This pumpkin pangrattato with merguez was absolutely gorgeous, although I didn't do the method as written. I blended the garlic, rosemary, bread, coriander, the calamondins I was using instead of orange zest and the gouda I was using instead of taleggio to a chunky paste with some olive oil. I roasted the butternut for 20 minutes, added the sausages for 15 minutes and then topped it with the crumbs for 20 minutes. I really must make it again soon - it's definitely the weather for this kind of one-pot dish!
|Pumpkin pangrattato with merguez|
|Stacked pig sandwich|
salad of lettuce, peas and ham, not just for the story about driving down the road with a spoonful of mustard clutched in one hand. I think it'll be a good one to revisit over the Christmas season, where there are odds and ends of cheese, ham and bread about the place, but a lighter dish is called for.
And finally, a dish from Meemalee, although from her book, not her blog. Taiwanese beef brisket soup, garnished with preserved vegetables and, of course, habanero chilli. Fragrant, warming and hearty.