Butternut squash soup, garlic and rosemary croutes and saut?ed wild mushrooms - to serve 4-6
1 large butternut squash
1 medium onion
1 handful of thyme sprigs
Dash of cream
1 garlic clove
200g wild mushrooms
1 ciabatta - sliced
1 large sprig rosemary
Dice the squash into 1cm pieces. Finely chop the onion and cook slowly with the butter, garlic, thyme and rosemary until the squash softens and is easily crushed with a spoon.
Add a dash of cream and enough water to cover well.
Simmer for 15 minutes and then blend the mixture in a liquidiser.
Pass through a sieve
Toast the ciabatta slices with a little oil, garlic and thyme.
Saute the wild mushrooms
Serve the soup with the saut?ed wild mushrooms and the ciabatta croutes
Vanilla and cinnamon rice pudding - to serve 4-6
100g pudding rice
600ml semi skimmed milk
75 ml double cream
1 vanilla pods
1 cinnamon sticks
100g castor sugar
1 Granny Smith apples
Cook the rice in the milk very slowly with the vanilla pods and cinnamon sticks.
Once completely cooked stir in the cream and the sugar.
To cook the apples - peel and dice the apple flesh and cook gently with the butter until nice and soft, add sugar to taste.
Serve the rice pudding with a spoonful of the apple compote on the top.