these sweet flavours go very well together, and make a pleasingly light puree that works with pasta, polenta, quinoa, with natural yoghurt stirred in, or as an accompaniment to a range of other foods.

corn, asparagus and pumpkin


5 asparagus spears, woody ends removed
2.5 cups butternut pumpkin, peeled and diced
kernels from 2 small corn cobs
2 cups chicken stock or water


  • in a medium saucepan, bring your stock to the boil.
  • add the pumpkin (if pumpkin is not fully immersed in stock, add a little water), cover, and cook until almost tender.
  • add asparagus and corn kernels and continue to cook until both asparagus and pumpkin are tender.
  • drain, reserving some of the stock, and puree. use stock to adjust texture.