Autumn very much represents the changing of the seasons, long country walks in brisk autumnal sunshine bundled up in warm coats and hats…bliss! Oranges, auburns and coppers are all associated with this time of year and this is reflected in our chosen dishes for the shoot. As the nights draw in and the layers pile on Autumn is the perfect season for hearty, warming dishes that provide a real comfort as we eagerly await Christmas.

Venison Lollipops // Deep Fried Pork Bites with Apple Compote // Roasted Guinea Fowl in Mini Yorkshire puddings with Pumpkin Puree

For the Autumn Issue, we used a selection of seasonal produce to create a delicious array of canapés, small dishes and a delicious roast pork belly main course.

Twice Cooked Pork Belly with Roasted Heritage Vegetables, Apple Compote and Cider Gravy Chilli Con Carne with Sour Cream

Our Roasted Butternut Risotto and Chilli-con-carne dishes provide great pops of colour in keeping with the season and make ideal smaller dishes to serve at gatherings around an open fire, they can also be made well in advance and produced in large quantities making the perfect fuss free party solution!

As a special treat, we’re sharing the recipe for our deliciously rich & creamy risotto for you to try yourself!

Roasted Butternut Risotto

ingredients:

1kg butternut squash peeled and cut into bite-size chunks, save the peelings

1 small squash, hollowed out

3tbsp olive oil 1

bunch sage leaves

1½ liters of vegetable stock

50g butter

1 onion, finely chopped,

300g risotto rice (we used Arborio)

1 small glass white wine

50g parmesan or vegetarian alternative, finely grated

method:

Heat the oven to 220C/fan 200C/gas 7

Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 minutes until it is brown and soft.

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 minutes until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 minutes, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.

At the same time, gently fry the whole sage leaves and butternut savings in a little olive oil until crisp, then set-aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, add the whole chunks of squash then add the cheese and butter and leave to rest for a few minutes. Serve the risotto with fried sage leaves and butternut shavings to garnish.

Enjoy!!

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Photography: Anneli Marinovich // Styling: b.loved // Catering: Kalm Kitchen