What’s the best thing about discovering a new recipe? Actually being a bit more specific a recipe I might actually consider turning from reading matter into stuff on a plate. You know the scene, well what used to be the scene, strewn across my bed was a wad of ‘possibles’ ripped out of sunday newspaper supplements -not in alphabetical order. They should have been immediately indexed but when I spotted them I wasn’t in librarian mode, they’d been surreptitiously ‘stolen’ them from the coffee shop’s newspaper -sorry barista guy “I’m really a graphic artist” from over the road – it was me.
I’ve been on a journey, actually I’m a reformed character. My first step was to progress to getting my beloved (and now decidedly sick) iphone out and photographing the recipes, which left me with a series of non-indexed photos instead. Come on that was progress of a sort, wasn’t it?
Well at least my version. You know the gang at Riverside Cares are passionate about children and their relationship to their food. Aided and abetted by Dr Emma Haycraft, co-creator with her wizzy team at Loughborough University of the Child Feeding Guide, last week we delivered our ‘Feed Your Children Well’ collaborative events, immensely enjoyable and we’re pleased to say we have more coming in 2015.
What they did was prompt me to take the next steps to change my recipe sourcing behaviors and instead go legit and contact and build relationships with some terrific cooks, who not only want to share their recipes (good eating is clearly linked to be a generous spirit) they have also reformed my recipe search behaviour, caffeine intake down (sorry ‘I’m really a graphic designer’ barista) and instead have fostered in me a love of chai seeds which segways neatly into todays recipe!
You’ll know by now I’ve got a cooking-crush on the Hemsley sisters who can do no wrong in my eyes. I’m really looking forward to seeing them at the Taste of London festival next weekend in our neck of the woods in East London.
Chai Chai Butternut Breakfast Pudding
This is an overnight breakfast or make-ahead dessert. It’s infused with
omega-3-rich chia seeds and rooibos chai breakfast tea. Together they turn the usually savoury butternut squash into a sweet start to the day. Gently heating up the pudding before layering with the Mango Cashew Cream (page 49) is our favourite way to breakfast and warm our bellies in the autumn.
It works as a cool, creamy dessert. We love it with summer fruits, such as blackberries, grapes, figs, plums or peaches, which are just in season as butternut comes in. In the winter months, try apple chunks, chopped clementines or blood orange.
If you bake the butternut squash the night before, then it’s ready to go in the morning. Don’t forget to chew well in order to get the most goodness out of the tiny chia seeds.
1 large butternut squash (enough to make 400 g cooked butternut squash purée)
2 rooibos chai tea bags or 2 tsp rooibos chai tea leaves
4 tbsp white chia seeds (we used white chia to keep the pudding’s bright orange colour, but black also works – and is cheaper and easier to find too!)
3 tbsp coconut oil
1 tbsp raw honey
CoconutYoghurt and goji berries to serve
1 Preheat the oven to fan 180°C/Gas mark 6 and roast the butternut squash in the oven for 40–50 minutes until cooked through and tender. Scoop out 400 g of the squash flesh and mash well. Any leftover squash can be frozen and used in a soup or smoothie.
2 Add the squash to a saucepan with 350 ml water, the coconut oil and the tea leaves (or the contents of the tea bags, if using). Bring to a medium simmer, then remove from the heat and leave to cool for a few minutes.
3 Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the honey.
4 Leave to sit for at least 20 minutes to an hour for the chia to swell (unless you like it crunchy). Alternatively, transfer to a flask and by the time you get to work, you’ll have a nice warm chia breakfast pudding.
5 Add the CoconutYoghurt and goji berries, if using, and enjoy.
To Make A Creamy Dessert
Take a jar and layer up the Chia Chai Butternut Breakfast Pudding with Mango Cashew Cream (page 49) and scatter 2 handfuls of seasonal fruit, such as blackberries, between the layers.Top with more fruit and enjoy.
Taken from: The Art Of Eating Well by Jasmine and Melissa Hemsley, (Ebury Press) £25.00 hbk photography by Nick Hopper, 2014