Dine with Dave

Cooking tips, recipes and restaurant recommendations from our Head Chef, David Ross.

If you’re passing through Nottingham on your way here or way home and are planning to go somewhere for food or drink en route, I highly recommend the Riverbank in Nottingham. It is situated on Trent Bridge, the food is excellent and you can sit and eat whilst taking in some fantastic views of the River Trent. Their website address is www.riverbanknotts.co.uk.

As the temperature has suddenly dropped after a surprisingly mild Christmas holiday, and you’re finding it too cold to venture out this great Butternut Squash and Sweet Potato soup is guaranteed to warm you up!

Ingredients:

2oz onions

2oz celery

2 medium butternut squash

4 sweet potatoes

1½ litres vegetable stock

2 cloves garlic

2 fl oz of low fat cream (optional)

Salt and pepper to taste

1 Tin coconut milk

Method:

Dice all vegetables including butternut squash with all seeds removed.

Add together in a pan with a little olive oil and cook for 4-5 minutes.

Add vegetable stock and simmer for half an hour.

Blend until smooth and finish with the low fat cream, salt and pepper.

And finally, if you’re all turkey’d out after Christmas and fancy something different, why not try a Three Bird Roast? Yes, it’s a little more expensive but it’s well worth it! My favourite supplier is Lings View Farm in Croxton Kerrial (www.freerangebirds.co.uk). My family have used them for years!

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