From Nicola Graimes’s New Vegetarian Kitchen.
Today is World Vegetarian Day so, to mark the occasion, we’ve dug out this delicious recipe from Nicola Graimes’s brilliant New Vegetarian Kitchen, which shows you how to really make the most of your veggies. It’s packed full of comforting flavours – butternut squash, thyme, cider, cream! – and is the perfect hearty, warming supper as grey days begin to creep in…
Stove-Top Squash Scones with Cavolo Nero in Cider Sauce
Preparation time: 15 minutes
Cooking time: 50 minutes
250g/9oz butternut squash, peeled, deseeded and cut into bite-sized pieces
185g/6½oz/1½ cups plain flour
½ tsp salt
½ tsp bicarbonate of soda
1 tsp baking powder
1 large egg, lightly beaten
2 tbsp milk
3 tbsp olive oil
2 leeks, sliced
350g/12oz cavolo nero, sliced crossways into thin strips
1 tbsp thyme leaves
200g/7oz/scant 1½ cups cooked butter beans
200ml/7fl oz/scant 1 cup dry cider
1 tsp Dijon mustard
4 tbsp double cream
salt and freshly ground black pepper
leaves from a few parsley sprigs, chopped
1. Steam the squash until tender, then transfer to a bowl, mash with a fork and set aside to cool.
2. Preheat the oven to 70ºC/150ºF/gas ¼. Sift the flour, salt, bicarbonate of soda and baking powder into a mixing bowl. Melt 50g/1¾oz of the butter and stir it into the dry ingredients, along with the mashed squash, egg and milk. Stir to make a soft dough.
3. Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium heat. Spoon a quarter of the dough into the pan and, using a spatula, flatten into a 1cm/½in-thick round. Repeat to add another scone to the pan, reduce the heat to medium-low and cook for 4–5 minutes on each side until golden. Reduce the heat to low if the scones are browning too quickly. Transfer to an ovenproof plate, cover with foil and keep warm in the oven while you cook the remaining 2 scones, adding another spoonful of oil to the pan. Keep the scones warm while you make the sauce.
4. Heat the remaining oil and butter in a large frying pan over a medium-low heat, fry the leeks for 4 minutes, stirring occasionally. Add the cavolo nero and thyme and cook, stirring, for 3 minutes, then stir in the butter beans and cider. Cook over a medium-high heat for 5–10 minutes until the cider has reduced by half. Reduce the heat to medium-low and stir in the mustard and cream. Season with salt and pepper and warm through. Serve the scones with the sauce and sprinkled with the parsley.
New Vegetarian Kitchen by Nicola Graimes
240 pages • Illustrated