Weekly Recipes

Warm Pumpkin Custard

Warm Pumpkin Custard

This dish is at its best, at its most comforting when served just warm: a rounded sweetness and gentle creaminess that perfectly matches its velvety just-set texture. You could use this mix for a refined pumpkin pie filling for Thanksgiving, though it is more aligned with a crème brûlée. I have put in this recipe to add some orange blossom water, which gently elevates the fragrance of the pumpkin. The Cortas brand (easily available online) is my preferred one as it is lighter in flavour and less concentrated than many others, and as such feels far more refined. That said,...

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Celeriac gratin dauphinois

Celeriac gratin dauphinois

Gratin dauphinois is the kingpin of all gratins, if not all potato dishes (though it would have to duke it out with mash & chips for the crown). I have never met anyone that doesn’t like it. Glorious with red meat and a red wine gravy on a cold day. This version uses the celeriac in this week’s hamper, though you can go 50/50 celeriac/potato or even swap it for just potato to be true to the original version. Nutmeg is not authentic to the original but I think the dish is all the better for its inclusion. You do...

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Roast Jerusalem artichoke soup

Roast Jerusalem artichoke soup

Jerusalem artichokes are brilliant in purees and soups. In this recipe they are roasted first, which gives a beautiful nutty flavour and also means you don’t have to peel them! Plus less wastage. You can just add some water at the end to lighten the soup or feel free to keep it quite thick and rich. This recipe would also work for chopped celeriac or cauliflower. The roasting gives a depth of flavour that particularly suits the colder months. Serve with buttered brown toast, though it would also work well as a hearty sauce for an autumnal meat or fish...

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Baked Butternut Squash with Tahini Dressing, Ripe Figs & Za’atar Recipe

Baked Butternut Squash with Tahini Dressing, Ripe Figs & Za’atar Recipe

The warm spices of the Middle East lend themselves quite naturally to autumnal fare. They go beautifully with root vegetables and squash, creating dishes that are comforting and indulgent without being heavy or clumsy. The spice can also be invigorated by the addition of some fresh fruit such as pomegranate seeds or figs, or even golden raisins soaked in jasmine tea. This dish is a layered feast, a meal in itself that looks amazing served on a large platter for people to help themselves. Or this could make an exotic accompaniment to some grilled lamb or chicken. Cook the squash...

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