Friday, 12 October 2018

Butternut Squash Bhuna


A seasonal dish that is sure to warm you up as the temperature drops. Grab a bowl full of this hearty and nutritious curry with its thick spicy sauce and curl up by the fire. Preferably with a beer close by. The lightly pickled red onions help cut through the richness of the curry. This recipe also happens to be vegan friendly and gluten free.



Ingredients: Serves 2-3 people

·        500-600g Butternut squash – peeled, de-seeded and cubed 
·        2 tbsp Rapeseed oil (a bit extra for roasting)
·        ¼ tsp black mustard seed
·        4 fresh curry leaves (can used dried if required)
·        1 green chilli
·        1 tsp ground cumin
·        1 tsp ground coriander
·        1 tsp ground fenugreek
·        1 tsp ground turmeric
·        1 tsp red chilli powder (can add less for milder result)
·        1 tsp garlic and ginger paste
·        500ml passata
·        ¼ tsp fine sea salt
·        Couple of handfuls of fresh spinach leaves
·        1 red onion finely sliced
·        1 tbsp white wine vinegar
·        ¼ tsp fine sea salt

Method:

For the curry:

1.     Place the butternut squash into a baking tray, coat with a little oil, mix and roast in a pre-heated oven set at 200c for 25-30 mins. A knife should just be able to pierce the veg, you do not want it too soft or it will go to mush in the sauce. Then remove from the oven and allow to cool.
2.     Heat the rapeseed oil in a large saucepan on a medium heat and add the green chilli whole, black mustard seeds and curry leaves to it.
3.     When the above spices start to fizz and pop, turn down the heat slightly and add in the remaining spices and mix well with the oil.
4.     Add the garlic and ginger paste and cook for a minute.
5.     Add the roasted butternut squash into the pan and coat with the spices.
6.     Then add the passata and salt and mix though.
7.     Simmer partly covered with the lid for 15-20 mins until the sauce is reduced and thick.
8.     Add in the spinach leaves at the end and mix though.
9.     Taste and season with salt as required.

For the pickled red onions:

1.     Thinly slice one red onion
2.     Transfer to a bowl/container and add the white wine vinegar and salt
3.     Mix, cover and leave to stand for 20 – 30 mins ideally longer if time.



To serve:

Serve with fluffy and fragrant basmati rice and top the curry with the pickled red onions and coriander leaves.

I love this dish and I hope you do to! Please have a try and let me know how you get on. Better still post pics of you dishes tagging me in on Twitter and Instagram and I'll share them.

Sunday, 29 July 2018

Borough Market - Lamb Day

It's been a rather amazing 18 months and every week seems to bring its own set of adventures. So imagine my reaction when the email arrived asking me to take part in an event at Borough Market and would I like to do a food demonstration there. Well to say I did a little happy dance would be an understatement. 


Photo credit: Borough Market 

I am over the moon to announce that on the 1st of August I will be taking part in the Lamb Day event at Borough Market! Essentially a Welsh take over of this mecca of food showcasing the finest in Welsh produce, products and Welsh lamb of course! 

As a part of Lamb Day events I will be showing how versatile Welsh lamb can actually be and why we should be using it more in our everyday cooking rather than one off occasions. I'll be whipping up a straight forward, one pot wonder dish that packs a real flavour punch along with a more stand out dish to show that Welsh lamb can really be a showstopper.

I'll be making a Welsh lamb ragu with laver flatbreads. Here I pair Welsh lamb with another quintessentially Welsh ingredient, Laver (an edible seaweed product). I'll finish with a feast incorporating other renowned Welsh produce and products but with Welsh lamb at the very centre of it. I can't wait!



Celebrated on the 1st of August each year, Lamb Day kick starts the Welsh Lamb season and marks the start of the availability of new season Welsh Lamb.
Lamb Day celebrations are central to a newly-launched campaign to increase consumer awareness of the versatility of premium Welsh Lamb which is available on the doorstep of UK consumers.

Hybu Cig Cymru – Meat Promotion Wales and the Welsh Government, along with a host of other Welsh food and drink producers, will be offering up tastings of their Welsh products in the Market Hall at London’s Borough Market on 1st-3rd of August 2018.

Welsh Lamb is the product of traditional farming methods handed down through generations and in arguably the world’s finest lamb rearing conditions. This combination has enabled Welsh Lamb to achieve coveted Protected Geographical Indication (PGI).  



I'd love you to join me on the 1st of August at Borough Market, I'll be in the Demo Kitchen from 1pm - 2.30pm in the Market Hall. Demos are free to attend with tasters, cooking tips and recipe cards to take home. 

Hopefully see you there!