For this time of year when we are still enjoying sunny evenings, but perhaps it is too chilly to eat al fresco, mother nature provides us with fresh, colourful and flavourful ingredients to produce fantastic dishes to enjoy indoors. Try these hassle-free recipe ideas from our seasonal menu.
Roasted pumpkin and balsamic roasted beetroot with chickpeas and feta cheese
1 medium edible pumpkin cut into thick slices
1 tbsp oil
1 tbsp honey
1 tbsp fresh thyme or rosemary
250g precooked beetroot cut into chunks
400g tin chickpeas
100g feta cheese cut into small squares
Preheat the oven to 180°C. Toss the pumpkin slices in oil and honey, season with salt and pepper and sprinkle over the fresh herbs. Roast for about 20 minutes or until the pumpkin is tender and slightly golden in colour.
Toss the beetroot with oil, balsamic vinegar, salt and pepper and roast at the same temperature of the pumpkin for about 12 minutes.
Leave the vegetables to cool for a few minutes then mix with chickpeas and feta cheese. Serve it warm or prepare it in advance and serve cold.
Honey and port roasted figs with mascarpone
8 small or 4 large fully ripened figs
A drizzle of honey
Splash of port
Zest of a lemon
4 scoops of mascarpone
A handful of pistachio nuts
Preheat the oven to 180°C. Cut across the top of the figs, place in a dish and drizzle with honey plus a splash of port. Sprinkle with grated lemon zest and bake for about 5-8 minutes (the cooking time will depend on the size and ripeness of the figs).
Serve warm, with the syrupy juices left in the dish, accompanied with mascarpone and decorated with pistachio nuts.
A feast of flavours!
We run a cookery school at the Hall and would very much like to see you join us for a fantastic themed demonstration with active involvement of the participants followed by a lovely lunch. For details of the cookery school please view our page!