Autumnal Moments In My Kitchen
If there is one thing I know about myself it's that I'm a foodie – and so it's no surprise that I spend much of my time in the kitchen. Unfortunately, space there is at a minimum, so apart from a small table and two chairs, we can't fit much in. Autumn is by far my favourite time to spend in the kitchen and drink cups of tea whilst listening to the radio (or the Harry Potter audiobooks...). To celebrate autumn, I'm sharing a recipe full of its colours and flavours with you.
Leek & Butternut Squash Hash
This dish is something I've been cooking for a long time, but has changed significantly since I came across this much better version by Anna Jones in her new cookbook, A Modern Way To Cook. It's a great 'one pan' dish that serves two hungry eaters and is so nourishing you can make it for breakfast, brunch or even dinner. I often use sweet potatoes instead of butternut squash and occasionally add cubes of bacon to satisfy a certain man's 'meat craving'.
What You Need:
- 2 leeks
- ½ medium butternut squash
- 3-4 medium potatoes
- a kettle full of boiled water
- 1 tbsp coconut oil or olive oil
- 4 tbsp yoghurt or crème fraiche
- juice of ½ lemon
- a small handful of fresh chives
- a few sprigs of fresh parsley
- 2-4 eggs (optional)
- a crumble of cheddar cheese (optional)
- spicy paprika powder (optional)
- Wash and finely chop the leeks, then add them to a pan with a little coconut oil on low-medium heat. Cook, stirring every couple of minutes.
- While the leeks are cooking, cut the potatoes into 1cm cubes and put them into a large saucepan. Pour over boiling water from the kettle and bring to the boil, then turn down the heat and simmer for 5 minutes.
- Deseed the squash and cut into pieces about the same size as the potatoes. Once the potatoes have had 5 minutes, add the squash to the pan of boiling water for a final 3 minutes of cooking. Once the potatoes and squash have had their time and have softened a little, drain them and leave them in a colander to steam dry a little.
- Spoon 3 tablespoons of cooked leeks into a jug. Meanwhile, turn the heat up to medium under the leek pan, add a little more oil if necessary, then add the potatoes and squash and fry, turning every couple of minutes, but not too often – you want to allow each side enough time to build up a bit of a golden crust.
- Chop the herbs and add them to the reserved leeks. Add the yoghurt/crème fraiche, the juice of half a lemon and some salt, pepper and spicy paprika and blitz well with a hand-held blender.
- Keep turning the hash in the pan until it’s all nicely golden. If you’re using cheese, crumble it on top now. If you are having eggs with the hash, crack them into the pan, pop a lid on top and allow to cook for 3-5 minutes until the whites are set and the yolks are still runny.
- Serve the hash with the leek and herb dressing scattered over. Be sure to stir it through before you eat.
Voilà, that's my autumnal brunch dish. It might not be a looker, but I promise you, it certainly delivers on taste! Let me know if you end up trying this at home and what you think of it.