Food & Drink

Use your noodle and try some warming comfort soup

By Lorraine Gibson

We all know that a good, hearty soup, bursting with veg and pulses makes a perfect winter warmer. Plus there’s the added bonus that all those highly-nutritious vegetables are so good for your health. Tradition has it that chicken noodle soup’s the ultimate tonic for the immune system, but what if you’re a vegetarian or fancy a meatfree option? You can make still make your own version using your favourite veg and just delete the meat. Or, try this Vegetarian Society Cookery School’s delicious take on the classic feel-good broth, using

Recipe/pic courtesy of The Vegetarian Society

ingredients scientifically tested and found to be effective in reducing inflammation associated with having a cold.

Ingredients 1 large onion, finely chopped 3 sticks celery, finely copped 1 small bunch fresh parsley, stalks finely chopped, leaves kept whole 1 medium carrot, peeled and cut into matchstick size pieces ½ small parsnip, peeled and cut into matchstick size pieces ⅙ small swede, peeled and cut into matchstick size pieces ⅓ small sweet potato, peeled and cut into matchstick size pieces 2 large fresh tomatoes, peeled, deseeded and chopped or 150ml tomato juice 2 medium cloves garlic, finely chopped 30g chicken-style Quorn pieces (or firm tofu), cut into small cubes 1750ml water 2 bay leaves, dried 1 tsp thyme or mixed herbs, dried Plenty of freshly ground black pepper 25g spaghetti, dried Salt to taste

Method Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic, tofu or Quorn into a large saucepan and cover with 1.75 litres (3 pints) of cold water. Add the bay leaves, thyme or mixed herbs and season generously with black pepper. Bring the pan to the boil and simmer on a low heat for 20 minutes. Break the spaghetti into 5cm lengths and add to the soup, cook until tender. Season to taste with salt. Garnish with parsley leaves and serve.

Enford

Farm Shop

Durweston DT11 0QW Home reared and locally produced meats, game, deli, fruit, veg, free range eggs and lots more. Follow us on Facebook for all our latest meat pack deals and what’s in fresh that week. Fresh fish van in the car park Wednesdays 9.30am-2pm Half a pig approx £100 Chicken feeds etc available Open Wednesdays to Saturday 8.30am-4pm. Outside shop with self service for essentials 8am-8pm open daily 01258 450050

A cauliflower cheese perfect for any picky eaters

Rebecca Vincent is a nutritionist working in Wincanton and Yeovil

There are lots of wonderful brassicas in season right now, but this time I’m going to focus on the delights of cauliflower, so often only used for cauliflower cheese, but capable of so much more!

Cauliflower is a great source of vitamins K, C and the B vitamins, potassium, phosphorus, and fibre, as well as boron in most cases as it doesn’t grow well in boron deficient soil. Cauliflower is an incredibly versatile vegetable not only can it be steamed, boiled, or roasted (whole or broken into florets) which brings out a subtle nutty flavour, but with a little imagination and cunning, it can be made into a lower carbohydrate option for rice, hidden in sauces, and even made into a pizza base! This recipe is a play on the traditional cauliflower cheese and is perfect for any picky eaters who refuse to eat vegetables, or those that just want to create a traditional looking meal (think mac and cheese, or lasagne) safe in the knowledge there’s one of their five-a-day hidden in the dish even before adding sides!

Secret Cauliflower Cheese Sauce

(serves approx. 4) 1 medium head of cauliflower (broken into florets and stalk diced) 500ml of vegetable stock 120ml milk of your choice 100g of grated cheese (a mix of cheddar and parmesan is nice)

Cooking…

with Mrs Simkins

Burns Supper Toastie

If you are celebrating Burns’ Night on January 25 with the traditional Burns’ supper of haggis, neeps (swede) and tatties (potatoes) you may well have some leftovers. Leftover haggis is always a welcome treat: heated until piping hot it’s delicious spread on hot toast or served as part of a cooked breakfast. Alternatively, you could just buy a small haggis and treat yourself to a toasted sandwich for lunch or supper. Crisp golden toast filled with haggis, neeps and tatties is bound to cheer you up on a cold winter’s day. You will need a 70s-style toasted sandwich maker, that seals the sandwiches as they cook, for best results Makes 2 toasties Approximately 4 rounded dessertspoons of pre-cooked haggis 1-2 level dessertspoons each of diced cooked swede 1-2 level dessertspoons of diced cooked potato Coarsely ground black pepper to taste 4 slices of bread, whichever kind you prefer but a seeded wholemeal works well Butter for spreading

Set the toaster to heat and butter the bread. Position the bottoms in the sandwich toaster, butter side down and quickly divide the haggis between the two. Divide the potatoes and neeps in the same way, season with pepper and put the tops on, butter side uppermost. Toast until golden brown and the filling is piping hot: around 5-10 minutes. Allow to cool a little before serving. Happy Burns Night!

www.MrsSimkins.co.uk www.twitter.com/ MrsSimkinsCooks email: info@MrsSimkins. co.uk

A cauliflower cheese perfect for any picky eaters

Pinch of black pepper Optional extras: garlic, mustard, or paprika Gently cook the cauliflower in the stock until soft. Drain the cauliflower but keep the stock. Transfer the cauliflower to a blender, adding the milk, cheese, pepper, and around 175ml of the vegetables stock. Blend until smooth, adding more stock if too thick. Next month I will be opening my room in Wincanton, The Wellbeing Centre at Cole’s Yard. Alongside my nutrition services, we will be offering pilates and yoga classes, and will be hosting a selection of free taster classes and talks Saturday 29 and Sunday 30 January. Details can be found on my website and Facebook page if you’d like to come join us and meet the team.

Rebecca Vincent BSc (Hons)

BANT registered nutritionist 07515 019430 rebeccavincentnutrition.co.uk

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