AUTUMN RECIPES
Sam Lomas’ slow-roasted winter tomatoes with butter beans + chard
INGREDIENTSServes 2 2 large handfuls of winter tomatoes (marinda, iberico or camone) A few sprigs of any available hard herbs, such as sage, rosemary and thyme 1 tsp fennel seeds 3 cloves of garlic: 1 finely sliced, 1 bashed and 1 finely grated. (It's worth it,...
Caramelised leek + thyme focaccia
INGREDIENTSFor the dough 650ml lukewarm water ¾ tsp fast- action dried yeast 1 tbsp caster sugar 775g strong white bread flour 1½ tbsp finer flaked sea salt 60ml extra virgin olive oil, plus extra for drizzling 2 tbsp butter, for greasing 3 thyme sprigs, leaves picked...
Gurd Loyal’s chickpea dhokla with smoky bacon
INGREDIENTSServes 4 For the dhokla 5-6 smoked pancetta or bacon rashers, finely chopped (optional) 1 teaspoon sweet paprika (optional) 200g gram flour 2 tablespoons coarse semolina 2 tablespoons caster sugar ½ teaspoon ground turmeric 1 teaspoon citric acid 1...
Jack Adair Bevan’s burnt leeks with kale romesco
INGREDIENTSServes 2 6 medium sized leeks 75g skin-on hazelnuts 2 garlic cloves, crushed 250g kale, roughly chopped 1 tsp fennel seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1.5 tsp smoked paprika 200g olive oil, plus extra, to serve...
Andy Baraghani’s perfect cauliflower with spicy coconut crisp
INGREDIENTSServes 4 1 head cauliflower or Romanesco (keep any green leaves or stems that come with it) 1⁄3 cup melted coconut oil or extra-virgin olive oil 2 garlic cloves, finely grated ½ teaspoon ground turmeric Pure Sea Salt SPICY COCONUT CRISP 2 tablespoons melted...
Sam Lomas’ lamb chops with black garlic roasted squash
INGREDIENTSServes 2 6 lamb loin chops 1/2 a squash, such as onion or butternut Scattering of sage leaves 2 cloves of garlic, bashed 300ml natural yoghurt 2 tbsp Black Garlic Ketchup 1/2 tsp coriander seeds, bashed 1/2 tsp chopped thyme 1 tbsp red wine vinegar Extra...
Gill Meller’s lentils cooked with garlic, chilli + rosemary
INGREDIENTS Serves 3 - 4 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 garlic cloves, thinly sliced a pinch of chilli flakes, plus extra to serve 175g (6oz) red lentils, rinsed 2 rosemary sprigs 1 litre (35fl oz) vegetable stock a small bunch of...
Roasted grape + ricotta crostini
INGREDIENTS 400g black grapes 1 tbsp red wine vinegar 2 tsp honey or maple syrup 3 tbsp olive oil 2 tsp Pure Sea Salt Smoked over Oak 4 sprigs of thyme, leaves picked small bunch of fresh sage, leaves picked 250g ricotta, drained ½ lemon, zest and juice Black...
Mackerel + pickled beetroot blinis
INGREDIENTS For the blinis 125g buckwheat flour ½ tsp baking powder 1 large egg, separated 130ml semi-skimmed milk 2 tbsp crème fraiche sunflower/ veg oil for frying For the beetroot 200g beetroot, peeled and cut into matchsticks, use a Julienne peeler if you...
Bloody Mary devilled eggs
INGREDIENTS 6 large eggs 3 tbsp mayonnaise (or 2 tbsp mayonnaise + 1 tbsp thick yogurt) 1 tbsp Bloody Mary Ketchup ½ tsp hot sauce or chilli powder Salt and pepper to taste Popeth seasoning Devilled eggs are having a come back and this Halen Môn twist makes us...