FOOD

Middleton Guardian - - LEISURE - AN­DREW NUTTER

1. Pre­pare the pump­kin and but­ter­nut squash, put in a roast­ing tin and sprin­kle with olive oil and curry pow­der, roast at 180°c for 15 min­utes, stir­ring oc­ca­sion­ally. 2. Heat the olive oil and smooth, pass through a sieve and sea­son. 4. When ready to serve, re­heat the soup, add the co­conut milk to taste, ad­just the sea­son­ing, pour into a bowl and sprin­kle with co­rian­der if de­sired.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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