Ingredients

A knob of butter

1 onion, finely diced

5 parsnips, peeled and diced

salt and pepper

500ml vegetable stock

1 tbsp clear honey

2 bay leaves

2 – 3 tsp turmeric

310g natural yoghurt

Cayenne pepper and ground cumin to taste

Method

1.Melt the butter in a medium sized pan, add the onion and cook gently until soft and transparent – do not allow to brown.

2. Add the parsnips with a little salt and pepper, stir together and cook gently for 4-5 minutes.

3. Add the stock, honey, bay leaves and turmeric and bring to the boil. Then reduce the heat and simmer gently for 25 minutes until the parsnips are soft.

4. Discard the bay leaves, place the cooked parsnips and yoghurt into a blender and blend until smooth.

5. Return the soup to the pan, add the cayenne pepper and cumin to taste and stir well. Adjust the seasoning if necessary and serve.

Ta-dah! The perfect soup for a cold day – enjoy with some delicious sourdough or crusty bread. Yum!

My beautiful tea towel from Love Fibre

Our lovely friend Fiona made us the most wonderful tea towel for Christmas (it’s obviously going to be making an appearance in lots of my food photos from now on!). Isn’t it amazing? The fabric is hand woven and it’s so gorgeous! You can see more of Fiona’s work on her website – everything is handmade on the Isle of Tiree (click here to see photos we took when we went to stay a few years back!). Thank you, Fiona!

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If you’re looking for a bit of sweet comfort food, then look no further! This recipe is from the BBC Food website and serves 6, but we just halved the amounts here (and left out the raisins because Tom doesn’t like them!). We had a huge batch of cooking apples from our neighbour, so I made a big pan of stewed apple and froze the rest of it, so there will be plenty of Eve’s pudding (and crumble) for us – yay!

Ingredients

6 large Bramley apples, peeled, cored and sliced
200g/7oz unsalted butter, softened
110g/4oz brown sugar
2 tbsp golden syrup
large pinch ground cinnamon
140g/5oz raisins
200g/7oz self raising flour.
4 free-range eggs
vanilla ice cream, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease a large serving dish with 25g/1oz of the butter then scatter in the apple slices. Sprinkle over one or two tablespoons of the brown sugar, the golden syrup, cinnamon and finally the raisins.

3. In a mixing bowl, beat together the remaining butter and sugar with a wooden spoon until pale and fluffy. Beat in the eggs, one at a time, then use a large metal spoon to gently fold in the flour.

4. Spoon the batter over the apples and gently even out with the back of the spoon.

5. Bake for 45-50 minutes, or until golden-brown and cooked through. Serve warm with ice cream.

The post Eve’s pudding appeared first on Hello! Hooray!.