Recipes Archive

Rusk recipes

All-bran rusks

55 minutes plus 8 hours or overnight drying out time

Rusk recipes

Beetroot soup with burrata and apple-and-radish salsa

40 minutes

Baked pecorino creme with pickled pears and Parmesan crisps

1 hour

Citrus recipes

Lemon-and-lime souffle

10 minutes

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 14 hours

Ingredients

450 g potatoes
8 tomatoes, halved
Sea salt and freshly ground black pepper, to taste
450 g pumpkin, cut into chunks
1 t freshly ground nutmeg
40 g Parmesan, grated
140 g flour, sifted
2 free-range egg yolks
2 T olive oil, plus extra for drizzling
1 onion, finely chopped
2 garlic cloves, finely chopped
250 ml cream
50 g Gorgonzola

Method

Preheat the oven to 180°C.

Slice the potatoes lengthways almost all the way through and prick with a fork. Arrange on a baking tray and bake for 1 hour, or until tender. Arrange the tomatoes cut side up on a separate baking tray, drizzle with olive oil, season to taste and roast with the potatoes for 35 to 40 minutes.

Do the same with the pumpkin and roast for 30 to 35 minutes.

Once the potatoes are cooked, scoop out the flesh into a bowl – use a clean tea towel to protect your hands.

Push the potato and pumpkin flesh through a potato ricer, ensuring there are no lumps. Add the nutmeg, Parmesan, flour, egg yolks and season to taste. Knead for 1 to 2 minutes on a clean floured surface to form a dough.

Roll the dough out into cylinders and pinch off evenly sized pieces using a fork. Cook in salted boiling water for 4 to 5 minutes with a dash of olive oil to keep the gnocchi from sticking together.

The gnocchi are cooked when they float to the surface. Remove using a slotted spoon and fold into the Gorgonzola cream. Serve immediately with the roast tomatoes.

To make the Gorgonzola cream, heat the olive oil in a saucepan over a low heat and soften the onion in the oil for 5 minutes. Stir through the garlic, then add the cream. Reduce the cream by half, remove from the heat and add the Gorgonzola. Stir gently to melt.

Cook’s note: Using a potato ricer will make the gnocchi light and airy. If you like, fry the gnocchi in burnt sage butter.

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Banana salsa with crispy gammon

All-bran rusks

Buttermilk rusks

Stromboli

Beetroot soup with burrata and apple-and-radish salsa

Baked pecorino creme with pickled pears and Parmesan crisps

Lemon-and-lime souffle

Pappardelle with duck ragu and green beans in a brown butter sauce

Tomato-and-honey-glazed meatloaf

Pasta with creamy pumpkin sauce and olives

Roast pumpkin with caper, garlic and green olive butter

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Ingredients

Method