AUTUMN CAPONATA WITH CRSIPY POLENTA

A recipe from head chef at Water Lane Jed Wrobel, perfect for cooking up the bounty of locally grown vegetables on offer at the moment. You can also buy tickets for our Autumn Equinox celebration on 24th September where you’ll be able to enjoy an autumnal feast cooked up by Jed himself - an opportunity not to be missed!

A note from us at SSAW Collective, make sure you choose wisely when purchasing your vegetables. Respect the seasons, note the origin, packaging and method of production.

Photo credit: Maria Bell

Feeds 6

Ingredients:

400g tomatoes, chopped

1 tin of tomatoes

1 onion, diced

4 cloves garlic, crushed

2 x sticks celery, diced

1 fennel bulb, diced

Several sprigs of fresh thyme, washed and picked

500g pumpkin, peeled and diced into 2 cm cubes

500g cauliflower, broken into florets

2 aubergines, diced into 2cm cubes

100g almonds, skin off and chopped, such as marcona

100g golden raisins

200ml fresh apple juice

2 tablespoon sherry vinegar

1 tablespoon, capers, drained

Handful of flat parsley, washed and chopped

Salt

Olive oil

Method:

First, make the tomato sauce by gently frying the onions in a little oil until soft. Add garlic, celery and

fennel and continue to cook for five minutes. Add the fresh and tinned tomatoes and the thyme.

Cook slowly, stirring occasionally, until tick and heavily reduced. Taste and adjust seasoning.

While the sauce is cooking, preheat the oven to 190oC. In two separate tins, dress the chopped

pumpkin lightly in olive oil and a little salt and roast for 40 minutes until soft and a little caramelised.

Halfway through, add the tray of cauliflower and aubergine and roast for 20 minutes, until golden.

In a small saucepan, gently heat the apple juice for 10 minutes and add the golden raisins, which will

swell and plump up in the liquid. Drain and cool.

Mix the roasted vegetables gently together with the tomato sauce and stir in the soaked raisins,

almonds, capers, vinegar and parsley. Best if you can leave overnight as the flavours mature and

mingle together.

Photo credit: Maria Bell

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Discover More

SSAW x Water Lane Autumn Equinox Tickets

Jed Wrobel: Mushroom Forager