Drift is the kind of cafe I dream of owning, made out of shipping containers with glass in all the right places to accentuate the stunning views of Bass Rock and the East Lothian coast line.
My Carrot, Lentil & Coriander Soup ticks all the boxes at this time of year:
It’s that time of year again when pumpkins are in season. We only get a short window in the UK to which to use the bright orange fruit from the squash family. However, unlike little brother, butternut squash, pumpkin is often seen as a gimmick for carving into jack-o-lanterns for Halloween. When I lived in New Zealand, they were nuts about pumpkin soup and they even sell it by the tin like we do with tomato soup. With us Brits jumping on the bandwagon of picking our own pumpkin at pumpkin patches (check out Arnprior Farm, famous for being Scotland’s first premier pumpkin farm) like the Americans, there’s really every excuse to get cooking with our favourite October seasonal fruit. This autumn, I’m here to tell you how to turn your pumpkin purchase into a delicious pumpkin soup.
As a Home Economics Teacher I have a vested interest in food education, teaching the next generation practical food skills, about healthy but tasty food choices, sustainability and seasonality, preventing food waste, food sovereignty, supporting local food businesses and Fairtrade suppliers, the benefits of growing your own food and ethical and environmental food choices. That’s why I am a big fan of the ‘Eat Better Feel Better’ website funded by the Scottish Government and I want to tell you why you should be too. Continue reading