What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot.
Purple Cauliflower Cheese
When you have a cauliflower and you add a little cheese you can’t fail to make something unfathomably gorgeous. There is no other place I know of that you can get a purple cauliflower apart from my local farmers’ market. If you saw it at a glance you may have to do a double take to reassure yourself that it is real.
I think the cauliflower is a very lucky vegetable. It’s no looker but I’m yet to meet someone who doesn’t think the union of cauliflower and cheese is glorious. Being purple as opposed to its equally delicious, much paler, white cousin adds something extra to what might otherwise have been a beige overload on the side of the plate.
Purple French Beans with Steak
Fortunately the two little plants that managed to battle the elements (and the neighbours heavy pawed cat) were rather heavily laden and so I had enough to make a meal. They are such a dark colour and look so lovely in the garden it was a shame to pick them. The plant is also a fantastic purpley green.
I topped and tailed the beans and steamed them gently. I was hoping this would retain some of their purple colour but, unfortunately, they went entirely green! I find that beans are extremely happy with a little lemon juice. I melted a little butter and fried some chopped shallot then squeezed in a little lemon juice to sharpen it up.
Venison Burgers, Chips and Purple Sprouting
It was a picturesque morning when I hopped on the bicycle and cycled to the farmers’ market. On setting off I was very pleased with myself for saving the planet and burning calories at the same time. The sun was shining, the birds were singing and I was thoroughly convinced I was the modern day Snow White. It wasn’t particularly far or mountainous but to say I arrived less than glamorous and somewhat flustered would be an understatement. Let’s just say there was a bumble bee that seemed certain its hive was my nostril.
Aubergine Curry
Ingredients
You will need (for five to six large portions):
- 1/2 a teaspoon each of cardamom, mustard seeds, cumin and turmeric
- 1 teaspoon of coriander seeds
- salt and pepper
- 2 large aubergines, in roughly chopped
- 4 onions, sliced
- 4 large garlic cloves
- Oil for frying
- 4 tomatoes, seeds removed and quartered
- 1 tin tomatoes
- 2 chillies, sliced (add more or less depending on how hot you like it)
- 1 tin coconut milk
- 300ml vegetable stock
- Large handful coriander, roughly chopped
Method
Add all the spices and salt and pepper to a pestle and mortar and grind them up. The smell is so fresh.I have a real aversion to soggy, slimy, sloppy aubergines and so to prevent my distress I always cook them separately first. In this case I griddled them to give them a characteristic smoky flavour. Don’t add oil to the aubergine, I find the oil soaks in too much. I have found that for some recipes soaking the aubergines in salt is absolutely necessary but in this recipe, not so much.
Sweat the onion and garlic in a little oil until they look fairly sumptuous and then add the spices. Stir until your nostrils are dancing.
Purple Sprouting Broccoli and Bacon Pasta
Ingredients
To feed 4 people I used:
Beef, Vegetable and Red Wine stew
Ingredients
What you will need (for four to six portions):
- Braising steak (at least 500-750g)
- Seasoned flour
- Vegetables of your choice – carrots, swede, onions, leeks, pasnips – a few good handfuls of each
- Potatoes – 4-6 medium
- Red wine (1 small glass)
- Stock (750ml)
- Oil and seasoning
Method
Cut up the steaks and roll them in seasoned flour. Fry them in a pan that you can also then put in the oven. Keep all the goodness in one place. I am not fortunate to own one of these modern day contraptions.
Get chopping! It’s not that bad once you get going and you get lots of goodies to go straight into the compost bin. It’s true when they say you don’t get something for nothing.
Into my cauldron of lusciousness I added a healthy (large) glass of red wine, a stock cube (I know, I’m sorry) and some water. I threw in a bay leaf for good measure and a load of seasoning. I find when I think I’ve seasoned enough, I season some more.
Seasonal Stir Fry
Ingredients
What you will need (for 2):
- Stir fry strips or other thinly sliced steak
- Vegetables of your choice, I used onion, garlic, ginger, sweetcorn, carrots, spring onion and spinach
- Noodles
- Soy sauce
- Lemon or lime
- Oil, preferably vegetable or groundnut
- Salt and pepper
Method
I was lucky enough to strike up a conversation with the lady from Challow Hill Meats and she told me the story of her stir fry strips. She explained to me that when cutting the sirloin and the fillet off she was left with all these bits of meat. They used to go into the meat for stewing etc. Then she put them up for sale as I buy them now and I couldn’t be more pleased. The perfect amount of meat, of excellent quality and cut, ready sliced and for £1.84. Who can moan about that?
To make the most of these little bits of loveliness I let them marinate in salt, pepper and soya sauce while I cut up all my vegetables.
Quick Cheat Risotto and Roasted Vegetables
Apparently I have become a magnet for books and other similar reading materials. Old and new, modern and traditional, there is not a manuscript that passes me by without a glance or sometimes a purchase. Because of this new exponential accumulation I needed to reorganise and rearrange my boudoir in preparation for a charming new bookcase I had clapped my eyes upon. I wrestled with the idea of what to have for dinner and I knew this rearrangement would take many hours. Do I have a quick sandwich and feel an intense sense of disappointment or…Quick cheats risotto and roasted veg.
Baked Marrow
What to do with quite a significant sized marrow, no time and a fridge full of food but nothing to eat. It was then that I remembered the very wise man who sold me the marrow in the first place. He recommended a baked marrow but not to cut it down the middle and then stuff it as one might expect but to go about it as follows.
Ingredients You will need (for four):
