Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in Serves 8
For the gorgonzola cream
Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season. Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth. In a bowl, mash the gorgonzola with the cream and milk. Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf. |
Sitting Tai Chi Exercises Help Improve Stroke Recovery: StudyShanghai International Film Festival ready for action this JuneEthnic People Dance to Celebrate Festival in SW ChinaHighlights of Closing Ceremony of Beijing 2022 Paralympic Winter GamesIOC President Writes Letter Thanking Beijing 2022 VolunteersChina to Issue Commemorative Coins on Auspicious CultureChina Sees MultiHKSAR Chief Executive Sees off Mainland Medical Workers Supporting Pandemic FightChina's Migrant Workers Enjoy Higher Income in 2021Nursery Teacher Shares How Early Childhood Education Has Changed in NW China's Xinjiang