Imagine a dinner that’s vegan, quick, easy and delicious. Well that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of…
There is nothing quite like this heart-warming fennel and potato soup with salmon and watercress to take the winter blues away.
Print Recipe Baby marrow soup with green tea and pavlova Serves: 6 Cooking Time: 45 mins Ingredients 2 egg whites 100g castor sugar 250g baby marrows, washed and grated 250ml (1 cup) fresh cream 450ml milk 5ml (1 tsp) cornflour pinch of grated nutmeg salt and freshly ground black pepper, to taste pinch of sugar
TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes