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Roast tomato and ricotta toasts

Roast tomato and ricotta toasts

20 minutes

Mushroom soup with chilli-fried pumpkin seeds

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Pumpkin and bacon frittata pots

Pumpkin and bacon frittata pots

15–20 minutes

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1¾ hours, plus chilling overnight

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Trio of Bruschetta

20 minutes, plus 1 hour marinating time

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Avocado, cucumber and fennel bulb salad with poppy-seed dressing

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Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

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Minestrone with smoked ham rasher

1 hour 10 minutes

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Preserves and

Curried pickled vegetables with sea-salt bubble bread

25 minutes

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Butternut recipes

Alma Road Cafe butternut fritters

20–30 minutes

Trout sashimi, mung, aduki and black urad salad with tahini dressing

Tahini recipes

Trout sashimi, mung, aduki and black urad salad with tahini dressing

Chicken and lentil broth

Chicken recipes

Chicken and lentil broth

35 minutes

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Chicken and lentil broth

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 onions, finely diced
4 cloves garlic, crushed
50 g Black Forest ham, diced
5 g tarragon (fresh or dried)
3 T butter
300 g lentils, soaked
¾ cup medium sherry
1.5 litres chicken stock
2 cups cream
Sea salt and freshly ground black pepper

Method

Gently fry the onion, garlic, ham and tarragon in the butter until the onions are golden.

Add the lentils and sherry and simmer for a few minutes before adding the chicken stock. Bring to a boil and simmer for 15 to 20 minutes.

Add the cream and simmer again for a further 5 minutes.

At this point, you can either transfer a quarter of the soup to a blender, blend and then return the mixture to the remaining soup to achieve a textured broth, or simply season to taste and serve as a rustic chunky soup.

TASTE’s take:
Serve this delicious autumn soup with a slice of pan-fried chicken breast, fresh herbs and crunchy croutons.