Hugo has fallen victim to the karmic boomerang and he’s not a happy bunny. His great pleasure in September is to run wild in the corn fields lifting pheasant (and anything else that might be in his wake; he’s not fussy). Of course pheasant and big black monster dogs appearing out of nowhere terrify the horses who carelessly deposit their cargo on the ground and make a run for it, but Hugo doesn’t let this bother him. His latest lifting episode was frenetic enough to cause him what I can only describe as groin strain (I’m assuming that dogs have groins?), poor thing. The good news though is that he’s now housebound for the time being and banned from ‘lifting’, which increases our chances of staying in the saddle for at least the next week or so.
1 tablespoon olive oil
1 medium cauliflower, trimed and broken into pieces
1 onion, chopped
1 carrot, chopped
3 tablespoons walnuts, broken into pieces
500ml organic vegetable stock
1 teaspoon cumin seeds
1 bay leaf
1 teaspoon paprika
Salt and freshly ground black pepper
30g cream cheese (such as Boursin)
Parsley and chopped walnuts to garnish
Fry the onions in butter and olive oil in a medium casserole. Add the cauliflower, carrots and walnuts and fry gently for a few more minutes. Add the stock and seasoning and simmer for about 25 minutes or until the vegetables are tender. Add the cream cheese and then purée until smooth.