Join Mal Harradine as he cooks up a Halloween feast on Sunday 29th October in the Living Kitchen at Bentalls Kingston.
Mal will be treating us to three Halloween-themed recipes; sticky toffee apples, jacket bangers and pumpkin soup. Come along and try tasty recipes from 11am in the Living Kitchen.
Here's a sneak peek of one of Mal's recipes...
Prep/cooking time: 65 mins
1 large pumpkin, flesh out and seeds removed and cut into chunks (put the fleshed out pumpkin to one side)
1 large onion, finely chopped
3 pints of water
1 Knorr Chicken Stock pot
1 tsp butter
1 tbsp olive oil
Salt and pepper
Small pot of double cream
Do the Basics
Using a large saucepan, melt the butter with the oil until bubbling and fry off the onion on a low heat making sure they do not colour, but are softened.
Add the chunks of pumpkin and cook on a low/medium heat for 5 minutes, stirring occasionally.
Make the Stock
In a separate pan, boil up 3 pints of water with the Knorr Stock pot and then add this to the pan containing the pumpkin.
Continue to cook for a further 10 minutes on a gentle heat until the pumpkin is soft, then pour this into a liquidizer and blitz until smooth.
Finish the Soup
Return the soup to a clean saucepan and bring to simmering point again.
Add the cream, stirring all the time, and then season to taste.
Return the soup to the empty pumpkin shell and serve.
Join us in the Living Kitchen, Lower Ground Floor at Bentalls Kingston for Halloween food fun!