Garlic

It’s October so you know what that means? Pumpkins! What better way to use them and get your vegetables in than in this warming autumn ratatouille.  Seasonal Ratatouille

• 200g diced pumpkin
• 200g diced courgette
• 2 diced red peppers
• 1 diced onion
• 1 clove garlic thinly sliced
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 3 tbsp peat’d tomatoes with garlic
• Handful of basil

Heat the oil in a large and deep frying pan.

Once hot add the onions and pumpkin and sauté over a medium heat for a few minutes.

Add the garlic and cook for a further 3-4 minutes.

Add the courgette and peppers and cook for another 5 minutes.

Add the tomato purée and cook off for a minute before adding the Peat’d sauce.

Once all combined leave to simmer on a low heat for 15-20 minutes or until all the vegetables are cooked but left with a slight bite.

Before serving add basil leaves and salt and pepper to taste.

A no-frills type of casserole that ticks all the boxes for us. It is comforting and packed with flavour, the perfect meal to have especially in our chilly weather nowadays.

• 300 grams Pork shoulder
• 1 cup of Peat’d Garlic Tomato Sauce 2 medium sized potatoes
• 1 carrot
• 1 onion
• 1 bell pepper
• 2 tablespoon soy sauce
• 1/2 cup of water
• Salt & Pepper to taste

Sauté garlic and onions then add the cubed pork shoulder. Mix until the meat is half cooked (approx. 7 mins).

Put the carrots, potatoes, Peat’d Garlic tomato sauce and half a cup of water then wait for it to simmer (approx. 5-7 mins). Once the vegetables are cooked, add the bell pepper, soy sauce plus salt & ground pepper to taste. Continue cooking under low to medium heat until the sauce thickens (approx. 25mins).

I do my utmost to cling onto every second of Summer. Although Autumn in Scotland is possibly my favourite season, I don’t like to let go without a last hoorah! And this is the dish I choose to say farewell to Summer and bring on the cosy vibes.

This sorbet is built on hope. Hope that September/the start of October, brings us the last of those gentle Summer days flooding us in a glow of warm sunshine during the day and cooler nights. Yes, sorbet, is ideal for warmer weather, but I feel that with the addition of the peat’d sauce, the smokiness and the watermelon, bridges those cooler inbetween months perfectly too.

Plus, if you are anything like myself, I always prefer sorbet in the colder months. It just tastes better!

• 1 x medium Watermelon
• Peat’d original sauce
• 2 x teaspoons Glucose syrup or honey

Remove the watermelon flesh from the rind.

Remove the seeds.

Cut the watermelon into chunks.

Freeze until frozen.

Once frozen remove from the freezer.

Add the frozen chunks, the Peat’d original sauce and 2 teaspoons of liquid glucose or honey into a bowl.

Using a hand blender, blend until smooth.

Return to freezer and every hour, using a fork, stir or churn the mixture until the desired sorbet consistency.