Pumpkin, coconut and lentil soup

If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.

Jenny writes: "Pumpkin gives this soup a wonderful velvety texture and when it comes to the flavour, the Thai balance of spicy, sweet, sour and salty is vital. The chilli provides the spicy heat, so just keep adding small amounts of fish sauce or soy, lime juice and sugar until you reach perfection."

Pumpkin, coconut and lentil soup

Serves 4

2 tbsp vegetable oil

small bunch of spring onions (scallions), finely sliced

2 garlic cloves, crushed

5-cm/2-in piece of fresh ginger, chopped

1–2 fiery chillies, finely chopped

2 stalks of lemongrass, outer leaves removed and remainder finely sliced

225 g/8 oz/generous 1 cup red lentils, rinsed

500 g/1 lb 2 oz pumpkin or butternut squash, peeled, deseeded and
cut into 2 cm/3⁄4 inch dice

1.2 litres/2 pints/5 cups vegetable or chicken stock

400 g/14 oz can of coconut milk

1 tbsp tamarind paste

2 tbsp finely chopped fresh coriander (cilantro)

Thai fish sauce or tamari soy sauce

juice of 1–2 limes

pinch of brown sugar or palm sugar (optional)

Heat the oil in a large saucepan and add most of the spring onions (setting aside
a tablespoon to garnish). Add the garlic, ginger, chilli and lemongrass and stir
for a minute or two, until you are engulfed in fabulous smells. You will be wheezing if you have been generous with the chilli!

Add the lentils, pumpkin or squash and the stock, and simmer until the lentils are soft and the pumpkin flesh has collapsed.

Stir in the coconut milk, tamarind and most of the coriander. Now taste and balance the soup with fish sauce or soy sauce, lime juice and sugar.

Serve hot, sprinkled with the remaining spring onions and coriander.

You could also:

... thin the soup with a little extra stock or water and add some sugarsnap peas for the last 2 minutes of cooking

... stir-fry some raw prawns with a little chilli and garlic and serve on top of the soup.

What to drink: I normally go for chardonnay with pumpkin but with these spicy Thai flavours I reckon a dry or off-dry Australian or New Zealand riesling would be a much better option.

Recipe from Pulse by Jenny Chandler, published by Pavilion at £26 . Photograph © Clare Winfield.

Barbequed brochette of prawns, squid and courgette with sauce vierge

A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.

Bruce's restaurant Chez Bruce in Wandsworth in south London, is a place where chefs - and food writers - like to go when they're off-duty. This is one of the simpler recipes in the book which by and large isn't one of those 'quick'n'easy' volumes but a serious collection of recipes for people who want to turn out Michelin-standard - but not fiddly - food. A must-buy for any cookbook collector.

Serves 4 as a main course or more in smaller form as part of a bigger barbecue offering

2 large courgettes, topped and tailed
salt
8 fresh baby squid, each one no longer than 10cm, cleaned by the fishmonger
12 large, raw prawns, thawed if frozen
1 lemon
For the sauce vierge
6 large ripe plum tomatoes, blanched and skinned
2 large shallots, peeled and finely chopped
1 clove of garlic, peeled and minced
salt and freshly ground black pepper
your best olive oil
1 small bunch of fresh basil, leaves picked and torn

Light the barbecue. Slice the courgettes lengthways on a mandolin into thin, 2mm-thick slices. Sprinkle with salt and leave to disgorge in a colander for half an hour or so.

To make the sauce vierge, separate the tomato flesh from the seeds and pulp and discard the latter. Cut the flesh into neat 1cm dice and combine with the shallots in a mixing bowl. Add the garlic and season with salt and pepper. Leave for 15 minutes to encourage the salt to get to work with the toms. Add a good slug of olive oil and the torn basil. Adjust the seasoning and reserve at room temperature.

Dry the courgettes on absorbent kitchen paper and roll them up into tight coils. Fold each squid in half. Thread the folded squid, the courgette coils and the prawns on to the skewers evenly. Don’t worry unduly if there is an uneven number of courgettes.

Season the brochettes with salt and pepper just prior to grilling. Place them without any oil on to the barbecue and cook until pleasantly charred all over – about 5 minutes in total. Transfer to a plate and sprinkle with olive oil and lemon juice. Serve with the sauce vierge and perhaps some couscous, or a cold rice or pasta salad.

What to drink: Plenty of possibilities - a crisp, elegant Sauvignon Blanc, an Albario or a dry Italian white like a Vermentino would all be good. Or - and I suspect Bruce might well go for this himself - a bone dry Alsace grand cru Riesling.

Warm smoked eel with carrots, marjoram and apple sauce

Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.

1 large cooking apple
1 lemon
Cinnamon stick, 4 cloves, nutmeg
500 grams bunched baby carrots
750 grams smoked eel
1 teaspoon chopped fresh marjoram
2 tablespoons olive oil

Peel and core the apple, chop coarsely and mix with the juice of the lemon in a small saucepan. Add a small piece of the cinnamon stick, the crumbled heads of the cloves and a grating of nutmeg. Add a couple of tablespoons of water and simmer on a gentle heat until the apple disintegrates. Remove the cinnamon, blend in a mixer until completely smooth, adding a little water if necessary to produce a light and smooth puree.

Wash the carrots and remove all but an inch of the stalks. Peel the carrots with a fine peeler and place them in a saucepan with just enough water to cover, a generous pinch of salt, likewise of sugar and a tablespoon of the olive oil. Cover with greaseproof paper and simmer briefly until the carrots are tender and enrobed in a syrupy glaze. Keep warm.

Slice the eel thinly and distribute, without overlapping on six plates. Place them in a warm oven or plate warmer just long enough so that the eel is warm but not hot. Distribute the carrots on each plate and dribble the apple sauce (no more than a dessertspoon per plate) artfully over each dish. Mix the marjoram with a tablespoon of oil and spoon a very small amount over each dish, equally artfully. Serve.

Suggested pairing: a German Kabinett Riesling

* If you can't find smoked eel locally you can order it online from the admirable Brown & Forrest which specialises in smoked eel FB

Rowley Leigh is chef at Le Cafe Anglais and cookery writer for the Financial Times in which this recipe was first printed.