Seasonal Recipes

Granny Jill's Chestnut and Sprout Veg

Ingredients:

1lb sprouts
½lb chestnuts

1. Cook sprouts in salted boiling water.
2. Boil chestnuts for 10 minutes, place in cold water and then peel.
3. Place the sprouts and chestnuts in a food processor, add salt and pepper to taste.
4. 1 desert spoon of butter 1½ desert spoon of crème fraich.
5. Blend.
6. Add season to taste.
7. Serve with any roast or Christmas dinner.

Freezes well.

Rita's Butter Nut and Sweet Potato Soup

Ingredients:

Knob of butter or oil
1 medium onion
500-800gm butter nut
400-500gm carrots
250gm sweet potato
2 sticks of celery
Salt and pepper
Vegetable stock cube
2-3 teaspoons of cumin

1. Chop all vegetables.
2. Sauté onion with butter or oil until soft in a large pan.
3. Add all the vegetables and cover with stock.
4. Add salt, pepper and cumin.
5. Cook on the hob until soft.
6. Taste and add more seasoning as required, then blend in food processor.
7. Reheat in pan and serve.

Freezes well.