45 h. ago
Butter bean and mushroom soup and squid toasts: Emily Roux’s autumn starters
Colourful autumnal starter-snacks of butter bean veloute with mixed mushrooms and pickled onions, and squid with padrón peppers, lemon zest and toasted almondsI have vivid memories of picking up fallen chestnuts with my mum, which was such a clear signal of autumn for me as a child. We’d kick through piles of leaves to find them, then bring them home to score and roast on the fire. I remember always burning my fingers as I tried to peel them, yet still I went back for more. To me, autumn is all about earthy flavours and a comforting sense of nostalgia. It also marks a new chapter in the kitchen, because the start of any new season is the most exciting time in a restaurant, when we get a whole new set of ingredients to work with. Today’s two first courses draw on those earthy, autumnal qualities, and work just as well for a light lunch as they do for a relaxed starter, with plenty of room for manoeuvre depending on how hungry you and your guests are. Continue reading...
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