ENJOYING AN AUTUMN SUNDAY.....and a perfect seasonal vegetarian lunch recipe for you.....
I do hope your weekend is proving to be enjoyable, fun and relaxing?
Our weekend kicked off to an indulgent and fun start, with cocktails and dinner at the fabulous 'Hakkasan' restaurant in London with friends, which is highly recommended! One of my favourite restaurants with the most delicious pan asian dishes, in cool and opulently designed surroundings with a fantastic atmosphere.....it was a very special treat to end a busy week!
In equally lovely contrast, the rest of the weekend has been spent peacefully at home here in Kent, finishing bulb planting (oh yes, it didn't get finished last weekend!), walking the dogs in yesterday's sunshine, enjoying lighting the fire for the first time this autumn, and trying out a few new seasonal recipes. Tonight we have a pheasant casserole on the menu (which I look forward to sharing shortly), for a lovely impromptu visit from our youngest son and his girlfriend. For now though, I would like to share with you, this simple but delicious recipe from a recent Waitrose 'Autumn Harvest' recipe supplement which I came across......perfect for using some of the abundant harvest of leeks that we have grown this year in the kitchen garden.
'Leek & Mushroom Herb Crumble'.....perfect for a Saturday lunch or midweek vegetarian supper!
8 leeks, washed, trimmed and halved lengthways
350g tub Waitrose Four Cheese Sauce (or a home made classic cheese sauce)
2tsp olive oil
150g chestnut mushrooms, finely chopped
100g fresh white bread crumbs
Large pinch cayenne pepper
25g fresh flat-leaf parsley, chopped
1 tbsp chopped fresh thyme
Preheat the oven to 200 C, gas mark 6
Cook the leeks in a large pan of boiling water for 6 minutes until just tender, then drain thoroughly. Arrange in a shallow ovenproof dish and spoon over the cheese sauce to cover the leeks.
Meanwhile, heat the oil in a non-stick pan and fry the mushrooms for several minutes over a medium-high heat until lightly browned. Add the breadcrumbs and cayenne and cook for 2-3 minutes until starting to crisp. Stir in the herbs then scatter the mixture over the cheese sauce. Bake for 15-20 minutes until the sauce is bubbling and the top is golden and crisp. Serve with a salad and crusty bread to mop up any extra sauce.......yummy!
Bon appétit and wishing you a happy week ahead!