Autumn Recipes

Chef's Carrot Soup

  • 1kg Fresh carrots, peeled and chopped
  • 100g Fine diced white onion
  • 50g Sliced celery
  • 3 Cloves of fresh garlic
  • Sprig of thyme and rosemary
  • 2tsp Ground Cumin
  • 50g Butter
  • 1tsp Ground coriander
  • 2L Good vegetable stock
Warming Autumn carrot soup
  1. Melt the butter in a saucepan, add the prepped vegetables, garlic and
    herbs, sauté gently to pan roast the vegetables until starting to caramelise
    and colour around the edges
  2. Add the spices and carry on cooking for 4-5minutes to infuse the flavours
  3. Add the stock and simmer for a further 35-40 minutes
  4. Blend with a hand blender until fully smooth, season to taste
  5. Serve and enjoy

Jill's Bircher Muesli

For the bircher:

  • 100g oats
  • 25ml oat milk
  • 1 tsp cinnamon
  • 1/2 tsp vailla paste or extract
  • 50g chopped hazelnuts or pecans
  • 1 grated apple
  • 1 tbsp chia seeds

For the compote:

  • 2 pears peeled and deseeded
  • 1 tsp cinnamon
  • 1 clementine
  • 100ml cloudy apple juice
  1. Mix together all the ingredients for the bircher muesli in a bowl. Cover and keep in the fridge overnight
  2. For the compote, chop the pears into chunks and add to a pan. Add the cinnamon, grate in clementine zest, remove the peel and add fruit to the pan along with the apple juice. Cook gently for 10 mins until he fruit has broken down slightly.
  3. Remove bircher from the fridge. Add maple syrup or honey if desired or natural yoghurt and serve with the  warm compote. Enjoy!