Recipe: Parsnip, rosemary and sage soup with blue cheese

Add 10ml (2 tsp) olive oil, three peeled and crushed garlic cloves, two peeled and diced onions, a handful fresh sage leaves and a handful fresh rosemary leaves to a large pot over low heat and sauté until the onion is soft, 10 minutes.

Add 1,5kg peeled and chopped parsnips and 1,6L vegetable stock and simmer until the parsnips are soft, about 30 minutes.

Blitz the soup until smooth, then stir in 500ml (2 cups) fresh cream, juice of a lemon and season with salt and freshly ground black pepper to taste.

Serve warm, sprinkled with crumbled blue cheese, fried sage leaves and fresh rosemary, if desired.

Creamy celery, chilli and prawn spaghetti

Serves 6 EASY 20 mins

THE FLAVOUR COMBINATIONS

300g spaghetti
15ml (1 tbsp) olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
500ml (2 cups) fresh cream
1 bunch celery, washed and chopped (leaves reserved, to garnish)
salt and freshly ground black pepper, to taste
15g butter
15ml (1 tbsp) olive oil
2,5ml (1/2 tsp) crushed dried chilli flakes
300g prawns, cleaned and heads removed
handful fresh chives, chopped

HOW TO DO IT

1. Cook the spaghetti according to packet instructions.
2. For the sauce, heat the first 15ml (1 tbsp) olive oil in a saucepan over medium-high heat and fry the onion until softened, two minutes. Add the garlic, cream and celery, season to taste with salt and freshly ground black pepper, reduce the heat and allow to simmer, about 10 minutes.
3 Melt the butter and the remaining 15ml (1 tbsp) olive oil in a pan over high heat and fry the prawns, three minutes on each side. Stir in the chilli flakes, remove from heat and stir in the sauce. Add the pasta and chives and serve garnished with celery leaves.

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