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Romantic phone calls are much longer now. People chat for ages and then they are about to say they have to go before realising everyone knows they are going nowhere because no one has any other place they have to be. In a large casserole, fry the diced onion, carrot and celery in a little oil for 10 minutes, until starting to soften. Set the oven to 160C/325F/gas mark 3. Meanwhile, in a large pan, fry the mutton (and heart, if using) over a high heat until nicely browned. This is best done separately as it is hard to get a good colour on the meat when it is competing for heat and space with the onions. Combine the grated vegetables with all of the ingredients for the fritters and bring together with your hands. If you are paranoid, we know who you are and what you want. Stay on the line so we can trace your call. While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 minutes, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces.
Swede works wonders with dark, rich meat. Beef, mutton and game will all allow the humble swede to assume the potato’s place, on occasion. If you can get mutton I would recommend it, I know it is oh-so-trendy at the moment but I can, hand on heart, say the best sheep I’ve ever tasted was 4-year-old mutton, from Langley Chase farm in Wiltshire. This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top a shepherd’s or cottage pie with a mixture of mashed swede and potato (and celeriac, if you have some). Swede mash. Inevitably root vegetables always call for a mash. You can mash swede on its own with butter and nutmeg or you can combine it with other root veg like sweet or white potatoes, beetroot, parsnips or celeriac. Steaming swedes for mash works better than boiling as swede is a bit watery when cooked. Adding fresh herbs, spices or spring onions will make your mash even more delicious and interesting. Sainsbury's shared a billboard with three items on it. The first two are root vegetables swede and carrot, while on the right is a lime - and it is accompanied by a message urging people to roar on the England women's team. This is everything I want in the depths of winter, but it’s also one to earmark for summer, when it works just as well chilled. It’s delicious with a slice of toasted ciabatta or some cooked rice noodles.When the lentils are ready, fish out the bay, cloves and thyme. Stir through the vinegar. Season. Ladle the lentils into serving bowls. Dollop an island of swede puree in the middle and top with aillade. The Scandi staple : Lanttulaatikko An Englishman, Irishman and Scotsman were invited to a Christmas party. The Englishman brought a bag of tinsel, the Scotsman brought a bag of holly and they asked the Irishman, What have you brought? If you have short-term memory loss, press 9. If you have short-term memory loss, press 9. If you have short-term memory loss, press 9. If you have short-term memory loss, press 9.
Grate the vegetables and squeeze all the water out of them (this is very important as your mixture cannot be runny).Roasting swede is easy and doesn’t need much preparation. Simply mix chopped swede with your favorite spice (cumin, chilli and nutmeg work very well with swede) and olive oil and roast for about 45 minutes. Drain the slow cooked onions of any liquid and oil. Fold into the choux pastry along with the mashed swede. Cover the mix with cling film and refrigerate, for a few hours ideally. Mrs X was unimpressed that I was being so meticulous. She said: “I really don’t know where you find the time.” Coconut Milk - To add creaminess and extra luxurious feel to the soup. Feel free to use your favourite plant based cream alternative here instead. Form small fritters with the mixture and place on a cling film lined baking tray. Dust with some fine cornmeal, cover and place in the freezer for 30 minutes.
We arrived at her place which was just few miles away and, after a couple of cold beers and the bandaging, I thanked her and said,
Add enough oil to reach a depth of 50mm in a high-sided pan. Heat the oil to 180C/350F, or until a cube of bread browns in less than a minute. Whilst driving my car I swerved to avoid hitting a deer, lost control and landed in a ditch, severely banging my head. For a deeply aromatic approach to swede we recommend this roasted root veg recipe by Yotam Ottolenghi from his book Plenty More. Once you’ve got some fresh curry leaves and lime leaves, it’s dead simple. We’re a bit early for spring onions, so use a few chunks of regular onions if you need to – but pop them into the dish a little sooner than the last 10 mins of roasting.
Dazed and confused I crawled out of the ditch to the edge of the road when a shiny new convertible pulled up with a very beautiful woman who asked, "Are you okay? Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about two minutes, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about two minutes, until deeply red, then transfer to the kitchen paper alongside the sage. Swede is strictly an autumn-winter veg; the season begins in late Sept and ebbs in late Feb/early March. The supermarkets seem to feel the need to bridge the summer gap with imports but I, for one, can’t fathom why. The comforting sweet, earthy and slightly bitter taste gives itself to the afternoon gloaming and chill nights between October and February. I’d say that, for the most part, it’s pointless to deny swede’s magnetism to dairy in one form or another; it really does bring out the flavour. You can roast it in generous chunks, bake it in rich buttery gratins or use it to fortify stews and casseroles, but the guise in which we know it best is simply mashed as part of a roast dinner. Cheap, countrywide and abundantly in season – fill your basket, whip up a simple batch of mash and give a swede a home this autumn. To make 2kg of mashed swedes Melt the butter in a small pan. Add the swede and ground anise. Keep turning and beating the swede with a wooden spoon or spatula until it is warmed through. Remove from the heat. Beat in the creme fraiche. Season with a little salt and white pepper to taste. Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
She said, "Get in and I'll take you home, so I can clean and bandage that nasty scrape on your head."
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