Tea and supper

Do you remember this? Well when you have finished feasting your eyes on the delightful Tanya turn to page 110 in your Tonic magazine and check out the photos that I helped style. These were taken in my garden on a beautiful July afternoon. I think they look delicious. Another scone anyone?





Now those summer days are drawing to an end (despite it still being really hot and humid) my new passion is for butternut squash soup. I had it for supper this evening. It is super easy to make and is really delicious. I roast the squash first with a bit of olive oil, salt, pepper and 2 garlic cloves. Roast until slightly blackened then scoop out the flesh while it is still warm. Fry a couple of onions in butter add squash, stock, chives, a teaspoon (or more if you prefer) of curry powder and finish with some grated fresh ginger. Liquidise or leave, it's really up to you. Yummy, filling, nutritious and warming on those autumnal evenings that are sure to come.