Galton Blackiston

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Signature Recipes: Soups Meat Fish Puddings

Soups

Roasted Butternut Squash and Parmesan Soup

Harry, our eldest son, was not impressed when I brought home a butternut squash at Halloween instead of a pumpkin for him to carve a face in. The butternut squash was discarded with disdain. I took it into work the next morning and that is how this unique-flavoured soup with its amazing burnt orange colour came about. Perhaps I should call it ‘Harry’s soup’.

From ‘Cooking at Morston Hall’.

Smoked Haddock and Salmon Chowder

We make this with locally smoked haddock from Cley, and Scottish salmon. It can be made in advance, but be sure not to add the chopped coriander or spinach until just before serving otherwise they’ll lose their colour.

From ‘Cooking at Morston Hall’.

Parsley and Bacon Soup

This is a great combination for a delicious soup. Inspired by traditional pea and ham soup, this one has a very appealing vibrant colour. Aim for a real blast of parsley and bacon flavours.

From ‘A Return to Real Cooking’.