麻豆社

Prep time: 25 mins
Cooking time: 45 mins
Serves: 4-6

Ingredients

At least 125g fresh ginger, peeled and coarsely chopped

2-3 cloves garlic, peeled and roughly chopped

2 lemongrass stalks, trimmed and roughly chopped

2 fresh red chillies, stalks and seeds removed and roughly chopped

1-2 tablespoons coconut oil, ghee or olive oil

1-2 tablespoons crumbled jaggery, muscavado sugar or honey

1 large butternut squash (or 2 small ones), peeled, seeds removed and cut into small, bite-sized pieces (at least 1-1.5 kg of butternut flesh)

1.5 litres coconut milk

50ml soy sauce

1 tablespoon fish sauce (optional)

A bunch of fresh coriander, roughly chopped

Sea salt

Method

1. Using a mortar and pestle, pound the ginger, garlic, lemongrass and chillies to a course paste.

2. Heat the oil in a deep, heavy-based pot and stir in the ginger mixture until fragrant.

3. Add the sugar or honey and toss in the butternut squash until it is coated in the paste.

4. Pour in the coconut milk and add the soy sauce (and fish sauce).

5. Bring the liquid to the boil, reduce the heat and simmer for about 40 minutes.

6. Stir in most of the fresh coriander, season to taste with salt and perhaps a little honey or sugar.

7. Serve hot with a sprinkling of fresh coriander.

Prep time: 5 mins
Cooking time: 30 mins

Ingredients

500 gms plain flour (or half white and half brown)

2 teaspoons bicarbonate of soda

1 teaspoon salt

300 mls buttermilk (or natural yogurt)

100 mls milk

2 tablespoons runny honey

Method

1. Pre-heat oven to 200C/Gas 6.

2. Place dry ingredients in a large bowl and mix together.

3. Place buttermilk, milk and honey in a jug and stir.

4. Add wet ingredients to the dry ones stirring to quickly mix into a moist but not wet dough.

5. Tip onto a work top and shape the dough into a rough round about 2 inches in height. No need to kneed - just push the dough into shape with your hands. It doesn鈥檛 need to be smooth, rustic is good!

6. Cut a 1cm deep cross the full diameter of the dough and dust with flour.

7. Place on a baking sheet and pop in the oven for 30 mins or until it sounds hollow if tapped underneath.

8. Leave to cool on a wire rack.聽 Serve warm.

Prep time: 5 mins
Cooking time: 5 mins
Serves 2

Ingredients

240g dried egg tagliatelle

150g baby spinach leaves

8 basil leaves

8 wild garlic leaves

Extra virgin olive oil

50g pine nuts

100g ricotta cheese

50g parmesan

1 small red onion, sliced thinly and soaked

in cold water

Method

1. Toast the pine nuts under the grill and reserve.

2. Put the spinach, basil and garlic leaves in a blender or food processer and blitz slowly, drizzling in聽 some extra virgin olive oil until you have a thick, smooth green puree.

3. Cook the tagliatelle in a large pan of boiling salted water for 3-4 minutes until al dente and drain.

4. Meanwhile warm up some of the extra virgin olive oil in a saucepan and add the green puree.

5. Season with salt and pepper, add the toasted pine nuts and finish by adding the drained pasta. Toss well and heat through gently for a minute or so, finishing with some freshly grated parmesan.

6. Arrange the pasta onto a serving dish and crumble some ricotta cheese over the top.

7. Finish with some of the soaked red onion slices and another little shaving of parmesan.聽

Prep time: 5 mins
Cooking time: 10 mins
Serves 2

Ingredients

A handful of blackberries

2 free range eggs

3 tsp caster sugar plus 1 tsp for tossing the fruits in

1 tbsp double cream,

1 tsp grated lemon zest

a couple drops of vanilla essence

a large knob of butter

To accompany the omelette:

icing sugar, whipped cream or Greek yoghurt

Method

1.In a bowl toss the blackberries with 1 tsp of sugar. 2.In another bowl whisk the eggs, sugar, zest, cream and vanilla. 3.Melt the butter in a frying pan until frothing,聽 pour the egg mix, leave on a medium heat for a couple of minutes then scatter the blackberries on the top, leave for another minute. 4.Start folding your omelette using a palette knife or fish slice then either flip it or use a plate to do this. 5.Finish cooking for a couple of minutes slightly more if you like your omelette more well-done.

To serve:

Icing sugar, you can drizzle some fruit coulis and add either whipped cream for a dessert or yoghurt for a breakfast dish