insideKENT Magazine insideKENT October 2018 Issue 79 - Page 121

FOOD+DRINK Warming SEASONAL RECIPES cont. Pumpkin Soup (6) Top tips for prolonging the life of your pumpkin for Halloween: use battery-operated tea lights or glow sticks rather than candles, as the extra heat can speed up decomposition; wipe the interior of the pumpkin with lemon juice to prevent browning of the fruit. Ingredients • 1 small pumpkin (roughly 1kg) • 1 onion • 2 garlic cloves • 2 stems of rosemary • 2tbsp honey • 3tbsp olive oil • 500ml vegetable stock • 150ml double cream • Salt and black pepper Method 1. Cut the top off the pumpkin and divide into smaller chunks and scoop out the seeds. The seeds can be set aside and roasted in olive oil to either enjoy as a snack, or sprinkle over the soup when served. 2. Using a sharp knife, hollow out the flesh from the pumpkin and roughly dice. 3. Drizzle the honey and olive oil over and roast for 30-40 minutes, or until tender. Baste part way through to prevent the honey from burning. 4. Bring the stock to a boil and pour into a blender with the roasted pumpkin and double cream, adding black pepper and salt to taste. Blend until smooth and return to the hob to warm before serving. 5. Serving options include adding a swirl of double cream, more cracked black pepper, or roasted pumpkin seeds. Chicken Stew with Leeks and Chantenay Carrots (4) Ingredients: • 8 chicken thighs • 2tbsp flour, seasoned with salt and pepper • 1tbsp olive oil • 2 large leeks, timed and sliced into chunks • 250g Chantenay, whole & unpeeled • 2 cloves garlic, crushed • 2tsp dried mixed herbs such as herbs de Provence • 600ml chicken stock Method: 1. On a large plate roll the chicken pieces in the seasoned flour, making sure they are well coated all over. 2. Heat the olive oil in a large flameproof casserole or large saucepan with a lid. Fry the chicken pieces a few at a time until they are golden brown all over, transferring to a plate whilst you cook the remaining pieces. 3. When the chicken has all been fried, turn the heat down and add the leeks and Chantenay carrots. Fry for a couple of minutes, then return the chicken to the pan,