Pumpkin Soup

Mild and delicate, yet filling and soul warming! Really easy to make and great for those cold, dark evenings! If hosting a meal it is beautiful presenting the soup in the carved out pumpkin!

Will serve a family of 4/5 depending on appetite!

800g pumpkin (I used the meat of 2 small pumpkins)
1 tbsp olive oil
2 small onions
2 carrots
2 cloves of garlic
2 bay leaves
2-3 sprigs of thyme
900ml chicken stock (vegetable also fine)
Salt and Pepper to taste
100ml cream (optional)
  • Heat olive oil in a big pot
  • Roughly chop carrots, onion and garlic and saute briefly
  • Carve out your pumpkin and roughly chop the flesh (save seeds and pumpkin – see other recipes!)
  • Add the pumpkin flesh to the pot
  • Prepare your broth by pouring boiling water onto stock cubes (usually 450ml per cube) and add to the pot
  • Add the bay leaf and thyme (only leaves not the sticks)
  • Let the soup simmer for 20 minutes.
  • Add salt and pepper to taste

I like to serve this soup clear with chunks of pumpking and carrot. If you prefer it with cream, add this right before serving and puree the soup. It is pretty to drizzle some cream into the bowl and scatter with pumpkin seeds.

Serve with a crunchy piece of baguette with cheese quickly heated under the grill.

Chocolate Chicken Casserole

If you are a coq-au-vin fan you will love this! The chicken comes out incredibly tender and the dish has a deep, rich flavour. Be careful how you present it to your children though…I think mine thought they were being served a piece of chicken with chocolate on the side….there was great disappointment!!!  🙂

2 tbsp dark chocolate (70% cocoa content) – finely chopped
1 chicken in pieces
2 tbsp olive oil
2 medium-sized onions
2 cloves of garlic
3 rashes of streaky bacon
3 large carrots
Some sprigs of thyme
A few bay leaves
250ml red wine
250ml water
Salt and pepper to taste
2 tbsp corn flour and a bit of water to thicken
  • In an oven proof casserole dish, heat 1 tbsp oil and fry onion, garlic and bacon for a few minutes
  • In a separate pan, heat 1 tbsp oil and brown the chicken pieces
  • Add chicken and rest of ingredients to casserole dish and bring to light simmer

  • Put a lid on and place in oven – 150C – for 2 hours
  • Once cooked, remove from oven and place chicken pieces on a separate plate
  • Season and thicken sauce by mixing corn flour with water in a cup and stirring into casserole
  • Replace chicken pieces.
  • Serve with brown rice, vegetables or potatoes


Lemon, Honey and Garlic Roast Chicken

Full of flavour and really crisp – perfect Sunday meal or playdate food – thrown in the oven and spend time with your family while it cooks!

1 whole chicken
4 jacket potatoes choped into 8 pieces each
2 lemons
Lots of garlic cloves – to taste of course
Fresh rosemary
Runny Honey
Sea Salt/Pepper to taste
  • Take your chicken and rub it with lots of salt and pepper. Leave it for an hour or so in the fridge.
  • Preheat oven to 190C
  • Chop the potatoes and place in a pot of cold, salted water – bring to boil and drain once boiling. Let them steam dry for a few minutes then shake around in pot to make slightly fluffy…adds to crispiness!
  • Get your chicken and shake off excess salt. Place it in a roasting tin and drizzle with olive oil and honey. Rub this into it. Sticky job! Let the children do it!
  • Place a whole lemon and some garlic cloves inside the cavity of the chicken.
  • Put it in the oven and cook for 40 minutes
  • Take out chicken and add potatoes to the dish – any liquids from the chicken are great for basting it with as well as coating the potatoes with!
  • Sprinkle rosemary onto chicken and potatoes
  • Place remaining garlic cloves in between potatoes
  • Cut the remaining lemon into small quarters and place into the tin
  • You can add a splash of white wine to the tin also – not necessary though!
  • Put everything back into the oven and cook until chicken is done – usually another 40- 50 minutes depending on size
  • Meat should pull away from chicken easily and juices run clear if stabbed
  • Enjoy! I love to eat the roasted garlic with the chicken as it has a lovely sweet flavour when warm. It is gorgeous on fresh bread…yummmmmyyy!