Add the seeds and cheese and stir in, then add the buttermilk and mint and fold together gently until all the dry flour is incorporatedģ. Place the flour, salt and bicarbonate of soda into the bowl and rub togetherĢ. Alternatively put them raw on your bird table.ġ. Try roasting your pumpkin seeds, they make a great crunchy addition to soups, salads, casseroles and curries. If serving alone, serve with crème fraiche and a twist of black pepper (or omit the crème fraiche if serving with spiced lentil cake) Check for seasoning and add a little more salt if you likeĨ. Blend the soup until smooth in a liquidiserħ. Remove from the heat and allow to cool slightlyĦ. Place a lid on the pan and gently simmer for 10 to 15 minutes or until the pumpkin is cooked throughĤ. Once softened add the salt and stock, bring to a simmerģ. Over a medium heat in a large heavy bottomed pan soften the shallot and the diced pumpkin with the butterĢ. However, if serving for an occasion making the soda bread and spiced lentil cake too is well worth the effort.ġ. We love the smooth velvety texture of this soup, and for an everyday recipe the soup alone is delicious. Can be stored for up to 3 days in the fridge. If preparing in advance, add some ice cubes when seasoning in step 5 to chill quickly and to keep the freshness and colour of the soup, then place into the fridge. If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some olive oil and chopped garlic leaf and cooked bacon lardons over the top, if preferred Pour into a container and lightly season with salt and pepper to taste.Ħ. Place into a blender and add the spinach, this is best done in two batches. Add the wild garlic and boil for a further 5 minutes.ĥ. When the potato is soft and cooked add the water and bring to the boil for 5 minutes. When the onion has started to soften add the sliced potato and cook for a further 10 minutes again allowing no colour.Ĥ. Once the butter has melted add the onion to the pan and cook the onion gently, ensuring there is no colour.ģ. Place a pan on the stove and turn on to a medium heat and add the butter.Ģ. *(If you’re unsure what you are picking take someone who knows)ġ.

At its best and most flavorsome when bright green before the flowers open. Wild garlic as the name suggests grows in the wild and is plentiful in local woodland from March to June*. Wild garlic is a pleasant way of adding garlic into a soup without it being too strong and overpowering.

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