October 1, 2016

2 Tasty Seasonal Recipes for Lunch

As summer ends here are two autumn-friendly seasonal recipes that are simple to cook at home.


Autumn is here and appearing on our plates. Summer has finished, along with its gorgeous fruits and sunny vegetables. Don’t fret, though, autumn brings its own riches. Here are two seasonal recipes that are simple to cook. If you’re too busy, remember, the chefs of La Belle Assiette offer seasonal menus that they can whip up on the spot. You don’t even have to do the dishes. Prices start from £39 per guest. Find out more from chef Alec Tomasso’s Autumn Comforts Menu

Autumn salad with pears and duck breast

Ingredients (4 people)

  • 300g corn salad/rocket
  • 150g of dried duck breast
  • 2 ripe pears, sliced
  • 200g Roquefort or stilton
  • 1 handful of walnuts
  • 4 tbsp olive oil
  • 2 tbsp walnut oil
  • 2 tbsp cider vinegar
  • 1 tbsp mustard

Prepare the dressing by combining the vinegar and mustard, then add the oil in a thin stream, stirring constantly. Wash and dry the corn salad, or feel free to use rocket instead. Roughly chop the walnuts. Dry-fry them in a skillet until they are brown. Cut the cheese into cubes. Remove the fat from the duck breast slices. Cut the pears into quarters. Remove their cores, peel and dice. Mix all of the ingredients with the dressing. If you want something hot with the salad you can fry the duck breast slices at the last moment.

Cod with mashed pumpkin

Ingredients (4 people):

  • 4 cod fillets (about 150 g)
  • 1 small pumpkin
  • ½ onion
  • 1 lemon
  • Milk (to cook the pumpkin)
  • Olive oil
  • Salt
  • Pepper
  • Parmesan shavings

Cut the pumpkin into large cubes and remove the skin. Take out the seeds and keep them to one side to dry out and use in a salad. Peel the onion and cut it into strips. Heat a little olive oil in a saucepan. Fry the onion strips. When they are transparent, add the pumpkin pieces and cover with the milk. Cook for about 30 minutes until the pumpkin is soft. Drain the contents of the pan and keep the cooking milk. Mix the cooked pumpkin with the onion and add milk as needed, until you have the consistency of mash. Salt and pepper to taste. Heat the olive oil in a large nonstick skillet over a high heat. Salt the cod fillets and place them in the skillet. When they are golden brown, flip them. Depending on their thickness, they will take between 3-5 minutes on each side. Serve the cod fillets with the mashed pumpkin sprinkled with parmesan and lemon wedges. You can also cook the cod fillets in the oven for 12 minutes at 210°C.


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