Date and lemon dressing
Photography Photography by Vanessa Wu.
INGREDIENTS
7 fresh dates, stones removed
100 mls water
juice of 1 lemon
100 mls olive oil
sea salt and freshly ground pepper
METHOD
Roughly chop 3 of the dates and put in a saucepan with the water. Simmer for 10 minutes or until very soft and pulpy.
Scrape the contents of the pot into a small food processor and blend until smooth. Tip into a bowl and whisk in the lemon juice and olive oil. Season. Thinly slice the remaining dates.
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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.