I remember blogging this time last year about how Hong Kong was not remotely autumnal. Obviously that is still the case this year: I was up with the lark on Sunday and went for an early morning hike in my shorts and t-shirt. It was a gorgeous day, clear skies, calm sea, perfect temperature. Last year I was probably lamenting the lack of autumn, but this year I’m quite happy with it. I’m going to be back in the UK for two weeks at Christmas, and that will be quite enough cold and gloom for me, thank you very much!
Despite my pleasure at escaping a rainy autumn in England, I would never wish to escape the warming, comforting food of that season. Here are some delicious roasted vegetables, coming together in a colourful and delicious dish.
Root Vegetable & Goats’ Cheese Hash
Serves 6, slightly adapted from The Seasoned Vegetarian by Simon Rimmer
4 tbsp olive oil
5 carrots, peeled and chopped into 5cm batons
3 parsnips, peeled and chopped into 5cm batons
3 red onions, in wedges
4 cooked beetroot, in wedges
1 garlic cloves, crushed
4-5 sprigs rosemary
700g cooked new potatoes, sliced
handful basil leaves
1 tbsp pine nuts, toasted
4 gherkins, chopped
1 tbsp capers
200g goats’ cheese
1. Preheat the oven to 200C. Pour the oil into a large roasting tray and warm it up in the oven for a few minutes, then carefully add the vegetables (NOT the potatoes), garlic and rosemary and roast for 25 minutes. Season.
2. Melt the butter in a frying pan and fry the potato slices until golden. Season well.
3. Add the basil, pine nuts, gherkins, capers and three quarters of the cheese to the roasted vegetables. Either divide between six individual dishes, or topple into a large ovenproof dish.
4. Top with the potato slices and the remaining cheese. Cook for 12-15 minutes until golden brown on top.