Pea pesto on linguine with purslane and tofu

Guess who just stemmed three pounds of spinach leaf by leaf.

Mushroom Bourguignon, from Smitten Kitchen. Satisfying!

Okay, so it doesn’t look like much, but it’s really tasty! From Ottolenghi. Bread from Bon Chaz.

Parsnip and pumpkin mash

Or, you know, buttnernut squash.

Ingredients

1. 600 g (peeled weight) pumpkin or butternut squash, in 2-3 cm dice
2. 3 tbsp olive oil, plus extra for drizzling
3. 1 bulb of garlic
4. 5 medium parsnips, peeled and cut into large chunks
5. 200 ml sunflower oil
6. 2 onions, sliced into rings
7. 80 g unsalted butter
8. 1 tsp ground nutmeg
9. 300 g creme fraiche, at room temperature
10. 15 g chives, roughly chopped
11. salt and pepper

Directions

1. Preheat the oven to 200 C / 400 F / Gas Mark 6. Toss the pumpkin or squash with olive oil and a little salt and pepper and spread out in a roasting tray. Roast 30-45 min, until soft and mashable. Once out of the oven, keep somewhere warm. Meanwhile, using a serrated knife, cut about 1 cm off the top of the garlic bulb and place the bottom part in the oven next to the roasting pumpkin. Bake for about 30 min or until the cloves are completely tender.
2. While the pumpkin is roasting, cook the parsnips in boiling salted water for 30 min, until completely soft. Drain and keep warm.
3. Yet meanwhile, pour the sunflower oil into a medium saucepan, heat well, and fry the onion rings in 2-3 batches. They should turn brown, almost burnt. Transfer to a colander and sprinkle with salt.
4. Take a large bowl that can accomodate the whole mixture. Hold the bottom of the head of garlic and gently press upwards to erlease the cooked flesh into the bowel. Add the butter, nutmeg, some seasoning, and then the parsnips. Crush well, using a potato masher (or pastry blender). Add the cooked pumpkin and mash very lightly (use a fork). Don’t over-mix; the mash should remain chunky and the pumpkin and parsnip distinct.
5. Gently fold in the creme fraiche and chives to form a ripple in the mash. Spoon a mound on to each serving plate, garnish with the fried onions and a drizzle of olive oil, and serve at once.

Mushroom artichoke marsala and Ottolenghi’s Jerusalem artichoke and rocket soup, which, incredible.

 Jerusalem artichoke and rocket soup

Ingredients

1. 400 g Jerusalem artichokes
2. 45 g rocket, roughly chopped, plus extra for garnish
3. 1 L chicken or vegetable stock
4. 10 cloves garlic, crushed
5. 6 scallions
6. 1 egg
7. 350 g Greek yogurt
8. salt and pepper

Directions

1. Peel the artichokes with a potato peeler, wash, and cut into irregular 1 cm dice. Put in a large saucepan with rocket, stock, garlic, and a couple pinches of salt. Bring to a boil and simmer lightly for 25 min until artichokes are tender; test one with a knife to make sure it’s totally soft.
2. While the soup is cooking, cut the spring onions in half lengthways and then cut across these lenghts into slall dice. Set aside. Break the egg into a large mixing bowl and whisk well with the yogurt.
3. When you are ready to serve the soup, reheat it to boiling point. Take a ladleful of hot soup and add it to the yogurt mix, stirring constantly. Repeat a few times, using about half the soup. You need to bring up the temperature of the yogurt. Now pour the warm yogurt into the soup pan, whisking constantly. Bring back to a very(!) gentle boil and leave there for a minute or two.
4. Taste and season with plenty of salt and pepper. Stir in the spring onions and serve garnished with rocket.

Leek and Swiss chard quiche

Mushroom japchae!

May not look like much… but sure is good. Spaghetti with chickpeas courtesy smitten!

Cauliflower cake omg

Potatoes in dashi stock.