3 Delicious Rochelle Canteen Recipes To Make The Most Of Autumn Vegetables - British Vogue

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Purple Sprouting Broccoli, Roasted Shallots, Garlic & Chilli

This wonderful broccoli is a great vehicle for many flavours, dressings and vinaigrettes – from anchovies to cheeses such as burrata. We happily sell boxes of purple sprouting broccoli in the restaurant in autumn and winter. You do need to watch out for woody old stems – then it’s really not much fun. When blanching your PSB, be careful not to overcook it – it’s best with a little crunch. We buy our broccoli from Natoora, who source directly from a wonderful farm in Worcestershire. The crop is grown outdoors and is hand-picked. The season is generally from September to April.

Ingredients

• 250g purple sprouting broccoli, washed

• 4 shallots, peeled and sliced in half length ways

• 4 garlic cloves, peeled

• 1 tsp of Dijon mustard (optional)

• 1 red chilli

• ½ lemon, zest and juice

• 90g extra virgin olive oil

• Sea salt (preferably Maldon) and black pepper

Method

Heat the oven to 180 degrees Celsius. In a roasting pan, toss the shallots and garlic in a little olive oil, and season with the salt and pepper. Cover in tin foil. Bake for about 20 mins, until the shallots are soft. Remove the foil, then put back into the oven for a further 10 minutes to brown. The garlic should have a little colour without getting burnt – otherwise it will taste bitter.

While the shallots and garlic are roasting, begin to prepare the other ingredients. Trim the woody ends of the PSB. (If the stems are too thick, these can be split length ways.) Cut your chilli length ways and de-seed, then slice very thinly. Bring a large pot of salted water to the boil, and blanch the PSB for three to six minutes, depending on the size of your pieces.

In a bowl, mix together the shallots, garlic, chilli, mustard and lemon juice and zest. Add the drained but still warm PSB and mix with the other ingredients. Season to taste.

Roasted Carrots With Labneh & Pistachios

Autumn is a wonderful time for root vegetables. There are all sorts of beautiful varieties of carrots in Britain now, with lots of wonderful growers bringing about a vegetable farming renaissance. Make sure you buy gorgeous carrots for this.

For the labneh:

Ingredients

• 200g yoghurt

• 1 pinch of salt

Method

Place a sieve lined with muslin on top of a bowl. Mix the salt and yoghurt together in a different bowl – then pour into the sieve. Gather up the edges of the muslin, and tie into a knot. Put in the fridge and leave for 24 hours to drain.

For the roasted carrots:

Ingredients

Method

Heat the oven to 160 degrees Celsius. Peel the carrots and slice down the middle. (If small, leave them whole.) In a mortar and pestle, grind the fennel and cumin seeds. Toss the carrots in the ground spices with some olive oil and salt.

In a roasting pan,  make a bed with the rosemary and thyme. Place the carrots on the herb bed. Bake for about 50 minutes, then turn the oven up for about 10 minutes to give them a little colour. The carrots should give when pierced with a sharp knife.

Rose’s Aubergine & Sesame 

This recipe takes inspiration from Rose Chalalai Singh’s Ya Lamai in Paris. Rose started cooking at 12-years-old in her aunt’s restaurant in Paris, about the age I started washing dishes in a little restaurant in New Zealand. Maybe that’s what brings us together – that, and our deep love of aubergines. Aubergines need to be cooked at a high temperature in order to brown nicely. Do make sure they are cooked through. 

Ingredients

• 2 aubergines

• 1 tbsp soy sauce

• 1 tsp fish sauce (optional)

• 1 tsp ginger, peeled and grated

• 1 lime, juiced

• 1 tbsp coriander, washed and roughly chopped

• Sesame oil

• Olive oil

• Sesame seeds

• 4 spring onions, finely chopped

Method

Heat the oven to 200 degrees Celsius. Slice the aubergines in half. Coat with a little sesame oil and a little olive oil. Bake in a roasting pan for about 20 minutes until browned – the flesh should be soft and giving. Make the dressing by mixing together all of the other ingredients, then set aside. Once the aubergines are cooked, serve on a platter – pouring over the dressing and sprinkling with sesame seeds and spring onions.

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