Cook’s Matches have been a mainstay of British kitchens for over 40 years. Their iconic packaging being an instant reminder you’re home and ready to cook. Cook’s Matches are the go-to match for home-chefs and the perfect utensil for the kitchen.

With our rich heritage, it was only right we partnered with a British chef of the highest calibre. As such, we are excited to announce our partnership with one of the nation’s most popular and successful British chefs; Tom Kerridge.

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    Serves 4

    • 100g butter
    • 1 onion, diced
    • 2 garlic cloves, grated
    • 1kg butternut squash, peeled, halved, deseeded and cut into 2cm dice – you will need about 500g of flesh
    • 800ml vegetable stock
    • 175g Parmesan cheese (or vegetarian parmesan-style cheese), grated
    • 2 tablespoons truffle oil
    • 200g fresh cep mushrooms, sliced if large; smaller ones left whole
    • 1 x 200g packet of vacuum-packed chestnuts
    • 10 sage leaves, chopped
    • Salt and freshly ground black pepper


    “This soup is so simple. It has just a few ingredients and is easy to make, but it has a real depth of flavour. And it’s proper warming too. If soups could give you a hug…”


    Melt 50g of the butter in a large, heavy-bottomed saucepan over a medium–low heat, add the diced onion and sweat gently for about 10–15 minutes until soft, stirring from time to time.


    Add the garlic and cook for a further 2–3 minutes, then stir in the squash. Cover with the vegetable stock, bring the pan to the boil, then turn the heat down to a gentle simmer. Cook for about 30 minutes, until the squash is soft.


    Remove from the heat, stir in the Parmesan and truffle oil and season. Purée in a blender or food processor then pass through a fine sieve into a clean saucepan and keep warm. If you’re not eating the soup immediately, you can keep it in the fridge, in a sealed container, for a couple of days.


    In a frying pan, melt the remaining butter over a medium–high heat and fry the ceps until they are caramelised and brown. Add the chestnuts and cook for a further 2–3 minutes, then stir in all but about 2 teaspoons of the sage, keeping the rest for garnish.


    Pour the soup into warmed serving bowls. Spoon a bit of the cep and chestnut mixture over the top of each then sprinkle with the reserved sage. Serve immediately.

    Recipe from Tom Kerridge’s book, Best Ever Dishes

    Food on Table


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      Cook’s Matches is distributed and marketed in the UK by Republic Technologies (UK) Ltd  and under licence from Swedish Match Industries.

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