Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

1tbsp Olive Oil

1 Onion

1 Garlic Clove

1 Head of Broccoli (approx. 300g in weight)

1ltr Chicken or Vegetable Stock

Salt and Pepper

4 Plain All-Butter Croissants

200g Gorgonzola Dolce (or other soft blue cheese)

50g Pine Nuts

Hannah Mills creates a light bite from her new book

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Beetroot Gazpacho

Julie Simpson creates some Beetroot Gazpacho ideal for a busy day

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…

Butternut Squash Soup with Chilli & Ginger

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their ‘gluten-free, wheat-free, but not an apology’ philosophy, here they share...