Fr Alex's Recipes for this week

For the kitchen

Cauliflower and Chestnut Soup

 INGREDIENTS

 

 

Method   


STEP 1

Heat the oil in a large saucepan and add the onion.

Cook over a gentle heat for 8-10 mins until the onion softens.

Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.


STEP 2

Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth.

Taste and add more seasoning, if you like.

To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.


For the bar

A Mary Berry Zinger


What You’ll Need:


  • 300ml/10fl oz cranberry juice
  • 150ml/5fl oz bitter lemon
  • 2 tbsp brandy
  • 1 lime, halved and sliced
  • mint leaves, to garnish



What To Do:

Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away.