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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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Baby leek and lemon tart


This tart would work equally well topped with grilled asparagus at this time of year.

You'll need

1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt 2 tbsp olive oil 15 filo pastry sheets 100 gm butter, melted 600 gm sour cream 6 eggs 2 garlic cloves, finely grated on a microplane 1 tbsp thyme leaves Finely grated rind of 2 lemons and juice of 1 lemon 1 tbsp plain flour To serve: green leaf salad

Method

  • 01
  • Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside.
  • 02
  • Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet.
  • 03
  • Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2011

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