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Roast Butter Nut Squash Soup with Rosemary Aioli and Foccacia


  • For the Butternut Squash Soup

  • 2 x medium butternut squash
  • 1 large or 2 medium onions
  • 2 carrots
  • 2 sticks of celery
  • 1 large clove of garlic
  • 1 to 2 litres of chicken or vegetable stock
  • 10ml of Fussels rapeseed oil and more for drizzling
  • Large knob of butter
  • Some single cream or crème fraiche
  • For the Rosemary Aioli

  • 1 clove of garlic
  • 1 heaped teaspoon of chopped fresh rosemary
  • 150ml of Fussels rapeseed oil
  • 1 egg yolk
  • Freshly squeezed lemon juice
  • For the Foccacia

  • 500 g of pasta flour, or very strong white bread flour
  • 2 x 7g sachets of fast acting yeast
  • 100ml of Fussels rapeseed oil and more for drizzling
  • Hand hot water
  • 20g of salt


For the Butternut Squash Soup:

Preheat the oven to 170 degrees centigrade or gas mark 3

Peel and roughly dice the squash, removing, cleaning and retaining the seeds for later.

For the Rosemary Alioli:

In a pestle and mortar or substantial bowl, pound the garlic with the rosemary and a pinch of salt until it creates a rough paste.

Add the egg yolk and beat it into the paste.

Now slowly dribble the Fussels rapeseed oil into the mixture whilst stirring the mixture constantly. As the mixture blends and loosens and then thickens, begin to add the rest of the Fussels rapeseed oil in a steady drizzle, stirring all the time. Gradually the mixture will thicken until it can be formed into small peaks and will not fall from an upturned spoon.

Add a squeeze of fresh lemon juice and salt and pepper to taste.

For the Foccacia:

Sift the flour into a bowl and add the salt and yeast, mixing the ingredients thoroughly.

Add the 100ml of Fussels rapeseed oil and mix until a very soft (but not sticky) dough is formed.

Kneed the dough for 5 minutes and then cover lightly with clingfilm and leave for about an hour, during which time it will approximately double in size.

When ready, turn out the dough onto a tray that has been well oiled with Fussels rapeseed oil and form into a flat circle about a finger thick. Rub the surface with Fussels rapeseed oil and cover loosely with cling film and leave to rise for about 30 minutes. During this time preheat the oven to 180 degrees centigrade or Gas mark 4.

After washing your hands thoroughly, oil your hands with Fussels rapeseed oil and poke the dough with your finger tips, leaving deep indents all over the loaf. Then drizzle heavily with fusels rapeseed oil.

Bake for 30 / 40 minutes until well browned and crisp on top.

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