Spicy Pumpkin “Boo” Soup

The nights are drawing in, the clocks have changed and it’s darned cold. I sit here shivering, wearing a big coat and rather fetching fingerless mits. I look hugely attractive, I can tell you, hunched over my liitle keyboard, gleaning heat from the whirring mechanics of my machine. No better time for a thick, seasonal, spicey soup. And it is spicey. Trick or treat?


  • 1 large onion, diced
  • 1 pumpkin (half the size of a football)
  • 4 garlic cloves
  • 2 big leeks
  • 1 green chilli
  • 1 thumb of ginger
  • A punch of curry powder (madras, or whichever you fancy)
  • A pint of chicken stock
  • 2 dollops of sour cream

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Fabulotastic Falafel and A Yoghurty Minty Dressing

Are we becoming less manly at the MCC? There seems to be alot of food without meat in it and we all know that meat is manly. maybe there is something Sensi is not telling us. A deep dark secret that is trying to force itself to the top of the cooking agenda. perhaps he is collating a menu of vegetarian specialties so we can have our own stall at glastonbury festival next year. Well, ours is not to reason why, ours is but to do or die, as into the kitchen of Pat, rode the three blokes.


  • 250g (or a couple of D-Cups) of Dried Chickpeas (soaked overnight)
  • 5 garlic cloves
  • 1 large onion, diced
  • 2 dollops of tahini
  • A punch of ground coriander
  • A punch of ground cumin
  • 1/2 bunch of fresh corriander
  • Juice of 1 lemon
  • Salt and Pepper

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I can barely keep with Sensi’s global peripatetic, for this week, we reached North Africa. Personally, I had never tried Harissa, so my palate has again been educated and I am very pleased about it. You can easily buy this stuff ready made. But that’s no fun. Even Redeye, with his whimsical fearful ways was up for making this from scratch, especially as it will last for a couple of months in the fridge. I say that it will last but the one we made at MCC did not. Gert Lush, as they say in Tunisia.



  • 2 Red Peppers
  • 2 Green chili
  • 2 Red chili
  • 5 chunky garlic cloves
  • A teaspoon of fennel seeds
  • Pinch of saffron
  • 1/2 punch of cumin
  • 1/2 punch of corriander
  • 2 seconds of olive oil

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Coco Nutty Dahl AKA Fraggle’s Dodgy Notes

puy lentils

Sensi seems to have a knack of globalizing our collective palate. He well and truly spiced it up in an asian style with this fantastic creamy Dahl. We even made the unleavened bread (ie, without yeast) to go with it. You can see the recipe for chapati in an earlier post along with a green chili chutney. A veritable vegetarian feast that’s sure to bring on a sweat.



  • 6 chunky garlic cloves
  • 1 thumb of ginger
  • 1 green chili
  • 1 medium onion
  • 2-3 seconds olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground corriander
  • 1 tablespoon curry powder
  • 1 tablespoon mild chili powder
  • 500g Puy lentils (about 3 D-cups)
  • 1 can coconut milk

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Onion and Mushroom Gravy

You can’t have bangers and mash without gravy. Gravy is the sauce of life. The fuel of winter. That which lubricates our very soul. I could go on but I fear I may alienate our honoured reader. Anyway, if your experience of gravy is a brown lumpy mess, let me enlighten you. (Actually, it is quite lumpy but that’s because of the mushrooms).

  • 1 medium red onion
  • About 8 – 10 mushrooms
  • A splash of balsamic vinegar
  • A splash of soy sauce
  • 1/2 pint of chicken stock
  • salt and pepper

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Braised Savoy Cabbage

Ok. To start with I shall give the dictionary deffinition of “braise”. Mainly because, if you you asked me, my answer would begin – um, er, well um, you know it’s sort of….blah, blah. So; “braise” v. to fry (food) lightly, then stew slowly in a closed container”. Now you know. We had braised cabbage with our very English bangers and mash, of which you can see a picture a few posts ago. A picture that my wife pointed out, looks rather phallic. Well, it is a men’s cookery club.


  • A splash of Olive Oil
  • A splash of water
  • 4 pinches of fennel seeds
  • Savoy cabbage (the wrinkley one)

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Quick Green Chilli Chutney

This chutney complimented the Dahl last week in a sweet and saucy kind of way. Again, like many of the details of a good meal, you think that this is one of those things that you buy from the shop to save time. But let me tell you, you can’t buy this kind of flavour or the satisfaction in creating it when you nip down to Sainsbury’s and grab it off of a shelf.



  • 1 Kilo of Tomato’s (About 9 large ones), quatered and skinned
  • 2 big cooking apples, peeled and sliced
  • 2 large green chilli’s, de-seeded
  • 1 large onion, finely diced
  • 1 large man thumb of ginger, finely chopped
  • 4 large punches of sugar
  • 1 mugfull of Malt vinegar
  • Cummin Seeds, good pinch of

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Chapati, Chiapatta, Chiapata

Ok, I admit it, I don’t know how to spell it. Suffice to say that I will stand corrected by the hoards (!) of readers appalled at my ignorance. Anyway we made chapata bread to go with the Dahl we made last week. It was an un-necessary detail that actually rounded the meal off beautifully.

Chap Pan


  • 1 D-cup of Whole meal flour
  • 1 D-cup of chick pea flour
  • Olive Oil
  • Salt
  • 1/2 a mug of warm water
  • butter

“D-cup” are your standard fair bra sizes, but before you grab your better halfs bra from the wardrobe, you may want to put your hands together to form a bowl and fill that up instead.

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Tears Of My Sue AKA Tiramisu

Ahhh, pudding. And about flippin’ time. What is a life without pudding? A bit thinner I suppose. But as winter looms forth and generous baggy clothing becomes the general attire, those worries can be placed upon the metaphorical shelf of life until the spring begins to warm us again. As redeye said to me the other day “have you got something under your shirt”? Alas, “No”, began my curt reply. It also finished there, too. This Tiramisu is so ambrosial, one portion is never enough.

  • 4 eggs (separated)
  • 4 Tablespoons of sugar
  • 1/2 a cup of double cream
  • A cup of strong coffee
  • A teaspoon of honey
  • Packet Amaretti biscuits
  • 500g Tub of mascarpone
  • Vanilla essence
  • 4 squares of good quality chocolate (grated)

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Cor Blimey Guv’ Owz Ya Father Dick Van Dyke Arthur Askey AND…Bangers n’ Mash

Again, we did this a couple of M.C.C’s ago along with the tiramisu. An old classic- Sausages, mash, braised savoy cabbage & onion gravy…Mmm, as English as an estate agent in a lavender shirt, fat knotted tie & a pair of brown shitflickers gettig out of a new mini. I mean, brown shoes with a dark suit? What’s that about? & if ever there’s a car that says “SMUG”. Beep, beep, pip, pip…F£$k off. I digress…
Bangers n' Mash