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Right it got a bit frizz , well cool last couple of days so it’s soup invention season.

Serves 4 Cooking time 45 minutes.

1 tablespoon olive oil
4 rashers of smokey dry cured bacon or lardon equivalent
2 small onions , finely chopped
1 small celeriac , peeled and finely chopped
1 small broccoli head , split into florets
700 ml veg stock
1 bay leaf
1 teaspoon , fresh thyme
1 teaspoon fresh rosemary finely chopped
100 g of fresh baby leaf spinach : I use rainbow bright chard because i love the funky colours
Salt & fresh ground black pepper.

Heat oil in pan , fry bacon until crispy remove and set aside

Fry onions until soft , addd celeriac and broccoli , then cook for 5 minutes.

Add crispy bacon , stock and herbs bring to boil , cover and simmer for 15 – 20 minutes until vegetables are tender.

Remove soup from heat , add spinach leaves , stirring in leaves to wilt them.

Blend until smooth , then return to pan .

Season to taste,

Consume

The fragrance of Chrimble: Orange Cloves & Exotic Myrrh in a bottle.

This Lush body oil makes use of the myrrhs anti-infammatory properties , apply liberally to moisturise and nourish your skin or use as a massage lotion.

Peel of 5 oranges or tangerines.
4 Tbsp cloves
400ml sunflower oil
1 tbsp myrrh

Put peel, cloves and oil into blender and blitz until smooth

Pour mixture into glass heatproof bowl and place in pan of boiling water.

Add myrrh , then cover and leave to simmer for 1 hour , making sure the pan does not boil dry.

Take off heat , leave to cool , strain and bottle off.
keeps for 3 months in dark , simply lush.

English And Organic!

Amazing.

Rustle it up after a night out, or make loads to go with roast chicken, roast sweet potatoes and sweetcorn.

Not a chilli fan?

This’ll work Ramiro peppers.

Prep time: 10 mins
Cooking time: 20-25 mins

Serving size: flexible

For each pepper you’ll need:

A chilli pepper (obviously)
Enough cream cheese, fresh ewe’s cheese or mascarpone to fill it
A piece of smoked streaky bacon, long enough to wrap around it
Freshly chopped coriander leaves, if you like

Preheat the oven to 200°C/400°F/gas 6.

Halve the pepper horizontally, cut through the stem, keeping it in tact.

Scoop out seeds and membrane.

Fold coriander into the cheese, if using.

Spoon cheese in to each half. Wrap each in bacon – enough to go round and cover the cheese.

Secure with cocktail sticks or place in a baking dish keeping the cut-end of the bacon secure.

Roast for 20-25 mins, until bacon is crisp.

50ml / 1 Beetroot
170ml / 2 Apples

This makes a fabulous drink which is best consumed on an empty stomach as it’s very cleansing!

Ingredients
1 small beetroot
½ cucumber
1 cup of pineapple chunks

Directions
Remove the top from the beetroot and scrub using water and a stiff vegetable brush to remove any dirt.
Peel or wash the cucumber. If the cucumber is waxed then remove the wax by peeling it.
Slice the pineapple and remove its tough skin.
Cut the fruit and vegetables to fit your juicer.
Juice and serve.

115ml / 2 Apples
115ml / 3 Carrots