If, like me, you've been suffering over the not so festive period, not only does cooking become a bit of a chore but, even worse, it's hard to summon up much enthusiasm for the fruits of your labour. Unless those fruits include a 'Totnes hug' of a chicken soup. It might have been slightly hijacked by Ashkenazi Jews as 'Jewish penicillin' but I think it's true to say that every culture has its own, much cherished, version. This one started in Persia - so, as with so much Middle Eastern food, probably by the historic Sephardic population.
This Crown Prince and Chard Lasagna is a hearty and satisfying dish that celebrates the natural sweetness of squash and the earthy flavours of chard. Perfect for a cosy dinner, it layers caramelised Crown Prince squash seasoned with warming spices, tender chard, and a rich, creamy white sauce infused with nutmeg and Dijon mustard. Topped with golden parmesan and baked to perfection, this lasagna is a delightful twist on a classic, showcasing the best of seasonal, comforting ingredients. Serve it up for a special family meal or as a delicious vegetarian centrepiece.
In its simplest form it’s just picked cooked mussels, pickled in a mix of white wine and vinegar but once you have the basic method sorted out you can tailor the flavourings to suit you and whatever else you might be eating. A few shavings of orange or lemon zest work well, as do garlic, rosemary, bay leaves, paprika etc – but probably not all at the same time. It’s not the norm in Spain (particularly Madrid) where mussel escabeche is virtually a national pastime (often served with potato crisps) but I like to sauté a little julienned onion and carrot as well.
Thanksgiving v Christmas - which is best? One thing is for sure – they’ve got it right with their corn bread croutons. They make amazing stuffing. Try it because the results are completely different to the bread based stuffing we tend to have. You can buy them online, or make your own
If you’re stuffing, not dressing, this should be enough for a 5kg bird.
This hearty Crown Prince squash and smoked bacon soup is the perfect comfort food for chilly days. With its rich, creamy base and the earthy flavors of sage and parsley, it’s a warming dish that’s both satisfying and packed with seasonal goodness. Serve it with crusty bread for a delicious, wholesome meal.
My daughter Nell virtually forced this on me when we had lunch at Manteca in Shoreditch (where she works). Vincotta is heavily reduced, pressed, unsieved grape must and is a speciality of Puglia. Rick Stein gave it a shout-out as his secret special ingredient. You don’t see it in South Devon very often but I’d have thought pomegranate molasses would give an equally interesting result. Sprouts have never been my thing – I normally suffer, rather than relish them at Xmas - but I couldn’t stop eating these. They’d work as a small plate or side – but probably not with the trad Christmas dinner - and, if, like me, you’re not big on deep fat frying, work a treat in the Air Fryer.