Great Kitchen

Bean & Ham Soup Ingredients: 1 meaty smoked ham hock 1 litre of cold water (1 Quart) 225g dried white beans,  Cannellini or Great Northern (1/2 pound) 1/4 tsp each dried oregano, sage, basil, thyme, marjoram and fennel seed 1 broken bay leaf 1 small onion, peeled and diced 1 1/2 ribs of celery, washed trimmed and chopped (I like to include some of the leaves) 1 carrot, peeled and chopped 1 fat clove of garlic, peeled and minced (remove any green and discard first) hot sauce to taste salt and black pepper to taste parsley to garnish Instructions: Pick through the beans discarding any shriveled or discoloured ones.  Rinse in water and then place them in a saucepan with cold water to cover. Bring just to the boil, then remove from the heat and set aside to soak for 2 hours. While the beans are soaking make the ham broth.  Put the ham hock into a large saucepan along with the cold water. Add all of the herbs, including the bay leaf, and bring to the boil, then reduce to a...

Spiced Butternut Squash Soup with Honey & Cheddar Croutons ingredients: For the Soup: 1.5kg butternut squash, halved and unpeeled (about 3 1/2 pounds) 1 bulb of garlic, whole and unpeeled 2 small red peppers, halved and trimmed 2 medium red onions, peeled and quartered 1 knob of preserved ginger root olive oil to drizzle 1 1/2 tsp ground cumin 1/2 tsp dried chili flakes 1.25 litres vegetable stock (5 1/2 cups) sea salt to taste For the croutons: 2 TBS liquid honey, warmed slightly 2 TBS extra virgin olive oil 1 small rustic baguette, sliced thinly a couple of tablespoons of crumbled strong cheddar cheese To garnish: dairy sour cream (optional) instructions: Preheat the oven to 190*C/375*F/ gas mark 5.  Line a baking tray (with sides) with baking paper.  Cut your squash in half down the centre and place cut side down on the baking paper.  Place the garlic bulb  beside it on the tray.  Cover the whole thing tightly with foil and place in the preheated oven to ...