Chef’s Choice: Pumpkin Soup

Head Chef, Chris Bratt-Rose shares a spookily good recipe for Pumpkin Soup…

Head Chef, Chris Bratt- Rose

Head Chef, Chris Bratt- Rose

4-6 people

• 1500grams of chopped Pumpkin flesh
• 300grams of chopped onion
• 2 cloves chopped garlic
• 1 chopped red chilli seeded
• 300grams of peeled and chopped carrots
• 125gram butter
• Oil
• Salt and pepper
• 700ml chicken or vegetable stock
• 700ml milk

Sweat off the pumpkin, onion, garlic, chilli & carrots in a little oil and butter for about 15mins until tender, Add the chicken or vegetable stock  and cook for 15mins. Then add the milk and simmer (do not boil at this stage with the milk as it may separate) for a further 10mins. Allow to cool for 10mins before blitzing in a food processor and passing through a fine sieve to remove any unwanted bits. Serve with a drop of crème fraiche and some warm crusty bread and butter.

CHEF’S CHOICE: lamb koftas, tzatziki and flat breads…

Today we bring you a brand-new recipe for the weekend from our Head Chef, Chris Bratt- Rose…

As we are now in to the summer months we all love a BBQ so why not try making these Lamb Koftas? Very easy to make, these tasty treats have loads of flavour depth. Koftas are a Middle Eastern, South Asian dish that are shaped in to different shapes for this recipe we will mould them on to skewers. If you wish to use different minced meat you can use either beef or pork.

Head Chef, Chris Bratt- Rose

Head Chef, Chris Bratt- Rose

Ingredients, serves 10 portions
Lamb kofta 
•    750g minced lamb
•    1 onion
•    2 cloves of garlic
•    2tbs of ground cumin
•    1tbs of cinnamon
•    1tbs of ground coriander
•    1 small de-seeded red chilli
•    1 small bunch of fresh coriander
•    1 small bunch of fresh mint
•    1tbs of sea salt
•    ½ tbs of ground black pepper
•    Zest of one lemon
•    2tbs of vegetable oil
•    1 cucumber, cut in half lengthways, de-seeded and cut in to small dice
•    220ml of full fat natural yoghurt
•    1 bunch of fresh mint leaves chopped
•    1 bunch of spring onions finely chopped
•    1 clove of garlic crushed
•    1 juice of lemon
•    Pinch of sea salt
•    1 tbs olive oil

Preparation method:



First make the koftas. In a food processor place the onion, garlic, chilli, and all of the dry spices, salt, pepper and the oil and blitz till it becomes a rough paste. Then add the fresh mint, coriander and lemon zest and pulse blitz until the herbs are roughly chopped into a paste. In a clean mixing bowl mix the lamb mince with the paste, best to use your hands here as it will work the mixture better. Once all incorporated, leave to stand while you make the Tzatziki.

Add a pinch of salt to the diced cucumber and allow to stand in a sieve for 20 min for the excess moisture to be removed from the cucumber. In a mixing bowl mix all the other ingredients together apart from the olive oil. Once the cucumber has had its 20 minutes salting, lightly push any remaining liquid from the cucumber and mix with the rest of the Tzatziki. Place in a serving dish and drizzle with the Olive oil.

Lamb koftas

Lamb koftas

Now take the kofta mix and shape into small sausage like shapes, do not use flour on you hand you are best to dampen with a little water. Once made, place in the fridge for 20 mins to firm up. After its been in the fridge you can either skewer by just threading the skewer from the bottom to the top in the middle, if you wish you can have it without the skewer and you can make a more burger like shape but you will need to adjust your cooking times. To cook on the BBQ make sure the heat is not to fierce, lightly brush the koftas with a little oil and place on the grill. Cooking time will depend on the heat of your BBQ and size of the koftas. You will be looking for the koftas to have about 8-10 mins make sure you move them around so they cook evenly. To test you have cooked them give them a little squeeze to make sure they are firm to the touch and that any juices that are coming out are clear. If you are a little unsure you can give them a little longer or place them in a hot oven at about 180°c for 5 mins. Even better if you have a cooking temperature probe make sure the core temperature is above 75°c.

You can then serve with the Tzatziki and some good torn flat breads and a wedge of lemon.

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In honour of the legendary Wimbledon Tennis Tornament kicking off this week, our Head Chef Chris Bratt-Rose has created his very own tribue to the classic Wimbledon dish, Strawberries and Cream.

The twist on a traditional dish is incorporates Strawberries and Cream with delicious Jelly Baby Merinques and is modestly simple for any chef.

CLICK HERE for the full ingredients list and preparation method.

Don those aprons and lets get whipping!

For more information on eating & drinking at Birmingham Hippodrome click here.