October 2022 recipes

Spaghetti with chard, chilli & anchovy
300g/10½ oz rainbow (or other) chard
3 tbsp extra virgin olive oil, plus extra to serve
8 anchovy fillets (from a jar or tin)
3 fat garlic cloves, grated
¼ tsp dried chilli flakes
125ml/4fl oz hot water from a just-boiled kettle
200g/7oz spaghetti
2–3 tbsp freshly grated Parmesan or Pecorino Romano, plus extra to serve
Put a large saucepan of water on for the pasta and put a kettle on to boil at the same time.
Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1–2cm/½–¾in pieces.
Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir in the garlic and chilli flakes, then put back on the heat, turned up to medium, and add the chopped chard stalks. Turn the stalks around in the oil for a minute or so to soak up the flavour. Pour in the 125ml/4fl oz hot water from the kettle, stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5–7 minutes. If you’re cooking with larger-stemmed chard, they may need 10 minutes.
When the pasta water has come to the boil, add salt, then drop in your spaghetti and cook according to the packet instructions, but start checking a couple of minutes before it says.
Add the shredded chard leaves to the stalks, give a good stir, replace the lid, and leave them to wilt for 2–4 minutes. Once they’re ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta.
Use a pasta fork or tongs to add the cooked spaghetti to the pan of chard. It doesn’t matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons of cooking water but go slowly, and stop when the sauce cleaves to the strands of spaghetti.
Grate over about 2 tablespoons’ worth of cheese and stir, then add a generous pour of olive oil and stir again. Taste to see if you want more cheese or oil, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table.

Doset Apple Cake 
115g unsalted butter, diced and chilled, plus extra for the tin
225g self-raising flour
2 tsp ground cinnamon
115g light brown sugar1 large egg, beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
2 tbsp demerara sugar (optional)
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.
Curried butternut & lentil soup
1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml vegetable stock
1 can reduced-fat coconut milk
Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
Using a hand blender or in a food processor, blitz until as smooth as you like. 
Pumpkin Autumn soup
1/3 of pumpkin, 1 small sweed, 3 parsnips, 1 onion. 2 veg stock cubes. coriander, garlic granules and mixed herbs to your own taste.
All in one big pan boil down and blend!!! Beautiful
Thank you Gemma J Rance!
September 2022 recipes :PreviousNext: November
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