A bowlful OF COMFORT
Ideal Home UK|October 2020
A bowlful OF COMFORT
Warm up – and fill up – with these simple, satisfying recipes from our Test Kitchen
SAMUEL GOLDSMITH

Persian vegetable casserole with giant couscous

SERVES 6 READY IN 55 mins

INGREDIENTS

  • 200g giant couscous

  • 75g dried cranberries

  • 500g celeriac, chopped

  • 1 carrot, chopped

  • 2 red onions, chopped

  • 2 sticks celery, sliced

  • 3tbsp sunflower oil

  • 2tbsp coriander seeds, crushed

  • 2tsp cumin seeds, crushed

  • ½tsp chilli flakes

  • 100g dried apricots, quartered

  • Pinch of saffron, soaked in 750ml boiling water

  • 1 vegetable stock cube

  • 200g baby aubergines, halved

  • 1 butternut squash, chopped

  • Juice of 1 lemon

  • Small handful fresh mint leaves

  • 30g toasted flaked almonds

1 Put the couscous and cranberries in a bowl with 750ml boiling water. Cover, leave for 20 mins. Drain.

2 Fry the celeriac, carrot, onions and celery in the oil for 10 mins. Add the spices and apricots. Cook for 2 mins. Add the saffron in its water, crumble in the stock cube. Bring to the boil, cover and simmer for 10 mins.

3 Add the aubergines and squash, stir, cover and cook for 10 mins. Stir in the lemon juice, season and spoon the couscous and cranberries on the top. Heat for 5 mins. Top with the mint and almonds.

Mushroom bourguignon

SERVES 6 READY IN 1 hr 20 mins, plus infusing

INGREDIENTS

  • 400ml mushroom stock

  • 2 sprigs each rosemary and thyme, plus extra thyme, to garnish

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October 2020