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creamy chanterelle & broccoli tagliatelle
a rhubarb (and strawberry) macadamia nut cookie
a crispy chickpea caesar
beetroot sauce (for grains, salads & pasta)
on eating with the seasons

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caramelized onion + roast butternut squash risotto

caramelized onion + roast butternut squash risotto, cooked in a sage & saffron broth 🍃🧈🧅⁣⁣⁣⁣⁣
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to make this, start by caramelizing 6 onions (one per serving): peel, halve, then thinly slice the onions before letting them sweat on low heat in a little bit of fat, stirring and adding a small splash of water from the kettle occasionally, until softened, sweetened and browned — about 45 mins to 1 hour, minimum⁣⁣⁣⁣⁣
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in the meantime, roast a butternut squash: peel, halve, de-seed and cube the squash. place the cubes on a baking sheet, drizzle on a bit of oil & salt, toss, and then bake at 190°C/375°F until tender and a bit caramelized, ~30-45mins⁣⁣⁣⁣⁣
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while the squash is roasting and the onions are caramelizing, make a vegetable stock: gently sizzle some some roughly chopped onion, carrot, celery, leek, bay, thyme, rosemary, black peppercorns, and sage in olive oil for a few fragrant minutes, cover with fresh water and season generously with salt. bring to a boil before leaving to simmer for 25-45 minutes. taste for seasoning, then pop in some crushed saffron threads, taste again, and once satisfied keep the stock warm on a low heat⁣⁣⁣
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start making the risotto by adding a finely diced shallot and a bit more fat to the caramelizing onion. bring the heat up slightly to medium-low. add butter, a bit more salt, and then the rice. toast the grains in the oil then deglaze with white wine. keep stirring and cooking, adding a ladleful of the strained stock at a time. towards the end, mash half of the roast butternut squash and add that to the risotto along with some broth⁣⁣
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finish the risotto: as you add in the last ladleful of stock, turn off the heat and add a large pat of butter to the pan. whip the butter through the risotto, add some parmesan, and gently stir in the remaining squash cubes⁣
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serve by ladling onto deep plates, giving each plate a shake to help spread out the soupy rice, then top liberally with parmesan, black pepper, and a little bit of evoo 💛⁣⁣⁣⁣⁣
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(just fyi, I used about 375g of arborio rice and around 1.5L of stock here, but you don’t have to be too concerned about exact measurements)

frisée, radicchio and some other greens, served w

frisée, radicchio and some other greens, served with pear, parm + hazelnuts, plus a mustard-cider vinaigrette 🫶😌 there’s just something about tossing together bitter leaves, autumn fruit, and toasted nuts, dressing them up in a sharp & tangy vinaigrette, and topping it all with salty, crumbly cheese that makes the whole experience feel wonderfully elegant and unfussy all at the same time — yet another simple fall salad that manages to be quite special despite very little effort required (see the apple, radish, and fennel number I posted earlier)⁣
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p.s. volume up for satisfying salad sounds

rice porridge, like a cloud on a snowy day, with p

rice porridge, like a cloud on a snowy day, with pear and pomegranate, a dusting of cinnamon, a splash of milk & a drizzle of honey (plus a bit of toasted buckwheat over top, for extra crunch + delight) ✨🥛🍯

sweet and smoky, warmly-spiced carrots & parsnips

sweet and smoky, warmly-spiced carrots & parsnips served on a cool bed of tahini yogurt — paired with a quick mint-dill-coriander sauce. so good.

the difference good produce makes 💛⁣ late aut

the difference good produce makes 💛⁣ late autumn only just started and I’m already excited for winter! gorgeous sunsets, cosy evenings, and favourite foods. that first taste of the season’s first citrus is always sheer bliss. happy december everyone! 🍊🫶✨🌲

garlicky hasselback potatoes, with roasted fennel,

garlicky hasselback potatoes, with roasted fennel, lemon & onion (feat. the usual evoo + sea salt) 🧄🥔🍋🧅 all we need now is a fennel emoji!

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