Skip to main content


No Soup For You!
Show me the man that can make me a delicious bowl of soup and I'll show you the man who's gotta hold of my heart forever!

Soup is all about pleasure for me, the smell, the warmth, the luscious, lingering feel across the tongue,  it's a nutritional love-bomb.

With well- made soup you can stuff the kids full of the latest superfoods and they'll hardly notice it!

Starting with a great stock makes all the difference, but we don't always have the time, so don't think of it as cheating if you use stock cubes, pre-prepared stock or just plain water, just as long as you invest in great vegetables and legumes. If you are using meat in your soup, you luck out because all the cheapest cuts benefit from the slow steeping in stock.

Another must-have is a decent sized saucepan with a lid or stock port and a large slowcooker is perfect, you can set and forget.

I don't really use recipes for soup, but it's alway lovely to get inspiration for some I may not have thought of before.
So many to choose from but here is one of my favourites, my version of "Jewish Penicillin" with a slightly oriental bent and a quote from a very talented Mexican, go figure....

"When a baby comes you can smell two things: the smell of flesh, which smells like chicken soup, and the smell of lilies, the flower of another garden, the spiritual garden." Carlos Santana

Chicken Soup

1 plump chicken, 1.5-2kg ( size depends on your pot,it can fit snugly but you'll need enough room to have about 8cm of water covering the chicken )
3 star anise
A finger -length of root ginger, sliced into a couple of chunks
1/2 to 1 cup of light soya sauce or tamari
3 or 4 spring onions
1/2 cup of short grain rice

Trim any excess fat from the chicken, usually tucked into the cavity, but leave the skin on, lots of flavour. Put it in your pot and cover with cold water. Add the ginger, star anise and the sliced white part of the spring onions, you'll use the green part finely sliced to garnish.
Gently bring the pot to a barely rumbling simmer and cook for 30 minutes. Put the lid on or use aluminum foil to cover and allow to cool. When cool, take the chicken out and strain the stock .
Chill and skim off any fat. Remove the meat from the chicken and shred,discard the skin and use the breasts for something else.If I have time I add the bones to the stock and simmer again for an hour otherwise I freeze the carcass and use again at a later date, plenty of flavour still left in dem bones!
To finish,put the stock into the clean pot, add the rice and half the soya sauce, bring to a simmer until rice is just done, add the shredded chicken, adjust the seasoning,more soya and add the sliced spring onions, serve in warmed soup bowls. A little slick of sesame oil is nice to finish with.

Love Food X


Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…


The carrot. To some people, the most pedestrian of vegetables. Not me, I love 'em. Wild carrots, purple ones were originally found in Afghanistan and a yellow variant of it, migrated to the Mediterranean during the 11th to 14th century. They reached China, India and Japan between the 14th and 17th century. The Chinese were particularly impressed by it's nutritional value and called it "little ginseng". The Dutch, those well known funsters, bred from the pale variants and brought us the familiar orange variety. Perhaps driven by chefs wanting to deliver new flavours and textures, a resurgence in the cultivation and availability of heirloom carrots benefits us all. Even the big supermarkets had purple ones last year for Halloween, so give them a try when you see them. Organic carrots are available widely in the UK now at a very affordable price, worth spending the extra few pence.

Moroccan Carrot Salad Serves 4 as a side dish 3 large carrots, grated 2 cloves of garlic, mince…