Spicey Parsnip Soup

Ingredients

2 tbs of olive oil

1 large onion, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 thumb-sized piece fresh ginger, peeled and roughly chopped

1 tablespoon garam masala

6 parsnips, peeled and chopped into chunks

300 ml semi-skimmed milk or coconut milk for a tastier alternative (higher fat)

800ml organic vegetable stock

sea salt

freshly ground black pepper

1 fresh red chilli, deseeded and finely sliced

1 handful fresh coriander leaves, optional

crusty bread, to serve

Method
Heat the olive oil in a large saucepan. Add the onion, fry over a low heat for 7-8 minutes, add the garlic, ginger and garam masala and fry for another 2-3 minutes.

Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. 

After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with a sprinkling of sliced red chilli (optional), a few coriander leaves if you like, and a good chunk of crusty bread.

Sweet and Spicy Beer Can Chicken

This is the Jamie Oliver version of Beer Butt chicken. I think it's one of my favourite recent recipes and it's so easy. I made the rub in a coffee grinder which sped the process up but you can also use a pestel and mortar. I didn't have dried chillis so just added chilli flakes instead. I was also out of coriander and spring onions but the rub was enough flavour in itself so dont be afraid to make this with some or any of the ingredients you have in the cupboard. You can bake the chicken without any spice at all depending on the dish you want, the chicken steamed in beer is special enough.I added small potatoes with their skins to the baking tray and they baked alongside the chicken in the juice, ummmmmmm. A perfect and simple accompaniment.

Ingredients

1 x 1.8 kg whole free-range chicken (or change the size of chicken depending on how many people you are serving, make sure you adjust the cooking time accordingly

olive oil

1 x 330 ml can of beer

2 tablespoons barbecue sauce

1 fresh red chilli, deseeded

1 bunch of spring onions, trimmed

½ a bunch of fresh coriander

For the rub:

1 heaped tablespoon smoked paprika

1 heaped teaspoon cayenne pepper

1 heaped tablespoon fennel seeds

1 heaped tablespoon coriander seeds

1 teaspoon cumin seeds

1-2 dried red chillies

1 heaped teaspoon sea salt

1 heaped tablespoon freshly ground black pepper

1 heaped tablespoon soft dark brown sugar

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies of the bird. Leave to sit for a few minutes.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.