Autumn is one of Ben’s favourite times to cook. Summer hasn’t quite left the table, but mushrooms, pumpkin and richer flavours are starting to take over.
From our new Autumn Menu, these are the three dishes he’d start with: one for the table, a bowl for lunch and a side worth making at home.
Sweet, spicy, sharp. Roasted aubergine meets harissa, raspberries, hummus and tahini dressing, with raspberry balsamic bringing a little extra acidity.
Pistachio dukkah with za’atar adds crunch, finished with dill and lemon zest to keep things fresh. One for the middle of the table.
Truffle mushrooms and truffle mayo make this one feel properly autumnal. Quinoa, lentils, roasted pumpkin and kale turn it into a generous, healthy lunch, while pickled grapes and yuzu koji dressing cut through the richness.
A handful of toasted hazelnuts finishes things off. Seasonal, full of vegetables and built around a very good dressing. Our kind of healthy food.
Roasted pumpkin, whipped ricotta, parmesan crisps, pomegranate and toasted hazelnuts. Simple enough, until you get to the honey.
Raspberry harissa aubergine for the table. Truffle mushroom bowl for lunch. Roasted pumpkin & ricotta on the side.
Three good places to start with our new Autumn Menu.