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Pasta making is one of those incredibly rewarding bits of cooking. We’re hoping you’ll enjoy this new favourite from The Builder’s Arms new Spring menu.
Butternut squash puree
1kg Butternut Squash
400g fresh Ricotta
3 clove of garlic
30g of fresh oregano
10ml of olive oil
5g salt, 3g black peppercorn
Fresh Pasta dough
500g plain flour “00”
5 fresh eggs
5ml olive oil
Brown Butter Sauce:
70g of Unsalted Butter
Squeeze of ¼ of fresh lemon
5g capers
2g salt
5g dried sage
Butternut squash puree
Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds.
Place the squash cut side up on a foil lined baking sheet, top the halves evenly with the garlic, oregano, olive oil, salt and pepper, then roast for about an hour. Scoop out the flesh into a blender.
Add 400g of fresh ricotta and taste.
Fresh Pasta dough
Mix flour, eggs and olive oil and form a dough, cover with cling film and leave to rest for 30 min.
Cut the dough and feed it through the pasta machine until you have a smooth sheet of pasta, cut a square shape and fill it with butternut squash mix and close as tortelloni shape.
Brown Butter Sauce
Autumn has arrived in the kitchen
At Cubitt House, our kitchens are making the most of British produce at its best, with seasonal fruit and vegetables sourced through @shrub.london, who work with a network of small farms and growers across the UK.
From pumpkins and wild mushrooms to figs, these are a few of the ingredients making their way onto our menus this season.
An evening to celebrate those we love.
Join us at The Blood Orange Bar on 5th November for an intimate Día de los Muertos celebration with Mezcal Reina, cocktails, canapés, face painting and a live DJ.
Bring a photograph or small keepsake for our communal altar, created in remembrance of someone special.
From 7.30pm until midnight.
A little bit of this, a little bit of that and a glass of something cold.
Our preferred approach to lunch.
There’s always room for one more at the bar.
Pull up a stool at The Alfred Tennyson and settle in for a glass, a bite and a good old catch-up.
Pie, Mash and a Pint. A trio that needs very little introduction, at The Alfred Tennyson.
