AUTUMN
Autumn produce is some of the most substantial and robust you’ll get all year – and it’s almost as vibrant as summer veg. There’s orange pumpkin and sweet potato (the colour of falling leaves), and the piercing purples of beetroot and red onion.
We use the sweet, earthy flavours of these bright ingredients combined with crunchy seeds and satisfying grains and pulses to create meals that bridge the gap between light summer dishes and hearty winter fare, giving you something nourishing and warming to get stuck into.
If you’re creating your own salads, use your imagination when you choose your vegetables and try to be playful and bold when you cook. For example, roast different-coloured beetroots together for a visually interesting dish, or introduce a sweet ingredient such as dried fruit. We know our mushroom and wild rice salad wouldn’t be nearly as interesting if we only used one type of mushroom, while the roast pumpkin, bulgur wheat, spinach and goat’s cheese salad is made infinitely better by the addition of sticky, sweet dates.
FIVE MINUTE SALAD
beetroot | kale | apple | pumpkin seeds | sunflower seeds | sherry vinegar
Grate 2 raw, peeled beetroots into a bowl (or cut into matchsticks). Season with salt and pepper and add 1 teaspoon sherry vinegar. Leave the beetroot for 2 minutes to macerate. Chop 300g/10 1/2oz kale roughly into 2.5cm/1in pieces, discarding any thick stalks and stems. Core and quarter 1 apple, then slice thinly into matchsticks. Combine with 1 tablespoon each of sunflower and pumpkin seeds. Add a glug of olive oil and mix well.
◁ ROAST PUMPKIN, BULGUR WHEAT, DATES, RED ONIONS, SPINACH, GOAT’S CHEESE
This salad is a number-one hit when the weather begins to turn. It’s the ultimate vegetarian salad because it’s really hearty and filling. It’s delicious both warm and cold, so you can make it in the evening and be the envy of your colleagues at lunch the next day.
- 1 pumpkin, about 1–2kg/2 1/4–4 1/2lb
- olive oil, for cooking
- few thyme and rosemary sprigs
- 2 red onions
- 500g/1lb 2oz/3 cups bulgur wheat
- juice of 1 lemon
- 50g/1 3/4oz dried dates, stoned and quartered lengthways
- 200g/7oz spinach
- extra-virgin olive oil, for drizzling
- 250g/9oz soft goat’s cheese
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 200°C/400°F/gas mark 6. Cut the pumpkin in half with a large, heavy knife and scoop out all the seeds from the centre using a spoon. Discard the seeds (you can toast these to use in another salad). Remove the skin then dice the pumpkin flesh roughly into 2.5cm/1in pieces and toss in a baking tray with 1 tablespoon olive oil, salt and pepper and half the fresh herbs. Roast on the top shelf of the oven for 45 minutes to 1 hour. Use a sharp knife to check when the chunks are soft in the centre.
Meanwhile, peel the onions, making sure to leave the root intact (this will help keep the wedges together). Half each one lengthways, then cut each half into 3 or 4 wedges lengthways again, through the root.
Place the onion wedges in a baking tray and toss with 1 tablespoon olive oil, salt, pepper and remaining fresh herbs, then roast in the oven for 30–45 minutes. If the onions finish roasting before the pumpkin, put the tray at the bottom of the oven to keep them warm.
Put the bulgur wheat into a heatproof bowl and pour over enough boiling water to cover. Cover and leave for 30 minutes.
When the onions and pumpkin pieces are ready, leave to cool for a few minutes. Separate the bulgur wheat grains with a fork, then dress with a drizzle of olive oil. Season and mix in all the remaining ingredients, except the cheese. Crumble the goat’s cheese over the top before serving.
◁ SAUTÉED WILD MUSHROOMS, WILD RICE, ROASTED GARLIC, ROCKET
This dish is inspired by a rice-based salad we created for our stall for the autumn and winter months. It’s very easy to make and really tasty and moreish – it’s big enough for dinner, and if you make more than you need (and manage to refrain from eating it there and then), it works as a cold lunch the following day. The red rice we use is from the Carmargue region in the south of France and has quite a nutty flavour. Its texture is slightly chewy, which makes it the perfect rice to put in a salad. If you can’t find Carmargue, just substitute for wild rice or simple brown rice.
- extra-virgin olive oil
- 1 garlic bulb
- 500g/1lb 2oz/2 1/2 cups Carmargue rice (or wild rice)
- 400g/14oz wild mushrooms, such as chanterelles or trompettes de la mort
- knob of butter
- 2 tbsp white wine
- 200g/7oz rocket (arugula)
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 150°C/300°F/gas mark 2.
Drizzle a little olive oil on the garlic bulb then wrap it in foil and roast in the oven for 30–40 minutes. Remove from the oven and leave to cool, then squeeze the garlic from its skin – it should come out quite easily almost as a paste. Discard the skins.
Rinse the rice well under cold running water, then place in a pan, cover with water, add salt and bring to the boil. Boil for about 30 minutes, or until the grains begin to break up. Drain the cooked rice and set aside. If you’re using another type of rice, follow the instructions on the packet.
Prepare the wild mushrooms by brushing off any soil with a small, clean paintbrush, then pick them apart into smaller pieces. Girolles can be split in half by holding the mushroom in both hands from the cap and pulling apart.
The mushrooms need to be cooked quite quickly, so it’s important not to overcrowd the pan.
To avoid overcrowding, cook the mushrooms in 2 batches. First, heat the butter and a splash of olive oil in a wide frying pan over a high heat. When hot, add the first batch of mushrooms and move them around a bit so they are coated in oil and butter, then cover with a lid for 30 seconds. Remove the cooked mushrooms on to a plate, then repeat with the second batch of mushrooms. Return all the cooked mushrooms quickly to the pan. Add the garlic and white wine and season well with salt and pepper. Continue cooking for a further 30 seconds until all the wine has evaporated.
Pour the mushroom mixture into the wild rice and mix well. Season to taste with salt and pepper, if necessary.
To serve, arrange the salad on serving plates and top with a handful of rocket.
◁ PORK CHOPS, NEW POTATOES, APPLE, SPRING ONION, WHOLEGRAIN MUSTARD
This potato salad is a lovely plateful, with the sweetness of the apple, the earthiness of the potato and the sharpness of the mustard and onion all coming together. It’s important to make sure you don’t overcook the pork chops, as they can go tough and chewy. If you have a meat thermometer, the temperature should be around 70°C/158°F for the perfect pork chop.
- 800g/1 3/4lb new potatoes
- 1 small bunch of mint
- 4 spring onions (scallions)
- 1 large apple
- 1 tsp wholegrain mustard
- olive oil
- few parsley leaves, chopped
- 4 pork chops
- 1 tbsp vegetable oil
- 2–3 garlic cloves
- few thyme sprigs
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 200°C/400°F/gas mark 6. Boil the new potatoes with the mint in a large pan of salted, boiling water for 12–15 minutes until cooked. Drain and discard the mint. Leave to cool slightly, then cut the potatoes in half and put in a large bowl.
Slice the spring onions thinly widthways. Cut the apple into quarters and remove the core, then cut each quarter into thin slices. Add the apple and spring onions to the potatoes, then add the mustard, a glug of olive oil and the chopped parsley. Season with salt and pepper and mix well.
Pat the pork chops dry with kitchen paper. Using a sharp knife, score the fat side of each chop, cutting through about halfway into the fat, so that they don’t warp when cooking.
Heat an ovenproof frying pan over a medium-high heat. Season the chops with salt and pepper and brush with a little vegetable oil. Add them to the hot frying pan with the garlic and thyme sprigs and cook for 3–4 minutes on each side until they become a good golden-brown colour. Put the pan in the oven and cook for a further 5–8 minutes.
Remove from the oven and allow the chops to rest for a few minutes in the pan. Arrange the potato salad on to serving plates with a chop on each one, drizzling the pan juices over the top.
◁ ROAST CAULIFLOWER, BREADCRUMBS, BUTTER BEANS, POMEGRANATE, LEMON ZEST
This one is brilliant for vegans – there’s protein in the beans, nutrients in the cauliflower and carbs from the breadcrumbs. If you want to add a bit of meat, go for a good quality healthy sausage such as turkey or chicken sausages.
- 500g/1lb 2oz/3 cups dried butter (lima) beans (or tinned butter beans, drained)
- 1 cauliflower
- extra-virgin olive oil
- 1/4 loaf of stale bread
- grated zest and juice of 1 lemon
- 1 pomegranate
- few parsley leaves, roughly chopped
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Put the butter beans into a large saucepan, cover with plenty of cold water and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 1–1 1/2 hours, stirring the beans occasionally. Once the beans are tender, drain and rinse under cold running water, discarding any loose bean shells. Alternatively, used tinned beans.
Preheat the oven to 200°C/400°F/gas mark 6. Remove and discard the stem and leaves from the cauliflower, then cut it through the centre from top to bottom and cut each half in half again from top to bottom. Make diagonal cuts through most of the stem on each quarter and remove. Next, cut the remaining cauliflower into 2.5cm/1in florets, arrange on a baking sheet, drizzle a little oil over and roast in the oven for 30–40 minutes. Remove and set aside.
Reduce the oven temperature to 100°C/210°F/gas mark 1/4. Cut the bread into small dice, arrange on a baking tray and cook in the oven for about 1 hour, or dry and slightly browned. Remove and leave until cool enough to handle, then break them apart into rough crumbs. Drizzle a little extra-virgin olive oil over them and add a pinch of salt and the lemon zest.
Cut the pomegranate into quarters and remove the seeds. Add them to the cooled butter beans with the roasted cauliflower. Dress with extra-virgin olive oil and lemon juice, then season well and add the chopped parsley. Arrange on serving plates, sprinkling the toasted breadcrumbs over the top.
◁ SCALLOPS, JERUSALEM ARTICHOKE, CRISPY PARMA HAM, LAMB’S LETTUCE
The marriage of salty parma ham with the delicate sweetness of scallops is a subtle take on the classic flavour-pairing of pork and seafood. Artichoke is a great root vegetable for soups and purées, but in this recipe we’ve pan-fried it for a textural twist.
- 500g/1lb 2oz jerusalem artichokes
- olive oil
- 150g/5 1/2oz parma ham (prosciutto), thinly sliced
- 1 tsp vegetable oil
- 12 scallops, roes removed
- 2 knobs of butter
- 150g/5 1/2oz lamb’s lettuce (corn salad)
- juice of 1/2 lemon
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Peel the artichokes and cut into 5mm/1/4in slices. Heat a dash of olive oil in a pan over a medium-high heat, add the artichoke slices and fry for 10–12 minutes until they’re golden-brown and just start to give when poked with a knife.
Tear each slice of ham into 3 or 4 pieces. Heat a frying pan with a little vegetable oil over a medium-high heat, add the ham and very quickly fry them until crisp. Remove and leave to drain on kitchen paper.
Season the scallops with salt and pepper, then drizzle a little olive oil over them and cook in 2 batches (so they don’t crowd the pan) in a non-stick frying pan (don’t add extra oil) for 4–5 minutes. You are looking for a golden-brown and light crust to form on the surface.
Cook them lightly; they should reach a warm but not hot temperature in the centre. When almost done, add a knob of butter to the pan, and when sizzling, spoon it over the scallops. Remove from the pan and drain on kitchen paper.
Carefully mix the artichokes, lamb’s lettuce, crispy ham and a squeeze of lemon juice together in a bowl. Divide among serving plates and arrange 3 scallops on top of each.
◁ ROAST QUAIL, BACON, SPROUTING BROCCOLI, CRUSHED PISTACHIO NUTS, RADICCHIO
Quail is a great alternative to chicken, turkey or grouse. It can be cooked on the bone or deboned. However, as the meat contains very little fat it can easily become dry while cooking. We find cooking the quail wrapped in pancetta helps keep the meat succulent and adds a bit of saltiness. The best way to cook it is by roasting it whole in the oven – quick and simple.
- 4 quails, cleaned
- few thyme sprigs
- 8 rashers (slices) streaky (lean) bacon
- extra-virgin olive oil
- 250g/9oz sprouting broccoli
- 1 radicchio
- juice of 1 lemon
- 2 tbsp pistachio nuts, crushed
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 200°C/400°F/gas mark 6.
Season the quails inside and out with salt and pepper. Strip the thyme leaves from their stalks and add them to the quails. Wrap each one in 2 rashers of bacon, securing with cocktail sticks, then put into 1–2 large roasting tins. Drizzle with a little oil and roast in the oven for 10–12 minutes, turning once. To check if they are cooked, poke one in the thickest part with a thin, sharp knife; the juices should run a pinkish-clear colour and the bacon should be sizzling.
Meanwhile, blanch the broccoli in a pan of boiling salted water for 2 minutes, then drain and refresh in cold water.
Cut the radicchio from top to bottom, removing the thick white part, then roughly chop into 5cm/2in pieces. Place in a bowl, add the broccoli, a squeeze of lemon juice and a drizzle of olive oil and toss together.
Season and arrange on serving plates. Top each one with a roast quail, sprinkle over the crushed pistachios and serve.
◁ GRILLED SQUID, STEWED CHICKPEAS, TOMATO, PAPRIKA, MORCILLA
Most countries have their own take on blood sausages and black pudding and their own ways of serving it. In Sweden, for example, it’s pan-fried and eaten with lingonberry jam, while in parts of Italy it’s used as a spread on bread. Morcilla is the Spanish variety made with rice and cumin, and it’s prized by chefs for its flavour and versatility.
- 500g/1lb 2oz/3 dried cups chickpeas (or use tinned chickpeas, drained)
- 1 onion
- 1 garlic cloves
- olive oil
- 400g/14oz can tomatoes
- 1 tsp granulated sugar
- 1 tsp paprika
- 1 thyme sprig
- extra-virgin olive oil
- 400g/14oz squid, cleaned and trimmed
- 200g/7oz morcilla
- vegetable oil
- grated zest of 1 orange
- few parsley leaves, chopped
- salt and freshly ground black pepper
Serves 4
If using dried chickpeas, soak them in plenty of cold water – at least 2 parts water to 1 part chickpeas – overnight. The next day, drain and rinse in cold water. Put in a large pan, cover with fresh cold water and bring to the boil, then reduce the heat to a slow rolling boil and cook for 1 1/2 hours until tender. Drain and set aside the chickpeas.
Chop 1/4 of the onion and the garlic clove very finely. Heat a little olive oil in a pan, add the chopped onion and garlic and sauté briefly for 5 minutes. Add the tomatoes, sugar, paprika and thyme sprig, then season with salt and pepper and simmer for 30–45 minutes. Remove the thyme, transfer to a food processor or blender and blend until smooth. Mix the tomato sauce and chickpeas together, then check the seasoning and add a dash of extra-virgin olive oil. Set aside.
Cut the squid (body and tentacles) into roughly 5cm/2in pieces, then cut the morcilla into 1cm/1/2in rounds. Heat a little vegetable oil in a pan over a high heat. Season the squid and fry quickly for 4 minutes until it begins to colour. Drop in the morcilla and cook for a further 30 seconds, or until the morcilla starts to melt a little.
Serve the squid on top of the chickpeas, spooning the morcilla pieces over the top, then finish by zesting the orange directly on to the plates, and adding a sprinkle of parsley leaves.
◁ DUCK BREAST, RED CABBAGE, KALE, SULTANAS, ORANGE, TOASTED ALMONDS
Duck breast is not that commonly used in home cooking, which is a shame because its tenderness and deep flavour can make any meal more sophisticated. Nowadays duck breast can be found in any large supermarket. The cabbage and orange in the salad will really pep up the rich flavours of the duck and makes this a lively meal full of protein.
- 2 large duck breasts
- extra-virgin olive oil
- 1/4 red cabbage (preferably cut through the root)
- 250g/9oz kale
- 50g/1 3/4oz/1/4 cup golden sultanas (golden raisins)
- 2 oranges
- 50g/1 3/4oz/1/4 cup flaked (slivered) almonds
- salt and cracked black pepper
Serves 2
DRESSING SUGGESTION
Preheat the oven to 200°C/400°F/gas mark 6.
Score the skin of the duck breasts in a criss-cross pattern, about 5mm/1/4in apart. Be careful not to cut all the way through the skin into the flesh. Season with salt and cracked black pepper and rub a little oil on to the skins. Place in a non-stick ovenproof pan, skin-side down, and cook over a medium heat for about 5 minutes, or until the fat of the skin starts to melt. Flip over and sear the flesh side for 2 minutes, then turn back to the skin-side and place the pan in the oven and cook for a further 8–10 minutes. If your oven is not fan-assisted, place on the upper shelf. The result you are looking for after cooking is a flesh which is not too springy but also not too yielding when pressed with your thumb. It should have an attractive, golden-brown skin. Remove from the oven, cover loosely with foil and leave to rest.
Shred the cabbage finely widthways until you get to the root (a Japanese mandolin slicer is great for this, but if you don’t have one, shred with a knife as finely as possible). Sprinkle a little sea salt over the cabbage – this helps soften the leaves by drawing out some of the water. Discard the root.
Remove the woody, central stalk from the kale leaves. To do this easily, run a pinched finger and thumb from the thinner to the thicker part of the stem to remove the leaves.
Discard the stems and cut the leaves roughly into 2.5cm/1in pieces. Blanch the leaves in a pan of boiling water for 3 minutes, then drain and refresh in cold water. Drain well.
Place the sultanas in a small heatproof bowl, pour in a little boiling water, cover and leave to soak for a few minutes until they are juicy and plump. Drain and squeeze them slightly by pushing them against the base of the colander. If they are too hot to touch, protect your hand with a clean cloth.
Peel the oranges with a very sharp paring knife, trying to remove as much of the pith as possible, then separate the segments from each other by slicing on either side of the membrane from the outside of the fruit to the inside.
Preheat the grill to medium. Arrange the almonds in a single layer on a baking tray and toast under the grill for about 10 minutes until they have changed colour. Keep an eye on them as they can burn quite quickly.
Place all the ingredients except the duck in a large bowl. Mix well, then season. Slice the duck breasts widthways at a slight angle from top to bottom and place on top of the salad. Drizzle over the juices from the duck and serve.
blitzed salad
◁ SWEET POTATO, RED LENTIL AND CHILLI SOUP
This soup is really like a blitzed-up version of one of the salads from our stall. When we make this as a salad, we swap the red lentils for puy lentils and whip up a chilli oil dressing to go with it. The chilli is really what makes this recipe by giving it a great little kick. As a soup, it has a rich and creamy texture (without any cream) and it keeps you full for ages. It’s a warming and nourishing soup for a cold autumn evening.
- 1 onion
- 1 celery stick
- 2 garlic cloves
- 1 long thin red chilli
- 600g/114lb sweet potatoes
- 1 tbsp butter
- olive oil
- 1 tsp grated ginger
- 20g/3/4oz fresh coriander (cilantro), leaves only
- 300g/10 1/2oz red lentils
- salt and pepper
Serves 4
Chop the onion and celery roughly into 1cm/1/2in pieces, then chop the garlic and chilli, discarding the seeds. Peel and dice the sweet potatoes and set aside.
Heat the butter and a splash of olive oil in a large pan over a medium heat. When the butter has melted, add the onion, celery, garlic, chilli and ginger and sauté for 5 minutes. Cover with a lid.
Add the diced sweet potatoes to the pan and cook for a further 5 minutes, then add the coriander stalks and lentils. Increase the heat a little and briskly fry the lentils and vegetables for 2 minutes. You may need to add a little more oil.
Pour in 1 litre/1 3/4 pints/4 cups water and bring to the boil, then reduce the heat to a simmer and cook for 30 minutes.
Add most of the coriander leaves (reserve a few for the garnish) to the lentil mixture, then season with salt and pepper. Transfer to a blender in 2 or 3 batches if necessary, and blend until smooth. Be careful as it will be hot. Serve in bowls, garnished with a couple of coriander leaves.