# Roasted Apple and Pumpkin Squash Soup **Chef:** Nandini **Cookbook:** Jamie Oliver's Christmas Cookbook **Potluck Date:** December 20, 2025 --- ## Recipe ROASTED APPLE & SQUASH SOUP SEAFOOD SMÖRGÅSBORD SMOKED SALMON PÂTÉ BEETROOT CARPACCIO SILKY PÂTÉ GRAVADLAX PORK TERRINE Jamie Oliver’s Christmas Cookbook PRAWN COCKTAIL MARIE ROSE SAUCE, SMOKED SALMON, SHRIMPS & ICEBERG An American prohibition classic; I made thousands of these in my parents’ pub in the 80s. Prawn cocktail is nostalgic, retro, and just a tiny bit naff, but in a really brilliant way. People love it, and, if it’s done well, it’s always memorable. SERVES 420 MINUTES olive oil 1 clove of garlic cayenne pepper 8 large raw shell-on king prawns ½ an iceberg lettuce 1 ripe avocado 2 ripe tomatoes ½ a cucumber 2 sprigs of fresh mint 1 punnet of cress 100g cooked peeled little prawns 100g brown shrimps 180g quality smoked salmon MARIE ROSE SAUCE 3 tablespoons mayonnaise 3 tablespoons natural yoghurt 1 tablespoon tomato ketchup 1 splash of Worcestershire sauce 1 splash of brandy 1 lemon Place a large pan on a medium heat with 1 tablespoon of oil and crush in the unpeeled garlic through a garlic crusher. Sprinkle in a good pinch of cayenne and add the king prawns (butterfly them first, if you like). Cook for 3 to 4 minutes, or until cooked through, turning halfway, then remove from the heat. To make the Marie Rose sauce, simply mix together the mayo, yoghurt, ketchup, Worcestershire sauce and brandy, then add a little cayenne pepper and lemon juice, to taste, and season to perfection with sea salt and black pepper. Finely slice the lettuce. Peel and destone the avocado, then dice with the tomatoes and cucumber and divide between cute glasses, plates or bowls. Pick and add the smaller mint leaves and snip over pinches of cress. Divide up the cooked little prawns, shrimps and delicate waves of salmon, then spoon over the Marie Rose sauce and sprinkle with a pinch of cayenne from a height. Add 2 king prawns to each portion for a grand finish, and serve with lemon wedges for squeezing over. Some buttered bread on the side is always going to go down a treat, too. MIX IT UP The lovely thing about this recipe is that it’s very flexible. You can use everyday frozen prawns, which are very delicious, or even get yourself some lobster or freshly picked crabmeat and really dress it up – it’s up to you. Enjoy!   Jamie Oliver’s Christmas Cookbook BEEF CARPACCIO ROASTED SQUASH, CHESTNUTS & WINTER LEAVES I love this delicate warm salad for a festive starter or lunch. It really embraces winter squash, leaves and chestnuts, with a fiery mustard dressing that sets it all off nicely. Brilliant served on a big platter to impress your guests. SERVES 61 HOUR 1 butternut squash (1.2kg) 1 teaspoon fennel seeds 1 teaspoon coriander seeds ½ teaspoon dried red chilli flakes 1 pinch of ground cinnamon olive oil 150g vac-packed chestnuts 3 sprigs of fresh rosemary 600g piece of centre beef fillet 1 heaped tablespoon Dijon mustard extra virgin olive oil 2 lemons 6 handfuls of mixed seasonal salad leaves, such as mustard cress, radicchio, watercress Parmesan cheese Preheat the oven to 180ºC/350ºF/gas 4. Wash the squash and carefully cut it in half lengthways. Remove and reserve the seeds, then cut each half lengthways into six thin wedges and arrange in a roasting tray. In a pestle and mortar, bash the fennel and coriander seeds, dried chilli flakes, cinnamon, 1 teaspoon of sea salt and a pinch of black pepper until fine, then sprinkle over the squash. Drizzle with just enough olive oil to lightly coat everything and toss well. Roast for 45 to 50 minutes, or until golden and cooked through, sprinkling the chestnuts and reserved squash seeds into the tray to roast for the last 10 minutes. Finely chop the rosemary leaves on a board with a good pinch of salt and pepper. Rub the beef with 1 tablespoon of olive oil, then roll it around on the board until it’s well coated in the seasoned rosemary. Put a pan on a high heat and, once it’s screaming hot, sear the beef for 2 to 3 minutes, turning until browned all over, then remove to a board to rest. Remember you’re searing it, not cooking it. Mix the mustard, 6 tablespoons of extra virgin olive oil and the lemon juice in a bowl to make a dressing, then taste and season to perfection. Use a really sharp knife to slice the beef as thinly as you can, then use the flat blade of the knife to flatten out each slice. Arrange the slices on a large platter and season from a height with a little salt. Place the roasted squash wedges on top, then scatter over the roasted chestnuts and toasted seeds from the tray. Drizzle over most of the dressing, then lightly dress your salad leaves with the remainder, and sprinkle them on top. Serve with a block of Parmesan, for shaving over at the table.   Jamie Oliver’s Christmas Cookbook ROASTED APPLE & SQUASH SOUP CHILLI, FRESH HERBS & CAYENNE-SPIKED TOASTED SEEDS A bit of an old favourite of mine, this wonderful soup is a real celebration of the humble eating apple. Making the most of the incredible depth of flavour achieved by roasting, this super-comforting soup is the perfect festive bowlful. SERVES 61 HOUR 30 MINUTES 1 butternut squash (1.2kg) 3 Cox’s or Braeburn eating apples 1 large onion 1–2 fresh red chillies 4 cloves of garlic olive oil 1 pinch of coriander seeds 4 sprigs of fresh rosemary 4 tablespoons pumpkin seeds 1 pinch of sweet cayenne pepper 1 litre vegetable or chicken stock optional: 150ml single cream optional: edible flowers or flowering herbs Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully cut it in half lengthways and remove the seeds. Cut the flesh into 2½cm chunks and put them into your largest roasting tray. Peel and quarter the apples, removing the cores, peel and roughly chop the onion, then add both to the tray. Halve, deseed and add the chillies, then squash and add the unpeeled garlic cloves. Drizzle with 2 tablespoons of oil, add the coriander seeds and a good pinch of sea salt and black pepper, then strip over the rosemary leaves. Toss well, then roast for around 45 to 50 minutes, or until it’s all cooked through, intensely golden and delicious. Toss the pumpkin seeds with salt, pepper, a little oil and the cayenne. Spread out on a baking tray and roast for 10 to 15 minutes, then put aside. Squeeze the soft roasted garlic flesh into a blender, discarding the skins. Spoon in half the roasted veg, add half the stock, put the lid on, cover with a tea towel, then, holding the lid in place, blitz until smooth. Pour into a large pan, blitz the rest of the veg and stock, then add that to the pan with most of the cream (if using). Bring to a simmer on a medium-low heat, then taste and season to perfection, adjusting the consistency with a little more stock, to your liking. Divide the soup between warm bowls and add an extra swirl of cream for a retro finish, then sprinkle over the toasted seeds. You can also delicately decorate with flowering herbs or edible flowers, if you like. Good with warm crusty bread.   Jamie Oliver’s Christmas Cookbook SEAFOOD SMÖRGÅSBORD A SENSATIONAL SEASONAL CELEBRATION OF THE SEA Every part of the world offers up a different bounty of seafood. So embrace the wonderful diversity of our seas and have fun with what’s available where you are, mixing up raw, smoked, pickled and cured – your taste buds will thank you. 30 MINUTES The glorious page of beauty you see below is a brilliant principle to embrace during the festive season, or, frankly, at any sociable get-together at any time of year. There’s not much work involved – it’s all about the art of assembly. It’s beautiful for two or four people, but you can easily scale it up for eight or ten, if you want to. Simply buy an interesting mixture of wonderful fresh, raw, smoked, pickled and cured seafood, which you can find in all good fishmongers – ask their advice on what’s best right now. Get yourself a large rustic board or platter, then take a bit of pride in delicately arranging all your f --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*