Courgette soup is a revelation. It’s one of those magical recipes that tastes so much better than you’d ever expect it to, considering how simple it is to make.
The flavour is creamy and savoury, with a sweet and suble nutty hint. It not only makes surprisingly good soup, it also makes a lovely pasta sauce, and it freezes well too.
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It’s that time of year when purple sprouting broccoli comes into season. The shops and markets should have plenty of it on the shelves, and if you grow your own you may well have an abundance of this fresh, green brassica.
But however, or wherever you get your broccoli, there is a simple way of cooking it which will transform the flavour completely.
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