Blog, Cookery, Kitchens

Squash, Honey & Ginger Soup with Toasted Pumpkin Seeds

The dark nights have set in, there’s a chill in the air, in the words of the Stark’s ‘Winter is Coming’.

What better way to warm up than a lovely bowl of amber soup. This recipe will serve four.


1 Large Butternut Squash, seeds removed & chopped

2 Large Carrots, peeled and finely chopped

1 Brown Onion, finely diced

1 inch Fresh Ginger, grated

1 tbsp Tomato Puree

3 pts Vegetable Stock

2 tbsp Pumpkin Seeds

1 tbsp Clear Honey

Double Cream

A little oil

Salt & Pepper



Preheat your oven to 180C.

In a saucepan on a low to medium heat, add a little oil, the onion & carrot and allow to soften for 5 minutes.

Add the squash and cook for a further 5 minutes or until the edges of the squash are softened.

Add a little salt and pepper and stir in the smoked paprika, ginger, tomato puree and a small amount of stock.  Allow to cook for 3 minutes then top up with the remaining stock which should cover the ingredients in the pan.

Bring to a boil then reduce to a simmer for 25 minutes.

Meanwhile, place your pumpkin seeds on a baking tray and toast in the oven for 5 minutes. Remove and set aside.

Blend the soup and add the honey.  Add a little water if too thick and adjust the seasoning.  

Served topped with the pumpkin seeds and drizzle of cream. 


Blog, Cookery, Kitchens, Lessons

Rattling the Pots & Pans at OutCook

On Saturday 30th and Sunday 31st May, I spent my first weekend at OutCook cookery school in Alnwick, rattling the pots and pans doing a few demonstrations and teaching a class on the respective days.


On Saturday, the Outlook HEC (OutCook’s big brother) Showroom was re-launched with invited guests given the opportunity to check out the gorgeous new collection including a stunning Mereway kitchen.

The kitchen space in OutCook, which is located on Outlook’s first floor, is really well designed with purpose built worktops with ovens, grills and smart storage solutions and polished marble worktops. A Chef’s dream.



The dishes I picked to demonstrate were 2 brunch dishes and a nice simple summer dessert. The brunch dishes were an Avocado baked with Northumberland Eggs & Northumberland Smoked Salmon and A Brunch Salad that contained Northumberland Eggs, Turnbull’s award winning pancetta and grapefruit. The dessert was a Lemon & Basil Posset topped with a shortbread crumb, a nice simple dish that is perfect following a heavy meal.

One thing I did learn myself about doing demo’s was about Soft-Boiled Eggs, they are very tough to peel in front of an audience! It was good fun meeting people with an interest in food and getting to share some of my knowledge with them.

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Sunday was really fun too getting to teach a Blokes in the Kitchen Class based around Curry & Spices. We cook a range a dishes including My Special Chicken Curry, Caraway Flatbreads, Mango Lassi Dessert, Lamb Kebabs, Raita and A simple Salad. It was a great session that was relaxed and informal, talking about food and the local area. We made really good use of the equipment and space, it was a treat to teach my recipes.


I’ll be back at OutCook soon doing a few different classes, I’ll be updating my social media closer to the time so if you want to keep updated my twitter is @_privatedining , Facebook page is Paul’s Private Dining and Instagram is Pauls Private Dining.

Have a great week