National Soup month

A bowl of butternut squash and broccoli and stilton soup.

Did you know that January is National Soup month. From a frosty and somewhat chilly Isle of Skye it is a welcome food at lunchtime. It’s also an easy meal when you have a busy day.

There are many different kinds of soup to choose. From clear, creamy, low-fat, with a dash of spice, or naturally sweet. Served hot and sometimes cold. Which is great isn’t it because nothing drives away those chilly winter blues like a hot bowl of your favourite soup.

We have two favourites, Butternut Squash and Broccoli and Stilton served with a couple of slices of Ian’s home made bread. Why not try it for yourself you can find them here ~ Recipe.

As there are only usually two of us having soup we can’t help ourselves from saying “Two Soups” courtesy of Julie Walters in a sketch written by Victoria Wood, when putting it on the table. (see the clip here)

Picture of Julie Walters carrying two soups in Victoria' Woods sketch

National Soup Month may be January be we enjoy a warming bowl throughout the year. We hope you enjoy trying them and if you have any recipes you think we should try, let us know.


Experimenting with breakfast ideas


During the last five months we have been testing recipes to share with our guests, it was a very tasty experiment! One of our recent trials was homemade Granola a recipe we adapted from Karen Thorne’s at who runs the Bed and Breakfast Academy in Shropshire. It was a hit with us and we used the following ingredients, if you would like to try this at home:


  • 400g porridge oats
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g flaked almonds
  • 75g milled flaxseed
  • 25g chia seeds
  • 100g chopped walnuts
  • 100g chopped brazil nuts
  • 3tsp ground cinnamon
  • 75g dried cranberries


Put all these ingredients in a large bowl and give them a good stir to thoroughly mix.

Warm 130g sunflower oil and 130g maple syrup
Add 2 tsp vanilla extract and combine this with the dry ingredients, stir well. Pour onto a large lipped baking tray lined with greaseproof paper.

Bake at 160 degrees C for half an hour, stir half way through cooking. Keep an eye on it to make sure it doesn’t get too brown. When done, allow to cool thoroughly (I couldn’t resist tasting it!). Then store in a jar with a sealed lid and use within the month, you can freeze it too.



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