Spicy tomato and butternut squash soup…

After an unseasonably warm October, November is here and it is freezing! We’re all full of cold and in need of something to warm us up. Obviously, this means it’s a perfect time for soup! I love soup. I’m pretty sure I could live off soup… However, if you want something a little different, this recipe also makes a fantastic pasta sauce…

Serves 6

•1 butternut squash
•6 tomatoes
•2 peppers
•2 carrots
•1 large onion
•1 courgette
•6 mushrooms
•2 sticks of celery
•2 chillies

Roughly chop all the veg, and roast at 180*C for approximately an hour or until soft.
Remove the skin from the squash, an blend all the vegetables with hot water, until it is as thick/thin as you want it.

Don’t worry too much if you don’t have the exact ingredients, pretty much any combination of the vegetables listed will work and if I don’t something I leave it out! The squash can be replaced with pumpkin, and the chillies with chilli powder. Also, to make a more tomatoey soup either add more tomatoes or a tin of chopped tomatoes.

This soup is so easy and good for you! Let me know what you think…

Emma-Jayne xx

Lest we forget…


They went with songs to the battle, they were young.
Straight of limb, true of eye, steady and aglow.
They were staunch to the end against odds uncounted,
They fell with their faces to the foe.

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

They mingle not with their laughing comrades again;
They sit no more at familiar tables of home;
They have no lot in our labour of the day-time;
They sleep beyond England’s foam

-ode to remembrance, taken from “for the fallen” Laurence Binyon.

We will remember them.

In 1914, at 11pm on the 4th of august the foreign secretary, Sir Edward Grey said “the lamps are going out all over Europe; we shall not see them again in our lifetime.” Tonight, 100 years from the announcement of World War One, lights in Britain are being turned out between 10pm and 11pm in honour of the soldiers who Lost their lives in the Great War. #lightsout

My lights are out, are yours?

Emma-Jayne xx


It’s official, we have a YouTube channel!! The content will run alongside the blog. I’m hoping to do some Vlogs in the future and also a house tour. Soo keep an eye out, or subscribe to never miss an update! As ever, all updates to the blog or YouTube will be linked on the facebook page so go check it out!



Emma-Jayne xx


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Emma-Jayne xx

It Feels Like Forever…



It’s been ages since I last posted, but I’ve had a fair bit going on! We’ve been trying to get the wedding plans finalised, sort Christmas out and Dan’s changed to night shift so that took some getting used to! I have some posts lined up over the next few days so you can see some of what I’ve been up to!

Today however, I want to share something different. Unfortunately, Over the summer a friend of mine was tragically killed In a car accident. Laura always worked hard, and spent a lot of time working with the disabled. Due to her untimely death, she never fulfilled her dream of becoming a teacher. So, her family, colleagues, and friends have decided to continue raising money for Marshlands Special School and RDA (riding for the disabled) in her memory.

I would really appreciate it if you looked at the webpage for her to learn more about this amazing girl. She was someone who made a huge impression on everyone she met, and is missed by everyone who knew her.

Emma-Jayne xx

“Second star to the right and straight on ’til morning”. – J.M. Barrie

Savory rice…

I love savory rice, it’s so versatile I can use up any veggies I have in and it always tastes good! One of the best things about this dish is that it can be eaten hot or cold making it ideal for dinner one night hot then the leftovers as lunch the next day!

•500g rice
•1 onion
•2 stock cubes(I use chicken)
•1 tbsp Worcestershire sauce
•10g butter
•2 cloves garlic minced
•teaspoon oil
•any other veg (this time I used asparagus, celery, carrots, mushrooms, peas, sweetcorn, cauliflower and courgette)

Heat the butter and oil in a large pan. Chop all the vegetables to around the same size. Add onions and carrots first, cook for a few minutes and add the rest of the veg, stock cubes, Worcestershire sauce and garlic. Put a lid on and leave to soften until cooked. Meanwhile put the rice on to cook according to packet instructions. When the rice is cooked, drain well and stir into the vegetables. Season to taste.

Goes well with meats, fish, or just by itself.

Serves approximatly 10 people.


Emma-Jayne xx


Just to let you Know…

I have updated my About me page, and added a new page of favourite things! recipe page coming soon as well…any other pages you’d like to see?

Emma-Jayne xx

Vintage Housekeepers…

Happy Birthday!

Here at Running in Couture we just turned 1! So I just want to say a big thankyou to anyone whos read my little blog over the last year!

Emma-Jayne xx


Okay, lets be honest here I am shocking at getting posts out with any frequency. So its my new resolution to try my best at getting my house shipshape and my blogging up to scratch! I truly am sorry about my lack of posts I just never seem to remember to blog about things…I take the pictures, I even start the posts and save them as drafts then I just never get any further than that so I have all these half finished posts that aren’t relevant to me anymore!

The plan is, that now I am officially a full-time stay at home mommy for at least a few months (until someone turns 3 and starts nursery…now that’s a scary thought!) I should have plenty of time to sort out my housekeeping and also blog about my efforts!

Wish me luck!

Emma-Jayne xx