Stuffed mushroom bruschettas

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Serves 2 for a main meal or 4 for a supper dish/starter

Ingredients

• 4 thick slices country-style loaves , white or brown
• 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
• 4 large flat mushrooms
• 200g jar roasted red peppers , either strips in oil or whole peppers in brine
• 150g firm goat's cheese

1. Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
2. Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat's cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad

Spicy roasted parsnip soup

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , plus extra to garnish
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion , cut into 8 chunks
• 2 garlic cloves
• 675g parsnips , diced
• 2 plum tomatoes , quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Pumpkin soup

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 8-10

Ingredients

• 1 x 4kg/8lb 13oz pumpkin
• 125g/4oz butter
• 2 medium onions, peeled, finely chopped
• 1 cinnamon stick
• freshly grated nutmeg
• salt and freshly ground black pepper
• 1.7 litres/3 pints vegetable stock
• 3 tablespoons sherry

Preparation method

1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
3. Roughly chop the scooped-out pumpkin flesh.
4. Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
7. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
8. Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
10. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
11. To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.

Scotch eggs with a spicy homemade pickle.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 4 free-range eggs
• 750g/1lb 10oz tofu
• 275g/9¾oz breadcrumbs
• 250g/9oz vegetarian black pudding, finely chopped
• 1 garlic clove, chopped
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• pinch ground cinnamon
• 4 lemons, juice and zest

For the coating

• 100g/3½oz breadcrumbs
• 100g/3½oz polenta
• 2 free-range eggs, beaten
• vegetable oil, for deep-frying

For the pickle

• 2 tbsp vegetable oil
• 2 red onions, sliced
• 2 red chillies, chopped
• 200ml/7fl oz white wine vinegar
• 200g/7oz caster sugar
• 1 tbsp tamarind paste
• 1 small cauliflower, outer leaves removed, cut into small florets
• 2 tsp cornflour mixed with a little water to make a paste

Preparation method

1. Cook the eggs in boiling water for six minutes, then refresh in a bowl of iced water. Once cool, peel and set aside.
2. Meanwhile, blend the tofu and breadcrumbs in a food processor, then add the black pudding, garlic, herbs, cinnamon, lemon juice and zest, and blend together until smooth.
3. Carefully mould the mixture around each of the boiled eggs, making sure there are no gaps.
4. For the coating, mix the breadcrumbs and polenta together in a bowl until well combined and beat the eggs in a separate bowl.
5. Dip each Scouse egg in the beaten egg, then dip into the breadcrumb mixture until completely covered.
6. Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
7. Deep-fry the Scouse eggs for 5-6 minutes, or until crisp and golden-brown. Carefully remove the eggs from the pan with a slotted spoon and set aside to drain on kitchen paper.
8. Meanwhile, for the pickle, heat the oil in a frying pan and fry the onion for 5-6 minutes, or until softened. Add the chilli and cook for a further 2-3 minutes.
9. Heat the vinegar, sugar and tamarind paste in a saucepan until boiling. Blanch the cauliflower florets in the vinegar mixture for 2-3 minutes, then remove with a slotted spoon.
10. Stir the cornflour mixture into the vinegar mixture and remove the pan from the heat. Stir in the cooked onion and cauliflower, then set aside to cool.