Flatbreads with tomato or pesto recipe
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10 April 2021 ⢠6:00am
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For a quick lunch or snack, we wanted to offer our guests a relaxed but relatively speedy alternative to eating in the restaurant. But what? One day, we looked around the kitchen and we had stacks of home-grown tomatoes and some fantastic local cheese â flatbreads cooked in our outdoor wood-fired ovens were the answer. Itâs an easy recipe that keeps the emphasis on the toppings and cooks perfectly well in a regular oven, too. With the tomato sauce, try charcuterie, olives and fresh herbs. With the wild-garlic pesto, we use lightly steamed seasonal veg scattered with goatâs cheese and edible flowers.
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British butternut squash risotto recipe
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Prep time: 10 minutes |
SERVES
3 tbsp British-grown hemp oil or tallow (beef dripping)
1 bunch of fresh sage leaves, half roughly chopped, half left whole
1.5 litres vegetable or chicken stock (for shop-bought, try organic chicken stock from Pegoty Hedge, or Pipers Farm)
60g unsalted British butter
50g mature Cornish Gouda or Old Winchester cheese, grated
METHOD
Preheat the oven to 220C/200C fan/gas 7.
Toss the squash with 1 tbsp hemp oil (or tallow if using) and the chopped sage on a baking tray. Roast for 30 minutes until soft and starting to colour.
Meanwhile make the risotto. Bring stock to a low simmer in a pan, and in another large pan melt 25g of the butter over a gentle heat. Stir in the onion and cook for around 8-10 minutes, until soft. Add the oats/spelt and stir until coated in the butter.