Gourd Morning

Back on the pumpkin trail I have found a way of incorporating them with another seasonal beauty; the eating apple.

Roasted cubes of pumpkin or squash and apple, cooled and blended with coconut water and cinnamon make a delicious, sugar-free breakfast. Layer up this autumnal mousse with Greek yogurt and sprinkle on your choice of topping (nuts, muesli, granola, desiccated coconut, dried fruit, swirl of honey etc). If you're vegan, cook the squash and apple in coconut oil instead of butter and use a dairy-free coconut milk yogurt.

Try it for yourselves - it's really gourd!

Bish bash bosh squash

It's cooler weather and time to hunker down with some comfort food. This is where the seasonal pumpkin or squash comes into its own as variety really is the spice of life. There are many to choose from and they can be used in a myriad of ways.

The first recipe I'm going to share is for a savoury dish.

Squash and Spinach Orzo

1 Butternut squash
250g Cherry or baby plum tomatoes
Large pinch of dried thyme
200ml Vegetable stock
360g Orzo
Splash of white wine vinegar
Large pinch of chilli flakes
Bag of baby spinach leaves
150g Creme fraiche
Parmesan (or vegetarian hard cheese)
Chives

Put the chopped squash and tomatoes in a shallow tin and roast in the oven with a sprinkle of salt and pepper, dried thyme and oil and roast for 20 mins.
Cook the orzo in the stock as per the packet instructions. Drain, reserving the cooking water.
Heat the white wine vinegar, chilli flakes and drained orzo gently for a minute then add the reserved stock and spinach until wilted.
Stir in the creme fraiche and keep stirring for 2-3 mins and gently heat through.
Either fold in the roasted vegetables, snipped chives and grated cheese or serve separately. Season to taste.
Serve in warmed bowls and garnish with more chives, cheese and chilli flakes if desired.

Pimping your pumpkins

Watch out for seasonal pumpkin, gourd and squash recipes coming your way this month. Sweet, savoury and stylish!

                                                 

Awesome Autumn

Autumn, or Fall, is meant to symbolise the end, the decline, the decay. It is a time to gather in the harvest of summer and preserve and store edibles for the winter ahead.

For me it is a time of beginnings too. It's that "back to school" feeling we all remember. The mornings are cooler with a low golden light breaking through the fine mist. Spider webs can be seen in all their intricate glory as their creators search for food and begin to invade our homes. The leaves are turning and detaching themselves from the trees as conkers come crashing down to the delight of children (and squirrels.)

The hedgerows are jewel studded with rose hips, blackberries, elderberries and sloes. Go nuts collecting walnuts, sweet chestnuts, hazelnuts and beech nuts. Autumn is a great time for foraging if you know what you're looking for. It is time to be the Hunter Gatherer.

Whilst sad to bid farewell to summer, the Autumn months offer celebrations to anticipate. Harvest Festival is a time to reap the rewards of your hard work and draw in your bounty of produce. Halloween is a great excuse to host an All Hallows' Feast followed by Bonfire Night and Thanksgiving. 

These months offer the chance to eat warm, comforting foods. Think earthy mushroom gnocchi and risotto, hearty pumpkin soup, fiery vegetable curries and chillis and indulgent Sunday dinners. For extra comfort go for steamed sponges and fruity crumbles and pies served with creamy custard.

Go figure

It's the first day of Autumn in the UK and already we've been enjoying the fruits of the season. Juicy blackberries plopped amongst crisp slices of apple and baked in pies and crumbles. Succulent plums de-stoned and used in jams, chutneys and tarts. One of my favourites, and a versatile gem, is the fig. 

Coming from Turkey at this time of year, the matt dark purple skin gives way to raspberry pink seeded flesh. It's sweet jamminess, although delicious on its own, pairs well with sweet or savoury. It makes best friends with salty cheeses, bitter walnuts and sweet honey. It can be eaten straight from the skin or gently cooked.

My favourite way of eating them is to toast nuts (pistachio/almonds) in a pan. Remove and clean the pan. Squeeze honey into the pan and gently cook the figs cut side down for a few minutes until caramelised. Plate up, sprinkling the toasted nuts over the top and serve with ice cream or Greek yogurt topped with another drizzle of honey.

Whilst Adam tempted Eve with an apple, they must have had an abundance of figs judging by the clothes they wore!