Tuesday, 21 October 2014


It is the season for pumpkin pie. The recipe is in my new cook book, 'Autumn Country Cooking'.
Coming Soon.

Monday, 20 October 2014


Recent Instagrams; lucie_eleanor


Pumpkin Soup.

500g or 1 medium sized pumpkin
2 small white onions
2tbsp coconut cream
organic butter
nutmeg
cinnamon
pepper & salt

Every year I go a bit mad and buy about eleven pumpkins and gourds. I don't mean it to be that many, but every time I see another one in a market or store that I like, I end up bringing it home, so obviously I need a few recipes to help use up the pumpkins once I am finished with them. I always make plenty of pumpkin pie and baked chunks of pumpkin with seasoning to add to salads. Pumpkin soup is another favourite - this is a new version I came up with, slightly different from before and has similar spices to pumpkin pie.

One medium sized pumpkin, de-seeded, peeled and chopped makes around 500g of pumpkin. Boil until softened, drain the water into a measuring jug. Whilst it is cooking, chop and fry the onions in a knob of butter. Once the onions have softened, place them in a food processor with the pumpkin, two knobs of butter, a pinch of nutmeg, a pinch of cinnamon and 200ml of the pumpkin water, (more if you prefer a thinner consistency.) Blend until smooth and creamy and season to taste.


Experimenting with still life.

Sunday, 19 October 2014


Recent Instagrams; lucie_eleanor


Autumn Still Life.

Saturday, 18 October 2014


Sweet-Potato Vegetarian Cottage Pie.

Vegetarian Mince:
5 mushrooms, chopped
2 small onions, chopped
1/2 can of lentils
50g peas
50g Quorn mince
250g tomato passata
4 tsp vegetarian gravy powder
60ml water

Topping:
1 large sweet potato, chopped
20g organic butter plus extra for frying
organic cheese
salt & pepper

Vegetarian mince is one of my favourites. You can have it with jacket potato or brown rice, or in this case, as part of a cottage pie. Great autumn food to keep your tummy warm.

Place your chunks of sweet potato (leaving the skins on) in a pot with water to boil, let them cook for around 10-15 mins until softened before draining. During this time, place your chopped onions in a pot with a little butter and cook until they are softened. Add the remaining ingredients and cook for 10-12mins, stirring occasionally to cook evenly. Pour the mince into a ceramic oven dish. Place the drained potato chunks into a mixing bowl and add the butter, mash well until smooth and then place evenly on top of the mince, smoothing over with a fork.
Grate the cheese on top and season to taste. Place the ceramic dish in a pre-heated oven of 180C, and bake for around 10 mins, until the cheese has slightly browned.