![]() Leave to cool, then use a fork to mash it to a smooth puree. Steam the squash over a saucepan of simmering water for 15-20 minutes, or until tender. ![]() Heat the oven to 220C (200C fan)/425F/gas 7 and line a baking sheet with greaseproof paper. ![]() I make a double batch and keep half in the freezer to reheat on a rainy day.Ģ00g kabocha or butternut squash, peeled, seeds removed and cut into 2cm pieces 300g self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp chilli powder 1 tbsp dried oregano Sea salt and pepper, to taste 60g cold unsalted butter 150g comt e, grated 60ml buttermilk, plus a little extra for brushing 8 sage leaves Mashed pumpkin brings a sweet depth of flavour and richness to these cheesy scones. Divide the pumpkin among bowls, ladle over the hot broth and serve scattered with the fried sage. Off the heat, stir in the kale leaves to wilt, then add lemon juice and season to taste. Turn down the heat to low, then simmer uncovered for 25-30 minutes, until the spelt is tender. Pour in the stock, spelt and 250ml water, cover and bring to a boil. Add the chopped kale ribs, garlic and lemon zest to the hot oil and saute until just tender. Meanwhile, heat the remaining oil in a saucepan on a medium-high heat, then fry the sage leaves until crisp, and drain on kitchen paper. Roast for 25-30 minutes, until tender and caramelised. Put the pumpkin wedges on an oven tray, drizzle with a tablespoon of the oil, season and scatter over the cinnamon, pul biber and fennel seeds. 500g pumpkin, such as delica, cut into wedges 60ml olive oil Sea salt and freshly ground black pepper ½ tsp ground cinnamon 1 tsp pul biber, or ¼ tsp chilli flakes 1 tsp fennel seeds, roughly crushed 24 small fresh sage leaves 200g kale, ribs finely sliced, leaves roughly torn 2 garlic cloves, peeled and finely chopped The zest of 1 lemon, plus the juice to serve 1 litre vegetable stock 125g pearled spelt
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