Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Seasonality
In the hustle and bustle of everyday life it’s easy to disconnect from where our food comes from, losing touch with provenance and seasonality. When I start to feel that way a visit to our favourite farm shop always inspires and resets the balance. Pittormie Farm is the real deal of farm shops, a place where the produce is in crates not for aesthetic appeal but because it has literally just landed from the field. We found an Aladdin’s cave of freshly harvested green and gold autumn squash…harlequin, golden nugget, kabocha, acorn, red kuri and gem…their exotic names like tongue twisters for my three year old.
Autumn pudding
Arriving home with our haul of squash we set about roasting them whole, then used the acorn and red kuri to make a delicious autumn pudding. Remove the skin and sprinkle the roasted flesh with brown sugar, maple syrup and cinnamon then return to the oven to caramelise. Separately toast the reserved seeds, tossed in cinnamon, in a hot oven. Meanwhile make an oaty crumb by rubbing together equal quantities of butter, brown sugar and plain flour, a pinch of cinnamon, a handful of oats and the toasted seeds. Spread the crumb on a baking tray and bake in a hot oven until golden and crisp, then fill a bowl with the caramelised roast squash, sprinkle the crumb on top and eat for maximum comfort with whipped cream or Greek yoghurt.
Music to cook to
Carolina In My Mind by James Taylor – sweet, mellow and chilled and just right for autumn afternoons.
