In the kitchen

Inspiring seasonal ideas and recipes

TRADITIONAL BAKING FROM THE HEART

Nestled in the heart of the Cotswolds, Meg Rivers’ bakery makes classic cakes, puddings and tarts to savour with friends and family. This delightful collection of more than 50 comforting and sumptuous recipes includes Victoria sponge, chocolate fudge brownies and treacle tart. Artisan Home Baking £14.99, www.rylandpeters.com

GLIMPSE OF THE PAST

Browsing the shelves of second-hand bookshops is a pleasant way to spend an afternoon, and it can result in some fascinating discoveries. Old cookbooks offer an insight into the running of a kitchen in days gone by, many including household tips and advice relevant to the period. And with recipes limited to the ingredients available at the time, they may also be more traditional. Displaying a collection of vintage recipe books on a kitchen shelf will allow their decorative spines to be fully appreciated.

A FIRMER HOLD

Sometimes, the lids of jars containing sauces, preserves and other foodstuffs are screwed on so firmly that they can be difficult to budge, especially if the lid is hard to grasp. Donning a pair of rubber kitchen gloves will provide the extra grip required to undo those tightly sealed jars and bottles.

WARMING FLAVOURS

This seasonal golden soup includes butternut squash and a hint of spices, and is garnished with apple and the leaves of Brussels sprouts. To serve 4: In a large saucepan, heat 2 tbsp of olive oil over a medium heat. Add 1 medium peeled and diced onion, 3 peeled and minced cloves of garlic, and a pinch of salt, sweating until softened for 6-7 mins. Stir in 1 tsp of peeled and grated fresh ginger, a pinch each of ground cumin and turmeric, 2 large, peeled and diced carrots, and 750g of peeled, de-seeded and cubed butternut squash. Stir well to mix. Cover with 1200ml of chicken stock and bring to the boil. Reduce to a simmer and cook, partially covered, for 20-25 mins until the squash is tender to the point of a knife. Remove from the heat and let cool slightly. Remove 3-4 tbsp of the diced carrot from the soup and set aside until ready to serve. Stir 2 tbsp of crème fraîche into the soup, and puree with an immersion blender until smooth. Season to taste. Peel, core and dice 1 Granny Smith apple. Separate the leaves from 4 Brussels sprouts. Ladle the soup into bowls and garnish each serving with the apple pieces, reserved carrot and sprout leaves.