Autumn: A TIME OF BOUNTY
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS LAUREN MCLEAN STYLING TONY HUTCHINSON
"October is my favourite month. I love the way the autumn leaves mark the changing seasons with their golden browns, rustic oranges and deep reds. I love the crisp, refreshing air and all the wonderful ripe vegetables bringing more rich colour. October also marks the welcome return of comfort food. I hope these dishes, full of favour and in colours worthy of an artist’s palette, capture exactly what you want to be eating as the seasons change."
LOTTIE COVELL, DEPUTY FOOD EDITOR
Celeriac and veal pelmeni in chicken broth
SERVES 8 AS A STARTER, 4 AS A MAIN COURSE. HANDS-ON TIME 1 HOUR 10 MIN, PLUS RESTING
KNOW-HOW
Pelmeni are Russia’s answer to tortellini – small dumplings usually filled with pork and veal. The dough is easier to make than pasta as there’s no repeat rolling.
MAKE AHEAD
Make the dough up to 48 hours in advance and keep wrapped in cling film in the fridge. It freezes well too, in a sealed container for up to 1 month.
FOOD TEAM’S TIP We’ve added celeriac to the pelmeni, but you can fill them with whatever you fancy.
FOR THE DOUGH
• 320g plain flour
• 1 tsp salt
• 2 medium free-range eggs, lightly beaten
FOR THE FILLING
• 250g celeriac
• 1 lemon
• Vegetable oil for frying
• 1 onion, finely chopped
• 150g British rose veal mince or free-range pork mince
• 120ml soured cream
• ½ bunch fresh chives
FOR THE BROTH
• Vegetable oil for frying
• 100g smoked pancetta
• 1.5 litres fresh chicken stock
• 2 fresh bay leaves
• Grated zest and juice 1 lemon
• 1 tsp sea salt
• Bunch each fresh dill and chives, coarsely chopped
• 150g spinach
• Soured cream or greek yogurt to serve
1. For the dough, combine the flour and salt in a mixing bowl and make a well in the centre. Add the eggs and 4 tbsp cold water, then slowly whisk. Bring the dough together with your hands – it will be quite firm.
THE AUTUMN LEAVES… Chicken, smoked bacon and leek pie, p32
2. Turn out the dough and knead for 10 minutes until smooth and elastic. (Alternatively, knead on a medium speed in a stand mixer with a dough hook fitted for 5 minutes.) Wrap in cling film and chill for 1-2 hours.
3. Meanwhile prepare the filling. Peel and roughly chop the celeriac, putting it in a large pan of cold water with a squeeze of lemon juice to stop it discolouring. Bring to the boil and cook for 20 minutes until very tender. Drain and return to the pan.