In the spirit of autumn, myself and chef/food stylist Olivia Bennett photographed a hearty autumnal food story.
Here’s the images, also included are recipes for two of the dishes.
Hope you enjoy the feast.
Photography: Natasha Alipour-Faridani
Cooking, Styling & Props: Olivia Benett
Photographers Assistant: Facundo Bustamante
Autumnal Salad of heritage carrots with beans and a blackberry sauce
1kg Heritage carrots
2 Red Onions
1 Garlic Bulb
3 Sprigs of Thyme
Pinch of rock salt
350g Fagioli beans
1 Small Raddichio
1/2 Juice of one lemon
One sprig on thyme
Preheat the oven to 180°C. Bring a large pan of lightly salted water to the boil and add the carrots. Simmer for 2-3 minutes, then drain.
Meanwhile quarter onions and half a bulb of garlic.
Put the carrots in a roasting tin with the rock salt, onion, garlic and herbs, then drizzle with oil. Cover the tin and seal with a sheet of foil, then bake for 30-40 minutes until tender. Season again to taste.
Heat through the drain can of fagioli beans 5 mins before plating.
Shred the raddichio leaves.
Add the blackberries, lemon, olive oil and thyme to a sauce pan and slowly cook for 2 minuets till the fruit is just bursting. Reserve.
Lightly toss the warm carrots, beans and shredded raddichio in a bowl, with a drizzle of olive oil and season with salt and pepper.
Transfer to a warm serving plate and spoon over the blackberry sauce.
Butternut squash gnocchi with brown butter and sage
For the gnocchi
400g Plain flour, plus extra for coating
600g Butternut squash, peeled, deseeded, chopped, cooked and drained
For the sage butter
200g Unsalted butter
8 Sage leaves, plus extra to garnish
To garnish Salted Ricotta, salt and freshly ground black pepper
To make the gnocchi, cook the potato and butternut squash until soft. Add the flour and blend together.
Divide the mixture into 4 and toss in plain flour. Roll each into a long, thin sausage, then chop into 2.5cm/1in pieces.
Toss again in flour to coat, then drop into a pan of boiling water.
After 3 minutes the gnocchi should float to the surface. Remove with a slotted spoon and set aside.
To make the sage butter, melt the butter in a frying pan, then add the sage leaves.
Fry for two minutes to infuse, then add the gnocchi and toss together.
Serve the gnocchi in a warm bowl and season well with salt and freshly ground black pepper.