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To serve, sprinkle with a mixture of pumpkin, sunower and sesame seeds.
• Heat the olive oil in a large saucepan on a medium heat. Add the coriander, fennel and cumin seeds,
along with the oregano and chilli flakes into the olive oil. Gently cook off for a few minutes until the
spices and herbs become aromatic.
• Add the onions and garlic to the saucepan and continue to gently cook for 10 minutes stirring
occasionally.
• Once the onions are soft, add the butternut squash, red lentils and chicken stock. Bring the stock to the
boil, then reduce the temperature and simmer for 30 minutes.
• When the butternut squash is tender, fit the blending shaft and process on speed 5 until the soup has
reached your desired consistency. Season to taste.
• Serve with a sprinkling of seeds
GAZPACHO OF BEETROOT SOUP WITH GOATS CURD
Serves 4
1 small potato (120g)
1 tbsp olive oil
1 red onion
1 clove garlic
1kg raw beetroot, peeled and diced
250ml vegetable stock
25 ml blood orange juice
1/4 tsp hot horseradish sauce
75ml tomato passata
75ml double cream
300ml beetroot juice
Salt and pepper
• Place the potato in a preheated oven and bake at 200ºC / 190ºC Fan / Gas Mark 6 or until soft. Once the
potato has baked, remove the skin and discard. Reserve the potato flesh.
• In a large pan add the olive oil, diced onion and crushed garlic. Sauté until soft.
• Stir in the diced beetroot to the softened onions and garlic. Continue to sauté a little.
• Pour in the vegetable stock, orange juice, horseradish and crush the potato into the pan. Simmer until
the beetroot is soft.
• Add the tomato passata, double cream and continue to simmer for another 2 minutes.
To Garnish
2 baby dark beetroots, peeled & washed
125g fresh goat’s curd
1 blood orange, segmented
40g beetroot crisps
12 pea shoot tendrils
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