The Secret Garden.

Iced tea ! This reminds me of The Mad Hatters Tea party in Alice in Wonderland.

On the Mitford road out of Morpeth for about five miles lies one of my favourite places and that's Meldon park. I worked at Meldon a few years ago during the Summer and as a cook the chance to wander around the vegetable, salad and herb garden where an Aladdin's cave of inspiring fresh seasonal ingredients were on offer for an eager cook to prepare and serve some lovely simple dishes in the Kitchen gardens cafe.
It was here one morning that a lady started running towards me as I helped myself to some wonderful Swiss Chard salad leaves that I was intending to use that day in the cafe.
"Don't run you Oik or Ill set the hounds on you, you horrible man !"The lady shouted.
I put my hands up in the air as if the local sheriff had foiled a bank robbery in the old Cowboy movies.
I stood still as a huge dog started sniffing me. He must not have liked what he had smelled as he ran away whimpering as he did so.
The frightening lady approached.
"What are doing with my Swiss Chard."She barked.
"I am Kev the Chef in the kitchen." I stuttered.
"O.....I thought you were a stealing my Veg...I am Emily my husband owns this land."
And it was here believe it or not I had met someone who has since become a very good friend.
Emily decided to run the Kitchen cafe this year herself and was featured on the Channel 4 programme 'Country house rescue'. Unfortunately her Chef has been poorly recently and she asked me if I would give her a hand in the kitchen which I was only too happy to do.
These pictures were taken one frosty Sunday morning while my Roast Beef and Lamb were slowly roasting in the oven, my Homemade scones were cooling on their racks and my Roasted Butternut, Chili and Parmesan soup was gently simmering on the stove.
The Garden closes on the 23rd of December and if you cannot get over their to pick up some Christmas gifts then count the days down until the 14th of February when the garden opens once more.

Back to the warmth of the kitchen.

Chili and Parmesan Roasted Butternut squash soup.

Peel and cut 1 Butternut Squash into 1 cm dice. Now roughly chop 1 Carrot and place alongside the Squash into a roasting tray. Drizzle a good glug of olive oil over the veg and and season generously. Now cook in an oven set at 180 degrees c for about 30 minutes until the vegetables have a nice golden edge to them.

Next in a heavy bottom Saucepan sweat 1 diced onion, 1 diced stick of celery, 2 diced garlic cloves and  1 red chili in a splash of olive oil and a large knob of melted butter until they are soft.

When the Roasted Vegetables are cooked place them into your pan and then cover in vegetable stock and simmer for 10 minutes so all the flavours can mix together. Now blend your soup until you have a bright orange pan of......orang...ness !

Next add your grated Parmesan cheese. A good handful will do and stir until it has melted. I have used St Augur and Roquefort blue cheese instead of the Parmesan and it works really well. Taste and check the seasoning . Serve with some crunchy croutons, more Parmesan shavings and a nice swirl of cream.

This spicy soup will take away any winter chill....enjoy.

Now after you have finished your meal go and pick up some xmas gifts !