Baked sea bass with lemon caper dressing
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Butternut soup with crispy sage & apple croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 large onionchopped
- 1 garlic clovechopped
- 1 butternut squashabout 1kg, peeled, deseeded and chopped
- 3 tbsp madeiraor dry Sherry
- 500ml gluten-free vegetable stockplus a little extra if necessary
- 1 tsp chopped sageplus 20 small leaves, cleaned and dried
- sunflower oilfor frying
For the apple croutons
- 1 tbsp olive oil
- 1 large eating applepeeled, cored and diced
- a few pinches of golden caster sugar
Nutrition: per serving
- kcal231
- fat7glow
- saturates1g
- carbs31g
- sugars20g
- fibre8g
- protein4g
- salt0.4g
Method
step 1
Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
step 2
Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
step 3
Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
step 4
For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
step 5
To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
