Autumnal Recipes

Emily & Rosana’s Autumnal Recipes To Warm The Cockles | Inside MSB

This time of year calls for wholesome, home-cooked food. Honouring our British and Italian roots, Maxwell Scott’s own Emily and Rosana share their most-loved autumnal recipes for a cosy evening in with family…

Autumnal Recipes
Emily, warehouse assistant and gift wrapper at our HQ in York
Autumnal Recipes
Rosana, leather crafter at our factory in San Benedetto del Tronto

Emily's Choice: Roast shallot and parsnip soup with browned sage butter
Autumnal Recipes

Ingredients
450g parsnips, thickly sliced / 300g echalion shallots, halved (or quartered if large) / 2 tbsp olive oil / 1.3 litres fresh vegetable stock / 100ml single cream / 50g unsalted butter / 1 large garlic clove, sliced / 8 small sage leaves
Method
Preheat the oven to 200°C, gas mark 6. Toss the parsnips and shallots with the oil in a roasting tin; season. Cover with foil and roast for 30 minutes. Remove the foil, stir well and roast for a further 15 minutes, stirring halfway, until golden. Set the roasting tin over a medium heat, add the stock and bring to the boil. Simmer gently for 10-15 minutes. Transfer to a blender with the cream and blitz in 2-3 batches until very smooth. Season and reheat gently in a large pan, loosening with a little extra water, if needed. Melt the butter in a small pan over a low heat. Heat until it begins to bubble and turns a shade darker, then spoon off and discard the largest white milk solids. The butter should begin to smell nutty. Add the garlic and sage and fry very gently for about 2-3 minutes, until the garlic just begins to brown lightly and the sage shrivels. Serve the soup in warmed bowls with the garlic and sage butter spooned over.


Rosana's Choice: Lasagna Di Bietole

Ingredients (Serves 4)
Filling: 4 very large beetroots about 750g /Salt and freshly ground black pepper
Sauce: 70g unsalted butter / 50g plain flour (all-purpose flour) / 500ml milk, warmed / 90g Parmesan, freshly grated / Freshly grated nutmeg / A pinch of chilli powder
Method
Pre-heat the oven to 180°C. Boil the beetroot in slightly salted water
for 1 hour 30 minutes, until the centre is soft. Make the sauce. Melt the butter in a medium saucepan, then add the flour, and stir to amalgamate the flour with the melted butter. Add the warm milk slowly, stirring constantly to avoid lumps, until the sauce is thick. Add 80g of the parmesan, some nutmeg, chilli powder, salt and pepper to taste. Peel the cooked beetroot and cut into thin slices. In an ovenproof dish, build a layer of beetroot then cover with some of the sauce. Build up these layers until you finish the ingredients, ending with the remainder of the sauce on top. Add the final sprinkle of the remaining Parmesan and black pepper. Bake in the preheated oven for 35 minutes and serve hot.

This recipe is from  Antonio Carluccio’s latest ‘Vegetables’ cookbook. You can discover Carluccio’s new Autumn/Winter menu at carluccios.com.

Autumnal Recipes

Emilys choice: Roast butternut mac & cheese
Autumnal Recipes

Ingredients
500g butternut squash, peeled, deseeded and cut into 4cm chunks / 1 clove garlic, crushed / 1 tbsp chopped fresh sage / 1 tbsp olive oil / 225g macaroni / 40g butter / 40g plain flour / 600ml semi-skimmed milk / 175g mature cheddar, grated
Method
Preheat the oven to 190ºC, gas mark 5. Put the squash in a roasting tin and scatter over the garlic and sage, then drizzle over the oil.Roast for 30 minutes until the squash is tender and golden. Meanwhile, cook the macaroni in boiling water for 8–10 minutes until tender. Drain well and set aside. Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and cook, stirring continuously, until it comes to the boil. Reduce the heat and simmer for 2 minutes. Remove the sauce from the heat and stir in two thirds of the grated cheese. Preheat the grill to high. Stir the macaroni into the cheese sauce, then carefully fold in the squash, taking care not to break it up. Spoon the mixture into an ovenproof dish and scatter over the rest of the cheese. Place under the grill for 3–5 minutes until bubbling.


Rosana's choice: Torta Pasqualina

Ingredients

Pastry: 1kg shortcrust pastry / 1 medium egg

Filling: Extra virgin olive oil / 12 small raw artichoke hearts, halved / 1 small onion, peeled and finely chopped / 1 tablespoon salted capers, desalted / 1 small bunch of fresh flat-leaf parsley, chopped / 1kg Swiss chard leaves (not stalks) or spinach / 250g fresh ricotta cheese / 4 medium eggs, beaten / 60g parmesan, freshly grated / Freshly grated nutmeg / 12 quail’s eggs, boiled for 3 minutes and shelled / Salt and freshly ground black pepper

Autumnal Recipes

Method
Heat 6 tablespoons of olive oil in a large lidded pan. Add the artichoke hearts, onions, capers, parsley and a little water, and braise, covered, until tender for about 10-15 minutes, then drain. Blanch Swiss chard leaves in salted water for a few minutes and drain. When cool enough to handle, squeeze out the water and chop leaves coarsely. Mix the Swiss chard with the ricotta and beaten eggs, the Parmesan, a few grates of nutmeg and some salt and pepper to taste. Add the artichoke mixture and mix well together. Preheat the oven to 200°C. On a floured

surface, roll the pastry out to a 5mm thickness. Grease a fluted 27cm loose bottomed tart tin with a little olive oil, then line with the
pastry. Cut off any surplus, which you will need for the lattice. Line the pastry in the tin with baking paper and baking beans, and cook for 5 minutes to crisp the base. Cut the remaining pastry into thin strips. Pour the filling into the pasty-lined tart tin, push in the quail’s eggs, and cover with a lattice of pastry strips. Brush these with the beaten egg and then bake in the oven or 35 minutes. Serve hot or cold.

Recipes by Carluccio’s and Waitrose