Our 12th newsletter is available for you to download freely and even print to share with your friends

In this month’s issue you will find:

• Our Herb of the Month: Mistletoe
• Occupying the children with Gingerbread Men
• Christmas Quiz : Naming the berries

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Grow your own personal healing garden with these six easy-to-grow, tasty medicinal herbs.

The weather outside may be frightful, but it’s a delightful time to curl up with a stack of gardening books and magazines and plan …

Such a humbling thought really; but a herb garden is a real wonder of nature. Thousands of years ago humans ate what they could glean from the land. They began to recognise what tasted good and learned by trial and error what to avoid! Eventually wise people accumulated knowledge from such experiences which led them to believe that certain plants had particular healing properties. This ancestral wisdom has been acquired over 1000’s of years. We choose to recognise particularly a group of plants we call HERBS. However, these very plants were part of a normal foraging diet for humans all over the planet.

Many herbs naturally produce particular chemical compounds which are now known to help ward off ailments and illnesses ranging from indigestion to stiff joints. Herbs themselves often contain a group of such chemicals which act within our bodies to produce a synergistic effect that can never be achieved by pharmaceutical companies. Such companies are purists and seek to market a known specific compound which carries out a particular  job. It is for each individual to make a choice as to which source of ‘medicine’ is right for them based upon their own instincts and knowledge of its benefits.

Using culinary herbs to flavour food can also improve the nutritional value of our diets by helping us reduce our intake of fats and salts. Flavouring dishes with the bright fresh taste of home grown herbs, also adds natural vitamins, minerals and vegetable oils. Anyway – a herb garden makes huge economic sense as fresh culinary herbs are often expensive to buy but ever so cheap to grow!

The herbs I have chosen to list here are easy to grow, yummy to eat or drink, and are known to have medicinal value. Plant these six medicinal herbs for a herb garden which will add flavour to your food and supply you with added nutritional value.

German chamomile (Matricaria chamomilla):

Chamomile has long been known for its calmative effect. Its reputation in helping reduce anxiety levels and bringing on sleep have led to its inclusion in many commercial tea products (such as those sold by Pukka, Twinnings or Clipper). Argentinean scientists recently discovered that a compound in chamomile oil binds to the same receptors as the Diazapam family of tranquilizers and anti-anxiety drugs. When Japanese researchers exposed animals under stress to a fine aerosol of chamomile oil, their stress-hormone levels fell significantly.

GROWING IT:

This beautiful feathery green shrub produces masses of daisy like flowers all summer long. It’s easy to grow from seeds or from a cutting and requires little aftercare when planted in a sunny spot. It prefers well draining soil so is best planted in a sandy/fine gritty soil rather than a rich loamy soil. It is perennial so will continue to pop up year after year if protected by a mulch from frost.

DRINKING IT:

To make a tea, pick clean, unchewed (by insects!) chamomile flowers in the early morning and lay them out to dry in a warm room but out of direct sunlight for about a week. Store in a dry, well-sealed jar.

Place 1 to 2 tablespoons of dried blossoms in boiling water in a small teapot for about 10 minutes and then strain into a cup.

Oregano (Origanum spp.) or Marjoram.

This well known Mediterranean herb has brought pleasure to people for centuries! Its name comes from the Greek meaning ‘joy of the mountains’ due to the fact that the livestock allowed to graze on pastures containing the herb, produced much more tasty meat than those on common pasture! The strong volatile oils that are produced by oregano also act as a digestive aid and have both anti-inflammatory and anti microbial properties, so it isn’t surprising that the Greeks considered it a “cure all” herb! Oregano is also high in several antioxidants including phenols and flavonoids which are thought to protect against chronic diseases such as cancer.

GROWING IT:

There are many species of Origanum, all of which are aromatic, drought resistant low growing shrubby herbs. Some species are more tender and prone to frost damage than others but Common Origanum (Origanum vulgare) it tough and produces masses or lilac flowers loved by bees and butterflies alike.

EATING IT:

A classic in wine based sauces and marinades and is also extremely common in both Mediterranean and Mexican cuisine. Add oregano to poultry, seafood, chili, oily fish, tomato based dishes. Oregano is one of the main constituents of commercially produced mixed herbs.

Peppermint (Mentha x piperita):

Although all mints have acknowledged medicinal properties, Peppermint is most commonly used in ‘over the counter medicines’. It is a potent stomach-soother; studies have found it to relieve digestive distress in sufferers of chronic indigestion. A mild anesthetic, peppermint can also help ease the pain of sore throats. Menthol, its active ingredient, is also used as an effective, mild decongestant.

GROWING IT:

One of the hardiest perennial plants in the garden, it can become an invader if allowed to run riot! It prefers partial sun and doesn’t need much water as some mints. It is best to grow your peppermint in a large pot which gives its roots room to spread.

EATING IT:

Peppermint leaves make a delicious hot or iced tea, and can also be chopped and mixed with soda water (and sugar, if desired) for a refreshing beverage. Mint is common in Thai dishes such as spring rolls and Middle Eastern dishes such as tabbouleh salad. You can also make a simple mint sauce to complement lamb or other meats by combining finely chopped fresh mint leaves with sugar and vinegar. Alternatively, mint jelly is really easy to make and is delicious with many foods.

Rosemary (Rosmarinus officinalis):

If I had to choose which herbs to take with me on a desert island, Rosemary would certainly be one of them! It is an extremely versatile and useful herb both medicinally and in cooking. For hundreds of years it has been associated with remembrance and was used to improve memory. Currently research is being carried out into its effects on dementia. The aromatic oils it produces have both powerful anti-inflammatory and anti-oxidant properties.

GROWING IT:

Being a woody Mediterranean herb, drainage and light are crucial to its wellbeing. It forms a beautiful shrub with needed shaped grey green leaves and produces masses of purple flowers. It needs to be grown in a sheltered place as it will die if subjected to severe frosts.

EATING IT:

The leaves of rosemary provide classic flavouring for roast lamb or chicken. Indeed, rosemary works well with almost any poultry, beef, pork or fish recipe, as well as on potatoes or in flatbread.

Sage (Salvia officinalis):

The Latin name for sage gives a clue to the important place it had in the herbalists’ medicine cabinet for centuries. Salvia – Latin for ‘safe’ and ‘well’. Sage has multiple health benefits and provides an excellent source of vitamin K and is also rich in many antioxidants. A 2010 study published in the Journal of Medicinal Food found sage particularly effective against oxidative stress in liver cells. Studies have also found sage to be a potent anti-microbial agent. As with Rosemary, clinical research is continuing into its effect on mental health issues such as dementia. It works as a great insect repellent around the home too!

GROWING IT:

A Mediterranean native, sage is an extremely hardy perennial and will survive winters outdoors in most climates. It requires lots of sun and excellent drainage, so make sure not to overwater. If growing sage indoors, include a 1 1/2- to 2-inch layer of gravel or perlite below well-drained potting mix. Sage needs lots of sun, so a south facing windowsill is an ideal situation for it in Spring. In Summer however, the sun’s direct heat would be too much for it so the plant need to be moved to a shadier spot. This however also applies to all indoor grown herbs of whatever species.

EATING IT:

Sage’s robust camphor flavour holds up to strong, starchy, rich and fatty ingredients such as poultry, pork and red meats; and also beans, aubergines, tomato based or creamy sauces, casseroles and soups! You can also brew a tasty tea by steeping fresh leaves in boiling water.

Thyme (Thymus vulgaris):

There are a number of aromatic thyme species with many variations on the oils they produce. Their fragrances and flavours give them  versatility in their uses from culinary and medicinal to fragrances and general household use!

In Europe, health-care practitioners use a variety of thyme products to treat coughs, bronchitis, emphysema and even asthma. The German Commission E (a German governmental health regulatory agency) considers thyme a bronchospasmolytic, expectorant
and antibacterial. In a German study including more than 7,000 patients, a treatment of dried primula root and thyme extract proved as effective as synthetic drugs in treating bronchitis. However Thyme produces many aromatic oils which possess potent antimicrobial and antioxidant effects.

GROWING IT:

Although you can propagate thyme easily from cuttings or plant divisions, you can also purchase small thyme plants and keep them alive on a windowsill while you eat them, then buy a new plant. Thyme prefers full sun, so grow it in a sunny window and as in its natural habitat it is drought-resistant, thyme needs infrequent watering and well-drained soil.

EATING  IT:

Thyme is commonly used to flavour soups, stocks and stews. It is a crucial ingredient in many French and Middle Eastern dishes, including the classic French flavouring Herbes de Provence. In the Middle East, it is combined with oregano and marjoram in the spice blend Zahtar, used in flatbreads and to flavour meats.

Our 11th newsletter is available for you to download freely and even print to share with your friends

In this month’s issue you will find:

• Our Herb of the Month: Basil
  
• Beware the Autumn Crocus!
  
• Vanilla
• Planting Autumn Garlic
• Picture Quiz: The Spice of Life
  

To register for your FREE MONTHLY NEWSLETTER delivered straight to your email box each month, complete the green registration box on the right hand side of this page.

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It’s absolutely not too late to sow your herb seeds into your garden!

With all the cold, wet weather we have had … until this week … many people have found it impossible to sow the annual seed as they usually do, directly into their gardens where they want them to grow.

The soil in my neck of the woods is warmer but still wet and claggy! I have added some Peat free soil improver to add organic material to my soil to make it ‘lighter’ and more manageable. Of course my plants benefit too because their roots find it much easier to penetrate the soil so that they can absorb water and nutrients.

Having dug the organic material into my soil, I then rake it to get rid of the lumps and achieve what gardeners call a “fine tilth”!

There are loads of flower seeds and herb seeds you can sprinkle if you have a spare patch!

My favourite “herb fillers” that my grandchildren love are Nigella (Love in the Mist), Chervil, Coriander and Caraway.

Nigella seeds. often called Black Onion although it isn’t related to the onion family, create a wonderful spice that you can use especially in Indian Cuisine …. it’s one of the favourite, attractive nutty toppings on Naan bread. The magic is that Nigella produces magical flowers from which those seeds form!

My children used to call them ‘Fairy Dresses’ – they seem so delicate – but they make a colourful addition to any border, never mind herb beds.  Oh yes! You only ever have to buy a packet of Nigella seeds once unless you harvest all the seed heads – they self seed easily. You may well get two generations flowering in you garden if you plant them now, before the end of the year.  I recommend that you buy you herb seeds from www.Nicky’sNursery.co.uk Apart from being reasonably priced, Nicky’s seeds always arrive very quickly and in great condition. Of course there are other places such as Chiltern Seeds or Suttons, as well as you local garden centres.

As for Chervil, Coriander and Caraway, they are all members of the Umbelliferae family. There are thousands of varieties of plants in this family including some very poisonous ones like Hemlock! However, the all have characteristic UMBELS (like umbrella spokes) of tiny flowers – beautiful delicate and very efficient at producing seeds!

You may well know about these three herbs but here’s a little to tempt your to try them!

You can find out much more about each of these Herbs on pages in our Discovering Herbs category.

CHERVIL

Chervil is a hardy biennial, often grown as a annual. It has a delicate lacy rosette of fern like leaves which have a subtle anise flavour. It is the leaves, tiny white umbrellas of flowers and the long tap root that can be harvested and used in cooking.

CORIANDER

Coriander has been cultivated for thousands of years for its aromatic foliage roots and seeds all of which were found in the tombs of Pharaohs! 

Coriander is a hardy annual which looks a little like flat leaved parsley. Young plants form rosettes of slender stalked deep green leaves that have a very strong and distinctive aroma.  This aroma however is quite different  from that of the pale brown seeds that are produced from masses of tiny pink-white flowers. The seeds are used in many Indian dishes as a spice whereas the leaves provide a distinctive addition to salads, salsas and guacamole and much more.

CARAWAY

Again, this was a favourite Middle Eastern herb and its name comes from the region where it was originally grown : Caria, a part of the region of Anatolia in Turkey.

Caraway, like Chervil and Coriander, is generally grown as an annual. It has finely divided leaves and a forms along edible tap root. It’s a very unassuming small plant which requires a sunny position in fertile soil. The leaves are used in salads and soups but it is the seed that can be easily harvested that are principally used. They flavour cakes, rye-bread, soups, sausages, cabbage dishes like Sauerkraut as well as liqueurs and spirits such as Kummel.  

Using Supermarket pots of herbs wisely!

Surprisingly, the “Living Herbs” (so called because they are growing!) often can provide you with a source of the most used herbs for many months to come.

You may not imagine that could ever happen when you take them out of their plastic wrappers and view the cramped, leggy specimens that are often sold as Living Herbs! However, I would always advocate buying fresh supermarket herbs as a quick culinary fix instead of their dried counterparts as their vitamin, mineral and oil content is naturally much higher!

However, have you ever noticed that when you buy a POTTED herb plant from the supermarket, it often seems to have a disappointingly short life span? You bring it into your life full of hope, place it on a sunny windowsill or some other highly appropriate spot and shower it with loads of TLC. Alas! After a few weeks you realise that it doesn’t matter how much TLC you give it, the once luscious herbs seem intent on keeling over and dying on you, just as you begin to truly appreciate its contributions to your amazing culinary adventures!

Think about this for a minute! It isn’t in the supermarket’s interest to provide you with a plant that will last you all season! But I have a few tried and tested tips to increase the chance that they will do just that.

I have numerous comments and questions as to why these plants don’t last more than a week or so. There are two or three reasons which are worth exploring.

1. Supermarket suppliers sprinkle an enormous number of seeds in each pot …. far too many to survive unless they are nurtured properly and supplied with the nutrients they require!

2. Standing on supermarket shelves in warm temperatures, they continue to grow inside their mini-greenhouse (the plastic bag). They become etoilated which means – tall and lanky. Their stems are usually thin and have difficulty supporting the leaves. This happens because while they are packed on trolleys, they have been competing with all the other herbs for available light.
3. Some supermarkets use suppliers that grow their “Living Herbs” Hydroponically. This means they are not grown in a soil medium but often a synthetic substitute that hold the root balls together. Their roots have been submerged in aerated water containing carefully monitored  nutrients. They are grown from seed in ideal temperature and light conditions which maximise growth. Once these hydroponically grown herbs are sold to you, their extensive root systems suddenly find that they are, at best, simply having periodic access to water.

I have been taking a good look at such herbs this Spring and found that the best value for money can be found at Morrison’s whose herb pots contain soil based seedlings. Not only that – they only cost 75p – half of what some other supermarkets charge.

How to get the best from your “Living Herb” Pots

Choose ….

• Supermarket herbs that are potted in SOIL.
• Perennial herbs such as mint, chives and thyme although parsley also responds well.
• A pot herb which has shorter growth of its seedlings …

Rather than leave these struggling herbs in their original pots, there are simple ways to create a source of herbs which will last many weeks – if not months just from your

supermarket pot!

You will need some good compost and some 4-6 inch plant pots. I add some Vermiculite to my compost to promote good drainage.

Labels that you can write on.

What to do:

1. Remove your herb from their tiny pot straight away.

2. You can simply transplant it into a larger pot 6-9” so that the roots of the crowded seedlings have more room.  Place some compost at the base of the larger pot and then gently place your herb into the pot. Add compost down the sides and firm in gently. Do NOT force as much compost as you can down the sides. The roots of the plant need to be secure but able to breathe. 

Thyme responds well to this method! Gently shake out its long stems and allow it to relax! Water it and place on a saucer in the light (but not direct sunlight which would also provide heat which will likely make it keel over at this stage!)

For Chives and Parsley, I prefer to split my clump of seedlings into 3 or 4 smaller clumps and give them plenty of room to grow. This means that you need to very carefully tease the seedlings apart into 3/4 sections. Their roots are very fragile so treat them very gently. Transplant them into a pot filled with your own damp (NOT wet) compost. Firm in gently and set aside in a sheltered, light position.  Don’t forget to keep them watered – but don’t keep the soil wet – just damp. Within a week they will be much happier and growing well.

Sweet Basil is also readily available as a Living Herb. Again, I transplant Basil into a larger pot to give its roots better support and more room to grow. It does extend its life by several weeks depending on how often you cut its leaves of course!

Always water these herbs from below when the soil  feels dryish to the touch. Place the pot in a saucer of water until the soil becomes moist. Remove it. Over-watering herbs that usually thrive in Mediterranean climates is one way to kill them!

Having done exactly this with Morrison’s Herb pots three weeks ago, I now have 4 healthy clumps of Chives and Parsley from each 75p pot, growing well in my herb pots.  I have given my leggy Thyme plant a haircut to allow it to create stronger stems and Sweet Basil is very happy on my windowsill.

Considering that small pots of these common herbs are at least £1.50 from garden centres and nurseries, I reckon a healthy clump parsley or chives for less that 20p is a BARGAIN!

And I love a challenge!

There is a video sequence of how to do this on our website.

Our March Newsletter, as always contains something to pass a few moments while you sit down and put your feet up. This month its a short quiz about spices. Not wishing to make it too easy for you we always dive the answers separately on the website!

1. Which descriptive word associated with the smell of spicy cooking comes originally from the Greek word for spice?

Aroma, Scent,  or Fragrance

The right answer is Aroma

The word ‘aroma’ literally means ‘spice’ in Greek. Scent is originally from the Latin ‘sentire’, meaning ‘to perceive/smell’, while fragrant comes from the French, via the Latin word ‘fragrare’ (to smell sweet).

Fenugreek

Valonia, Cochineal, Fenugreek or Genipapo

Fenugreek is the right answer

The name ‘fenugreek’ is derived from the Latin ‘faenugraecum’, and literally means ‘Greek hay’. It was used as fodder even in ancient times.

3. The tiny pungent seeds used to create this spice come in little green pods, and are used commonly in both Indian and Scandinavian cooking. What is the name of this spice?

Cilantro, Cardamom, Marjoram or Oregano

Most of you have probably used Cardamon which is the correct answer!

In Indian cooking, cardamom is commonly used to create curries and is employed in the spice blend called ‘garam masala’. The Scandinavians use cardamom for cakes and pastries.

4. Which of these is not to be found in the powder commonly known as ‘Chinese five-spice’?

Dill, Cloves, Cinnamon or Star anise

Dill is the correct answer

The five spices included in the Chinese Five-Spice powder are: fennel seeds, cinnamon, peppercorns, star of anise and cloves. This spice creates a wonderful aroma in meat and various other dishes.

5. The tree that produces the very wonderful but expensive spice, nutmeg, originated on which set of islands?

The Grenadines, Bahamas, Moluccas or the Seychelles

The Moluccas in Indonesia

The Moluccas, now part of Indonesia, were once known by Westerners as the ‘spice islands’. The taxonomic name for the nutmeg tree is ‘Myristica fragrans’. It is now produced in many other tropical areas of the world, from the Seychelles to teh Carribbean though formerly it came only from the Spice Islands.

Saffron Crocus

6. Saffron is a rich, yellow spice used in various cuisines throughout the world. From what flower is saffron derived?

Crocus, Snowdrop, Magnolia or Camelia

Saffron comes from a member of the Crocus family

The saffron crocus is usually grown in Spain, and is very expensive to cultivate. Saffron is composed of the dried stigmas of these crocus flower, and must be picked by hand. It is a key to the Spanish rice dish called paella.

Giner Plant

Ginger, Savory, Caraway or Cinnamon

Ginger and you can grow a ginger plant from the rhizomes sold in supermarkets – check this out on our website!

The wonderful spice ginger is taken from the rhizome of a plant originating in Asia that has an appearance like bamboo. Ginger is extensively used in Asian cooking, but also has found its way into western cooking. Ginger is very healthy deployed in tea, where it gives a powerful and healthy aroma.

8. Which spice, derived from the dried flower buds of the evergreen Syzygium aromaticum, was originally called ‘gillyflower’ in the West?

Chervil, Fennel, Star anise or Cloves

That spice is Cloves

Cloves have a wonderful history in world cooking, and like Nutmeg, originally were found on the Moluccas. The name ‘cloves’ comes from the French ‘clou de girofle’ or ‘nail of the gillyflower’… hence the original name for the spice. Did you know that cloves are an ingredient in both ketchup and Worcestershire sauce?

9. Which of these is not a common type of chili pepper?

Chilies

Naga , Jalapeño, Sansho or Cayenne

Sansho is the odd one out here!

Sansho is the Japenese name for Szechuan pepper. Despite the name, it is not related to black pepper or to chili peppers. It is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum, (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and used in Asia as a spice. It is widely used in the cuisine of Sichuan, China, from which it takes its name. Chili powder is derived from dried chili peppers, some of the most popular types being cayenne, ancho (dried poblanos) and chipotle (dried jalapeños). Chili powders can also include other herbs and spices, such as dried oregano and cumin, but the pure stuff might be the best.

10. Which of these is the national spice of Hungary?

Mustard, Tamarind, Paprika or Horseradish

Paprika, with its familiar orange red colour.

Paprika is a deep red powdered spice that appears to be ‘hot’, but is usually rather mild (it can also come in sweet and hot varieties). Paprika is derived from red peppers that are dried and ground, an art that has become a culinary tradition in Hungary. If you have ever eaten the delicious Hungarian stew Goulash, you will be familiar with its flavour.

Our 7th newsletter is available for you to download freely and even print to share with your friends

In this month’s issue you will find:

• Stevia – the sweet herb is our Herb of the Month
• What’s behind those suds? A look at how soap is made and the origins of Castile soap.
• Make your own washing up liquid!
• My favourite desert – Bay Leaf scented Pana Cotta
• and you could try our March Quiz while you sit with your feet up and have a cup of Lemon and Ginger tea (answers HERE )

To register for your FREE MONTHLY NEWSLETTER delivered straight to your email box each month – complete the green registration box on the right hand side of this page.

Be assured we will NEVER share your email address with anyone else. We hate spam as much as you do which is what happens when many companies get hold of your email address!!

The answers to the quiz can be found by clicking HERE

If you have problems downloading our material, PLEASE let us know!

Sweetcorn Soup

This is a true Winter Warmer. It uses the warming spices Cumin and Chilli.

This recipe produces 8 servings.

For this you need:

• 1tsp ground cumin
• ½ chilli powder (optional)
• 4oz butter / tblsp vegetable oil
• 2 finely chopped medium white onions
• I diced red pepper
• 2 crushed fresh garlic cloves
• 500g frozen sweetcorn
• 2pints vegetable stock
• Seasoning
• Juice of 1 lime

How to make it:

• In a large heavy-bottomed pan, add the oil or melt the butter over medium heat.
• Cook the onion and  garlic until tender and translucent then add the cumin and chilli powder, mixing until well blended. Add the red pepper and cook for a further 4 minutes.
• Add the corn continue to cook  until tender. Add the vegetable stock. Stir, and then simmer for approximately 20 minutes.
• Remove from the heat. At this point you can stir in 200ml double cream but you don’t need it as this becomes a very creamy soup when blended.
• Blend the ingredients of the soup until you have a puree, using an immersion blender. Be careful not to spray hot soup all over the place!
• Add the lime juice to the soup and season with salt and pepper to taste.
• Garnish with Cilantro leaves, corn kernels or chopped spring onions.

Cumin

A key component of curry powder, this nutty, peppery flavoured spice comes from the dried seed is a member of the parsley family, Cuminum cyminum.

Sadly we cannot grow this herb in the UK. Cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 30 °C (86 °F), not quite what we get here is Cheshire! It is mostly cultivated in the Middle East, Asia and around the Mediterranean with commercial crops also imported from Chile.

The cumin plant itself can grow up to 1½m and it is usually harvested by hand. Cumin seeds resemble caraway seeds, being oblong in shape, ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, fennel, and dill.

In Europe, during the Middle Ages, cumin was one of the most common spices. As with many herb plants, many stories and attachments grew up around its use. It became recognized as a symbol of love and fidelity with visitors to weddings carrying cumin in their pockets. It has also been recorded that married soldiers were sent off to war with a loaf of cumin bread baked by their wives. Certain Arabic traditions attribute aphrodisiac properties to a paste of ground cumin, pepper and honey.

It is available as seeds or a ground seeds all year round

Cumin goes well with dried beans, chicken, couscous, avocados, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs. As I said, it is a main ingredient in curry powder.

My favourite recipe using CUMIN is Sweetcorn Soup. This makes a pan which provides 8 servings

For this you need:

• 1tsp ground cumin
• ½ chilli powder (optional)
• 4oz butter / tblsp vegetable oil
• 2 finely chopped medium white onions
• I diced red pepper
• 2 crushed fresh garlic cloves
• 500g frozen sweetcorn
• 2pints vegetable stock
• Seasoning
• Juice of 1 lime

How to make it:

• In a large heavy-bottomed pan, add the oil or melt the butter over medium heat.
• Cook the onion and  garlic until tender and translucent then add the cumin and chilli powder, mixing until well blended. Add the red pepper and cook for a further 4 minutes.
• Add the corn continue to cook  until tender. Add the vegetable stock. Stir, and then simmer for approximately 20 minutes.
• Remove from the heat. At this point you can stir in 200ml double cream but you don’t need it as this becomes a very creamy soup when blended.
• Blend the ingredients of the soup until you have a puree, using an immersion blender. Be careful not to spray hot soup all over the place!
• Add the lime juice to the soup and season with salt and pepper to taste.

Garnish with Cilantro leaves, corn kernels or chopped spring onions.