In Season

Get the most out of October’s fresh produce with these easy yet impressive dishes.

Leeks

Leeks are from the same family as onions and garlic (allium), but have a much sweeter, milder flavour.

• According to legend, seventh century Welsh soldiers wore leeks in their hats to distinguish them from the enemy army. Ever since, the allium has been one of Wales’ national symbols.

• Choose leeks with bright green tops. Trim the root and leaf tops before

• For a sophisticated twist on cheese on toast, soften half a sliced leek in butter. Stir in crumbled blue cheese, then spoon onto a slice of crusty bread and grill until golden.

Creamy Leeks with Roast Chicken and Salsa Verde

Serves 4 | Takes 1 hr 35 mins | Cost per serve £1.82

Make it Snappy: Use the salsa straight away or the acidity in the lemon juice will discolour the herbs.

Ingredients

• 1 x 500g pack leeks, trimmed and finely chopped

• 3 garlic cloves, finely sliced

• 150ml white wine

• 200ml chicken stock

• 8 thyme sprigs

• 2 tbsp whipping cream

• 1 tsp Dijon mustard

• 4 chicken legs

• mashed potato, to serve (optional)

For the salsa verde:

• 1 x 30g pack flat-leaf parsley ½ x 30g pack mint

• 1 garlic clove

• 1 tsp capers

• 1 green chilli, seeded

• 1 lemon, juiced

• 2 tbsp olive oil

Directions

1) Preheat the oven to gas 6, 200°C, fan 180°C. Put the leeks and garlic in the bottom of a shallow, lidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 mins.

2) Turn the oven down to gas 4, 180°C, fan 160°C. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear.

3) Meanwhile, blitz all of the salsa ingredients in a food processor with 1 tbsp water until a rough paste forms.

4) Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.

Pears

Sweet and juicy pears are wonderfully versatile – they’re delicious eaten raw, poached or roasted, and can be used in an array of sweet and savoury dishes.

• Due to the pear tree’s long lifespan, the fruit was considered a symbol of immortality in ancient China.

• Choose firm fruits with unblemished skins; don’t be put off by any brown speckling, as this is normal. Leave to ripen at room temperature.

• For a warming pud, mix roasted pear chunks, chopped dark chocolate and a little cinnamon in a baking dish, then top with a crumble topping and bake until crisp and golden.

Pear, Prosciutto and Gorgonzola Pizza

Serves 4 | Takes 45 mins, plus rising | Cost per serve £1.38

For more delicious pear recipes, visit tesco.com/realfood

Ingredients

• 2 x 145g packs pizza base mix

• 1½ tbsp olive oil, plus extra for greasing

• plain flour, for dusting

• 150g crème fraîche

• 50g Parmesan, finely grated

• 8 slices prosciutto

• 2 pears, cored and sliced

• 125g Gorgonzola, rind discarded, cut into small pieces

• 4 tsp balsamic glaze, to drizzle

Directions

1) Preheat the oven to gas 7, 220°C, fan 200°C. Line 2 baking trays with nonstick baking paper.

2) Put the pizza base mix in a large bowl and add 175ml warm water and 1 tbsp of the olive oil. Mix to a dough, then knead on a lightly floured surface for 5-10 mins until smooth and springy. Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place for 45 mins or until doubled in size. Divide the dough in half and roll each half out to an oval measuring roughly 30x25cm.

3) Mix the crème fraîche and Parmesan with a little black pepper, then divide between the bases. Top with the prosciutto, pears and Gorgonzola, then drizzle with the remaining oil. Bake in the oven for 15-20 mins until golden and the cheese has melted. Serve immediately with the balsamic glaze drizzled over.

Butternut Squash

Butternut squash is a member of the gourd family, along with pumpkins, melon and cucumber. It has a sweet, nutty taste and vibrant orange flesh

• Look for squash that feel heavy for their size, with matte skin and a uniform beige-orange colouring.

• If stored in a cool, dry place, whole squash should keep for up to three months.

• For an autumnal take on mac ’n’ cheese, replace half the cheese with roasted butternut squash blended to a smooth purée. Bake until golden and crisp on top.

Spiced Squash and Halloumi Salad

Serves 4 | Takes 55 mins | Cost per serve £2.31| V | GF

Easy Swap: Can't find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.

• 1 tbsp olive oil 1 butternut squash (roughly 1kg), peeled, seeded and cut into small cubes

• 1 x 225g pack lighter halloumi, cubed

• 150g quinoa, cooked to pack instructions

• 1 x 70g bag wild rocket

• 1 x 30g pack coriander, chopped

• 1 x 80g pack pomegranate seeds

• 1 lime, quartered

For the dressing:

• 3 tbsp tamarind paste

• 1 tbsp tamari or light soy sauce

• ½ tsp sesame oil 1 garlic clove, finely chopped

• 1 red chilli, finely chopped

• 1 tsp caster sugar

Directions

1) Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.

2) Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.

3) Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced.

4) Spoon the quinoa, squash and halloumi onto plates, then squeeze the lime juice over. Top with the remaining coriander and pomegranate seeds, and any juices from the pan.

Apples

Apples are one of the world’s most widely cultivated fruits. Over 7,000 varieties, each with its own distinctive taste and texture, are grown in temperate regions across the globe.

• When choosing apples, look for ones with taut, unbroken skins that are free from bruises.

• They will quickly turn soft at room temperature, but store in a plastic bag in the fridge and they’ll last for the best part of a month.

• Apples are delicious sliced into salads. For a classic Waldorf salad, toss sliced Gala apple with celery, walnuts, halved grapes and lettuce leaves.

Apple and Marzipan Torte

Serves 4 | Takes 1 hr 10 mins, plus cooling | Cost per serve 45p | V

Ingredients

• butter, for greasing

• 2 eggs

• 125g caster sugar

• 4 Cox apples (roughly 400g), peeled, cored and cut into small chunks

• 100g marzipan, cut into small pieces

• 200g plain flour

• 1 tsp baking powder

• 150g lighter crème fraîche, to serve

• 150g blackberries, to serve

Directions

1) Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm springform cake tin.

2) Beat the eggs and sugar with an electric whisk for 5 mins on high, until pale, light and fluffy. Stir in most of the apple chunks and the marzipan, then sift the flour and baking powder over. Gently fold into the mixture, then pour into the tin. Scatter the remaining apple chunks on top. Bake in the oven for 50-55 mins, until golden and a skewer comes out clean.

3) Remove from the oven and leave to cool for 10 mins. Carefully remove from the tin and discard the baking paper. Serve with a dollop of crème fraîche and some blackberries.

Kale

This intensely flavoured member of the cabbage family has been cultivated for over 2,000 years. It’s at its best between September and February.

• Kale has long been popular in colder regions, thanks to its excellent resistance to frost.

• Fresh kale should be a vivid green colour with crisp, unwilted leaves. Store it in the fridge.

• Enjoy it sautéed in stir-fries, or added to soups and stews as a substitute for spinach or cabbage.

Baked Salmon with Kale Pesto

Serves 4 | Takes 55 mins | Cost per serve £3.01| GF

• 800g Maris Piper potatoes, cubed

• 3½ tbsp olive oil

• 1 x 206g pack curly kale

• ½ x 30g pack basil, leaves picked

• 1 red chilli, seeded

• 1 garlic clove

• 30g toasted flaked almonds

• 40g Parmesan, grated

• 1 lemon, juiced

• 4 salmon fillets

Directions

1) Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large baking tray, toss with 1 tbsp of the oil, then season. Bake for 25 mins.

2) Meanwhile, blitz 50g kale, the basil, chilli, garlic, almonds, 30g Parmesan, the lemon juice and 2 tbsp oil in a food processor until smooth. Season.

3) Remove the potatoes from the oven and nestle the salmon among them, skin side down. Spoon the pesto over the fillets and bake for a further 15 mins.

4) Meanwhile, put the remaining kale on a baking tray and toss with the remaining oil and Parmesan. Bake for the last 5 mins of the salmon’s cooking time until crisp. Serve with the fish and crispy potatoes.