My Instagram feed is looking a little orange lately, it comes with the territory during the autumn months with the abundance of root vegetables available and I love their comforting flavours. This roasted hasselback butternut squash has been making a regular appearance on our table lately and with good reason – it’s simple, fuss free and goes wonderfully as a side or as a main in it’s own right.
1 butternut squash
1 tablespoon chopped sage
1 teaspoon chilli flakes
2 tablespoons honey
25g butter, diced
1 pinch salt
Preheat the oven to 200c
Slice the squash lengthways before using a spoon to scrape out the seeds, then top and tail before peeling with a potato peeler – this is fairly time consuming but worth it to get a lovely smooth base. Then place them flat side down on a lined baking tray.
Using a sharp knife carefully cut very thin slits across the squash – making sure you only take the knife a third of the way down so as not to break them, you can score the rest of the way down the sides with the knife afterwards.
drizzle the honey over the top of the squash and rub it in with your hands to make sure it is completely covered, then evenly distribute the diced butter so that it soaked into the slits as it melts and sprinkle the chopped sage, chilli and salt over the top.
Bake in the oven for 45-60 minutes depending on the size of your squash, and serve. See – I told you it was easy!
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I was tagged in an Instagram post recently by Food Lover Magazine. They, along with the Trewithen Dairy in Cornwall were launching a Scone Revolution and wanted to see what scones people were coming up with which I thought was a fantastic idea. Inspired by this and the four tins of Libby’s pumpkin puree in my cupboard, I thought I’d have a go at creating an Autumn themed scone. And after three attempts (too claggy, too flat, too ‘clovey’) this is my finished effort.
I had planned on having this with clotted cream and chocolate ganache but swapped the ganache out for honey at the last minute and I’m so glad I did – it works perfectly with the cream and the spices. It’s a super easy method and great for getting kids involved in the kitchen. Let me know what you think!
300g Self Raising Flour
75g Soft Brown Sugar
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
110g Butter (cold, cubed)
150g Pumpkin Puree
1/2 tbsp Milk
1 tsp Vanilla
100g Dark Chocolate Chips
Milk mixed with mixed spice to brush over the scones before baking
Using a stand mixer or using your hands, mix or rub together the flour, spices sugar and butter until it resembles breadcrumbs. Add the egg along with pumpkin and the milk and mix until it starts to come together, then add the chocolate chips and mix for another few seconds.
Tip out onto a well floured surface and knead three or four times before rolling out to about an inch thick and cutting out using a 2.5 inch cutter. Bake at 180c for 20-25 minutes.
Serve with clotted cream, some local honey and a huge pot of tea. Don’t forget that it’s cream before preserve in Devon and preserve before cream in Cornwall!
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It’s almost cross country season again. After a summer lolling in the sun and not doing as much running as I had hoped/promised myself, next week, hundreds (thousands? ..there can’t be thousands of us this stupid?) of us across the country will start lining up in muddy fields, pitches and commons on a Sunday afternoon, charging around an invariably muddy course for a few miles (an awful lot of swearing in my head takes place during this part) and cheering on our teammates as they do the same.
Thankfully, this coincides with colder weather and the glut of root vegetables and fruits that are at their best baked, stewed or slow cooked into something warm and comforting during Autumn and by the time it comes around, I always look forward to the change. At the very least it means we all get to eat cake afterwards!
This morning I wanted to make a cherry clafoutis however there were no cherries in my local shop (first world problem anyone?) so with no time to look elsewhere, I dug a tin of black cherries out of the cupboard and made one anyway.
I love this Jamie Oliver recipe with the addition of a teaspoon of almond extract and some flaked almonds on top before it goes into the oven. This morning I found that the added bonus with using tinned cherries in syrup, is that you can miss the 5 minutes of them softening in the oven before you pour the batter on.
I also kept the syrup after draining the cherries, reduced in on the hob in a small saucepan by two thirds and it made a lovely thick cherry sauce to go with the clafoutis. It goes without saying that this all needs bucket-loads of super thick cream to go with it.
Runners… If you’re making this on a Sunday afternoon – don’t forget to serve yourself first, take most of the cream and then lie across the entire sofa, ignoring the eyerolls of your family and wonder aloud how many toenails you’ll have left by Christmas…
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Mind-blowingly easy, yet pretty enough to whip out when friends come over for dinner – these baked pears are a fantastic, easy recipe to keep tucked away for autumn evenings.
Ingredients (Serves 6):
6 pears (I used Sweet William in the photos but it doesn’t matter as long as they are perfectly ripe)
50g salted butter
6 tbsp clear honey
1 tsp cinnamon
2 tbs flaked almonds
Line a decent sized baking tray/dish with baking parchment and preheat your oven to 180c.
Wash and halve your pears, leaving the stalk in on one side and removing the seeds with either a teaspoon or a melon baller – do this carefully so that you end up with nice, neat little wells in the centre of the fruit. Then take a sliver off of the back of each half with a knife so that they lay flat on your baking tray.
Toast your almond flakes in a dry pan until they are blonde rather than brown – they will continue to cook in the oven so you just want to get them started, let them cool.
In the meantime, divide the butter into six pieces and put one into the well of each of your pear halves, then drizzle with honey, sprinkle with cinnamon (use your cinnamon to taste – if you like a stronger flavour then add more) and the toasted almond flakes.
Bake for 25-30 minutes and serve with vanilla ice-cream, an air of breezy accomplishment and another glass of wine…
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I still can’t believe our luck with the wall-to-wall sunshine this Summer and as it’s almost the end of term, this Strawberry Ice-Cream Soda is the perfect reward for all that hard work. I made this for my kids this week – it went down a storm and as it takes no time at all to make, I’m giving it an A+
250g of strawberries (for the sauce) plus an extra handful to decorate
Ice Cream Soda
For the strawberry sauce:
2 tbsp water
1 tbsp icing sugar
250g strawberries, hulled and chopped
A couple of drops of vanilla essence
Bring the water and sugar to the boil in a small pan and add the strawberries. Cook for a further 3-4 minutes until soft and add vanilla. Puree using a stick blender and set aside to cool.
Chop a handful of strawberries and line the bottom of your glass with a few, then add a generous handful of ice and another layer of chopped strawberries. Drizzle with strawberry sauce and fill almost to the neck with cream soda. Finally top with two scoops of vanilla ice-cream, some more sliced strawberries and a last drizzle of sauce.
Serve to your children, straighten your sunglasses and bask in rapturous applause before gently moving them out into the garden in case they spill strawberry sauce all over the floor…