Do you still have leftover pumpkin from Halloween? Want to make use of this highly versatile squash but don’t know a good starting point? This cracking pumpkin soup is hearty and packed with a myriad of flavours. Give it a try!
1 Large Pumpkin, peeled, deseeded and chopped into chunks
2 Onions, finely chopped
1 Large Potato, peeled and chopped
50g (2oz) Butter
2-3 cloves of Garlic, chopped
2 x 400g tins of Chopped Tomatoes
300ml Vegetable Stock
Chilli Powder (optional)
Ground Nutmeg (optional)
1. Melt butter in pan and add chopped onion and potato. Gently cook until the onion is soft but not coloured.
2. Add pumpkin and garlic and cook until slightly soft. Add a little oil to prevent sticking if necessary.
3. Add tinned tomatoes, stock and pepper and bring to boil. Continue cooking until all the vegetables are soft.
4. Add chilli and nutmeg ( a little at a time) to taste if using.
5. Puree with a hand blender until smooth and serve.
Dragon’s are large, serpent-like creatures found around the world, co-existing alongside and sometimes terrorising various communities. In the East, they are wingless and four-legged, but known for their intelligence. In the West, however, they are known for being winged and being able to breathe fire as well. From Asia to Scandinavia, these creatures are both respected and highly feared. However, some chosen warriors may choose to slay one such beast which is terrorising their community and use it to create a hearty dish.
Whilst we recommend using all parts of the dragon in a dish (The scales usually require roughly 48-72 hours of slow cooking to make palatable, so you may choose to use them in crafts instead), this soup makes particular use of the blood. Try and use fresh dragon’s blood in the soup: It gives a much better, spicier flavour.
(Okay, so this soup is actually Beetroot and Bramley Soup! It’s a hearty, earthy dish which is fantastic for those colder nights. Accompanied with sour cream and dill sprigs, it’s a wonderfully unique flavour that dwarfs more run-of-the-mill soups like cream of chicken and mushroom. No dragon’s were harmed in the making of this dish!)
65 grams of Butter
2 Onions, chopped
2 Carrots, chopped
2 Celery Sticks, chopped
6 Garlic Cloves, chopped
1 Small Bramley Apple
800 grams of Beetroot, trimmed and sliced (No need to peel) or pre-cooked vacuum packed.
1.5 litres of Chicken Stock, hot
- Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water. Cover and sweat for 15 minutes. Stir occasionally, until the onions are soft.
- Peel, core and slice the apple before adding it to the pan alongside the beetroot. Cover and sweat for a further 15 minutes.
- Pour in the stock, season and bring to the boil. Reduce the heat and simmer, uncovered, for one hour until the beetroot is tender. If using pre-cooked beetroot, reduce the cooking time accordingly.
- Cool slightly, then puree with a hand-held blender, or in batches with a food processor, until smooth. Season and set aside to cool until just warm.
- Divide the soup between bowls, season and top with dollops of soured cream and fresh dill sprigs.
The cobbler: A hearty, filling dish that is perfect for Autumn. A filling topped with dumplings (or, in America where the cobbler is common, biscuits, referring to the American unsweetened bread that resembles a scone) and usually served out of its baking dish. The humble cobbler has its origins in the British American colonies, where a lack of suitable ingredients and cookware to create the much-favoured suet puddings led to the need to improvise. This need to improvise led to covering the traditional stewed filling with a later of plain biscuits/dumplings, often fitted together in a circular shape.
Similar but distinct to crumbles, the cobbler (Believed to derive from the 14th century word cobeler, meaning wooden bowl/dish, or the appearance of a cobblestone) is a hearty dish enjoyed extensively across the United Kingdom and the United States (Where one can find over a hundred varieties and variations on cobbler, from the dump cake using dumpling mix over a stewed filling to the Brown Betty. In the UK, the cobbler enjoyed popularity through the wartime years, where it was promoted by the Ministry of Food due to being able to be made with margarine and being a hearty dish that makes a lot of a few ingredients.
- 500g pack extra-lean beef mince
- 1 onion, finely chopped
- 140g mushrooms, halved
- 500ml beef stock
- few shakes Worcestershire sauce
- 2 carrots peeled and diced
- 140g frozen peas
- 125g plain flour
- 25g sunflower margarine
- 1 heaped tablespoon baking powder
- 25ml milk
- 1 tsp dried thyme
- Heat oven to 200 degrees (fan)/Gas Mark 6 .
- Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
- Make the cobbler by sifting the flour, thyme and baking powder into a bowl and rubbing in the margarine, or blitz in a mini processor. Add the milk and stir with a knife until a dough is formed.
- Roll out the dough to 1/2 inch thickness and cut into rounds.
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince to cover the filling, then bake for 20-25 mins, until cobbles are risen and golden brown.
Add any herbs you’d like to the cobbler to add a dynamic touch of flavour. You can even add cheese (or top the cobbler with cheese) if you wish to add something extra to the cobbler.
The fruit trees and fruit shrubs identified in this map have been reported by the general public and not necessarily verified by landowner.
This map should only act as a guide to where fruit can be found, and unless otherwise stated, permission must be gained from the landowner before you enter any land and pick any fruit. Middlesbrough Environment City does not accept any responsibility for damage, trespassing, injury and/ or taking of fruit.
To filter the map based on variety of fruit, click and select/deselect accordingly.
The Community Patchwork Orchard Project aims to bring more free, fresh and healthy fruit to the people of Middlesbrough.
Across Middlesbrough are a number of public sites, easily accessible to the public, where fruit trees and fruit bushes are growing. Unfortunately, they may not have been appropriately maintained and managed and may require some TLC, such as pruning and maintenance. Likewise, these sites are often missed by the public, who may not know which fruit trees and bushes are safe to forage.
The Community Patchwork Orchard Project aims to bring more free, fresh and healthy fruit to the people of Middlesbrough by:
- Mapping fruit trees, bushes and other foraging spots which people can access easily and safely for their own use.
- Harvesting and distributing surplus fruit to the people who need it most.
- Helping people learn how to look after their own trees and those closest to them.
- Creating new areas of patchwork orchards for future communities.
You can help us to accomplish our goals by:
- Telling us when you find a fruit tree, bush or other foraging spot so we can add it to our map.
- Learn new skills, whether helping to care for trees, harvest fruit and more.
- Let us know about the communities that could benefit from free, healthy food.
- Share what you know with others to help them gain vital skills.
On top of this, we also have a number of opportunities for volunteering, providing advice, support and training in areas such as healthy cooking skills and maintenance of trees.
To filter the map based on the type of provider, click and select/deselect accordingly.
Middlesbrough Food Partnership aims to make the town a place where local people can eat good quality, healthy food that is easy to buy, offers value for money and is produced locally wherever possible.
The choices that we all make about food have far reaching consequences for our health, well-being, the environment and the prosperity of the town. Food is a valuable resource and people should have the opportunity to eat healthy and sustainable food that is easier to buy and offers value for money. We operate in three key areas: Business, People and Environment.
The Food Partnership will support local businesses and settings to procure and provide healthy and sustainable food to boost local prosperity, encourage healthy eating and protect the environment.
The Food Partnership will inspire and enable the local food culture so that all residents have access to buy, grow, produce and cook affordable, affordable, healthy and sustainable food.
Individuals, businesses and households can view how to help here.
The Food Partnership will help residents and businesses to minimise, recycle and compost food related waste either individually or collectively to increase sustainability of local food.
The Food Charter helps guide households and organisations to take positive actions towards the shared goals of the Food Action Plan. Please consider what you can do to help and show your support by signing the Food Charter and committing to the aims of the Plan.
By September 2018, 23 businesses/organisations and 48 individuals had pledged their support to the Middlesbrough Food Charter and for the town to have quality healthy local food. For a full list, please click the ‘Middlesbrough Food Charter’ image above.