Food & drink
‘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. ■