I have been hearing a lot about this person for the last 6 months or so. This article from the Guardian has a couple of very interesting recipes that must be tried.
Here's the link:
http://www.guardian.co.uk/lifeandstyle/2011/dec/16/roasted-squash-stuffed-quince-recipes
In case the link expires, here are the recipes:
ROASTED BUTTERNUT SQUASH WITH TAHINI DRESSING
1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges
2 red onions, cut into 3cm wedges
50ml olive oil
Maldon sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
30g pine nuts
1 tbsp za'atar
1 tbsp roughly chopped parsley
Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.
To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.
LAMB STUFFED QUINCE WITH POMEGRANATE AND CORIANDER
The work involved in hollowing the quince is well worth it, as the result is stunningly satisfying. Serves four.
400 minced lamb
1 garlic clove, crushed
1 red chilli, chopped
20g chopped coriander
50g breadcrumbs
1 tsp allspice
2 tbsp finely grated ginger
2 onions, peeled and finely chopped
1 free-range egg
Salt and black pepper
4 quince
Juice of ½ lemon, plus 1 tbsp extra
3 tbsp olive oil
8 cardamom pods
2 tsp pomegranate molasses
2 tsp sugar
500ml chicken stock
2 tbsp chopped coriander
Seeds of ½ pomegranate
Put the lamb in a bowl with the garlic, chilli, coriander, breadcrumbs, allspice, half the ginger, half the onion, the egg, three-quarters of a teaspoon of salt and some pepper. Mix with your hands and set aside.
Peel the quince, cut in half lengthways and put in a bowl of cold water with the juice of half a lemon, so they do not turn brown. Use a melon baller or small spoon to remove the pips, then hollow out the quince halves so you are left with a 1.5cm shell. Keep the scooped-out flesh. Fill the hollows with the lamb mix, pushing it down.
Heat the oil in a large frying pan. Put the quince flesh in a food processor, blitz, then tip into the pan with the remaining onion, ginger and cardamom pods. Sauté for 10 to 12 minutes, until the onion has softened, then add the molasses, a tablespoon of lemon juice, sugar, stock, half a teaspoon of salt and some black pepper. Place the quince halves in the sauce, reduce the heat to a gentle simmer, cover and cook for 30 minutes, until the quinces are soft, the
meat well-cooked and the sauce thick (reduce the sauce as needed). Serve warm or at room temperature, sprinkled with coriander and pomegranate seeds.
