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Nothing smacks of October more that a pumpkin and a stuffed pumpkin at that. A sure fire way to kick off your warming and cosy Autumn with this month’s Dish with Tish.
4 small pumpkins, tops cut off 1/5 of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh.
200g pumpkin flesh- skin off weight- such as a sweet heavy Delica- finely diced.
100g- pecorino- finely grated plus extra to finish the dish.
50g unsalted butter
50g bright green pistachio
125g Arborio risotto rice
Approx. 850ml chicken stock (fresh is best)
1 small onion, finely chopped
Sea salt and black pepper
Olive oil for cooking
Heat an oven to 180oc.
Season the baby pumpkins and lids, drizzle with oil and roast until caramelized and just cooked through. Reserve.
Make the risotto. Sweat the onions in olive oil until tender but without colour, add the rice, season and coat in the oil. Over a medium heat gradually add the stock, stirring as you go and cook until the rice is just cooked through.
While the rice is cooking, cook the pumpkin dice in a small sauté pan with a little oil to colour and then add a splash of stock. Cook until tender and then immediately put everything in a blender and puree until smooth.
2 minutes before the risotto is ready add in the pumpkin puree, butter and half the cheese. Stir to combine, season and then remove from the heat. The risotto should be quite thick and creamy, stir in most of the pistachio leaving a few for garnish.
September lunches, best enjoyed slowly.
Salade Niçoise and a glass of rosé at The Barley Mow.
#saladeniçoise #rosé #mayfairdining #londonlunch #frenchrecipes
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
