January is coming to an end, not fast enough for me. We’re still in lockdown, schools are still closed, we’re stuck at home, so one thing we can do is cook and bake and eat well. Yesterday a roasted cauliflower soup for lunch.

A small cauli, 2 shallots, a couple of garlic cloves, some cumin seeds, olive oil and salt and in the oven for 35-40 minutes, partially covered. I ended up adding more ground cumin later.

Roasted veggies were added into hot chicken stock, cooked for a few minutes, blitzed into a creamy goodness, seasoned and finished with a touch of double cream. On top some toasted sunflower seeds. Lovely, nutritious, wintery soup.

Today, fresh pasta. I wanted to have a go at making agnolotti, youtube videos made it look easy enough, mine were nowhere near as pretty. More practice is needed, the flavour however was there and we ended up with lovely dinner. The stuffing- roasted butternut squash, red onions, pine nuts, walnuts, parmesan. Fresh thyme. Florek made pasta, the sauce was a simple fresh tomato reduction, lots of olive oil and some more of that beautiful fresh thyme. Next time the pasta will be thinner and better looking.