Fall

Autumn is a glorious time for cooks, although we’ve had the bounty of spring and summer, it’s now time for pumpkins, squash, and spicy soups in front of a roaring fire. This recipe is very definitely a two for one – it begins as a roasted vegetable and wild rice salad, and the following day becomes a delicious soup!

Ingredients:
1 tsp garam masala
2 cloves garlic
300g soffritto or mirepoix (2 red onions, 2 carrots, 2 large celery stalks, all fined diced)
olive oil to fry the vegetables
1kg mixed vegetables (king oyster mushrooms, butternut squash, heritage carrots, heritage tomatoes, 2 courgettes)
1 large lemon, cut into wedges
1 large bunch of chervil or parsley
100g mixed salad

Method for the salad:

If you’re using wild rice, you’ll need to put this on first, as it takes 40-50 minutes to cook. The ratio for rice to water is usually 1 part rice, to just over 2 parts water or stock. My one cup of rice was more than sufficient for four portions of salad
Fry the soffritto in the olive oil, with the garlic and garam masala. If your using mushrooms, you can cut the stalks into dice or matchsticks, and add them to the soffritto, as I have done
Prepare your vegetables into quills, or a shape of your choosing. For quills, cut your carrot, for example, into a slanted wedge, then cut that into half
Incorporate your vegetables with the fried mixture, and pop them into a 180ºC oven for around 30 minutes – you’re not looking to roast the colour or flavour out of them, just to add some additional flavour through caramelisation. I also added the stalks of the chervil, finely chopped, and lemon wedges
When the rice is ready, combine the salad, roasted vegetables and rice into a bowl, and dress with a little more chervil. You may need to rinse the rice in a little water, if it looks as though it is going to become too starchy

Although I was eating the salad on my own (Hubby having cooked meat for the others), I made a full portion so that I could make soup the following day. You do have to be careful using pre-cooked rice, as it can contain bacteria. I blended mine in my Thermomix for 10 minutes, 100C, initially at speed 10, but then reducing it to speed 4. If you’re blending it normally, you will need to bring it back to the boil as a precaution. Swirl a little creme fraiche onto the top and snuggle up!

This dish is from Yotam Ottolenghi’s Plenty, and he’s quickly becoming my go-to chef… Though I still blog meat and fish dishes, I’m increasingly eating vegetables, and you can guarantee his recipes still pack enough punch to make up for that. For some reason, an onion squash has appeared in my kitchen… No doubt one of the children has spotted it somewhere, and convinced that halloween is on the way, coerced Hubby into buying it. Little do they know it’s just become my supper… Well, after all, they can always buy another… Though the recipe calls for a larger squash than mine, it still tastes magnificent.

Serves 4

Ingredients:

700g pumpkin (skin on, or any other squash)
50g Parmesan, grated
20f dried white breadcrumbs (panko in my case)
6 Tbsp finely chopped parsley
2½ tsp finely chopped thyme
grated zest of 2 large lemons
2 garlic cloves, crushed
60ml olive oil
120g soured cream
1 Tbsp chopped dill
salt and white pepper

Method:

Preheat the oven to 190ºC/Gas Mark 5. Cut the pumpkin into 1cm thick slices and lay them flat, cut side down, on a baking sheet that has been lined with greaseproof paper.

To make the crust, mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (there is salt in the Parmesan) and a little pepper.

Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a few millimetres of the coating. Gently pack the mix down a little.

Place the tin in the oven and roast for about 30 minutes or until the pumpkin is tender: stick a knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much, cover loosely with foil.

Mix the soured cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest with the soured cream on the side.

Notes:

If you have a combination of herbs you prefer, do feel free to use them. On my counter I had chervil, parsley, dill and thyme, and as I like that aniseed hit, I went with that
It would have been nice to use a larger squash to give a larger surface area, but the onion squash worked perfectly well. It also has the advantage of having a delicious skin when cooked
The smell of the garlic and lemon, as soon as this hits the oven, is ridiculous. It’s worth doing as a side-dish for that alone, your kitchen will smell amazing… For vegetarians, this is enough of a dish to satisfy your taste-buds
We dressed ours with a little extra-virgin olive oil, and some lemon juice