A creative way of serving food to your guests.


  • 50g dried porcini mushrooms

  • 2 litres of water

  • 4tbsp olive oil

  • 1 beef cheek

  • 1 butternut squash, peeled, cut into 5cm chunks

  • 1 large onion, roughly chopped

  • 250g orzo

  • The largest round sourdough loaf you can find

  • 3 tbsp chopped parsley


  • 1.

    Pour 2 litres of boiling water into a large bowl and add the porcini mushrooms, leave to infuse 20 minutes.

  • 2.

    Warm the olive oil in a frying pan and brown the beef cheeks. Transfer to a large casserole.

  • 3.

    Soften the onions in the frying pan until golden and transfer to the casserole. Brown the butternut squash and transfer also.

  • 4.

    Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.

  • 5.

    Simmer gently for 3 hours with the lid slightly off, stirring occasionally and topping up with boiling water if it appears to be reducing significantly.

  • 6.

    When the 3 hours have elapsed tip the orzo into the casserole and cook for a further 10 minutes.

  • 7.

    Take the largest round sourdough you can find. Cut off the top and hollow out the inside.

  • 8.

    Ladle the soup into the bread and dust the top with chopped parsley and serve.

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