Spiced parsnip and apple soup

It's important to be cosy. It's especially important when the sun appears to be hiding the majority of the day. To be cosy, safe in the knowledge that you can go outside but it's far better to view it all from the safety of home.

When this time of the year dawns upon us all I wish to do is make meals which suit this cosy feeling. Meals consisting of warm and rich flavours that are the antithesis of the vibrancy that spring and summer more oft bring to the plate. This is especially true of the soups I am inclined to make. Out are the carrot and corianders and minted peas and in come the chunky minestrone and this take on some classic combinations in my spiced parsnip and apple soup.

Key to this soup is the core of flavours at its heart and as a medley of flavours ginger, celery and apple are a great combination. Not one that you would always look to make use of day to day I know but I can assure that, in measured addition, you can really create something excellent. By throwing into the mix some parsnip and spices this soup packs some delicate spice and a depth of heat that absolutely suits December cooking.

Serve with the best bread you can make or purchase and be sure to scoop and soak up as much as you can. If you can make or find bread made with fennel seeds added it wonderfully compliments this soup and adds that extra depth of spice that makes this soup so special in the first place.

Ingredients

100g celery, chopped finely (keep some for dressing)
1/2 half white onion, chopped finely
2 medium apples, chopped roughly (something like a Braeburn, the less fizz the better)
400g parsnips, chopped roughly
20g fresh ginger, chopped finely (around 20g)
2 whole sprigs of rosemary
2 sprigs of thyme
1/4tsp white pepper
1/4tsp mace
1/4tsp dried ginger
800ml vegetable stock
Handful of chopped parsley and paprika to serve

Method

Add your celery and onion and sweat on a low to medium heat for around five minutes until they both start to soften at which point add your herbs and continue to cook for a further five minutes on the same heat, seasoning generously with salt and cracked black pepper.

Once the herbs have softened with the onions and celery add your ginger, parsnip and apples and sweat down on a low heat, with a lid atop your pot, for at least 15 minutes, to allow your parsnips and apples to soften completely.

With all your main ingredients now softened you can add your stock and spices allowing you to simmer everything for a further 15 minutes to ensure everything is soft enough to blend and that all the spices have integrated sweetly into the mix.

You needn't add a thing further to give any creamy consistency to this soup as the parsnips will do the work for you. Blend thoroughly and stir in your parsley, leaving a little aside to serve.

Serve up with a sprinkle of parsley, celery and a dash of paprika.

Coqless au vin

It's very pleasant, especially at this time of year, to create meals that pack a little boozy punch to enrich the warmth in your belly and bring that alcoholic extra kick that can liven up some of our most beloved dishes. Whether it be a stroganoff or even a trifle there's something thoroughly exciting about getting the brandy, whisky or vodka out to dash (or douse) into our food, to bring to your meal an irreplaceable flavour no spice or herb can replicate.

For my vegan friendly aubergine au vin I have opted for red wine to keep with the classic feel of this dish. Naturally, for my vegan friends out there you will want to be sourcing a vegan wine free from the typical egg addition you'll find in many a bottle. To help, I've found a great website, barnivore.com, which assists in sourcing vegan alcohol and it's pretty extensive.

Now back to the meal. For this you're going to want to serve up with your favourite potato option, of which I have elected mash, to bring a perfect accompaniment to the rich stew so make sure you opt for the most appropriate potato for your style as each spud has its own properties which lend to the very best chips, roasties or mash so make sure you do your research!

Otherwise, this meal is a straight forward one pot that is deep with flavour and does nothing to rob the overall feel of the dish in spite of the missing meat.

Ingredients 

1 large aubergine, halved
Mixed mushrooms (quartered 2 large flat caps, halved 4 chesnuts and 6 whole baby buttons)
2 medium red onons, quartered
1 large carrot, chopped lengthways
50g peas
50g green beans
2 large sprigs rosemary
4 sprigs thyme
1 1/2 tbsp plain flour
1tsp balsamic vinegar
1/4 white pepper
200ml red wine
300ml veg stocl
1/2tsp marmite

Method

Begin by frying off your onions in a little oil with lots of salt and pepper for around 8-10 minutes on a medium heat and then add your mushrooms. Drop the heat to low, add your herbs in and cover for around 5 minute intervals for around 15 minutes in total, only lifting to check and stir whilst the mushrooms cook and take on that herby flavour.

Once some of the moisture has been released add your flour and balsamic and cook through, on low, for around 2-3 minutes just to allow the flour to begin to cook out. Now comes the easy part: add your wine, cook for another 5 minutes to cook the flour out now add the carrot, the stock and aubergine, stir through and cover to cook on low for at least 45 minutes until the aubergine has softened and taken on the deep purple of the wine.

To finish, add your green beans and peas, stir through and cover on a low heat still for around 3 minutes to cook your greens.

Serve up and get stuck in with your mash, roasties or chips and, if you fancy it, a glass of fine wine, beer or cider to pair up with this dish.