Back to your roots
Autumn brings a bounty of squash, root veg and leafy greens, so you can create the comforting dishes you’re craving as the nights draw in
RECIPES & FOOD STYLING: EMILY GUSSIN.
Bowl of warming comfort
Kimchi chicken noodle bowl
PHOTOGRAPHS: INDIA WHILEY-MORTON
Easy vegan
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A hit of heat from chilli flakes and fragrant, savoury sage are butternut squash’s best friends in this quick-prep pasta dish
Only 20 min prep
Sausage, squash and sage pasta
Only 15 min prep
Jerusalem artichoke, leek and goat’s cheese puff pastry tart
Serves 4
Hands-on time 15 min
Oven time 30 min
Creamy leeks, nutty jerusalem artichokes and soft goat’s cheese all sing of autumn in this comforting tart. Using ready-rolled pastry makes it easy to whip up on a weeknight.
EASY SWAPS
Swap the goat’s cheese for brie or any other soft cheese you prefer and try with whatever nuts you have to hand – hazelnuts (or cobnuts, if you can get them) work well.
• 320g ready-rolled all-butter puff pastry sheet
• ½ tbsp olive oil
• 2 small or 1 large leek, very finely sliced
• 2 garlic cloves, crushed
• 4 tbsp crème fraîche
• 1 medium free-range egg, lightly beaten
• 200g jerusalem artichokes, finely sliced
• 125g soft goat’s cheese log, chopped (see Easy Swaps)
• 30g brazil nuts, roughly chopped (optional; see Easy Swaps)
• 2 thyme sprigs, chopped
• Rocket in a sharp dressing to serve (optional)
1 Heat the oven to 200°C fan/ gas 7. Unroll the pastry sheet and transfer to a baking tray. Score a 2cm wide border around the edge of the pastry with a sharp knife, then use a fork to pierce holes all over the central rectangle. Bake for 10 minutes.