Plenty: Broccoli and gorgonzola pie

I finally made Ottolenghi's Broccoli and gorgonzola pie this weekend. My experience with his pies has so far been resoundingly positive (for example, the very full tart and garlic tart were superb) and this was no exception. I made it with a piquant gorgonzola, which came through beautifully after being baked in the oven. The leek and cream-mustard bedding beneath the cheese and broccoli is indispensible. Anyway, another success from Yotam!

 

Plenty: Roasted parsnips and sweet potatoes with caper vinaigrette

To not have cooked properly for a week has been a sad deprivation. It's already November 10th and this is my first blog entry for the month. Sinful. I've been busy meeting friends, attending plays and other events lately, and diverting as they were, I've missed my glorious long evenings at home cooking, reading and listening to music. Tonight, though, I got back on track and made Roasted parsnips and sweet potatoes with caper vinaigrette from Plenty. Do I need to mention what a great success this was? It was heavenly. Again the photo doesn't do any credit to the flavours of this meal. Parsnips, sweet potatoes, red onions, garlic and cherry tomatoes are roasted with olive oil, salt, pepper, rosemary and thyme. After about two hours when they're ready the vegetables are covered with the dressing, made with lemon juice, dijon mustard, olive oil, maple syrup (!), capers, salt, and topped with sesame seeds. It's a feast.