COME FOR SUPPER AT MY HOUSE

COURGETTE RISOTTO AND PLUM AND OLIVE OIL CRUMBLE

Notes from a dinner party at home this week and why October is one of my favourite times of year to eat outside plus the recipes for my LAST OF THE COURGETTE RISOTTO and PLUM AND OLIVE OIL CRUMBLE

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Hi and welcome back to COME FOR SUPPER.

If you’re new here, scroll down to find the written recipes and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one is for all subscribers but if you enjoy this post and would like access to all posts and my FULL recipe archive do consider becoming a paid subscriber. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

I am aware that as you read this (most certainly if you are in England, that there’s a high chance that its raining). Summer was not kind to us in Europe and I don’t think a day went by that I didn’t at least think about whether or not I should pack my umbrella…you know just in case. Not what you really want to think about in June. But stick with me on this because October is often my favourite time to eat outside. I don’t know if it is because secretly I am a 92 year old grandma in a 34 year olds body or because I just can’t take the late nights anymore but I often favour a lunch party over a dinner party.

Most of the time when I have people over it’s for a late weekend lunch. The sort that starts at 1.30 with a few drinks and good nibbly bits (this sort of thing), where we sit down at 2.30 ish and stretch on till its close to supper time. Perhaps I should have named this newsletter Come For A Late Lunch but it doesn’t quite have the same ring to it. I love the ease of a late lunch. There’s no real set end time, the pressure of it becoming a big night is removed and to be honest if people are leaving at 7.00 ish chances are they have a GREAT time and won’t feel horrendous tomorrow despite how many glasses of wine they enjoyed.

I am a late lunch girl and October is one of the best months to enjoy them. First of all, the light is magic. You don’t need to wait till 8.00pm for that honey coloured light because it’s there at 4.00pm. If you like lighting candles which I do, you actually can and usually* (I say this with great anticipation) we are lucky with the weather. The temperature is cooler but that just means blankets, flickering candlelight and comfort food. I love it and fully lean into it. I had friends over for a late lunch a few weeks ago and this is what I cooked.

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THE RECIPES

LAST OF THE SUMMER COURGETTE RISOTTO

Serves 4 

• 4 courgettes 

• 1 white onion, finely diced

• 2 large cloves garlic, finely grated

• Olive oil

• 400g Arborio risotto rice (I use Belazu)

• 1 large glass of dry white wine

• 1 litre chicken or vegetable stock

• 70g butter, cut into cubes

• 100g Parmesan or Grana Padano

• Zest of 1 lemon

Slice 2 of the courgettes into thin rounds and toss in a bowl with a glug of olive oil and sea salt.

Grate the remaining courgettes on the course side of a box grater. Place into a clean teawltowl and squeeze out as much of the water as you can. 

Heat a large frying pan over a medium high heat and add the sliced courgettes. Leave them for a few minutes allowing them to get some colour then toss, reduce the heat cook for an another 5-7 minutes until they are soft and slightly caramelised. Either leave them in the pan whilst you cook the risotto or if you’re using the same pan, move them to a plate. 

Heat a glug of olive oil in a deep frying pan or sauté pan, cook the onion and garlic gently for about 5 minutes or until it has softened. Add the grated courgettes and cook for another 5 mins allowing the courgettes to catch slightly occasionally (this will add flavour).

Add the rice and cook for a few minutes to toasting slightly. 

Add the wine and stir to combine. Then slowly begin to add the stock. Cook until the rice is done but slightly al-dente, then stir through the butter and Parmesan. 

Zest over the lemon, stir and season to taste.

Give the pan fried courgettes another couple of minutes over a low heat to warm through then spoon them over the risotto. Finish with a generous drizzle of your best olive oil. 

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PLUM AND OLIVE OIL CRUMBLE

This is naturally dairy free. Feel free to make it gluten free too by using gluten free flour

Serves 8 (very good cold)

For the plums

• 1.5 kg Plums, halved with stones removed

• 1 tsp mixed spice

• 1 tbsp flour

• 2 Tbsp light brown soft sugar

• Juice of 1/2 a Lemon

• 1 tsp vanilla

For the crumble

• 200g jumbo oats (gf if you like)

• 150g flour (gf if you like)

• 100g light brown soft sugar

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• 1 pinch of sea salt

• 140ml olive oil

Preheat the oven to 200  degrees fan setting. Toss the plums with the rest of the plum ingredients in a large bowl then lay into a deep crumble dish.

Whisk together the dry crumble ingredients in a bowl then stir through the olive oil.

Top the fruit with the crumble and bake for 45 mins to an hour until the fruit is bubbling and the top is golden brown. I place a baking tray on the rack underneath to catch any escaping fruit juices.

Last Of The Summer Courgette Risotto

19.6KB ∙ PDF file

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Download

Plum And Olive Oil Crumble

28.2KB ∙ PDF file

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ON THE TABLE

So many of you ask where I source my napkins and tableware so I’ve included a few pieces from the table below.

note: Some of these pieces were kindly gifted by The White Company

These linen napkins and these cute salt and pepper mills

This crumble dish (which is great for lasagnes, gratins too) and these cute lanterns which I LOVE because the candles don’t flicker or go out when it gets windy.

MUSIC TO COOK TO

CHET BAKER SINGS

The exact album I played through lunch. His voice is like toffee sauce.

Thanks for reading and see you next time

x💋x💋