main courses

Préchauffer le four thermostat 6 (180 °C).

Éplucher le potiron et le couper en gros cubes. Émincer finement les oignons et les feuilles de sauge puis disposer le tout dans le plat destiné au crumble. Verser un fond d'eau et le mettre dans le four chaud pendant 30 à 40 minutes environ: les cubes de potiron doivent être écrasés à la fourchette.

Pendant la cuisson, confectionner les miettes: mélanger du bout des doigts la farine et le beurre puis y émietter 80 gr de cheddar ou de cantal.

Sortir le plat du four, écraser grossièrement les cubes de potiron et ajouter le bacon ciselé en fines lanières, la crème fraîche et le reste de fromage coupé en petits morceaux.

Répartir les miettes sur le potiron et remettre dans le four chaud. Laisser cuire encore 20 minutes jusqu'à ce que la croûte soit bien dorée.

Notes

In plaats van bacon hebben we gerookte amandelen gebruikt. We hebben het recept met Cantal gemaakt.

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Preheat the oven to 200C/400F/gas 6. Cut the peppers in half and remove the seeds.

Place in an oiled baking dish and lightly season with salt and pepper. Prick the cherry tomatoes with a knife and place in boiling water for around 30-60 seconds until the skins can be easily and quickly pinched off. Feel free to run cold water over them before peeling.

Once peeled, place the tomatoes in the peppers. Stuff in your herbs and sliced garlic and season. You could drape over some anchovies instead of using seasoning at this point. Drizzle with olive oil.

Cook in the preheated oven for 15 minutes lightly covered with tin-foil, then around 30 minutes without. The smallest little splash of herb vinegar on each pepper can be a real joy - try it and see!

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What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears otherwise it will taste naff. For one person I normally use around half a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in half and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or pecorino, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

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