Inspired by Harry’s mother Lily Potter, these red onions open in the oven to create a beautiful tasty lily with petals that host a range of different textures.
Snape’s Chowder Cauldron
Ready In:40 mins
Professor Severus Snape was an English half-blood wizard serving as Potions Master, Defence Against the Dark Arts professor, and Headmaster of the Hogwarts School of Witchcraft and Wizardry as well as a member of the Order of the Phoenix and a Death Eater. His double life played an extremely important role in both of the Wizarding Wars against Voldemort. The only child of Muggle Tobias Snape and Gobstones witch Eileen Snape, Severus was raised in the Muggle dwelling of Spinner’s End, which was in close proximity to the home of the Evans family, though in a poorer area. He met Lily and Petunia Evans when he was nine and fell deeply in love with Lily, becoming a close friend of hers.
Severus started at Hogwarts with Lily in 1971, where he was Sorted into Slytherin House. This put him in the same year as Lily but unfortunately for him in rival houses. Severus became the immediate enemy of James Potter and Sirius Black and was a frequent victim of their bullying. This led him to be irritable towards James’s son Harry when he was a professor. Snape, when young, developed a passion for the Dark Arts, which increased as his desire for revenge grew stronger. Snape became involved with the bullies in Slytherin House, many of whom were pure-blood supremacists. This put his friendship with Lily, a Muggle-born, under great strain until it was eventually broken in their fifth year. In an attempt to win back Lily’s affections, Snape joined the Death Eaters along with a group of his fellow Slytherins.
Shortly before Lily Evans was murdered by Lord Voldemort, Snape changed sides and became a member of the Order of the Phoenix as well as a double agent during the Second Wizarding War. With tremendous difficulty, Snape prevented Lord Voldemort from learning the truth about his loyalties. Despite the opinions of most others including Harry during his early life, Albus Dumbledore trusted Snape for reasons that were kept between them both until their deaths. Despite Snape killing Dumbledore, it is learned that they had a special agreement for him to do so. When he died, it was revealed that his deep strong love for Lily Evans caused him to redeem himself, joining Dumbledore’s cause for her protection (and, after her death, that of her son) from Lord Voldemort.
1 tbsp Vegetable Oil
1 Onion (chopped)
100g Streaky Bacon (chopped)
1 tbsp Plain Flour
600ml Fish Stock
225g New Potatoes (halved)
1 tsp Cayenne Pepper
320g Fish Pie Mix (salmon, haddock and smoked haddock)
4 tbsp Single Cream
Parsley (to garnish)
2 Pumpkins (tops removed, hollowed out)
2 Bread Rolls (to serve)
For Snape, I wanted to recreate the shape of a Potions Class cauldron to sit the chowder inside. The fish and potato chowder works perfectly as a bubbling concoction you’d find inside one.
This meal is perfect during the Autumnal months when pumpkins are readily available from supermarkets of all shapes and sizes. This meal is also brilliant for a Halloween dish best served on a chilly night in October!
Step by Step Instructions
Step 1Cut the tops off the pumpkins, hollow them out with a spoon and sit them in a 160ºC preheated oven for 20 minutes to roast.
Step 2Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
Step 3Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through. Add the cayenne pepper and some seasoning, then stir in the milk.
Step 4Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream, then simmer for 1 min more. Check the seasoning. Pour into the pumpkin bowls, sprinkle with the parsley and serve with some crusty bread.
Snape's Chowder Cauldron
- 1 tbsp Vegetable Oil
- 1 Onion chopped
- 100 g Streaky Bacon chopped
- 1 tbsp Plain Flour
- 600 ml Fish Stock
- 225 g New Potatoes halved
- 1 tsp Cayenne Pepper
- 300 ml Milk
- 320 g Fish Pie Mix salmon, haddock and smoked haddock
- 4 tbsp Single Cream
- Parsley to garnish
- 2 Pumpkins tops removed, hollowed out
- 2 Bread Rolls to serve
- Cut the tops off the pumpkins, hollow them out with a spoon and sit them in a 160ºC preheated oven for 20 minutes to roast.
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through. Add the cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream, then simmer for 1 min more. Check the seasoning. Pour into the pumpkin bowls, sprinkle with the parsley and serve with some crusty bread.
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