GAME ON Rabbit stifado
MELT IN THE MOUTH Lamb and beetroot yogurt curry
RECIPES, STYLING AND FOOD STYLING GEORGINA HAYDEN
PHOTOGRAPHS LAURA EDWARDS
If I had to pick a time of year to give an award to in my own ‘best produce’ category, October would be it. The colours, textures and flavours never cease to bring me joy. Creamy, versatile pumpkins and squash, earthy beets and celeriac, sweet parsnips and even a few cobs of still-vibrant sweetcorn. Yet with the onset of colder, shorter days I want comfort as well as vibrancy.
I’m a big fan of one-pot cooking. If I can make a deeply flavoured, homely meal with as little washing up as possible, I am there. And now is the time for these recipes – easy slow-cooked meals using beautiful seasonal produce that can be eaten then and there, or batch-cooked for a later date. If I was being organised, I would make the miso beef or lamb and beetroot curry in advance. The rabbit stifado is familiar, rich and worthy of a gathering – as is the roasted celeriac, which is unusual and surprisingly flavoursome. Keep it seasonal and serve any of these with simple buttered steamed kale or broccoli. Sheer heaven.
Lamb and beetroot yogurt curry
SERVES 4-6. HANDS-ON TIME 35 MIN, OVEN TIME 2½–3 HOURS.
MAKE AHEAD
Marinate the lamb up to 2 days ahead and keep covered in the fridge. Cover leftovers and keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a pan with a splash of water until piping hot.
• 4 garlic cloves, peeled
• 4cm fresh ginger, roughly chopped
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground turmeric
• 150g full-fat natural yogurt