Easy Stuffed Seasonal Squashes with Mushrooms, Grains and Herbs

Recipe courtesy of Psychologies Magazine and taken from Do Yourself a Flavour by Fliss Freeborn.

This is a beautiful meal that makes great use of those cute little squashes that come into season in the winter. It feeds two very happily, but you can also use it as a centrepiece for a meatless roast dinner, splitting this recipe between four if you have enough sides. To speed things up, pop the hollowed-out squashes in the microwave for 15 minutes while you make the filling – or bake the squash in the oven without the filling for an extra 20 minutes.

Serves: 2

Ingredients:

2 baby squashes or pumpkins, roughly the size of large grapefruits
A very large white onion, or 2 medium ones
4 tbsp olive oil
Salt and freshly ground pepper
1 tsp each of dried rosemary and thyme, plus ½ tsp of dried sage
400g mushrooms
Fresh thyme leaves (optional)
1 packet of pre-cooked grains, or a tin of green lentils, drained
A glug of white wine (about 75ml), or 60ml water and 1 tbsp of vinegar

Method:

Start by preparing the squash; make a lid with a knife and scrape out the centre and sides. Pierce the squash skins a little with a knife, then pop them both in the microwave for 15 minutes, without their lids. If they don’t fit in side by side, do them one at a time, for 8 minutes each. Preheat the oven to 200^oC / 180^oC fan / gas mark 6.
While your squash are cooking, finely chop your onion(s) and fry in the olive oil, along with a pinch of salt, a good grinding of black pepper, and the dried herbs, over a medium heat. Meanwhile, chop your mushrooms into cubes, roughly 1cm.
When the onions are soft, add the remaining olive oil and tip in your mushrooms, which will soak up the oil like sponges then shrink down as the water cooks out of them. Keep cooking until the mushrooms have some nice bits of colour on them; this should take around 15 minutes. If you’re using fresh thyme, add the leaves now.
Tip in your grains or lentils, then add the wine or vinegar water and a splash of boiling water if it’s all looking a bit dry. Cook for 5-8 minutes to heat everything through, then taste and season. Next, pull your squashes out of the microwave (careful, they’ll be hot) and place on a baking tray. Spoon in the filling.
Pop the lids on the squashes precariously, then bake for half an hour, or until the flesh of the squash is tender to the point of a knife.
Serve as it, or with some extra green veg on the side.

Salute the Salad : Poached Salmon, Almond and Grapefruit Couscous

Recipe courtesy of Psychologies Magazine (May 2016) and taken from “Savour : Salads for all seasons” by Peter Gordon.

For this light, healthy meal, poach the salmon in a pan wide and deep enough to hold the pieces in one layer. The couscous can also be served with other meats.

Serves 2 as a main course

Serve warm or at room temperature

Ingredients :
100g couscous
1 carrot, peeled and coarsely grated (shredded)
1 tblsp extra virgin olive oil
2 spring onions
1 small handful of flat-leaf parsley, still on the stalk
1 grapefruit
2 salmon fillets (150-175g each), bones removed but skin left on
3 tblsp flaked almonds, lightly toasted and roughly chopped
1 small handful salad leaves (perhaps use pea shoots)
1 lemon, halved

Step One : Mix the couscous with 100ml of tepid water and 1/4 tsp of salt, and leave for 5 minutes. Mix in the grated carrot and olive oil and leave for 5 minutes. Trim both ends from the spring onions. Thinly slice the green parts and mix into the couscous. Pick the parsley leaves from their stalks, coarsely shred and add to the couscous. Put the parsley stalks and spring onion white ends in a separate pan. Add water to a depth of 4 cm and 1 tsp of salt, bring to the boil then reduce to a rapid simmer. Peel three strips of rind from the grapefruit, avoiding any white pith, add to this poaching stock as it heats up.

Step Two : Gently lower the salmon pieces into the stock, skin side facing down, and bring back to the boil. Turn off the heat, put a lid on the pan and leave for 8-10 minutes, by which time it will be cooked (if the salmon is thin, and submerged, leave it for no more than 4-5 minutes).

Step Three : Meanwhile, segment the grapefruit, cutting off the peel and pith. Cut each segment into three or four pieces and mix into the couscous along with the almonds and any juice you can squeeze from the grapefruit core.

Step Four : To serve, divide the couscous among your plates and sit the salad leaves on top. Remove the salmon carefully from the poaching liquid and lay on a plate, skin side facing up. Peel off the skin and carefully scrape away any dark-coloured flesh (and blood line) under the skin using a teaspoon. Break the salmon into flakes and sit it on top of the couscous. Tuck in a lemon half and serve.

Salute the Salad : Farro, Herb-baked Tomatoes, Roast Carrots and Parmesan

Recipe courtesy of Psychologies Magazine (May 2016) and taken from “Savour : Salads for all seasons” by Peter Gordon.

Farro is a grain that has had a lot of attention in recent years. I enjoy its texture and often use it in salads such as this. Roast tomatoes are great in summer, when cooking makes them even sweeter. In cooler months, roasting improves the flavour of hothouse-raised ones.

Serves 6 as a starter or side dish

Serve at room temperature

Ingredients :
300g farro, rinsed and drained
1/2 onion, chopped
1 bay leaf
3 tblsp baby capers
2 tblsp red wine vinegar
3 carrots (use orange and purple ones), peeled and tops cut off, halved lengthways
4 tblsp extra virgin olive oil
1 tsp fresh thyme leaves
6 plum tomatoes, halved lengthways
1 tsp roughly chopped oregano
1/2 tsp chopped rosemary
2 handfuls rocket
50g parmesan, shaved with a sharp knife

Step One : Preheat the oven to 170oC / 350oF / Gas mark 4. Put the farro into a medium pan, cover with 3 cm of cold water and add the onion and bay leaf. Bring to the boil and put a lid on the pan. Reduce the heat to a rapid simmer and cook until the grains are tender, about 40 minutes. Add 1 tsp of flaky salt after 20 minutes. Drain in a colander, then transfer to a large bowl. Taste for seasoning and mix in the capers and vinegar. Leave to cool.

Step Two : While the farro is cooking, lay the carrots in a roasting dish, drizzle on 2 tblsp of the oil and half the thyme, season with salt and pepper and add 2 tblsp of water. Roast for about 30 minutes; until you can easily insert a sharp knife through them. Cut each into 5 or 6 pieces.

Step Three : Lay the tomato halves, cut side up, on a baking sheet lined with baking parchment (to make it easier to clean). Mix the oregano, rosemary and the remaining thyme and 2 tblsp of oil and drizzle this on the tomatoes. Sprinkle with a little salt and freshly ground black pepper. Bake for 40-50 minutes until the tomatoes have shrunk a little and coloured slightly.

Step Four : To serve, toss the rocket loosely through the farro and divide among your plates. Sit the carrots and tomatoes on top, pour on any roasting juices and then scatter with parmesan shavings.