House full of blokes

The autumn chill has hit hard in the last couple of days and a hot, creamy pumpkin soup is just the thing to warm us all up. This soup has some spice that is mellowed out by coconut milk. Perfect served with cheese and bacon on toast. Ingredients A medium pumpkin A medium onion 1 litre chicken stock 1 tsp ground coriander 1 tsp garam masala 1/2 tsp cumin A pinch of chili flakes 1 medium can coconut milk  N.B Ground spices can be replaced by a tablespoon or two of your favourite curry paste.  Method Cut pumpkin into chunks. Remove the skin and seeds and place in the slow cooker.  Add a chopped onion Add the stock & spices Put the slow cooker on low and head to work.  When you get home blend the soup with a stick blender or in a blender.  Add the can of coconut milk and stir through.  Check seasoning and add salt & pepper to taste.  Serve with hot, fresh cheese & bacon on toast. 

Fabulous rich slow cooked beef shank (traditionally veal). This is a rich, hearty stew - topped with gemolata and best served with risotto and red wine. Great winter food.  Ingredients 1 thick slice of beef shank per person (this recipe works well for 4-6 people - adjust amounts for more or less) 1/4 cup plain flour Salt & pepper to taste 3 tablespoons olive oil 25 grams butter 1 onion finely chopped 2 cloves garlic crushed 4 carrots sliced  2 sticks celery sliced 1 tablespoon fresh chopped marjoram 1/2 cup dry white wine 2 tablespoons tomato paste 1 400gram can chopped tomatoes in juice 1 teaspoon sugar 3 tablespoons flat leaf parsley  Zest of a lemon ( 1 or 2 strips of peel and the rest grated) Method Place flour in a bowl with salt and pepper. Lightly coat meat in flour.  Heat pan and add oil and butter - put pan on a high heat and brown meat on all sides remove meat from the pan and put to one side.  Turn ...