Food & drink

The Observer Magazine - - Food & Drink - Nigel Slater

‘The hash is done when the pump­kin is soft and easy to crush be­tween your fin­gers’

‹ olive oil 2 tbsp rose­mary 3 sprigs

Peel the pump­kin and cut the flesh into cubes roughly 3cm x 3cm. Peel and roughly chop the onions. Warm the but­ter and olive oil in a shal­low pan, add the pump­kin and onions and let them cook, with a reg­u­lar stir, for about 10 min­utes. Chop the rose­mary, add to the pan with a lit­tle salt and black pep­per, then cover with a lid and leave to cook over a low to mod­er­ate heat for about 15 min­utes.

Check the mix­ture oc­ca­sion­ally to make sure it isn’t brown­ing too much. It is done when the pump­kin is soft and easy to crush be­tween your fin­gers. Serve with the ba­con drop scones (above).

Au­tumn fruit drop scones

Most berries lend them­selves to in­clu­sion in a drop scone. Elder­ber­ries and black­cur­rants can used from the freezer. Makes 6

self-rais­ing flour 180g bak­ing pow­der 1 tsp caster sugar 1 tbsp egg 1, large milk 220ml but­ter a lit­tle black­cur­rants, black­ber­ries or blue­ber­ries 100g

Mix the flour, bak­ing pow­der and sugar in a large mix­ing bowl. Break the egg into a small bowl, beat to com­bine and mix in the milk. Fold the milk mix­ture into the flour and sugar and set aside.

Melt the but­ter in a small saucepan and set aside. Stir the cur­rants or berries into the bat­ter. In a small, non-stick fry­ing pan, pour a cou­ple of ta­ble­spoons of the melted but­ter and let it warm over a low to mod­er­ate heat. Pour in a sixth of the bat­ter, let­ting it form a round about the size of a di­ges­tive bis­cuit. Re­peat with 2 more then leave for 4-5 min­utes, check­ing the un­der­sides as you go. It should never be more than pale gold. When done, turn the scones us­ing a pal­ette knife. Leave for a fur­ther 3-4 min­utes then re­move from the pan, check they are lightly springy to the touch, and keep warm. Re­peat with the re­main­ing mix­ture. Serve the scones warm, with cream, crème fraîche or sour cream. ■

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