Prosciutto with Rocket and Pear
Photography Aaron McLean.
INGREDIENTS
1 firm but ripe pear
2 tablespoons olive oil
1 tablespoon lemon juice
2 handfuls wild rocket leaves
sea salt and freshly ground black pepper
12 slices prosciutto or serrano ham
METHOD
Quarter the pear lengthwise and remove the core. Cut each quarter into 6 long slices. Toss with the olive oil and lemon and season with salt and pepper.
Place a small bundle of rocket and 2 slices of pear on each slice of prosciutto and roll up tightly. Makes 12 pieces
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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.