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How to make the perfect pumpkin soup Jill Dupleix Photo: William Meppem Roast pumpkin soup with chickpeas Warm, velvety and simple to make, pumpkin soup is your cold-weather friend. And by adding chickpeas and merguez sausages, you turn soup into dinner. INGREDIENTS 1 fresh red chilli 750ml vegetable stock ½ cup parsley or coriander sprigs METHOD Heat oven to 180C fan-forced (200C conventional). Roughly chop the pumpkin (no need to peel), and arrange with onion, tomato and garlic on a baking tray lined with baking paper. Coat the vegetables with 2 tbsp olive oil, scatter with sea salt and black pepper, and bake for 45-55 minutes, removing the tomato and garlic, and turning the pumpkin after 30 minutes. Transfer vegetables to a chopping board until cool enough to handle. ....
Rescue remedies: Adam Liaw s tips to fix a dish that s not quite right Adam Liaw Photo: William Meppem It happens to all of us – we get to the end of cooking and whatever it is we re making is just not quite right. It could be anything from an outright disaster to something that just hasn t worked out as planned. So what do you do when you re trying to get food on the table but it s all gone wrong somewhere along the line? Never fear, because the doctor is here to diagnose what ails your dinner. Symptom: Just not particularly tasty ....
Quality not quantities: Adam Liaw’s tips for recording your family recipes Adam Liaw Photo: iStock A few years ago my mum gave me her old recipe book. It was a giant 400-odd page desk planner from 1975, but instead of appointments she d filled it with recipes she d collected over the years. Each date had recipes scrawled into it. Most were in her handwriting, others came from other people in my family. Quite a few were written in Chinese or Malay. Some were clipped from Women s Weekly and other magazines from the 70s and 80s and pasted in like a scrapbook. I recognised my grandmother s handwriting on many of the pages. ....