Autumnal Eats

October 26, 2016 at 2:15 pm


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

Serves 4

1kg Heritage carrots 

2 Red Onions 

1 Garlic Bulb 

3 Sprigs of Thyme

Pinch of rock salt

350g Fagioli beans 

1 Small Raddichio

450g Blackberries

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

Serves 2

For the gnocchi

300g Potato

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.