Roasted garlic and saffron aioli
Photography Photography by Nick Tresidder.
INGREDIENTS
8 large cloves garlic, unpeeled
pinch of saffron threads
2 tablespoons lemon juice
3 egg yolks
200 mls canola oil
50 mls extra virgin olive oil
METHOD
Wrap the garlic in foil and roast in the oven (200ºC) for 40 minutes. Cool and peel. Toast the saffron in a small, dry pan over a medium heat until fragrant and slightly darkened. Process the garlic, egg yolks, saffron and a pinch of salt in a food processor until smooth. Drizzle in the combined oils to form a thick emulsion. Add lemon juice to taste and season. If necessary thin with a little hot water. Cover and refrigerate for up to 3-4 days.
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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.