense of smell. This soup smells nothing short of INCREDIBLE. There is nothing like the combined scent of mushroom and sherry - it's so rich and fragrant and yet earthy all at the same time. This soup was very silky in texture and my husband assured me, absolutely delicious. Let me know what you think!

1) Slice the mushrooms and peel and dice the potato. Melt the butter in the pan and stir in the mushrooms. After 5 minutes, stir in the spinach. It may seem like it won't all fit in the pan but once it begins to wilt the volume will decrease don't worry!

2) Once the spinach has wilted, add the potatoes and stir through, allowing the combined juices from the mushrooms and spinach to begin to soften the potatoes. Add the sherry and stir through - try not to begin frothing at the mouth with lust at the rich, raisiny smell.

3) Add the ham stock and simmer for 10-15 minutes until the potatoes are soft. Blitz through in a food processor or using a stick blender until a smooth consistency is reached and serve hot.

Pancetta, leek & gruyere risotto

Ingredients 1 cup risotto rice, 1 cup cider, 1 white onion, 1 pint ham stock, 1 leek, 100g pancetta, 100g gruyere

Serves: 2 Preparation: 30 minutes

Piggy bits, leek and some sort of cheese have been combined many times in this blog. There is a good reason for this - it's delicious comfort food for people who eat meat, and what is more comforting than a risotto?! All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Dice the leek and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the cider.

2) Once the alcohol cooks off, add the first ladle of stock and stir through.

3) Continue adding the stock to the risotto, one ladle at a time, adding the pancetta with the second to last ladle of stock.

4) Stir through the grated gruyere and serve.

Pork & roast pepper risotto

Ingredients 400g sausage meat, bell peppers, ham stock, cayenne pepper, butter, 1 cup risotto rice, paprika, lime, oregano, 1 glass white wine, 1 white onion.

Serves: 2 Preparation: X

All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. For this dish, I took my inspiration from Cajun flavours to create the perfect comfort food.

1) To make the meatballs, put a tsp paprika, a tsp oregano, a squeeze of lime and a pinch of salt and cayenne pepper in a blender along with the pork mince, and pulse until combined. Form small meatballs by rolling in your hands and seal them in a hot pan with a little butter. Set aside.

2) Remove the core and seeds from your bell peppers and slice between the membranes. Roast in the oven for 15 minutes at 200 degrees and set aside.

3) Dice the white onion and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the white wine.

4) Once the wine cooks off, add the first ladle of stock and stir through.

5) Continue adding the stock to the risotto, one ladle at a time, adding the meatballs and roast pepper with the second to last ladle of stock.

6) Serve, seasoned with paprika.

Pancetta, pea & avocado soup

Ingredients 175g pancetta, 1/2 pint ham stock, 300g garden peas, 1 avocado.

Serves: 4 Preparation: 20 minutes

A while ago, I posted a recipe for a fabulous vegetarian soup - pea & avocado which is made with vanilla yoghurt and marrowfat peas. It's thick, rich and velvety and not as sweet as you might expect. Recently I was looking for a new soup idea for a dinner party and thought of mixing the fresh sweetness of garden peas with perfect piggy savoury notes and revisiting that lovely thick avocado texture. Give it a try.

1) Bring the ham stock to a simmer, then add the garden peas and cook for 5 minutes. Strain the peas from the stock (do not discard) and pulse in a blender thoroughly.

2) Pass the peas through a sieve and back into the ham stock to separate the flesh from the skins - this helps your soup to be smooth textured. It might seem like a lot of fuss but trust me - it's worth it!

3) Add the pancetta and allow to cook for a further 5 minutes. The soup shouldn't need seasoning due to the savoury ham stock and pancetta but taste it, and add salt and black pepper if required.

4) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse the avocado in the blender and stir into the soup before serving with a dollop of Greek yoghurt.

Chestnut & pancetta soup

Ingredients    1 can chestnut puree, 175g     pancetta, 1/4 leek, butter, pumpkin oil, truffle oil 1/2 pint ham stock

Serves: 2 Preparation: 20 minutes

Chestnuts are currently having a revival in my kitchen and this rich, velvet textured soup had my husband all but licking the dregs from the pan. This will be going on my list of ultimate Christmas soups but as our British summer is so miserable right now, why not try it early?

1) Dice the leek and sautee in a pan with a little butter. Once soft, add the pancetta and chestnut puree and turn the heat down to a simmer.

2) Dilute the soup with the ham stock and simmer for a further 15 minutes.

3) Season to taste with salt and black pepper and serve with a drizzle of pumpkin and truffle oil.

Pea & asparagus risotto

Ingredients 1 pint vegetable or ham stock, 125g asparagus, 75g peas, 1 1/2 cups risotto rice, 1 tbsp chopped mint, 1 white onion, vermouth, butter.

Serves: 4 Preparation: 30 minutes

Pea and mint risotto is a real favourite of mine - whether I give it savoury notes with a little gruyere or parmeggian, or whether I keep it fresh and clean, I never get bored of it. Adding asparagus seems to enhance the freshness of the peas, whilst adding the more complex, nutty savoury notes that I would usually get from the cheese. Perfect if you don't do dairy or are trying to cut down! All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Finely dice the onion and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of vermouth.
2) Once the alcohol cooks off, add the first ladle of stock and stir through.

3) Continue adding the stock, one ladle at a time, adding the mint, peas and aspragus with the second to last ladle of stock.

4) Finish with freshly grated black pepper and serve.

Boxing day soup

Ingredients     Turkey, 1 carrot, 1 small potato,    100g cranberries, 1 pint ham stock, 1 white onion, butter, rosemary.

Serves: 4 Preparation: 30 minutes


This winter I have created 10 new soups to warm you through on a cold day;

• Maple glazed carrot
• goats cheese & pancetta soup
• Honey roast parsnip & cider soup
• Leek, potato & lavender soup
• Spinach & nutmeg soup
• Spinach, pear & gorgonzola soup
• Watercress, pear & gorgonzola soup
• Cauliflower & almond soup
• Courgette & feta soup 
• Roast butternut squash & pancetta soup
  This final soup in the series is what I call Boxing Day soup - created from Christmas turkey and Cranberries - just the thing to use up your leftovers.

1) Peel and finely dice the onion and sautee in a little butter with the cranberries and some chopped rosemary.


2) If you are using fresh vegetables, peel and dice them and add to the pan with the stock and turkey meat. If you are using leftovers, pulse them in a blender first. Season to taste with salt and pepper.


3) Allow the soup to simmer for 20 minutes and serve. (if using fresh vegetables, pulse the soup in the blender first)

Roast butternut squash & pancetta soup

Ingredients      1/2 pint ham stock, 100g pancetta, 1 large butternut squash, 1 small potato, truffle oil.

Serves: 4 Preparation: 1 hour


I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup is velvet smooth, voluptuously thick and has a rich, savoury flavour.


1) Peel and the butternut squash, discard the seeds and cut into chunks. Drizzle with a little truffle oil and roast in the oven in a covered dish at 200 degrees for 20 minutes.


2) Strain the butternut squash (do not discard the juice) and pulse thoroughly in a blender. Add the pureed butternut squash and juice into the ham stock along with the pancetta and the peeled, diced potato then allow to simmer for a further 30 minutes.


3) Mash the potato into the soup with a potato masher and stir through. Season to taste with salt and pepper, then serve.