A simple and quick version of lasagne from ” Mezcla” by Ixta Belfrage. If you like you could use chicken stock or bone broth if you are not catering for vegetarians. Spinach, chard leaves or ham also make a good addition to the layers.
More comfort food from Anna Jones for when you are not watching the carbs. You can swap other root vegetables for the squash if you like. Serve with Mustard and Ale Gravy or any gravy you like really.
This is from ” A Taste of Home” by Angela Hartnett. If you like you can collect the seeds from the squash then wash and toast them to sprinkle over the salad before serving.
A rich autumnal dish which is great for entertaining from Waitrose. You could use some fresh wild mushrooms instead of the porcini if available, and courgettes or pumpkin instead of the squash. Serve with rice and baby spinach dressed with olive oil, lemon and sea salt.
Another delicious recipe from ” New Kitchen Basics” by Bristol based chef and food writer Claire Thomson. It is my go to cookbook of the moment and everything i have cooked from it is tasty and relatively easy. You can use sweet potato instead of the squash if you like.
I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.
The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.
