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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
Butternut squash has the advantage of whizzing to an exceptionally velvety, comforting texture.
1 kg (2lb 4 oz) butternut squash, peeled & chopped
three medium potatoes, chopped
two-three medium onions, chopped
three carrots (optional)
three ribs of celery, chopped
2 tsp each dry-roasted fennel and cumin seeds
three cloves garlic, peeled and smashed
2-3 tsp good quality Indian or Malay curry paste (or mild curry powder)
5 tsp fresh ginger, finely chopped or grated (1-2 tsp reserved)
2 tsp turmeric
1 litre (1 3/4 pints) chicken or vegetable stock
250ml (9 fl oz) whipping cream
a lemon, juiced
salt and freshly milled white pepper
Fry the vegetables very slowly in the oil in a deep saucepan – it takes about 10 minutes for the onion to become transparent and sweet.
Grind the fennel and cumin to a fine powder in a pestle and mortar, then fry the garlic and all the
spices very gently in a little oil for eight minutes.
Combine the vegetables with the spice mix, and cover with the stock.
Simmer gently until all is soft – it takes about 30-40 minutes.
When soft, liquidise with the cream until smooth.
Return to a clean pan and bring back to a simmer for a moment or two, then add the remaining fresh ginger and lemon juice to taste and season.