As the leaves start to fall

Autumn is my favorite season and not just because the craziness of summer season is behind us but also because I look forward to delicious apples of which there’s an abundance this year.
I have about 10 trees in my garden and they are laden down with this years crop. Apples are so versatile, they are a great addition to any salad and are the absolute best fruit for crumbles. They are often overlooked at breakfast but make a simple apple compote, top with some homemade granola & yoghurt and you have a great seasonal alternative to the favored berries. Granola recipe below!
HOMEMADE GRANOLA 
800g oat flakes
200g seeds/ nuts of your choice * I prefer sunflower, pumpkin flaked almonds and hazelnuts
200g dried cranberries
1tsp vanilla extract
150g honey
125g butter
  1. Mix all of the seeds, nuts & oats together.
  2. Melt the butter, honey & vanilla together.
  3. Toss both mixes together in a bowl.
  4. Spread evenly on baking sheets . Place in the oven at 160 degrees.
  5. Toast till golden brown, you will need to mix regularly while it’s roasting.
  6. Remove from the oven leave to cool on the trays.
  7. Once the mix is 100% cold add the dried cranberries & store in an airtight container. It will keep fresh for a few weeks if you store in a cool dry place!
I also look forward to the cooler mornings, leaves falling, spiced squash soups, fruity curries & hot chilies.
But salads are always at the core of our menu here’s my latest favorite❤️❤️
ROASTED SQUASH & BEETROOT SALAD WITH CUMIN SPICED HAZELNUTS 
1/2 butternut squash
4 whole beetroot
4 tbsp olive oil
Salt/pepper
1 cup hazelnuts
1tsp cumin
  1. Peel the beetroot, cut in half and slice into wedges approx 8-10 depending on size.
  2. Peel, half and scoop out the squash. Cut into 3 inch lengths approx.
  3. Place each veg in separate roasting trays. Toss in olive oil & season with salt & pepper.
  4. Place in a preheated oven at 190 degrees Celsius for 20 mins approx it until tender.
  5. Meanwhile on a dry heated pan toss the hazelnuts until they are lightly toasted add the cumin & a pinch of salt toast for another 30 seconds or so. Place on a tray to cool.
  6. Arrange your slightly cooled squash & beetroot on a platter. Toss some hazelnuts over & serve.
Not to mention the C word to early 🙈🙈but we do have our delicious Christmas puddings on the shelves already!!
Till next time...
Kathleen
#chefatfoxford

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