James Kavanagh and William Murray of Currabinny food company have teamed up with the McElhenny Tabasco brand to spice up our kitchens with a range of new recipes, such as this winter warming soup.

Roast Cauliflower and Bacon Soup

1 large head of cauliflower cut into florets

Tabasco – a few drops

1 small onion finely chopped

1 clove of garlic crushed

1 tbsp butter

1 bay leaf

3 tbsp of yoghurt

Thin bacon cooked until very crisp

Chicken stock

1. Preheat oven to 190°C.

2. Arrange cauliflower florets in a baking tray and drizzle with olive oil, season with salt and pepper and sprinkle with a few drops of Tabasco.

3. Roast for around 25 minutes, until tender.

4. In a pan cook the onion and garlic with the butter, until soft.

5. Add cauliflower and cook for a further two minutes before adding enough chicken stock to cover everything, along with a bay leaf.

6. Simmer for 15 minutes and blend with a hand blender until smooth and creamy.

7. Stir in yoghurt. Serve in bowls with crispy bacon and a few drops of Tabasco.?

For further information visit www.tabasco.com and www.currabinny.ie/recipes CL