A scotch broth is my idea of true comfort food. The version I make is based on my mother’s. She always toasts and grinds cumin seeds and sprinkles them over the top just before serving. I think that is why cumin must be my most loved and possibly abused spice. Any vegetable can be used here although I admit there were no neeps around when we photographed this. I replaced the more common barley with green lentils and made a fresh green harissa to serve with the soup. I like to dollop a spoonful into each soup bowl – it breaks down quickly into the soup and turns the broth a vibrant green, adding a gentle heat.
Soup is one of my Mum’s favourite foods and in winter there was always a pot bubbling away on our range. Inspired by Mum’s soup, I’ve added a touch of spice to this velvety cauliflower and leek soup. If using homemade vegetable stock, use raw vegetables, not roasted, to keep the stock light.
In Chinese custom, wontons are one of the must-eat dishes during winter solstice. This dish reminds me of my grandparents and my love for them. They showed their love for their family through food and I recall some of my best times with them. Today, I’m doing the same thing with my son.
"A new take on Korean hot tofu soup that uses pipi with silky soft tofu – served bubbling hot in cast-iron bowls, it’s light and refreshing."
Korean hot tofu soup can be made with a meat base but I have based this version on my sister Meredith’s favourite soup – from the long-gone Korean restaurant at Auckland’s Mercury Plaza – which included little clams. The egg is added at the last minute and thickens the soup as you stir it through. If you are feeling hungry, double the quantity of tofu.