Capsicum and Walnut Puree
INGREDIENTS
4 large red capsicums
3 cloves garlic, finely chopped
75 grams walnuts, toasted and finely chopped
75 grams fresh white breadcrumbs
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon chilli flakes
1 teaspoon salt
juice of 2 lemons
125 mls olive oil
METHOD
Preheat the oven to 250°C Put the capsicums on an oven tray, place in the oven and roast until
soft. Remove, leave to cool, then scrape out the seeds, peel and slice. Put the capsicums, garlic, walnuts, breadcrumbs, sugar, cumin, chilli flakes and lemon juice in a food processor. Blend to a smooth
purée.
With the machine running, slowly drizzle in the oil. Thin with a little water if the purée is too thick. Serve with crusty bread for dipping
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.