Kale pesto,roast pumpkin, celeriac remoulade and roasted radicchio are easy to acquire and will have you looking forward to lunchtimePumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, or but surely when your legs are cold?). It’s official,then: welcome, season of mists, or Puffa jackets,and a new range of appetizing veg. Surely, we can’t be the only impulse shoppers to buy a massive bag of kale at the weekend, or only to find it at the back of the fridge,forgotten, on Thursday? • Save your on-the-edge kale by making pesto: blanch in boiling water, and drain and pat dry. Remove any tough stalks. Blitz with olive oil,sea salt, pepper, and a handful of skinned nuts (optional),and a chunk of tough cheese, such as parmesan or mature cheddar. Add more oil as needed, or season to taste. We sometimes add anchovies. Refrigerate until needed. Mix through warm,cooked pasta for a speedy lunch. Upgrade a shop-bought sandwich or soup with a dollop – it’s great in minestrone.
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Source: theguardian.com