While I don't relish the idea of photographing every single meal I eat, but I thought I'd record this one because a) I was rather pleased with it and b) it features a few bits of allotment veg.
The non-homegrown elements are the salmon (wild Alaskan, not at all local, but delicious) on a bed of puy lentils. However the red cabbage, sauteed in butter with crushed juniper berries and shallots, is. As is the roasted Jack Be Little pumpkin (centre) stuffed with mushrooms and hemp oil, and the mini blue banana squash, roasted with hemp oil and crushed cumin and coriander seeds. It's so easy to do this with any pumpkin - just cut it open, scoop out the seeds and stringy bits with a spoon and sprinkle whatever spices you fancy on top along with some hemp or extra virgin olive oil. Roast in the oven at about 190C - how long it takes will depend on the thickness of the flesh but the ones I cooked here took about 20 minutes.
It was quite an, erm, large meal, so I ended up keeping half the pumpkin flesh and heating it up the next evening for another dinner.
MMM....yummy. That looks delicious!
Posted by: Sandy | December 04, 2005 at 08:44 PM
It tasted good, and I was rather pleased with the gaudy combination of colours - the red cabbage goes a gorgeous purple when it's cooked...
Posted by: Jane Perrone | December 04, 2005 at 10:39 PM