Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in Serves 8
For the gorgonzola cream
Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season. Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth. In a bowl, mash the gorgonzola with the cream and milk. Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf. |
Mobile World Congress 2023 sees strong return of Asian participantsIndustrial upgrades crucial to propelling growthChina's space telescopes precisely measure brightest gammaLong March rocket prepares for takeThe 134th Canton Fair attracted overseas purchasers for new energy vehiclesIT helps legislators perform tasks betterHainan eyes bigger role in nation's openingBaidu reports betterChina to send astronauts to space station later this monthXi, North Macedonia's President Exchange Congratulations on 30th Anniversary of Diplomatic Ties