Home Chef. Neven Maguire

      2 tbsp finely chopped sage

      4 garlic cloves, peeled and finely chopped

      2 fresh bay leaves

      2 thyme sprigs

      2kg (4½lb) pumpkin or butternut squash

      3 tbsp olive oil

      2 onions, peeled and finely chopped

      2 carrots, peeled and finely chopped

      2 celery sticks, finely chopped

      3 litres (5 pints) vegetable or chicken stock (see pages 218— 19)

      Maldon sea salt and freshly ground black pepper

      Pesto, to garnish (see page 208)

      rustic crusty bread, to serve

      Drain the soaked beans and place in a large saucepan with plenty of cold water. Bring to the boil and boil fast for 15 minutes.

      Drain the beans and rinse thoroughly in cold running water. Return the beans to the saucepan and cover them with 5cm (2in) of fresh water. Add half the sage, half the garlic, the bay leaves and thyme sprigs to the pan and bring to the boil, reduce the heat and simmer for 1 hour or until the beans are tender, topping up with boiling water if necessary. Drain and rinse briefly, discarding the bay leaves and thyme sprigs.

      Meanwhile, preheat the oven to 230°C (450°F), gas mark 8. Cut the pumpkin or squash into wedges, not more than 7.5cm (3in) thick and scoop out the seeds using a large spoon. Brush all over using 1 tablespoon of the olive oil, place them in a large roasting tin and season generously with salt and pepper. Roast on a high shelf in the oven, for about 45 minutes or until softened and caramelised, turning once.

      Heat the remaining 2 tablespoons of olive oil in a large saucepan. Add the remaining sage and garlic, the onions, carrots and celery and cook for 10-15 minutes until soft but not browned, stirring occasionally. Pour in the stock and bring to the boil, then season with salt and pepper and simmer for 10-15 minutes until the vegetables are completely tender and softened. »

      Allow the roasted pumpkin or squash to cool, then scoop away the flesh and discard the skin – you should have about 1kg (2lb 2oz) in total. Add to the saucepan and simmer for another 15-20 minutes until the pumpkin is tender and has started to break down. Whiz the soup to a purée with a hand-held blender or in batches in a food processor, then add the cooked beans, season with salt and pepper to taste and reheat gently.

      To serve, ladle the soup into warmed bowls and top each serving with a teaspoonful of pesto. Serve hot with some crusty bread.

       Carrot, Ginger & Honey Soup

       I love everything about this soup – it’s really simple to make, the ingredients cost very little, the flavours are gorgeous and it ends up the most fantastic vibrant orange colour.

       Serves 6—8

       Vegetarian

      75g (3oz) unsalted butter

      1 onion, peeled and thinly sliced

      20g (¾oz) root ginger, peeled and finely chopped

      700g (1½lb) carrots, grated

      1 tbsp runny honey

      1 tsp fresh lemon juice

      Maldon sea salt and freshly ground white pepper

      lightly whipped cream and snipped chives, to garnish

      Melt the butter in a large saucepan over a medium heat. Add the onion and ginger and cook gently for 8-10 minutes until soft but not browned, stirring occasionally. Stir in the grated carrots, honey and lemon juice and season with salt and pepper to taste.