Recipe book

A lot of Brentor’s social life revolves around cooking and eating with friends. These recipes are all provided by Brentor residents.  No doubt many have been adapted and improved as the years pass.  They are reminders of residents past and present, and of many good times around the table, as well as being household favourites. 

If you live in Brentor, or have lived here, why not add to these recipes?  Please email your contributions to the editor, Colin Dawes, at

Sue Rhodes’ Parsnip Soup
Sue and Eric Rhodes lived at The Station House until 2015, and Sue’s superb parsnip soup, made on her Aga, became a regular on the menu of many village events such as the Village Show……….
2oz                                          butter
1 tablespoon                     sunflower oil
1lb                                           parsnips, cubed
1                                               fat clove garlic, crushed
1                                               onion chopped
1oz                                          flour
1 rounded teaspoon     curry powder
2 pints                                   good stock
                                                  salt and freshly ground black pepper
To garnish;                         ¼ pint single cream, a few snipped chives

Heat the butter and oil in a deep pan and add the parsnips, garlic and onion and fry gently on the simmer plate for about 10 minutes.  Stir in the flour and the curry powder and cook for a minute, then add the stock and seasoning and bring to the boil, stirring.  Cover and simmer for 5 minutes.
Place pan in a slow oven and leave to cook for about 40 minutes until the parsnips are tender.
Reduce the soup to a puree in a processor or blender then return to the pan.  Reheat and taste to check seasoning.  Serve with a swirl of cream and a few snipped chives sprinkled on top.


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