Spaghetti Soup


Firstly, apologies it has been so long since I last posted. Life has been hectic! But, today after a great walk with the family, in the freezing British February sunshine, I was feeling refreshed and inspired, and in need of something simple, warm and hearty for supper.

We all have our own versions of chicken noodle soup, and this is mine. Warming and satisfying, my four year old always comes back for seconds and it’s a great way of cramming in extra veg.

Because we eat so little meat, I tend to buy packs of organic chicken legs, cook them in the slow cooker on high for about 3/4 hours and the meat just falls off the bone. I don’t add anything to the raw meat initially. Literally throw the legs in the slow cooker, put the lid on and turn it on. The meat will produce it’s own liquid. Once cooked, I take the legs out, remove the skin and shred the meat, putting it in a container in the fridge to use throughout the week in salads, summer rolls or sandwiches. I put the bones back in the slow cooker, top up with boiling water and cook overnight to make a delicious stock.

For this soup, sauté a finely chopped leek, carrot and stick of celery, with 4 minced cloves of garlic until soft. Stir in half a teaspoon of turmeric, a pinch of saffron and a good grind of black pepper. Now add the chicken stock and bring to a boil. Of course, if you don’t have homemade stock use shop bought, or boiling water and a stock cube will be fine too. I also stirred in a teaspoon of vegetable buillion for extra flavour. While the soup is coming to a boil, snap 150g spaghetti into one inch pieces, then add to the pan. Boil until the spaghetti is tender, then throw in a large handful of chopped baby spinach, and the shredded chicken. Check the seasoning, adjust as needed and serve. Simple, but oh so delicious.


Lobster Spaghetti


I’m fortunate enough to have a father whose hobbies include fishing for lobster. Having recently visited him and mum, my freezer is now home to a couple of these crimson beauties.

I’m usually a bit of a purist when it comes to lobster, generally serving it hot off the bbq doused in wild garlic butter, but thought I’d change it up a bit and make a simple but satisfying pasta.

I used the following:


A cooked lobster, red onion, fresh dill, a generous glug or two of white wine, sour cream, spaghetti, and a portion of my slow roasted herby cherry tomatoes, using dill as the herb and throwing in a few mini bulbs of garlic to roast along with them (once cooked, I put the tomatoes in a bowl and squeezed the roasted garlic out if its paper on top. You can see it in the pic above).


Remove all the white meat from the lobster (there are tutorials on YouTube or you can see a very quick and badly filmed time lapse of me doing it on my Facebook Page).

Finely slice the onion and sauté over a medium heat in a little olive oil and butter. If you’ve roasted the garlic like I did, add it in once the onions have softened, otherwise you can add it earlier to allow it to cook. Turn the heat up and pour in approximately 100ml white wine. Allow it to reduce for a few minutes. Add the roasted tomatoes, a couple of dessert spoons of sour cream and a good pinch of chopped dill. Allow to simmer very gently while the spaghetti cooks. A few minutes before the spaghetti is ready throw in the lobster and allow to heat through. Check the seasoning, add salt and pepper to taste. Drain the spaghetti saving two or three tablespoons of the starchy water. Add the pasta water to the sauce to loosen it and make it velvety smooth, then add the spaghetti and toss to combine.  Sprinkle over more dill and serve. Delicious!