The autumn menu
Autumn has seen plenty of culinary experiments, with the need to keep up my 5 a day and various trips providing lots of inspiration. In my Lancashire postcard , I talked about going to Booths and I came home with a number of recipes to try from their autumn leaflet and Christmas book. Their parsnip and hazelnut soup is a firm lunchtime favourite now, with the pear, blue cheese and prosciutto soda bread seen at the top of this post. I'm going to try adapting this into a bread maker recipe for a lighter loaf. There's no recipe available online for the soup, but it's an easy peasy one. I've adapted it slightly by omitting the 250ml whipping cream and I don't think the result suffers. Simply toast 75g hazelnuts in a large pan for 5 minutes, then add 1 teaspoon olive oil, 500g parsnips plus 2 garlic cloves (both peeled) and saute everything for 5 minutes. Then add 500ml vegetable stock and 500ml semi skimmed milk, plus salt and pepper to taste to the pan and b...