Sweet as Roasted Onions!

Autumn is when onions are at their best so try this you won't regret it!

Brown onions ( one and a half medium onions per person )

Olive oil

Sea salt

Leaving the skin on, simply quarter the onions long ways, rub with oil, sprinkle with salt and whack in a 200 degree ( gas mark 6 )  pre heated fan oven and roast until they look crispy n sweet like the ones in the pictures below. They look a little charred but trust me that's what your looking for !

Helpful hint: The key to any good roasted veg is to NOT OVERCROWD the roasting dish or tray, let em breathe.....

Crispy Roast Potatoes and OMG Parsnips

Parsnips 

Maris Piper potatoes ( or any good floury potato )

Goose fat or light olive oil ( not virgin or extra virgin )

Sea salt

Black pepper ( optional )

This recipe is for potatoes and parsnips. I like to roast them in separate trays as to not overcrowd the tray and to get them crunchy.

Turn oven to 180 ( gas mark 4 ). Peel and cut the spuds into pieces roughly the same size as an egg or a little bigger ( a little variety is good ) and the parsnips into approx 5x2cm pieces. Rinse with cold water and boil until half cooked. Drain potatoes and parsnips immediately and let them dry in there own steam for ten minutes. 

Whilst they are drying, In a good sized roasting tray place enough fat or oil to completely cover the base of the tray ( about 3-5mm deep ) and put in the oven for 10 mins to get the oil hot. Lightly "scuff" or toss the potatoes ( not the parsnips ) to roughen up the edges then place in  the hot roasting dish making sure you coat them well in the hot oil,  season with sea salt and roast in the oven for about 1 to 1 and a half hours, turning every 20 mins or so.

Helpful hint: you can add a clove or two of fresh garlic, or a few sprigs of rosemary or both to the oil while its heating in the oven but make sure you remove before adding the spuds otherwise they will give a burnt bitter flavour!

Enjoy!

Lip Licking Butternut Squash Soup

2 medium chopped brown onions

2 celery sticks chopped

3 carrots chopped

2-3 large cloves of garlic finely chopped

1 mild green chilli topped

1 medium butternut squash seeds removed and chopped

Few small tips of fresh thyme ( optional )

Bay leaf

1 tsp turmeric ( for a vibrant colour)

Small squeeze tomato paste

1/2 tin tomatoes

1 medium potato ( my favourite is maris piper) peeled and chopped

1-2 tbls Schwartz medium curry powder ( depending on your taste )

3 good quality chicken stock cubes dissolved 1 ltr boiling water

Fresh Parmesan or Mature Cheddar

100 ml single cream

Sea salt n black pepper

Knob of butter

On a low to medium heat, put the onion, carrot and celery in a large pot with the butter and a dash of olive oil ( not extra virgin ) and cook gently for 10 mins or until they soften (but don't colour) start to smell sweet then add the chilli, garlic, butternut squash, thyme, bay leaf, tomato paste and cook for a further five minutes before adding potato, curry powder, tinned tomatoes, stock. Once the butternut squash & potato are softened its cooked so remove from heat and remove bay leaf.

Once the soup has cooled so its warm, add the cream and put through a liquidiser seasoning with salt and pepper ( I like to add some grated cheddar at this stage to give more depth).

To serve, finish with some grated Parmesan or crispy pancetta and with some warm french bread n butter!