Tempewytchrecipesdone

Pumpkin, chilli and coconut soup

Ingredients 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks,... Read more →

Nigel Slater’s recipe for mushrooms, chickpeas, tahini

The recipe Set the oven at 200C/gas mark 6. Remove the thick stalks from 2 very large (or 4 medium) field mushrooms, then put the mushrooms gill side up on a baking tray. Score the inside of each mushroom with a kitchen knife in a lattice pattern. Pour a generous... Read more →

Umbrian Wild Pea Soup with Casarecce Pasta

This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It's easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils. Course: Main Course, Soup Cuisine: Central Italy, Italian,... Read more →

Garlicky mushroom and thyme on toast recipe

INGREDIENTS Extra virgin olive oil, for brushing and drizzling 120g mixed mushrooms 50g unsalted butter, softened 20g grated parmesan 1 clove of garlic, crushed 1 heaped tsp finely chopped thyme Zest of ½ lemon, finely grated 2 large slices of sourdough or good-quality, country-style bread METHOD Preheat the oven to... Read more →