This warm and hearty dish makes for a wonderful Autumn lunch – by chef Harriet Mansell of new Lyme Regis restaurant Robin Wylde and BBC2’s Great British Menu
Harriet Mansell’s Oats with Squash, Stilton and Hazelnuts
- 1 bunch watercress
- 1 small seasonal squash
- 1 courgette
- 100 g (1 big handful) of jumbo oats
- 75 g Colston Bassett stilton
- 2 tbsp smoked rapeseed oil
- 1 brown onion
- 50 g hazelnuts
- 50 ml cold pressed rapeseed oil
- Pre-heat oven to 180C.
- Wash and set aside watercress.
- Dice the squash and courgette, toss in smoked rapeseed oil and a pinch of salt, add to a baking tray and into the oven for approximately 15 – 20 minutes.
- Add hazelnuts to a baking tray and into the oven and toast until golden, approximately 10 minutes. When they are done, remove from the oven sprinkle with a pinch of sea salt and let cool before roughly chopping, and set aside.
- Finely dice the brown onion, add to a pan and sweat on a fairly low heat so that it caramelises and is translucent, rather than browning around the edges. Keep periodically stirring so that it doesn't catch. When soft, translucent and golden looking (this will take at least 15 minutes) add a handful of oats, some finely chopped watercress about a tablespoon, and enough water to just cover the oats, allowing the oats to soak up the oniony liquid. When the water has been absorbed, remove from the heat, add a splash of the smoked rapeseed oil and season to taste, with salt, pepper and a squeeze of lemon juice or a splash of apple cider vinegar. Add in the roasted squash and courgette.
- Take remainder of watercress leaves, toss in a splash of smoked rapeseed oil and lemon juice with a pinch of salt. Take your serving plate, place the dressed watercress leaves on the plate, followed by the oat and vegetable mixture, the crumbled Colston Bassett and the crumbled toasted hazelnuts.
Chef Harriet Mansell’s new restaurant, Robin Wylde, opens at 63a Silver Street, Lyme Regis on 31 October 2020. Drawing on the West Country’s enviable array of natural ingredients and producers, the menu will shine a light on the region’s world-class seafood and the incredible grown local produce that benefits from the southerly climate as well as sea herbs, seaweeds and more. Alongside its wines, Robin Wylde will offer diners a broad selection of other drinks, including ales, ciders, spirits and meads.
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