Throw a Hal­loween party

When the trick or treat­ing’s over, have ev­ery­one head back to your place for hot soup, nib­bles and sugar-fu­elled silly games

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● 4 RED ONIONS, CUT INTO WEDGES ● 1KG TOMA­TOES ● 2 RED PEP­PERS, DESEEDED AND CUT INTO WEDGES ● 4 GAR­LIC CLOVES ● 2 ROSE­MARY SPRIGS ● 2TBSP OLIVE OIL ● 150ML HOT VEG­ETABLE STOCK ● 2TSP WORCES­TER­SHIRE SAUCE ● 1TBSP RED WINE VINE­GAR ● DASH OF TABASCO ● 5TBSP VODKA OR STOCK ● 150ML SOURED CREAM ● CHEESE STRAWS, TO SERVE

1 Pre­heat oven to 220°C/ Fan 200°C/gas 7. Put the veg­eta­bles, gar­lic and rose­mary (re­serve some for gar­nish) in a roasting tin and driz­zle with oil. Roast for 40min un­til ten­der and start­ing to char.

2 Blend veg and stock in batches in a pro­ces­sor un­til smooth and pour into a pan.

3 Add Worces­ter­shire sauce, vine­gar, Tabasco and vodka or stock. Heat and top with soured cream and rose­mary. Serve with cheese straws.

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