Jacqueline Meldrum inspires you to
make the most of your weekly veg boxVe g
on
Wheels
I
have a love hate relationship with
Autumn. The days are getting
shorter and the temperature is
dropping. I’m bereft now that
berry season is over and I can’t bite into
gloriously plump, sweet strawberries
or savour the velvety feel of raspberries
on my tongue whenever I want. On the
other hand, I love wrapping up in layers
for invigorating walks and I really get
excited when the new season vegetables
appear.
Autumn is a time when fruit and
vegetables take on intense flavours.
There’s a variety of squash to choose
from as well as the deep flavours of
beetroot, fennel and chicory. There’s
also the peppery bite of watercress and
fruit gets all juicy when pears and plums
appear in our veg boxes.
This month I’m sharing ideas for
butternut squash, cabbage, chicory,
pears, plums and watercress.- You can find more of Jacqueline’s
ideas and recipes at
http://www.tinnedtomatoes.com
PLUMS
Plum ice cream, mmm!
Remove the stones
from a punnet of plums,
then whizz the plums
in a blender with a little
lemon juice and sugar until
the mixture is smooth. Mix with dairy-free
custard and churn your mixture in an ice
cream machine. If you don’t have an ice cream
machine, pour your mixture into a container
and freeze for about 90 minutes until it starts
to crystallise around the edges. Stir well and
return to the freezer. Repeat this twice until the
mix is frozen.CHICORY
Pickled chicory is easy to
make and is a great addition
to salads, wraps and
sandwiches. Sterilize a jam
jar or kilner jar, then heat some
mustard, cumin and coriander seeds in a pan (don’t
let them burn) to bring out the flavour. In another
pan dissolve a few tbsp of sugar with enough
vinegar to fill your jar. Separate your chicory leaves
and add them to your warm jar, add the spices
and fill with vinegar. Put the lid on and leave your
pickles for a few days for the flavour to develop.BUTTERNUT
SQUASH
Hummus doesn’t have to
be chickpea based. Roast a
butternut squash, whizz up a
third of it with some olive oil,
garlic, tahini and a little chilli for a creamy dip.
Use the rest of your roast squash to make a
delicious mac and cheese sauce. Sauté onion
& garlic in olive oil until soft, then whizz the
squash, onion, garlic with a little vegetable stock
with some nutritional yeast, ground almond and
black pepper in a blender and serve the sauce
mixed through freshly cooked macaroni.Veg
on
WheelsPEARS
Why not make a warm
pear tart? Place a sheet or
ready rolled puff pastry on
a baking sheet and gently
score a border around the
edge. Spread a little peanut
butter over the base, avoiding the border and
top with slices of juicy pear and some chopped
walnuts. Sprinkle a little brown sugar over the
tart and bake in a hot oven for 20-25 minutes
until the pastry is golden. Serve with warm
dairy-free custard or ice cream.WATERCRESS
Watercress adds a
peppery bite to salads,
but sometimes I want
something a bit more
substantial than just leaves. I
love to mix watercress in a
warm salad with gnocchi. I fry ready-made
gnocchi in a pan until it’s golden, then mix with
pesto and toss in some sundried tomatoes and
watercress. You could also add a scattering of
nuts for a bit of crunch too.CABBAGE
I love to make cabbage
steaks and serve them
with roast potatoes, veggie
sausages and a tomato
sauce. Cut thick slices of
cabbage and place them on
a baking tray. Brush the cabbage steaks with
a mixture of olive oil, balsamic vinegar, agave
nectar & black pepper then roast for 25-30
minutes.
Alternatively, roast extra vegetables
alongside the cabbage and make a warm salad
with puy lentils and couscous dressed with
fresh herbs.