A recipe from head chef at Water Lane Jed Wrobel, perfect for cooking up the bounty of locally grown vegetables on offer at the moment. You can also buy tickets for our Autumn Equinox celebration on 24th September where you’ll be able to enjoy an autumnal feast cooked up by Jed himself - an opportunity not to be missed!
A note from us at SSAW Collective, make sure you choose wisely when purchasing your vegetables. Respect the seasons, note the origin, packaging and method of production.
Photo credit: Maria Bell
Feeds 6
Ingredients:
400g tomatoes, chopped
1 tin of tomatoes
1 onion, diced
4 cloves garlic, crushed
2 x sticks celery, diced
1 fennel bulb, diced
Several sprigs of fresh thyme, washed and picked
500g pumpkin, peeled and diced into 2 cm cubes
500g cauliflower, broken into florets
2 aubergines, diced into 2cm cubes
100g almonds, skin off and chopped, such as marcona
100g golden raisins
200ml fresh apple juice
2 tablespoon sherry vinegar
1 tablespoon, capers, drained
Handful of flat parsley, washed and chopped
Salt
Olive oil
Method:
fennel and continue to cook for five minutes. Add the fresh and tinned tomatoes and the thyme.
Cook slowly, stirring occasionally, until tick and heavily reduced. Taste and adjust seasoning.
While the sauce is cooking, preheat the oven to 190oC. In two separate tins, dress the chopped
pumpkin lightly in olive oil and a little salt and roast for 40 minutes until soft and a little caramelised.
Halfway through, add the tray of cauliflower and aubergine and roast for 20 minutes, until golden.
In a small saucepan, gently heat the apple juice for 10 minutes and add the golden raisins, which will
swell and plump up in the liquid. Drain and cool.
Mix the roasted vegetables gently together with the tomato sauce and stir in the soaked raisins,
almonds, capers, vinegar and parsley. Best if you can leave overnight as the flavours mature and
mingle together.
