Punk Chef Autumn

As Autumn begins, we say goodbye to the Summer of delicious fresh fruits and vegetables, but don’t get upset, as there are brilliant ingredients that are at their best in the Autumn. This includes pumpkin, aubergine, figs, mushrooms, apple, pears, pheasants, celeriac, and much more, allowing us to explore and get creative... Pies, roasting, crumble, slow-cooking, and braising are to be thought of when you are cooking to give that Autumn feel and a warmth that makes you feel wonderful against the on-set of cold weather.

My guess is that there are things already in your larder that you don’t need to buy. Recipes are based on spending £5.00 cooking for 2 people on a starter and a main course.

Roast Butternut Squash Risotto with watercress

Serves 2

2x Butternut squash (small ones)

Sprig Thyme

50g Mascarpone

50g Parmesan

500g Vegetable stock

LARDER: Risotto rice, Onion, butter, salt and pepper, olive oil

METHOD

Cut half the 2 butternut squash and scope out the flesh from just 2 halves. From the other 2, scope out seeds only and make a hallow like a cup. Then wrap them in foil and bake for 30 minutes on 150 degrees. Put the flesh in a baking tray with a sprig of thyme and bake, keep some diced butternut squash for later.

Once the flesh is soft and easy to mash, take out of the oven. Keep an eye on the half butternut squash, once it starts to soften take out and keep for later. For the risotto, add the butter in a saucepan, add chopped onion and sweat till soft. Add the risotto rice into the pan, but make sure you coat every grain of rice, as that is what gives it the creaminess.

Add a ladle of vegetable stock to the risotto rice and keep stirring, and repeat process as risotto requires patience and care. Keep repeating the ladling and stirring until it becomes creamy and the grain is slightly puffed up, then add the mashed butternut squash into the risotto and stir well.

Add a dollop of mascarpone to the risotto for richness, and finish off with grated parmesan cheese, stir till it is mixed together. Season if needed with salt and pepper to your taste.

Put a littler butter and oil in a frying pan and add butternut squash cubes. Fry until soft and crispy then season with salt and pepper. Finish by adding a touch of thyme. Be careful not to burn the thyme so add that at the end to release the flavour from the herb.

When everything is ready get your half of butternut squash that has baked in the oven and use the hallow scope to add risotto in the middle of the base. Sprinkle the cubes on the top and serve with watercress as garnish and garlic bread.