The clocks have gone back and winter is on its way. This is the time of the year that I really enjoy soup. I always make extra because it freezes well. The celeriac, smoked bacon and apple is very autumnal. Local apples are at their best right now and I put this soup on the restaurant menu at this time of year. I always encourage people to try celeriac. It has a fantastic flavour. It is inexpensive and versatile. I use it in potato gratin, in stews and in purées.

I like the taste of the smoked bacon in this. You could also try smoked duck or chicken.

Both of today’s soups are also gluten-free. This one is on our Sunday lunch menu in the restaurant. The pressed apple juice gives an interesting flavour. This soup can be made up to two days in advance and kept in the fridge, covered with clingfilm.

The sweet potato and coconut soup with ham is in my new book, The Nation’s Favourite Food - FAST. It is a classic soup, slightly aromatic and delicious. I like to use leftover ham hock, or you might try Brady Family shredded ham. At this time of the year, you could use pumpkin instead of sweet potato. To make it lighter, just add more stock. This soup keeps well for two to three days in the fridge, or can also be frozen for up to one month, but may need to be blitzed with a hand blender when reheating as it may split.

Happy cooking.

Celeriac, smoked bacon and apple soup

Serves 10–12

25g (1oz) of butter

1 tbsp of rapeseed oil

100g (4oz) of rindless smoked streaky bacon, diced

2 small onions, sliced

1 celeriac, peeled and diced

1 eating apple, peeled, cored and chopped

1 tsp of chopped fresh thyme

1.2 litres (2 pints) of vegetable stock or chicken stock

600ml (1 pint) of freshly pressed apple juice (unsweetened)

300ml (1/2 pint) of cream

Sea salt and freshly ground black pepper

  • Heat a large, heavy-based pan. Add the butter and rapeseed oil and once the butter has melted and is foaming, tip in the bacon, onions, celeriac, apple and thyme. Leave to sweat for about 10 minutes, until they are just beginning to colour, stirring occasionally to ensure they cook evenly.

  • Pour the stock and apple juice over the vegetable mixture, then bring to the boil and simmer for 30 minutes, until all the vegetables are completely tender and the liquid has slightly reduced. Stir in the cream and season to taste, then allow to cook for another minute or two. Use a hand blender to blend the soup until smooth or do it in batches in a food processor. Serve in warmed bowls with brown bread or crusty bread.

    • Sweet potato and coconut soup with ham

    Serves four to six

    450g (1lb) of sweet potatoes, cubed

    2 tbsp of sunflower oil

    1 onion, finely chopped

    1 celery stick, finely chopped

    1 red chilli, halved, seeded and thinly sliced

    1.25 litres (2 1/4 pints) of vegetable or chicken stock

    4 tsp of tomato purée

    400g can of coconut milk

    225g (8oz) of cooked shredded ham hock

    Sea salt and freshly ground black pepper

  • Preheat oven the oven to 200°C (400°F/gas mark six). Place the sweet potatoes in a baking tin, drizzle over half the sunflower oil and roast for 25-30 minutes until tender. Set aside.

  • Heat the remaining oil in a pan. Add the onion, celery, chilli and sweat for four minutes, stirring occasionally. Add the reserved roasted sweet potato with the stock and tomato puree, then bring to the boil. Reduce the heat and simmer for 10 minutes or until the liquid has slightly reduced and all of the vegetables are tender.

  • Pour the coconut milk into the pan with the shredded ham hock and cook for another five minutes, stirring constantly. Season and serve.