Jess's Messes

For a First Class Flavour Experience

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Jess and Jane’s Foraging for Flavour Frolic

Hello food…..

Foraging Jess
Foraging Jane

The time approaches for Jess’s Jingle Jam to be created, ready for the Christmas Hampers. This year I had some lovely company whilst foraging for flavour. My wonderful friend Jane came for a visit and.
we went and picked Blackberries to our heart’s content.

Putting the stick to good use

We had a successful forage and now it is time for flavour to be created.

Jingle Jam is coming, Jingle Jam is coming, always Jess’s Messes… (sang in the Christmas Coca-Cola advert tune) ’tis the season it’s always the real Jam.

Jingle Jamming


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A week of joyful food

Hello food…..

Me and Tim

This week I am living at the Duckmanton residence (my sister and brother in law’s house). We’ve just been planning the weeks meals and I’m very excited about them – as all will be made from scratch and are sure to be beyond tasty. I’ll be sure to post a picture of each of the lovely meals listed here:

1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise

Me and Elly

A delicious Jess’s Messes week ahead…

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Spiced Pumpkin Soup Recipe

Hello food…..

Spiced Pumpkin Soup
A lovely slightly spiced pumpkin soup, perfect for the days getting colder as Autumn approaches.
Serves 4
What do you need?

·         1 Small Pumpkin (or Butternut Squash)
·         2 tbsp Rapeseed Oil
·         2 White Onions
·         2 Garlic Cloves
·         3cm Piece of Ginger
·         2 Celery Sticks
·         1 Carrot
·         1 Leek
·         1 tsp Ground Cumin
·         500ml Chicken stock (can use vegetable stock)
·         1 tbsp Natural Yoghurt
·         Salt and Pepper to taste
·         Toasted Cumin Seeds and Fresh Coriander to garnish
What do you do?
1.       Pre-heat the oven to 225˚C/Gas Mark 7. Peel and deseed the pumpkin and cut into 1cm cubes. Toss in 1 tbsp of rapeseed oil and place in a roasting tin. Put in oven and leave for about 30 minutes, until the edges are browning slightly.
2.       Meanwhile, finely dice the onions, garlic, ginger, celery, carrot and leek and cook in a heavy based pan in the remaining oil on a low heat. Add a good pinch of salt, pepper and the cumin at this stage to cook all the flavours in with the vegetables.
3.       When the vegetables begin to soften (after about 10 minutes), add the chicken stock and cook on a low heat for a further 15 minutes to infuse all flavours.
4.       Add the pumpkin and cook for 5 more minutes.
5.       Leave to cool for around 5 minutes and then blend until smooth. If you would like the soup extra smooth, pass through a sieve.
6.       Add yoghurt and whisk in. Season to taste.
7.       Serve with garnish and crusty bread.