1st November 2019
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25th September 2019
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20th September 2019
Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the visitors who eat in Parham’s Big Kitchen. Over the season we will be sharing regular recipes from our in-house chef, Neil Rusbridger. You can find these delicious recipes featured on our seasonal menu in the Big Kitchen. We hope you enjoy making these dishes to enjoy for yourself.
Spiced Squash, Parham Apple and Cider Soup
Prep: 10 mins ∙ Cook: 40 mins ∙ Makes: 8
Oil for frying, e.g. vegetable or sunflower
2 leeks, finely sliced
2 carrots, diced
2 sticks of celery, diced
4 garlic cloves, finely chopped
50g fresh ginger, peeled & grated
2 fresh chilli, deseeded & finely chopped
2 tsp cumin seeds, toasted & ground
2 tsp coriander seeds, toasted & ground
1 tsp turmeric
2 tsp garam masala
2 medium squash, peeled, deseeded & diced
2 apples, peeled, cored & diced
500ml Parham cider
2 litre vegetable or chicken stock
Fresh chilli, sliced, & black onion seeds, to garnish (or use pumpkin seeds or chopped coriander)
Salt & pepper
Crème fraiche (optional)
1. Heat 2 tablespoons oil in a large pan.
2. Add the leek, carrot and celery and cook on a low heat for 10 minutes, ensuring they don’t colour.
3. Add the garlic, ginger, chilli and spices. Fry for 2 minutes. Add the squash and apple. Stir well. Pour in the cider and simmer for 2 minutes.
4. Add the stock, season and bring to a simmer. Cover and simmer for 20 minutes, until the squash is tender.
5. Blend in a food processor or blender until smooth.
6. Gently reheat, checking the seasoning. Add a dollop of crème fraiche (if using) and garnish with sliced chilli and a sprinkle with black onion seeds, or the garnish of your choice.
7. Serve with artisan crusty bread.