Autumnal Pumpkin Stew

So here is the first dish I made with the pumpkin 🙂

It was eaten that night (as were all the dishes) and we felt we had seriously entered into an autumn state of being 🙂

I was aiming to make enough for 4 people, but I just made extra and popped the other half into the freezer. This is giving a good idea of how much food there is to be had from just one pumpkin.

Autumnal Pumpkin Stew

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serves 8 people

1 kg / 2 lb roasted pumpkin flesh
3 medium onions
5 medium carrots
3 sticks of celery
3 cloves of garlic
120g / 4oz creamed coconut
2 tbsp sunflower oil
4 tbsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
(or 4 tsp Garam masala if you prefer a more curry flavour)
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp brown sugar (optional)
1.5 lt / 3 pt hot vegetable stock or water

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(Not the garlic!) Peel the raw vegetables and cut them all into a 1 cm chunk – not too small, this isn’t a soup 🙂

Chop the cooked pumpkin flesh to be about 2 cm chunks.

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Heat the oil in a large heavy based saucepan.
Add the raw vegetables, keep the heat as high as possible and allow the vegetables to start to brown.
Turn the heat to low and add the pumpkin, spices, herbs, sugar and tomato puree.
Give it a stir, allow that it 10 – 20 seconds to open the flavours.
Turn up the heat and either chop or use a garlic press to process the garlic to a fine mince and add to the pan.
Add the hot stock. The liquid should not quite cover top layer.
Now add the coconut and to bring this to the boil.
Turn the heat down to medium low, cover with a lid and allow to cook for 10 -15 minutes.
If it looks too soupy after this then take the lid off and allow it to boil on a high heat for 5 minutes to drive off some of the liquid (you will also intensify the flavour).
Keep a check on it, give it a stir every so often to make sure it’s not catching on the bottom.
That’s it, it’s ready – but, as with so many tomato based foods – this is so much tastier if you allow it to cool and have it thoroughly warmed through the next day.

I served these with the Savoury Pumpkin Cakes 🙂


RAW! Superfood Spiced Onion Softbread

As you may already know, I am on a detox diet at the moment and as part of that I am munching away on selected RAW! foods.
It is not the happiest thing to embark on as so often the diets are misery making. (I have done lots of weight loss diets and really want to get off that roundabout!) I really like RAW! foods and as you must now be starting to realise, I just like really well made, carefully thought about and carefully prepared food, I will eat Vegan, Gluten Free, any of it as long as it is good, (but I do have a problem with Fast food take aways – I hate them and don’t use them, feeding that stuff to children makes me shudder – OK OK rant over!).
So I thought I’d share a cheeky recipe or two with you.
When I was at the programme recording the other day one of the other chefs mentioned using the microwave to dehydrate food.
Just so you know – If you buy RAW! foods from me I will never have used a microwave, don’t own one, won’t use them. So if you want to use one for this then I am sorry but I cannot advise you, but I am giving instructions for using a normal oven like most of us have in our homes.
Also I have given this as cup measures to try and help anyone without scales, a cup measure does have a standard but in your own home use a cup like the one you would give to a special visitor, not a massive mug but a tea cup size and stick with that wherever I mention a cup 🙂
Eat these and you will feel like Spiderman when his spide-y sense start to tingle … wooohooo!
RAW! Superfood Spiced Onion Softbread.
1/2 cups ground almonds
1/4 cup psyllium husk
1/4 cup ground linseeds
1 cups linseeds
1 tbsp Chia seeds
1 tsp Korma curry powder
1/2 tsp Dried sage
1/2 tsp dried mint
1/2 tsp dried thyme
1/2 tsp coriander leaves
1/2 tsp Caraway seeds
1/2 tsp Fennel Seed
1/2 tsp Aniseed
1/2 tsp Spirulina
1/2 tsp wheatgrass
1/2 teaspoons salt
4 (1 lb) grated medium sized white onions
8 (1lb) grated large carrots
6 cloves garlic
1 teaspoons lemon juice
1 cup water
(1/2 cup cold pressed olive oil- this makes a lovely tasting tender bread but is optional, I don’t often add it).

Line the 2 baking trays (for an oven) or 1 dehydrator tray with parchment paper.
Mix together psyllium husk, ground linseeds, linseeds, almonds, Chia seeds, Korma curry powder, sage, mint, thyme, coriander leaves, Caraway seeds, Fennel Seed, Aniseed, Spirulina, Wheatgrass and salt.

Process nuts, sunflower seeds, linseeds, in a coffee grinder, to a fine meal.
Into a sturdy liquidizer (or food processor) add in grated, carrot, onions, garlic, lemon juice and water (add the oil now if you are using it) and process again until well mixed and pourable.
Pour in the liquidized wet mix in with the dry ingredients and give it a really good mix with the whisk, work quickly as it will thicken quickly.
Once it is combined well spread it evenly across the trays.
Use a knife now to score the breads into the sizes you will want to eat them 🙂 (Nearly there now)
Set the oven to its lowest setting 225˚F 110˚C Gas 1/4. And allow them to dry for 4 hours.
If you have a Dehydrator then dehydrate at 68ºC for an hour. Reduce to 58ºC for about 8 hours or done but moist and soft still.
Half way through turn the trays around and flip the breads over so the top is on the bottom.
Stores in a cool place for 3 weeks.
If you added olive oil then this is reduced to storage in the fridge for 7 days.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me
phone or text 0792 310 9170
or follow me on Twitter
Follow Me on Pinterest

Chicken Liver Pâté

I made this because I love it, and I thought if no one else likes it then all the more for me …hurray! But I found that lots of people like it ( have I mentioned we did a lot of eating with friends and family over Christmas?) and if they liked it, then they had a barely disguised enthusiastic love of it … hurray again!

So for those people, here is the recipe. Again it is very easy to make. My advice is that you should cook it for a minute LESS than you feel you should. All those nasty, dry, bitter pates that you have had in the past were very, very likely to have been overcooked, or OLD! Make it and eat it within 78 hours. That beautiful pink colour changes as the surface of the pate comes into contact with the air.

Such a wonderful old recipe, a traditional dish served all over England with recipes first written down in Medieval times but doubtless the dish predate these too. I really like that, a recipe that goes from hand to mouth, the eater falls in love with it and the chain continues from hand to mouth. And each cook can add a little of what they love, just as I have done with this recipe.

Feel free to add a little of what you like too, but if you want to use cider then you must not add the Vermouth otherwise the consistency will be altered.

Play, Eat, Enjoy!


Chicken Liver Pâté

Chicken Liver Pate

180 g /6 oz butter

1 large chopped red onion

3 large garlic clove, chopped

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried sage

1 tsp nutmeg

1 tsp salt

Good grind black pepper

1/2 tsp ground allspice

500 g/ 1 lb chicken livers, trimmed

50 ml / 2 floz Brandy (optional use water if you prefer)

100 ml /  4 floz White Vermouth  (optional use water if you prefer)

Special equipment: a 1 lt / 2 pt  dish or terrine or some small ramekins or even teacups 🙂

Chicken Liver Pate 1 Chicken Liver Pate 2

Melt 2 oz butter in a large nonstick pan over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes.

Chicken Liver Pate 3 Chicken Liver Pate 4  Chicken Liver Pate 6

Add herbs, salt, pepper, spices, and livers and cook, stirring, until livers are just cooked all over on the outside, about 4 – 5 minutes.

Chicken Liver Pate 7

Stir in brandy and vermouth and remove from heat.

Chicken Liver Pate 8 Chicken Liver Pate 9

Purée mixture in a food processor until smooth.

Chicken Liver Pate 10

Then transfer the pâté to the dishes you want to use. Just flatten the top.

Chicken Liver Pate 11

Melt remaining 4 oz butter in a small pan over low heat, then pour the melted butter over the top of the pate, melt a little more if necessary as I don’t know the size of the dishes you are using, they may be wide and flat in which case you may need a little more butter.

Chicken Liver Pate 12

As you can see I have only poured on the clarified butter, leave the milky solids in the bottom of pan and tip into the bin.

Chicken Liver Pate 13

Once the pate has cooled down it can be covered with cling film and chilled until it is all firm, about another 2 hours.

With the butter carapace the pâté can be kept chilled up to 2 weeks, it shouldn’t spoil, but really to get the best of the sweet flavour of the liver, the savoury of the herbs, the aroma of the alcohol and that depth from the garlic, seriously, eat it within 3 days. Spread it onto crackers, or a nice bread or even just some toast. Delicious 😀


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me
phone or text 0792 310 9170
or follow me on Twitter
Follow Me on Pinterest