So u l- warmi n g f easts READY TO HIBERNATE? SOME OF OUR FAVOURITE CAMBRIDGE EATERIES SHARE THEIR ULTIMATE AUTUMN RECIPES
RECI PES
PARKER’S TAVERN’S WATERCRESS SOUP WITH APPLE & WALNUTS
INGREDIENTS • 4 bunches watercress • 1 tbsp butter • 4-5 new potatoes, thinly sliced • 1 apple, finely sliced • 2 pints vegetable or chicken stock • 1 tbsp walnuts • Drizzle of walnut oil • Salt and freshly milled black pepper STEP-BY-STEP GUIDE Start by roughly chopping the watercress stalks and reserving the tops for later. Then, in a large pan, add the butter, sweat the stalks, potato slices and half of the apple over a medium heat and season with salt and a good few twists of a pepper mill. When everything is soft add the stock, bring to a quick boil and pop in the watercress tops. Let them boil for a further two minutes, blend and serve straight afterwards. We like to serve it with the remaining apple slices, a sprinkling of crushed walnuts and a drizzle of walnut oil. SEASONAL SOUP TO WARM YOUR COCKLES AS WE HEAD INTO COOLER WEATHER TRISTAN WELCH, HEAD CHEF AT PT, OFFERS UP A COLOURFUL,
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