Style Files - Mulberry Tree

OK so I might have the teeniest tiniest obsession with Mulberry. Not the most affordable obsession I will admit - so it is one that I indulge only every couple of years, to subsequently covet the newly purchased item until it more or less falls apart.

Now since the purses and bags are so beautifully well made, I do find it hard to justify the purchase of another one whilst my current collection only looks better with age - so that might have to wait until my lottery win (which I haven't lost hope in yet!). So instead, I indulged in a much more affordable but equally covetable leather bracelet. It's not just about the bracelet itself, which is fabulous of course - and I can't stop stealing glances at my wrist when I wear it - but it's the whole Mulberry experience that draws me in every time. The shop assistants are very good at the "we're worth it" L'Oreal-esque chat and then there's the packaging! I'm a sucker for luxe packaging and Mulberry never disappoints!

So I'll be swinging this lovely from my wrist all autumn, coupled by my beat-up but still fabulous bayswater. Now all I need is that lottery win...!

Recipe - Warming Fall Squash Soup

Speedy Butternut Squash Soup                                      

 0 pp per serving

  Makes 4 servings

2 Butternut squashes, roasted until lightly blistered then peeled

1 vegetable stock cube (optional)

Boiled water

Ginger, garlic, chilli, coriander

Salt & pepper to taste

Add the ingredients to a blender. How much boiling water you add will depend on how thick/thin you like your soup. The spices and seasoning can be added to suit your tastes.

Whizz up in a blender (be careful – it will be hot!) and decant into a pot or individual bowls. Sprinkle with some coriander to serve. You can also scatter a few butternut squash peel crisps on top to add a little crunch!

Butternut Squash Peel Crisps                              0 pp

Butternut squash peel

Rosemary (fresh or dried)

Sea salt

Spray some cooking spray on an oven tray and spread your butternut squash peel evenly across it. Spray lightly with the cooking spray then sprinkle the rosemary and sea salt over the peel.

Roast in the oven for 10 minutes at 180 degrees celsius. Keep an eye on them – if the peel does not have much flesh on it will crisp very quickly and burn! You have been warned!