Spiced Pumpkin Soup avec Troisieme Fromage Foldovers

Especially comforting on a cold, wintery night...

Ingredients: 2 tbsp olive oil, I onion chopped, 1.5 butternut pumpkin, peeled, deseeded and chopped, ½ ginger paste, ½ tsp garlic paste, 1 tsp ground cinnamon, 4 cups chicken stock, ¼ cup thin cream to serve

Method: Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 mins, until soft and lightly golden. Add pumpkin, spices and stock. Bring to the boil, reduce the heat slightly and cook soup, covered, for about 25 mins until the pumpkin is very soft. Cool slightly, then process with a hand blender until smooth. Return to the pan to reheat. Serve soup drizzled with cream.

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Troisieme Fromage Foldovers

Ingredients: 1 sheet frozen puff pastry, half a brown onion chopped, 100 g Parmesan, 100 g Greek Feta, 50 g blue cheese, 100 g cream, salt and pepper to season, egg wash

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Method: Pre-heat the oven to 180 degrees C. Allow the puff pastry sheet to lie on the kitchen bench for 10 - 15 mins, in the meanwhile caramelise onions in a saucepan then set aside in a medium sized bowl. Add the cheeses and cream to the bowl and fold over gently to combine. Cut the puff pastry in four squares, distribute the onion between the four squares then heap on on 1 1/2 tablespoons of the cheese mixture on top, season with pepper and salt. Fold over the puff pastry in triangles and crimp the edges with a fork to hold it firmly in place. Place on a baking tray, brush generously with egg wash and pop into the oven for 20 mins or until golden brown.