Caption: Kathy Slack (credit Steph McLeod)
Roast pumpkin mash flatbreads with fried apples and sage
Serves 2, generously
½ small winter squash, in one piece, de-seeded, skin on
1 tbsp extra virgin olive oil
1 fat garlic clove, finely sliced
200g butterbeans, drained
½ lemon, juiced
35g salted butter
3 eating apples, cored and cut into wedges
10 sage leaves
3 tbsp pumpkin seeds
40g hazelnuts
For the flatbread:
100g self-raising flour
150g plain yogurt
½ tsp flaky salt
Scatter the garlic slices over the flesh of the squash, drizzle with the olive oil and season generously. Wrap tightly in foil and bake, cut side up, for 45 mins or until very squidgy and soft. Scoop out flesh and garlic into a food processor. Add the butterbeans, lemon juice and a big pinch of salt. Whizz to a smooth paste, adjusting the seasoning as needed.
Next, the dough. Simply combine the flour, yogurt and salt into a sticky mess. Knead briefly with floured hands until silky then rest (the dough, not you) for 10 minutes.
While you wait, make the rest of the filling. Melt the butter in a frying pan over a medium-high heat. Fry the apple for 2-3 mins on each side until browned but not soft. Turn the heat off and add the sage, seeds and nuts to cook for a couple of minutes in the residual heat. Scoup into a bowl and set the pan back on a medium heat.
Divide the rested dough in half. Flatten out into 1cm thick rounds then fry in the apple pan for 3-4 minutes on each side until puffed up and golden.
Slather the mash on the flatbreads, pile the apples on top – hot, buttery juices against cool, velvety mash – and serve.
Kathy
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Award winning grower cook Kathy Slack will be sharing four exclusive seasonal recipes with us over the coming year.
Her book, From the Veg Patch cookbook was highly acclaimed for its simple delicious recipes - transforming ten easily grown garden vegetables, into one hundred readily made inspiring dishes.
Very excitingly, her book Rough Patch – a memoir with recipes, is due out in spring 2025.
We can’t wait to post her first recipe in the series - it will be featured during October, and will use produce of the season.
Kathy is not only a brilliant cook and grower, she also uses Dalefoot Composts. In her own words she describes it as, ‘The caviar of composts…not cheap, but it’s really marvellous stuff.’ Quoted from her book, From the Veg Patch, Ebury publishing, 2021.
Visit her website at www.kathyslack.com
Follow her on Instagram @gluts_gluttony
Subscribe to her blog kathyslack.substack.com