Wakelyns Roasting Squash Selection

Method

1. Preheat your oven to 180°C. Transfer your squash to a baking tray.
2. Drizzle with olive oil, season with salt and roast in the oven for 40 minutes until soft and caramelised.
3. Heat a frying pan over medium heat. Add your diced onion and a good glug of olive oil.
4. Fry for 5 minutes until soft and translucent. Add in your garlic and cook for a further 1 minute.
5. Add in your stock, beans and bay leaf and simmer for 10-15 minutes.
6. Season with salt, pepper and lemon zest.
7. Stir in your cavolo nero and cook for a couple of minutes until wilted.
8. Turn off the heat and add in your lemon juice.
9. Transfer to a serving bowl and drizzle with olive oil.
10. Top with your roasted squash, fresh herbs and toasted pine nuts. Enjoy!

Method

Buttered Leeks and Grains
(Serves 6 as a side dish or as a base for the grain-otto)

1. Remove the outer layer from the leeks, and cut them in half lengthways, right through the root. Give them a really good wash under cold running water, fanning open the layers to get rid of any soil. Cut off the very tip of the root and slice the leeks into finger-width pieces, discarding only the toughest green leaf tops.

2. Warm the butter or oil in a wide pan with a lid over a low heat. Add the leeks and turn them over in the fat before adding the salt. Cover and cook gently for 20 minutes.

3. Add the whole grains together with the vermouth and heat through for 5 minutes. Season with plenty of black pepper.

Brown Butter with Crispy Sage

1. Have a bowl or glass measuring jug at the ready.
2. Melt the butter in a saucepan (you can keep an eye on the colour change in a stainless steel or enamel-lined pan) over a low heat. Now add the sage leaves and increase the heat. The butter will initially sputter a little and you will see large, uneven bubbles rising to the surface. Swirl the pan gently (stirring will splash butter onto the sides of the pan where it will burn); after 1–2 minutes the bubbles will transform into a tight foam.
3. Use your nose – as soon as the aromas turn biscuity and nutty, you need to check the colour of the speckles of milk solids that are forming under the foam. You are looking for a chestnut brown (and not burnt black). As soon as you think it is ready, tip the butter into your jug or bowl to reduce the temperature; there’s no harm in checking and returning your butter to the pan if you are new to this game.
4. If using immediately, you can fish out the whole sage leaves and use them for your garnish. If refrigerating, you may want to chop up the sage and return it to the butter.

Roasted Squash Grain-otto

1. Preheat the oven to 180°C fan/200ºC/400°F.

2. Place the squash on a roasting tray with the sage and tumble around in the olive oil. Roast in the oven for 30 minutes, or until caramelized and soft.

3. Go ahead and make the brown butter, if using, then set aside for now.

4. Meanwhile, in a large saucepan, reheat the leeks and grains in the stock over a gentle heat for 10 minutes.

5. Reserve about one-third of the squash as a garnish and mash the remainder with the back of a spoon, or blend if you prefer. Stir the mashed squash into the grains, along with a good spoonful of the Parmesan. Taste and balance the seasoning with salt, black pepper and lemon juice.

6. Serve straight away, topped with the remaining squash and, if using, a swish of your brown butter and a few crispy sage leaves. Sprinkle with grated Parmesan at the table.

Method

1. In a medium saucepan, cover the lentils and oats with the water. Add 1 tsp sea salt and the rest of the ingredients up to the optional vegetables. Bring to a boil and cook for about 20 – 30 minutes until the lentils are soft, the oats still have a bite and the water has been absorbed. Remove from the heat and while warm add a few tbsp vinegar, 1 tbsp rapeseed oil and salt and pepper to taste.
2. Preheat the oven to 200°C. Halve the squash and scoop out the seeds. Leaving the skin on, chop the squash into generous 5cm chunks. Toss in 2 tbsp rapeseed oil, 1 tsp salt, spread on a baking tray and cook until just tender, about 25-30 minutes.
3. Mix the seeds with 1 tbsp rapeseed oil, 1 tsp salt, spread on a baking tray and cook until dark golden and roasted. This will take a bit more than 30 minutes, checking and moving the seeds every 5-10 minutes.
4. With a hand blender, blend a third of the lentils, naked oats and squash with 1 tbsp rapeseed oil and 500ml water. Add back to the lentils and oats along with the rest of the squash. Heat everything up again, adding water to reach your preferred soup-stew consistency; add extra vinegar if some acidity is needed. Serve hot with lots of chopped herbs, the toasted seeds and extra oil if you want. It’s lovely with a spoonful or yoghurt, curd cheese or crème fraiche, a soft boiled egg or some grated cheese, or just as it is.