Roast of the month
"This recipe is for everyone haunted by the memory of (bad) nut roasts – bland, dry and every mouthful the same. This is different.It has the textural contrast of toasted nuts and soft, buttery leeks, with a topping of syrup-glazed parsnips. Plus, I’ve added earthy chestnuts, mushrooms and fresh herbs to lift all the favours. The result is a meat-free roast worthy of centre stage."
MONIQUE LANE, ACTING FOOD WRITER
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October 2015
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About delicious. Magazine
Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…