Ethiopian-inspired Lentil Soup

Lately I felt a bit under the weather. Our office at work is a hive of stinky cold germs at the moment, with every other person being sick,  it’s hard to stay untouched by the seasonal bug. I’m trying to fight it in my own way, hot baths, plenty of liquids (whiskey & Hot Toddy counts too) and also some nourishing soups. This was one of them, super easy to prepare, full of spices and with a kick of ginger.

I used canned green lentil this time, because I needed to eat something quickly. Alternatively you can use a dry lentil of your choice and just cook it longer.

Ethiopian-inspired Lentil Soup


(Adapted from The Kitchn)


1 tablespoon olive oil

1 red onion, chopped

2 teaspoons ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

 1/4 teaspoon pepper
 1 green chilli, de-seeded, finely chopped
 2-3 cm fresh ginger, finely chopped
 4 cloves of garlic
2 cans of green/puy lentil

2 stock cubes (veggie or chicken, whatever you prefer)

about 2 litres of water

about 200g baby spinach

juice of one lemon, plus more lemon wedges for serving


  1. Sauté the onion in a pan until it starts to brown.
  2. Add all the spices, cook it for  2-3 minutes, then add chilli, ginger and garlic, stir and sauté for a further minute.
  3. Add the lentil, stock cubes, water, bring up to boiling, then reduce the heat and simmer for further few minutes.
  4. Then add the spinach and simmer for a further 5 minutes.
  5. Add lemon juice, check for seasoning and serve with extra lemon wedges, if you like.



Cheddar and Ale Soup

It’s time to brighten up your midweek dinner. Try a new soup with a twist, but maybe don’t serve it to the children, give them fish fingers instead 😉

This soup is quite thick, velvety, with a  slightly bitter note of Ale. If you love Ale, you’ll love this soup.

Cheddar and Ale Soup


(Adapted from ‘Delicious’ magazine)


50g butter

1 tablespoon vegetable oil

1 onion, chopped

2 celery sticks, chopped

2 big potatoes (I used ‘King Edward’), peeled and diced

50g plain flour

250ml vegetable stock

250ml full fat milk

500ml pale Ale

1 tablespoon Worcestershire sauce

1 teaspoon English mustard

200 mature Cheddar, grated (plus some more to serve – optional)


  1. In a big pan melt butter and oil. Add the onion and cook it about 4 minutes until it becomes translucent. Add celery and potatoes, cover and cook over low heat for 10-15 minutes.
  2. Uncover, stir in the flour, cook for 1 minute.
  3. Add the stock, milk and Ale. Bring to the boil, reduce the heat, cover and simmer for 15 minutes, or until potatoes are cooked.
  4. Add the Worcestershire sauce and mustard, then liquidise until smooth.
  5. Return to the pan and heat up gently, if required.
  6. Stir in grated Cheddar until melted, season and serve with nice crusty bread.

Apple & Cheese Cobbler

Hello October! It’s getting noticeably cooler outside, it’s time for us to dust off the pie dishes and casseroles. Personally, I can think of nothing better what represent this time of year like apples, and this is one of my absolute favourite autumnal puddings.

This recipe was adapted from Simon Rimmer, via BBC Food.

Apple and Cheese Cobbler



4-5 apples, depends on the size (Bramley or Cox work best),  cut into thick wedges

100g caster sugar

1 teaspoon of cinnamon

100g butter

For the topping:

225g plain flour

100g sugar

1 tablespoon baking powder

pinch of salt

100g butter, cold, cut in cubes

175ml soured cream

150g Cheshire cheese, crumbled


  1. Preheat the oven to 200C.
  2. Peel and chop the apples, place them in a pan with sugar, butter and cinnamon, and cook gently until just tender and caramelised. Transfer the apples into the prepared pie dish.
  3. For the topping, mix the flour, sugar, baking powder, salt and butter in a food processor or rub it with your fingers until the mixture resembles coarse breadcrumbs.
  4. Add the soured cream and pulse (or mix with the spoon) until the mixture comes together as a thick dough.
  5. Spoon the cobbler dough on top of the apples, then crumble the cheese on top.
  6. Bake for 25-30 minutes, or until crisp and golden-brown.