Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.
A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.
One of my favourite vegetarian cookbooks many years ago was ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen. Here’s and easy recipe for polenta from them. For a variation you can cooked the cornmeal, add the cheese and then spread the mixture half an inch thick on a wet worksurface. When cooled and firm cut it into small squares or discs then fry in butter until golden on both sides. Drain on kitchen paper and serve hot.
A favourite way with smoked haddock which is said to have been invented in The Savoy Hotel, London. It is usually served as a breakfast dish but also makes a very good supper. This version is from Rick Stein’s ” Seafood Lovers Guide”.
This recipe from ” Bill’s Italian Food” by Bill Granger combines two of my favourite ingredients. I used a kimchi sourdough loaf I had for the breadcrumbs, but use what you have.
A delicious version of Italy’s Tortelli di Zucca from Jill Dupleix’s ” Good Cooking”. You can use onion or butternut squash as an alternative to pumpkin if preferred.
