This recipe is perfect if it's the sort of day that calls for something rich and creamy to accompany an evening by the fire (or close to the radiator). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Gratin's are a regular features on the field kitchen menus at this time of year, and one of our favourites for this time of year is beetroot gratin. It’s quick to get in the oven and ends up a magnificent deep purple. It's delicious with roast beef or smoked fish, but rich enough to eat just with a bit of toast or salad. For more of a kick, add a teaspoon of grated or creamed horseradish with the cream and garlic.⠀⠀⠀⠀⠀⠀⠀⠀⠀
1kg beetroot, peeled⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 garlic cloves, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
100ml double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 sprigs of summer savory, or use rosemary or thyme, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat oven to 160°C/Gas 3.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Thinly slice the beetroot either by hand, with the slicing attachment of a food processor or with a mandolin; it should be about 2–3mm thick.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix the garlic with the cream in a small pan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Put the sliced beetroot in a bowl and add some seasoning. Add the cream mixture and the chopped savory and mix thoroughly so the beetroot is coated with cream.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrange in a 30cm gratin dish, cover with foil and bake in the oven for 40 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove the foil and bake for a further 10 minutes or until the beetroot is tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cauliflower and Romanesco are at their best between now and November. In the field kitchen we like to roast them fast to caramelise their natural sugars, and then dress them with flavours that compliment their sweetness and crunchy texture. This light and zesty dish goes well with pork or fish or make it into a quick main by tossing it with pasta and adding a little extra olive oil and a healthy sprinkling of grated Parmesan. Its delicate flavours go well with lighter pasta – white linguine or brown rice noodles. If you'd like to have a go at making roasted cauliflower with almond, lemon & garlic dressing then have a go at making our field kitchen recipe below.
1 Romanesco or cauliflower cut in half, stalk removed, then cut into florets
1½ tbsp olive oil
2 tbsp flaked almonds, roasted in the oven until browned
1 garlic clove, crushed
1 tbsp lemon juice & more to taste
2 tbsp fresh parsley, chopped, to serve (optional)
Salt & pepper
Preheat oven to 190°C/Gas 5. Toss the Romanesco or cauliflower with the oil in a baking dish. Roast in the oven for about 10-12 minutes, or until just tender but with some bite.
To make the dressing, crush the almonds in a pestle and mortar, add the garlic and lemon juice and mash to a paste. Slowly add olive until the dressing is of a drizzling consistency. Season well with salt and pepper. Alternatively blitz all the ingredients in a food processor.
Drizzle the dressing over the Romanesco or cauliflower while still warm. Sprinkle over some chopped parsley to serve.
This dish is a celebration of seasonal produce. A beautiful balance of bittersweet griddled radicchio, sweet roasted squash & salty cheese. Serves 4
2 heads of radicchio
2 tbsp balsamic vinegar, plus extra to serve
about 5 tbsp olive oil
1 large butternut or crown prince squash, peeled & cut into wedges no more than 2cm wide
leaves from a small bunch of flat-leaf parsley, chopped
100g hazelnuts, toasted & roughly chopped
125g goat’s cheese
salt & black pepper
Heat a cast-iron griddle pan until really hot. Heat the oven to 190°C/Gas 5.
Cut each radicchio head into eight wedges, keeping the root end intact. Put into a shallow bowl and season all over with a few pinches of salt, the balsamic vinegar and a drizzle of olive oil. Gently rub the radicchio wedges so that all sides are lightly oiled.
In batches, lay the squash on the hot griddle and cook for a minute or two on each side until lines appear (you are not trying to cook the squash through, just mark it).
Transfer the squash to a roasting tin and gently toss with salt, pepper and just enough oil to lightly coat. Roast for 20 minutes, or until cooked through.
Meanwhile, griddle the radicchio in batches – again just a minute or two on each side to give the wedges colour. As each piece is done, lay it in the oil and vinegar in the bowl so it can soak up more of the dressing.
Add the griddled radicchio to the roasting pan along with the squash for the final 10 minutes of cooking.
Put even amounts of squash and radicchio on to individual plates, sprinkle over the chopped parsley and hazelnuts, then crumble the goat’s cheese over the top. Put extra balsamic vinegar on the table for those who’d like more.
One of our biggest pudding hits at this time of year is our rich and buttery pumpkin cheesecake - we're always craving it's cream and caramelised goodness!
225g/8oz digestive biscuits
juice and zest 1 lemon
340g/12oz cooked pumpkin (steamed or roasted)
225g/8oz caster sugar
450g/1lb cream cheese
1 tsp ground cinnamon
2.5g/½ tsp freshly grated nutmeg
90ml/3fl oz double cream
90ml/3fl oz natural yoghurt
Heat the oven to 170C/325F/Gas 3.
Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.
Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.
Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.
Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.
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