113

AUBERGINE AND GOAT'S CHEESE PASTA

INGREDIENTS

300g penne
1 tbsp olive oil
1 onion, chopped
1 aubergine, cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese, cubed

METHOD

Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.

Recipe from Good Food magazine, November 2007

102

BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS

INGREDIENTS

1 tbsp olive oil
1 large onion chopped
1 garlic clove, chopped
1 butternut squash, about 1kg, peeled, deseeded and chopped
3 tbsp Madeira or dry Sherry
500ml gluten-free vegetable stock, plus a little extra if necessary
1 tsp chopped sage, plus 20 small leaves, cleaned and dried
sunflower oil, for frying

For the apple croutons
1 tbsp olive oil
1 large eating apple, peeled, cored and diced
a few pinches of golden caster sugar

METHOD

Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

Recipe from Good Food magazine, December 2014

1071

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