Pump­kin Sea­son

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

A bowl that you can eat, bub­bling with cheesy pasta good­ness, has to be the ul­ti­mate in greedy de­light.

Serves 2

2 soup bowl-sized ed­i­ble squashes

Sea salt and black pep­per

80g cau­li­flower, grated or pulsed in a food pro­ces­sor 225ml dou­ble cream

150ml Farm­house ale

1 bou­quet garni made up of 6 sage leaves, 2 bay leaves, 4 squished gar­lic cloves, 4 sprigs of thyme, 2 sprigs of rose­mary, tied to­gether

200g mac­a­roni or chif­feri rigati

1tbsp corn­flour

Knob of but­ter

Splash of ba­sic olive oil

150g good-qual­ity ma­ture Ched­dar, grated

175g Gouda or Em­men­tal, finely chopped

40g Stink­ing Bishop or Ta­leg­gio, finely chopped 100g chorizo pi­cante, diced and fried un­til crispy chilli flakes (op­tional)

2g Parme­san, grated

1 Pre­heat the oven to 170°C/fan 150°C/gas 3 and heat a bak­ing tray.

2 Cut the top off the squashes, set the ‘lids’ aside, scoop out the in­nards, and sea­son with sea salt and pep­per. If needed, take a thin slice off the bot­tom of the squashes to en­sure they sit sta­bly.

3 Wrap kitchen foil around the squashes to help pre­vent split­ting. Put the lids back on, place on the bak­ing tray and cook for 30min.

4 Mean­while, put the cau­li­flower, cream and ale in a pan with the bou­quet garni over a low heat.

5 Put a saucepan of salted wa­ter on to boil. Add the pasta. Af­ter 5min, take 2tbsp of the starchy wa­ter and mix it with the corn­flour to make a paste. Af­ter 7min, drain the pasta (re­serv­ing more of the pasta wa­ter), then put back in the pan and mix with the but­ter and a splash of olive oil to stop it stick­ing to­gether.

6 Take the bou­quet garni out of the cream mix­ture, add the corn­flour and mix in all but a few hand­fuls of the cheeses with the cream.

7 Us­ing a hand-held blender, blitz the sauce (if it gets too thick, add a lit­tle more pasta wa­ter).

8 Mix the sauce and pasta and spoon into the squashes, pop the lids back on, turn the oven down to 150°C/fan 130˚C/gas 1 and cook for 20 min­utes. Take the lids off, top with the rest of the cheese, chorizo, chilli flakes and Parme­san.

9 re­move the foil and turn the oven up to 170°C/ Fan 150°C/gas 3 and bake for 10-15min. Leave to rest for 8-10min be­fore serv­ing.

Beers to cook with...

pump­kin sea­son: sai­son Dupont, Bel­gium proper scotch eggs:

Black sheep Bit­ter, UK

Lamb boulangère: pi­htla, Es­to­nia ap­ple crum­ble beer pie:

Floris ap­ple, Bel­gium

Beers to pair with...

pump­kin sea­son: two Broth­ers Do­maine Du­page, Us proper scotch eggs: West Berk­shire good old Boy, UK

Lamb boulangère: West­malle tripel, Bel­gium ap­ple crum­ble beer pie: hook Norton

Dou­ble stout, UK

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