What To Cook With This Month
By Holly Thomson
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September 4th, 2024
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As the height of summer fades away, we're looking for comfort in the kitchen. Where better to start that with trio of new recipes from Ottolenghi COMFORT by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley (below).
Meanwhile, September is a time for pickling, preserving, stewing. We're looking to mushrooms, smoky flavours, warming mustards and unusual peppers to mark this period of transitional cooking.
Garden salads are slowly being replaced by sauces, broths and curries. Make sure you try Gymkhana's selection of classic curry recipes, using their ready made Michelin standard sauces.
Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation. This is comfort food, Ottolenghi style.
Cheeseball Lemon Rice with Chilli Butter
Butter Beans with Cherry Tomatoes
10 amazing ingredients to try this month
Terre Exotique’s white Sarawak pepper has prominent woody aromas, with fresh, fruit notes - excellent paired with grilled meat, fresh berries and Malaysian chicken curries. Sarawak pepper has PGI status (Protected Geographical Indication) - the berries grow in the rainforests of North Borneo alongside the famous Borneo orangutans. This white pepper is harvested by hand from April through to September, then dried in the sun for the flavours to mature.
Drizzle Chimac Korean hot sauce over chicken wings and fried eggs. The tangy, funky flavour will take your favourite foods to a whole new level.
The sauce gets its heat from gochujang, Korea’s famous fermented chilli paste. It’s not overly spicy but it will definitely get your taste buds tingling.
Chimac hot sauce brings the spirit of Seoul street food to your kitchen. It will quickly become your go-to condiment for sandwiches and rice bowls. You can use it to marinade meat and vegetables before barbecuing. It’s great with chicken, tofu and aubergine.
Add a splash of hot sauce to mayonnaise for a quick-fix dip. Serve it with sweet potato fries or spread it on burger buns. Or, use it to add tangy heat to Asian slaw.
Enjoy café-quality bubble tea at home with this classic milk tea kit. It comes with everything you need to make a delicious milk tea with brown sugar boba.
Boba are tapioca pearls with a satisfying chewy texture. They are added to milk tea or iced tea to make the popular Taiwanese beverage, bubble tea.
Each kit includes three tea packets, three packets of brown sugar boba and three paper straws. The straws are extra wide so you can suck up the boba pearls.
These white Judion large butter beans - also known as garrofo or garrofón - are called the "Rolls Royce" of beans, and have a silky smooth, unctuous creamy texture, with a mild mineral taste. Use them in the recipe below for Butter Beans with cherry tomatoes. Ultimate comfort food for a cosy evening.
Or slow cook in a frying pan with garlic, as a delicious accompaniment to roast lamb, or simply rinse and toss with olive oil and lemon for a healthy and heartening summer salad.
Signorine alle castagne is a wide, flat pasta with frilly edges that trap whichever delicious sauce you serve it with. Produced in Northwest Italy, it’s made with chestnut flour which gives it a nutty, sweet and slightly smoky flavour.
This unique pasta pairs beautifully with sharp cheese sauces, wild mushrooms and rich game ragus. In autumn, it’s often served with roasted squash, garlic and crispy sage. For plant-based friends, try tossing it with a classic ‘salsa di noci’ - a smooth, indulgent sauce made from walnuts, garlic and your favourite vegan cheese.
Use quartered artichoke hearts to complete any anti-pasti platter, like that straight from an Italian deli. This nutty vegetable is delicious simply drizzled with olive oil. It also works wonderfully as a pizza topping, or roasted and tossed through fresh salads.
These artichoke hearts come pre-quartered for extra convenience when cooking.
Aleppo pepper or pul biber is a coarsely ground Syrian and Turkish paprika, used in cooking or as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after the Syrian city of Aleppo, which lies on the famous silk road spice route. The dried peppers create a spice with a lovely balance - intensely coloured, fruity, aromatic, but not particularly hot.
Use it in the comforting Cheeseball Lemon Rice recipe below.
This 'forest selection' dried wild mushroom mix is a store-cupboard favourite, with a careful selection of flavour-rich mushrooms to give a great balance of taste and texture. We work closely with producers to ensure we receive only the finest quality mushrooms under the Sous Chef brand.
Once the dried mixed mushrooms are rehydrated according to directions on the packet, enjoy them in rich bourginon stews, noodle broths, and creamy sauces. Or pan-fry in a little butter to stir through pasta.
One of our favourite ways to use rehydrated wild mushrooms is to pan-fry them in butter with chestnut mushrooms or ordinary white mushrooms, making the flavours go even further.
Transform salad dressings with Pommery honey mustard with roasted spices. The tangy, grainy mustard is infused with cumin, coriander and fenugreek. Honey brings sweetness to balance the earthy, spicy flavours.
Combine honey mustard with olive oil, garlic, salt and pepper. This simple marinade is fantastic with chicken thighs, pork chops and salmon. You can use it to glaze potatoes and other veg before roasting. The warm spices work well with sprouts and parsnips.
Add honey mustard to cheese toasties and baguettes with ham and cornichons. You can also mix it with mayonnaise to make a dip for fries and chicken tenders.
This Littlepod bourbon vanilla extract is a natural flavouring made from Madagascan bourbon vanilla pods, used in sponges, custards and ice creams.
LittlePod are a Devon-based company, producing responsibly sourced vanilla pods, pastes and extracts. LittlePod has three aims: to create products which promote exciting ways to use vanilla, to inform people about the benefits of using pure vanilla, and to help communities who rely on vanilla cultivation.
