Thai Pumpkin Soup

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

400ml can coconut milk

850ml vegetable stock

lime juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

65 mins Serves 6

Method

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Thai Pumpkin Soup

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

400ml can coconut milk

850ml vegetable stock

lime juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

65 mins Serves 6

Method

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Raspberry layer cake

65 Mins

Serves 6-8

For the cake

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

icing sugar, to decorate

For the syrup

85g caster sugar

50ml Disaronno liqueur

For the filling

284ml tub double cream

250g tub mascarpone

3 tbsp caster sugar

150g punnet raspberries

Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.

Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.

For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.

Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit, not covering the whole cake. Then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting remove the cling film and dust with icing sugar to decorate.

Thai Pumpkin Soup

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

400ml can coconut milk

850ml vegetable stock

lime juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

65 mins Serves 6

Method

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.