Spicy autumn soup & toffee apples

These two recipes printed by Bath City Farm look pretty good and are well worth a go.
The autumn soup is dependant upon butternut squashes or pumpkins being available, but it is nutrituous and affordable to make. The toffee apples can be made at any time and their recipe comes with the advice: “Forget the calories and just enjoy!!”

Spicy autumn soup


Serves: 6, cooking time: 35 minutes.

  • 1½ tablespoons of olive oil


  • 800 grams (1¾ pounds) of butternut squash or pumpkin, peeled, deseeded and cut into chunks


  • 1 teaspoon of curry powder


  • 1.1 litres (2 pints) of vegetable stock


  • 300ml (½ pint) of full cream milk

Heat the oil in a large pan and saute the squash or pumpkin, onion, and carrots for five minutes on a low heat. Add the curry powder and cook for a further minute. Add the stock, bring to the boil, and then lower to a simmer for 20 to 25 minutes or until the vegetables are soft.
Leave to cool for 10 minutes, then add cold milk and liquidize until smooth. Pour back into the pan and gently reheat. Garnish with chopped chives and toasted pumpkins seeds, and serve with wedges of cheese and toast.

Toffee apples



  • 6 to 8 eating apples


  • 450 grams (1 pound) of demerara sugar


  • 50 grams (2 ounces) of butter or margarine


  • 2 teaspoons of vinegar


  • 150ml (5 fluid ounces) of water


  • 1 tablespoon of golden syrup

Heat the sugar, butter, vinegar, water, and syrup in a heavy based pan, until the sugar is dissolved. Bring to the boil and then brush the inside of the pan with water just above the level of the sugar and syrup.
Boil rapidly for 5 minutes until the temperature reaches 143°c (290°f), or when a little syrup dropped into cold water separates into hard but not brittle threads. Push sticks into the centre of the apples and twirl in the toffee for a few seconds. Leave to cool on waxed paper.