This autumn half term, The Bike Shed Theatre will be celebrating a very special birthday party with Tortoise & Hare – and everyone is invited.
The show will include a three-course meal crafted from fine local produce as story-telling and cooking combine. Just one catch, you're the cook.
The show, which will be at the theatre from October 28 to November 1, is suitable for ages five and up, so get a head start with your little ones by trying one of Tortoise's favourite recipes at home – a seasonal and delicious pumpkin and sage soup.
Ingredients (serves 5)
600g pumpkin/squash/butternut - peeled, deseeded (retain seed to dry and roast) and cubed
30ml olive oil
150g onion - chopped
150g carrot - peeled and chopped
150g celery - sliced
10g sage - tough stalks removed, roughly torn
50g butter (optional)
A little seasoning
1 litre of boiling water/good vegetable or chicken stock
Method
1. Set a large saucepan over a medium-high heat and add the oil.
2. Once the oil is hot add the onion, carrot, celery and a generous pinch of salt.
3. After about 3-4 minutes when the vegetables begin to soften add the pumpkin and sage and cook gently until all the veg is soft and starting to caramelise a little.
4. Add the water/stock and bring to the boil. Simmer for 7-10 minutes.
5. Check that the pumpkin is soft enough to be squashed with the back of a wooden spoon with little effort. If so, remove from the heat and leave to rest for 10 minutes.
6. Using a stick blender, blend thoroughly until smooth (it'll take longer than you think!)
7. Add the butter and blend through. Check seasoning and stir in some salt and pepper as needed.
8. For an added kick of flavour, soften a little butter in a pan and add some finely chopped sage and salt. Chill in the fridge, and use to garnish when serving.
Don't miss next week's Echo2 when we will be offering the chance to win a pair of tickets to this interactive culinary performance.
