Winter is the time for wholesome stews, curries and stomach lining food.  A recent food hero of mine is Yotam Ottolenghi, his ability to mix unusual ingredients a get a fantastic outcome is truly inspiring. Originally from Israel, he has teamed up with Palestinian Sami Tamimi and opened several eateries in London, as well as writing some excellent cookery books.

When I think of a stew, its usually Beef with Dumplings, a French Daube (preferable Boar if i can get it), or a Belgian Carbonnade. So this Yotam inspired stew really mixes it up with Butternut Squash, utterly delicious. The recipe is here. I am not keen on chick peas so replaced them with green beans for some added texture.

Butternut Squash Stew

It’s really easy to make, and uses mostly store cupboard ingredients, the interesting thing is the use of Madras Curry Powder to add punch!

So what to serve with this tasty dish………………?
Apple and Celeriac Salad with Quinoa,  red onion (soused in white wine vinegar sugar and salt, and rapeseed oil added to make a dressing after its steeped for at least 30 minutes). The addition of coriander and poppy seeds finishes things off nicely. You can find the recipe here.
Apple & Celeriac Salad
I first tried this about a month ago, but apparently according to the family, this time it was better. I used a Mandolin to cut the apple and celeriac this time round, so it was finer, guess that did it. 
The two dishes served together really have a feel good factor, you feel really ‘healthy’ after eating these two, and if like us you are getting over a winter cold really just hits the mark.

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