Slow Living in November | Preparing for Winter, Soup, Fresh Bread & Winter Baking

A slow November day at home in our kitchen. Butternut squash soup, a slow-cooked ragù, a quadruple batch of bread and oat chocolate chip cookies, with the fire going all day. Preparing for winter, one bake at a time, and how I cook from scratch with little ones around my feet.

Pour yourself something warm and join me for the last of autumn.

Butternut squash soup: Mary Berry. I roasted the squash for an hour, then added it to a base of carrot, celery, onion and stock (homemade stock or well-seasoned water both work).
Ragù Bolognese with pappardelle: Mary Berry, from Mary Berry Everyday.
Bread: a simple yeast loaf. Tips: wet hands for kneading, rise somewhere warm, and add an ice cube or a splash of water by the Dutch oven for steam.
Cookies: King Arthur Baking’s oat chocolate chip cookies.

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