Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


The colour alone makes this worth it. Then, as a bonus, it tastes really good and is ridiculously good for you. 

The beet greens: Rinse them, chop them, steam them, and toss them with oil and lightly toasted garlic. Serve them with the soup.

4 Servings
2 lbs Beets, trimmed and scrubbed, with roots and 1? of stems attached
3 Cups Vegetable Stock
2/3 Cup Dry Red Wine
1 Large Onion, chopped
2 Tbsp Olive Oil
1 Tbsp Agave Nectar, Honey or Real Maple Syrup
2 Tbsp Balsamic Vinegar
½ Cup Plain Organic Yogurt, plus more for garnish
Lemon Juice, to taste
Fresh Chives, snipped into pieces

 2 lb Courgettes chopped

3oz Butter 

2 Onions chopped 

2 cloves of Garlic chopped 

4 pints Vegetable Stock 

4 tsp fresh Basil 

12oz White Stilton 

1/2 pint of Single Cream 

Makes 8 portions


· Melt the butter and fry the garlic and onions until soft. 

· Add the courgettes and sweat for 10 minutes.  

· Add stock and bring to the boil, simmer for approx 20mins 

· Reduce heat, add cheese and cream and then blend. 


1 leek chopped into small pieces

1 onion

1/2tsp Thyme

2 medium Potatoes in 1.5cm pieces

500ml Boiling Water (3 Chicken Oxo)

Salt and pepper

100ml Milk/Cream


· Set the timer to 30mins

· On low heat, melt the Butter and fry the Onions for 2 mins.

· Add the Potatoes, Leeks, Stock, Water, Thyme, Salt and Pepper.

· Set to high heat and bring to the boil.

· Once boiled reduce to a simmer and leave for approx 20mins.

· When the timer has finished add milk and blend on level 1 until smooth.


This is a traditional Scottish soup and is best made with a fresh fish stock. However, if that is hard to procure, then I discovered that using a tin of anchovies can make a decent stock. Try it and see!

 2 fillets Smoked Haddock (skinless)

4 large Potatoes diced

2 Onions diced

1 tin Anchovies

Cream to taste


· Cover the potatoes, anchovies and onions in water and simmer until soft and the anchovies have disappeared

· Add the haddock and simmer gently

· Add cream before serving


Wonderfully refreshing on a hot summer's day..... 



Serves: 2

400g tin of chopped Tomatoes 

1/2 Shallot, finely chopped 

1/2 Green Pepper, de-seeded and finely chopped 

1 clove Garlic

2 tbsp Olive Oil 

2 tsp Red Wine Vinegar

1 Lemon or Lime

(Burmese Hot Fish Soup)

3 tbsp cooking oil 

2 Onion, grated 

4 Garlic Cloves, crushed 

2tsp grated Root Ginger

2tsp Lemon Grass,

1 teasp Chilli

1 teasp Turmeric

4pints hot water

1 tin of anchovies

4tbsp Nam Pla/Fish Sauce  (or more to taste)

4 Small Onions, quartered 

8 tbsp Rice Flour mixed with a little cold water

1 ½ lb white firm fish

1 pack Fine Rice Noodles

Garnish with coriander leaves

This is a lovely Autumnal recipe I discovered a few years back and It goes down well with any and everyone. Even my teenage son ate this - Sue!  It's also nice with little bits of crispy bacon sprinkled on the top before serving. 

Gluten free, High fibre, Low Calorie

750g peeled pumpkin (or butternut squash)

250g chestnuts - Merchant Gourmet make a pureed form in a tin, or use the vacuum packed whole ones)

  • 3 pint vegetable stock

  • ½ tsp ground allspice

Sea salt 

Freshly-gound pepper

75g crème fraîche 

2 tablespoons butter

 approx 20 runner beans, strings removed, thinly sliced

3 onions, chopped

1 carrot chopped

1 1/2 pints vegetable stock


2-3 Sweet Potatoes - peeled and cut into chunks

2 Onions – roughly chopped

1 Vegetable Stock cube

Boiling water

1 tin Coconut milk


Cover the veg with stock, simmer until soft.

Add coconut and blend until smooth.

Simple but tasty - add a drop of chilli to spice it up!

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