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IN SEASON


CUMIN ROAST BEETROOT, SQUASH & CARROT WITH HERB SALAD


A hearty salad with sweet roasted beetroot and squash topped off perfectly with zesty yoghurt.


SERVES 4


800g pumpkin or butternut squash 4 raw beetroot 3 carrots 2-3 tbsp rapeseed or olive oil 2 tsp cumin seeds Pinch dried chilli fl akes Salt and pepper 2 tbsp hazelnuts, roughly chopped 1 bag herb salad 100ml coconut or natural yoghurt 1 lime


1 Heat the oven to 200C/gas 6. Peel the pumpkin, beetroot and carrot and chop into bite size chunks. Lay in a single layer in


JUST A FEW REASONS WHY YOU SHOULD TRY STEIN’S FISH & CHIPS IN PADSTOW


Whether you're fresh off the Camel Trail or simply taking in the quintessentially Cornish fi shing port, Stein’s Fish & Chips in Padstow is the perfect place to enjoy some traditional fi sh and chips. When it comes to making tasty fi sh and chips, the chefs know a thing or two about cooking and according to them, one of the tricks is to use beef dripping. While sealing in the fi sh’s natural fl avours, it creates really crispy batter and makes the tastiest chips, crispy on the outside and soſt on the inside. T e team chips more than 1.6 million potatoes a year, as well as


STEIN’S FISH & CHIPS


Both a restaurant and takeaway. No reservations taken.


South Quay, Padstow, Cornwall, PL28 8BL


Visit www.rickstein.com or call 01841 532700 for more details.


a large baking tray and drizzle with half of the oil. Sprinkle with the cumin seeds and chilli and season well with the salt and pepper. Toss the veg well so it’s all coated and roast for 30 mins until the veg are softened and charred.


2 Meanwhile toast the nuts in a dry frying pan then set aside.


3 Once the veg is cooked tip the salad bag onto a large serving plate, spoon the roast veg over the top then scatter with hazelnuts. Mix together the yoghurt and zest of 1 lime and dollop over the veg then drizzle the whole plate with the remaining oil, the juice of the lime and a good pinch of salt and pepper.


www.makemoreofsalad.com


using 5.4 tonnes of peas a year in their homemade mushy pea recipe. As well as favourites like cod and haddock, you’ll fi nd a menu full of tasty


alternatives such as hake, lemon sole and mackerel. T ere’s also a great kids menu for your mini-Stein, making Rick Stein’s a true family favourite.


FOODLOVERMAGAZINE.COM | 11


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