Food

Cauliflower and Cornish Blue Cheese Soup

Here’s another great winter recipe from Dr Deborah Phillips’s book, Scrumptious St Ives. Helford Blue cheese is ideal for this warming winter soup, but a good Stilton will do just as well.

INGREDIENTS 1 medium sized cauliflower, washed, divided into florets 2 leeks, washed and sliced 2 medium sized potatoes, scrubbed and chopped into small chunks 1 bunch of fresh herbs: parsley, fennel, or coriander, washed and finely chopped Approx 175g blue cheese 1 inch grated ginger 2 crushed cloves of garlic Liquid stock: 3/4 to 1 litre milk, whole, soya, or coconut 1 tbsp olive or rapeseed oil Seasoning: sea salt and ground black pepper METHOD Heat the oil in a large pan, then add grated ginger, crushed garlic, and seasoning, followed by the potatoes and leeks. Gently stir fry for 5 minutes then add cauliflower and fresh herbs. Mix well and cook for a further 10 minutes. Keep stirring. Finally, add the liquid and gently simmer for 10 minutes until all the ingredients are cooked. Cool, then blitz with a hand whisk or liquidiser. Check consistency – the soup should be smooth and not too runny. Add more milk/ water if required. Crumble half the cheese into the soup and return it to the heat. Stir in the cheese until creamy and smooth. Pour into bowls and crumble the rest of the cheese on top. The soup is good with a selection of breads and will freeze well for up to 3 months.

Salmon and prawn fettuccine with dill and lemon

Here’s a New Year recipe from Daniel Rouncefield, AKA the Cornish Chef. In salmon, the omega 3 and 6 fatty acids, combined with potassium, greatly contribute to heart health, as they reduce artery inflammation, lower cholesterol levels, and maintain blood pressure levels. A great recipe for New Year! Daniel’s speciality is creating dinner parties in customers’ homes. Find out more at thecornishchef.co.uk

INGREDIENTS 500g dill, chopped 1 lemon, zest and juice 200g salmon fillet, skinned and diced 150g frozen prawns, defrosted 50g crème fraiche Salt and pepper 100ml fish stock 250g fettucine 1 white onion, diced 1 clove garlic, chopped METHOD In a large pan, bring water to the boil, add a pinch of salt, and cook the fettuccine for 10 to 12 minutes. While the fettuccine is cooking, in a frying pan add a little oil and sweat off the onion and garlic. Add the salmon and start colouring. Add the prawns and cook for 3 to 4 minutes.

Once the salmon is almost cooked through, add the fish stock, crème fraiche, lemon zest, and dill. Bring to the boil and finish with the lemon juice, which will thicken the sauce. If you like a thicker sauce, leave to simmer to reduce further.

Once the fettuccine is cooked, drain and add to the sauce, adjust the seasoning, toss together, and serve.

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