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Killer Cookbook Mug Shots

What a motley crew of contributors we have for The Killer Cookbook, the motliest of whom Steve Carroll has captured in these frankly terrifying mug shots. Check out our rogues gallery…

The Gangland Queen

The Gangland Queen

The Launderer

The Launderer

The Henchman

The Henchman

The Undertaker

The Undertaker

The Hacker

The Hacker

 

 

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Squash, Apple and Ginger Soup – from The Parlour Cafe Cookbook

Serves 4

Ingredients

  • 20g butter
  • 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1/2 teaspoon allspice
  • 5cm piece of ginger, finely grated
  • 1 butternut squash, peeled, de-seeded, and cut into 1cm dice
  • 3 apples, peeled, cored and roughly chopped
  • 1 1/2 litres vegetable stock
  • salt and freshly ground black pepper (pink peppercorns work particularly well)

Melt the butter in a large saucepan and add the onion and garlic, frying them until they are translucent.

Add the allspice and ginger and fry for another couple of minutes, then the squash and apple and cook for about 10 minutes or until the squash starts to caramelise at the edges.

Pour in the stock, bring to the boil and simmer until the squash is absolutely soft – 20 minutes should do it. Blitz with your hand blender until smooth, and season with salt and freshly ground black pepper.

Buy The Parlour Cafe Cookbook by Gillian Veal here.

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Puy Lentil & Goats Cheese Salad – from The Parlour Cafe Cookbook

Serves 4

Ingredients

  • 200g Puy lentils
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • a handful of fresh thyme
  • 1 bay leaf
  • 150ml extra virgin olive oil
  • 3-6 garlic cloves, peeled & roughly chopped (I use 6, but it all depends on how feisty you like it)
  • 50ml red wine vinegar
  • 100g goats cheese
  • a large handful of parsley, roughly chopped
  • sea salt and freshly ground black pepper

Cook the lentils in boiling water for 20 minutes until they are absolutely tender. Meanwhile, fry the onions, carrots, celery, thyme and the bay leaf in a couple of tablespoons of the olive oil until soft and lightly coloured.

In a food processor or with a hand blender, blend the garlic with the rest of the olive oil. With the motor still running, slowly pour in the vinegar and blend until it’s emulsified.

Drain the lentils and pour out onto a flattish dish. Smother in the garlicky dressing and turn gently so everything is glistening. Once the vegetables are cooked, gently mix them into the lentils and leave the salad to cool. Then toss gently with the goats cheese, torn into chunks, and the parsley. Season with salt and freshly ground pepper if you think it needs it.

Buy The Parlour Cafe Cookbook by Gillian Veal here.

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