and the pasta is al dente.
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
Kabocha squash are the ideal variety of squash for this recipe as they have a low moisture content so the pastry will remain deliciously crisp. The pairing with Parmesan and rosemary complements the sweetness of the squash perfectly. I love to make this at the end of summer and serve it with a green salad for a tasty weekend lunch.
Serves: 6
Preparation time: 20 minutes
Cooking time: about 1 hour
1 kabocha or butternut squash, peeled, halved and deseeded
2 tbsp vegetable oil
1 × 320g sheet of ready-rolled all-butter puff pastry
1 tbsp finely chopped rosemary
30g pine nuts
60g grated Parmesan cheese
1 garlic clove, finely grated
50ml olive oil
3 tbsp mascarpone
sea salt and freshly ground black pepper
Preheat the oven to 210°C/190°C fan/gas 7 and line a baking tray with baking parchment.
Slice each squash half into 1cm-thick slices and place them in a single layer on a roasting tray. Drizzle with the oil and season liberally with salt and pepper. Bake for 15–20 minutes until just tender.
Lay the pastry out flat on the lined baking tray and carefully score a 1cm border around the edge.
Place the rosemary, pine nuts, half the Parmesan, the garlic, olive oil and a pinch of sea salt in a tall container and blend using a stick blender. Add the mascarpone and pulse until combined.
Spread the mix inside the border on the puff pastry. Lay the squash slices over the mix and finish with a good dose of black pepper.
Bake for 30–35 minutes until golden. Sprinkle over the remaining Parmesan and place back in the oven until the cheese melts. Serve hot.
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
Tofu itself is a rather flavourless ingredient, however it does add a good texture to dishes. If you have never been a fan then do try this dish as the flavours work really well together and create a tasty and wholesome meal. Always use firm tofu, and preferably a refrigerated product, not an ambient, shelf-stocked one, as the flavour and texture are much better.
Serves: 4
Preparation time: 15 minutes
Cooking time: about 50 minutes
2 tbsp vegetable oil
2 onions, thinly sliced
200g buckwheat
2 tbsp olive oil
2 garlic cloves, finely grated
½ red chilli, deseeded and finely diced
2 tbsp balsamic vinegar
1 tbsp picked thyme leaves
2 tbsp tomato purée
2 tbsp Worcestershire sauce
300ml Vegetable Stock
350g firm tofu, cut into 5mm dice
200g cavolo nero or kale, tough stems removed and leaves roughly sliced
3 tbsp capers in brine, strained and finely chopped
sea salt and freshly ground black pepper
Heat the vegetable oil in a deep frying pan over high heat. When hot, add the onions, season with sea salt and pepper and cook for 15–20 minutes until golden and caramelised.
Meanwhile, toast the buckwheat in a dry frying pan for 5 minutes over medium heat, then cook it according to the packet instructions. Drain well and stir through the olive oil. Keep warm.
Add the garlic and chilli to the onions and cook for a further 4 minutes, until soft, then add the balsamic vinegar and cook until it coats the onion mix. Add the thyme, tomato purée, Worcestershire sauce and 200ml of the vegetable stock and mix well. Simmer rapidly for 5 minutes.
Scatter the tofu in the frying pan on top of the onion mixture. Reduce the heat to low and cook the tofu for 10 minutes.
Add the cavolo nero to the pan with the capers. Add the remaining vegetable stock. Cover the frying pan and cook gently for about 5 minutes, or until the cavolo nero is cooked. Stir to combine.
Spoon the buckwheat into bowls then top it with the braised tofu, cavolo nero and caper sauce.
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
A bhaji is an Indian fritter, typically made with onions and loads of spices. I have used cauliflower along with the onion, as it gives the bhajis a slight nuttiness. The sweet, slightly spiced yoghurt is a great accompaniment, too.
Serves: 4 as a starter (makes about 16 bhajis)
Preparation time: 25 minutes
Cooking time: around 50 minutes
25g butter
2 onions, finely sliced
1 cauliflower, grated (a box grater works well)
1 green chilli, deseeded and finely diced
3 tbsp chopped coriander
1 egg
125g chickpea flour
½ tsp baking powder
vegetable oil, for deep-frying
sea salt and freshly ground black pepper
FOR THE SPICE MIX
1 tsp ground turmeric
1 tsp cumin seeds
¼ tsp coriander seeds
¼ tsp black mustard seeds
½ tsp garam masala
FOR THE MANGO AND CORIANDER YOGHURT
2 tbsp mango chutney
1 tbsp finely chopped coriander
½ tsp nigella seeds
1 tsp sriracha sauce (hot chilli sauce)
100g Greek yoghurt
Melt the butter in a medium frying pan over medium-high heat. When hot, add the onions, season with sea salt and cook for about 5 minutes, then reduce the heat to medium and cook for a further 30 minutes, stirring frequently, until the onions are golden and caramelised. Add the grated cauliflower and cook for a further 4 minutes.
To make the spice mix, toast the ingredients in a small dry frying pan over medium heat until fragrant and the mustard seeds begin to pop. Remove from the heat and grind to a powder in a spice grinder or pestle and mortar.
Place the onion and cauliflower mix into a large bowl. Add the spice mix and mix well. Mix in the chilli, coriander and egg. Add the chickpea flour and baking powder and fold gently to just combine. Season with a pinch of salt and pepper.
To make the mango and coriander yoghurt, whisk all of the ingredients together in a bowl and season to taste.
Pour