Cauliflower and Leek Gratin

This is lovely, simple main dish to warm the cockles on these cold autumn / winter nights.

Ingredients

1 small cauliflower

3 leeks

100ml whole milk

100ml stock (meat or veg)

Tblsp butter

Tblsp plain flour

100g strong cheese (I like to use a mixture of stilton and Lincolnshire Poacher)

2 tblsp breadcrumbs (optional)

Salt and pepper

Directions

1) In a large heavy based saucepan melt the butter and flour together to form a roux (paste) over a medium heat, cook out for 2-3 minutes but do not allow to colour.

2) Add half of the milk and stir continually until a thick sauce is formed before adding the other half and then the stock, stirring all of the while to prevent lumps from forming.  Taste the sauce and adjust seasoning as necessary.

3) Clean and cut the leeks into small rounds, and separate the cauliflower into florets, add both to the sauce and simmer for 10 minutes until all are tender.

4) Transfer the sauce / vegetable mixture to an ovenproof dish, scatter with breadcrumbs (if using) and grate the cheese(s) over the top.

5) Place in a high oven or under the grill until the cheese is browned and bubbling.

I love this served with simple steamed veg, or even with a jacket potato for a hearty supper, it’s well worth the effort of making that white sauce…

Pork and stilton sausage rolls

I apologise for the blurred photo but these never hang around long enough to be photographed carefully...

Sausage rolls are an indulgent treat and have always been a celebration staple in my house, usually served warm and in vast quantities courtesy of my mother.

I've included the pastry recipe as I love homemade and it's really not too difficult to make.  In reality shop bought is almost as good so feel free to substitute.

Ingredients (to make a celebratory quantity);

500g plain flour
250g lard
250g butter
Cold water
1kg good quality chipolatas (my favourites are obviously from Lincolnshire)
250g stilton or other strong cheese
1 egg

Directions

1) Ensure that the butter and lard are straight from the 'fridge, pinch off pound coin sized pieces of each and add to the flour in a mixing bowl.

2) Add just enough cold water to bring together and then work lightly until you have pastry, try to keep everything cold as the fat should not melt at this point (it should still be present in large lumps).  Wrap in cling film and leave to rest in the 'fridge for at least 30 minutes.

3) On a lightly floured surface, roll out the pastry to a thickness of around 1cm and then fold both ends into the middle.  Turn through 90 degrees and repeat.  Repeat this step 7 times, giving the pastry layers.  Wrap in cling film and Leave to rest in the 'fridge for a further 30 minutes.

4) Cut the pastry in half (for ease of working) and then roll out into a strip about 10 cm wide, repeat with the other half of the pastry. Crack the egg and mix with a fork in a bowl.

5) Skin the sausages (cut with a small knife and then simply squeeze the meat out) and lay the meat along the middle of the pastry.  Crumble the cheese over the top and fold over the pastry, sealing with the egg wash and crimping.

6) Place the sausage rolls on a greased baking tray and egg wash, cook at 180C for around 30 minutes or until golden.  Take out of the oven and re egg wash half way through cooking for a professional, shiny finish!

Try to allow the sausage rolls to cool before you tuck in (this rarely happens in my house).

Pumpkin soup

A simple soup using the best that the season has to offer...

Ingredients;

Pumpkin or squash, enough to yield around 750g of flesh once prepped (equivalent to the 3 small ones pictured above)
1 large onion
2 cooking apples
1 litre of stock (vegetable or chicken)
2 tsp of cumin seeds
2 tsp of coriander seeds
Olive oil salt and pepper

Method;

1) Slice the onion and sweat with a tbsp of olive oil in a large thick based saucepan whilst you prep the pumpkins.

2) Discard the pumpkin seeds (or wash and toast in a little oil to use as a garnish) and peel the pumpkins cutting it into large cubes before adding to the sweated onions.

3) Grind the spices and add to the saucepan, allowing to toast for a minute or two before adding the stock along with the peeled, cored and chopped apples.

4) Bring to the boil and simmer until the pumpkin is totally soft (20-30 minutes), the stock should just cover the rest of the ingredients.  Taste as the soup simmers, the amount of seasoning will depend heavily on the stock (cubes tend to be very, very, very salty).

5) Once the pumpkin's soft, blitz with a stick blender unit completely smooth.  Add a little water if too thick and taste to adjust the seasoning.

This is a lovely warming taste of the season.  You can experiment by leaving out the apple or sweetening it by using apple juice instead of stock.  Cinnamon, chilli and paprika or cayenne are all good additions too...