insideKENT Magazine Issue 31 - October 2014 | Page 55

FOOD+DRINK

Halloween Treats cont.

Spiced Beef, Pumpkin
and Carrot Soup

Ingredients
• 225g cooked roast beef, shredded or cubed
• 2 tbsp rapeseed or olive oil
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tbsp Madras curry paste or similar
• 4 medium carrots (weighing about 225g), peeled and roughly chopped
• 350-450g pumpkin or butternut squash, peeled and cubed
• 2 celery sticks, chopped
• 1L good, hot beef or vegetable stock
• Splash sweet sherry (optional)
• Crème fraîche, to serve
To garnish:
• 1-2 tbsp freshly chopped chives or flat-leaf parsley
Method
1. Heat the oil in a large pan and cook the onion and garlic for 2-3
minutes. Add the curry paste and cook for a further 1-2 minutes.
2. Add the carrots, pumpkin or butternut squash, celery and stock. Bring
to the boil, reduce the heat and simmer for 35-40 minutes. Cool slightly.
3. Purée the soup in batches in a blender or food processor and return
to the pan with the beef. Bring to the boil, reduce the heat, add the
sherry (if used) and simmer for 2-3 minutes until piping hot.
4. Season if required and serve with a spoonful of crème fraîche and a
sprinkling of fresh chives or flat-leaf parsley to garnish.

Clarks Maple Caramel Apples
Ingredients
• 6 apples (medium size apples)
• 400g individually wrapped car