If youâre reading this at another time of year or another part of the world however, throw in the vegetables that are in season for you! They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. The mushroom gravy is well worth the effort, but if you want to save time, by all means use shop-bought instead. They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. Heat the oven to 220C (200C fan)/425F/gas 7. Add to a large baking tray, sprinkling over the smoked paprika, cinnamon, and sage, and drizzle the maple syrup and olive oil. When hot, add the onion and saute, stirring occasionally, for seven minutes, until softened and browned. Strain the chilli and curry leaves through a sieve set over a heatproof bowl to collect the oil. Mix chia seeds with 2 tbsp water. Main or Starter, serves 2. They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. The beauty of a traybake is that all the flavours in the tin meld wondrously, and they’re relatively fuss-free: try this root veg toad-in-the-hole, crunchy-topped squash curry or an Ethiopian spiced chicken stew, Last modified on Sat 10 Oct 2020 20.17 BST. Preheat the oven to 200/180 fan/gas 6. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. Turn down the heat to 200C (180C fan)/390F/gas 6 and cook for 25 minutes more. Peel and chop the parsnips, carrots, leeks and sweet potato into bite-sized chunks. Drizzle the aromatic oil and the reserved two tablespoons of coconut milk over the gratin, then sprinkle on the chilli and curry leaves and serve with the lime wedges for squeezing over. Autumn Vegetable Tray Bake Soup. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Nothing says autumn quite like a traybake. Season with salt and pepper. Add to a large tray and drizzle with oil and salt. As we pile around the table in an effort to gain similar comfort, there’s also something reassuring about being able to put one dish in the middle of the table from which everyone can help themselves. Yotam Ottolenghi’s berbere spiced chicken, carrots and chickpeas. Mix well and remove from the heat. Whatever vegetables you end up using (parsnips and carrots also work well), just keep the total net weight the same as listed here. Preheat the oven to 400 degrees F (200 degrees C). Once hot, add the chilli and fry for 90 seconds, swirling the pan so it doesn’t catch, then add the curry leaves and fry for another 30 seconds, until the leaves are crisp (careful, they might spit). Add to a large baking tray, sprinkling over the smoked paprika, cinnamon, and sage, and drizzle the maple syrup and olive oil. Preheat oven to 200°C (400°F). Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon of vinegar, four tablespoons of oil, a teaspoon and three-quarters of salt and a good grind of pepper in a food processor and blitz to a smooth paste. Place the pieces of fish on top of the charred veg, then top each with a slice of lemon and drizzle over a little olive oil. Add the sunflower oil to the wiped out tin and put in the oven for six minutes, to heat up. Arrange the squash slices in a round, 28cm cast-iron pan or baking dish, then pour over the curry coconut milk mixture. Toss them together in one baking tray, add hearty pulses and some aromatics like wedges of citrus, garlic cloves or spices, close the oven and let it do its thing. Stir two-thirds of the chives into the gravy and sprinkle the rest over the toad-in-the-hole. Add the sunflower oil, ground coriander, sesame and nigella seeds and mix everything together. othing says autumn quite like a traybake. In a large roasting tray, toss the onions, tomatoes and broccoli together with the olive oil. We've put together a guide to help you mix and match whatever produce you have Add in the squash, sprouts, broccoli florets and chopped leek. Put the oil in a medium saucepan on a medium-high heat. Here I’ve replaced the traditional sausage “toads” with hearty root vegetables. Toss everything together to coat and combine, then arrange the thighs skin side up on top, so they’re just nestled in the mix. Let rest while you prep remaining ingredients. Working quickly and carefully, remove the hot tin from the oven and pour in the batter. Transfer the vegetables and their flavourful oil to a bowl and give the roasting tin a rinse and a dry. And, as an oily Piled into a large oven tray and roasted with all manner of sweetness and spice, these robust vegetables – celeriac and beetroot, say, carrots, swede and squash – soften, mellow and take on the flavours of everything they’re cooked with. parsnips, maple syrup, sausages, sage, cinnamon, garlic, smoked paprika and 6 more. Lower the heat to medium, leave to cook for 12 minutes, then add the vinegar and cook for five more minutes, or until thickened to a gravy. 225g of unsalted butter, room temp (1 scant cup or 15 1/2 TBS) 225g golden caster sugar (1 cup plus 2 3/4 TBS fine sugar) 4 large free range eggs 1/2 tsp lemon extract 1/2 tsp vanilla extract 1/2 tsp ground cinnamon Slowly pour in the porcini and their soaking liquid, stirring constantly to avoid lumps, then add a teaspoon of salt and a generous grind of pepper, and bring to a simmer. Preheat the oven to 200 degrees and line a baking tray with baking parchment. Add the garlic, tomato paste and rosemary, cook for a minute more, then stir in the flour so it coats everything. Spread out the mixture in an even layer on an oven tray and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside … 1 x 400ml can full-fat coconut milk (reserve 2 tbsp to serve)1 banana shallot, peeled and roughly chopped15g piece fresh ginger, peeled and roughly chopped2 plum tomatoes1 tbsp medium curry powder¾ tbsp tomato pasteSalt1 large butternut squash, halved, seeds scooped out and discarded or saved for toasting, then cut widthways into 2-3mm slices – use a mandoline, if you have one (850g net weight)30g coconut flakes1 tbsp maple syrup1½ tbsp olive oil1 lime, cut into wedges, to serve, For the topping3 tbsp olive oil1 large chilli, cut into thin rounds15 fresh curry leaves (ie, from 1-2 sprigs). 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