After 18 months of newsletters, it’s time for you to eat the real deal. I’m not gonna hype this up, that’s not my style, but I will say that it’s probably going to be the best supper club you’ve ever been to…

When: On Saturday 27th and Sunday 28th November (7-11pm), Eat My Words takes over One.World in Parsons Green for an Italian feast with a festive twist.

What: Eat four courses of ingredient-focused food cooked by me (with a few surprises along the way).

How: Tickets are £59 (that includes all food and a welcome drink). Other booze, and BYOB, available. If you want in, hit ‘reply’ for the details and I’ll make it happen.

Right, enough future. Let’s talk present and this week’s recipe for mozzarella with beetroot, pumpkin, and radicchio. A dish showcasing two bang-in-season vegetables.

This week’s album
Led Zeppelin IV by Led Zeppelin

Beetroot, unjustly I think, seems to have a bad rep with a lot of people.

Much of this is down to pre-cooked supermarket packets where the beetroot is often really soft and who knows how old. Avoid. Instead, cook beetroot fresh to see how great they can be.

A little seasoning with olive oil and good quality balsamic vinegar - an aged vinegar helps to add a little sweetness as well as acidity - makes all the difference and rounds off the ‘earthy’ flavour that some don’t like.

I’m using purple beetroots, but golden and candy-stripe/Chioggia are particularly nice and often a little sweeter.

Another in-season ingredient is pumpkin which we’re going to cover with oil and roast in wedges. You don’t need anything else as pumpkins are naturally so sweet.

There are a number of varieties to choose from, but avoid those sold as ‘carving pumpkins’. They’re grown purely for size and so their flavour is compromised.

I go for a Delica pumpkin because I live near a great greengrocer that stocks them.

Delicas are a special variety that, when harvested, are left to slow-cure in a room heated by wood-burning stoves.

This allows the natural sugars in the pumpkin to develop - and reduces the water content of it - resulting in a sweeter product which is perfect for our recipe.

Vìolino is another great variety or, if you prefer, squash would work well in this recipe. Onion, Crown Prince and butternut are all delicious.

This dish is pretty stripped back and simple, so using decent ingredients is crucial. The olive oil should be extra-virgin, the balsamic vinegar a decent quality and aged, and try to find the best and freshest mozzarella you can.

The difference between super-fresh mozzarella from a cheesemonger or deli, and a long-life one, is the difference between Succession and Coronation Street. Mozzarella di bufala from Campania is peak mozzarella if you can find it.

The below serves 4. It takes 20 mins to prep and 80 mins to cook (mostly hands off).

3 medium beetroots

2 tbsps red wine vinegar

1 medium pumpkin or squash 

8 tbsps extra-virgin olive oil (best quality)

2 tbsps balsamic vinegar (best quality)

1 radicchio head (leaves separated & washed)

2 mozzarella balls

1 tsp dried oregano

Sea salt & black pepper

1. Preheat your oven to 190°c/170°c fan.


2. Rinse the beetroot well to remove any dirt. Place in a saucepan, cover with cold water, then add the red wine vinegar and a generous pinch of salt (the water should be seasoned the same as you would for pasta water). Place a lid on top, bring to the bowl, then turn down to a simmer.

Set a timer for an hour - after which they should be tender but not too soft (a sharp knife should enter without resistance). Larger beetroot will take an extra 15 mins or so.


3. While the beetroot cooks, cut your pumpkin or squash in half and remove the seeds. Slice into wedges, and arrange on a baking tray. Season well with salt, pepper, and 3 tbsps of olive oil. Transfer to the oven and roast for 40 mins, turning halfway through.


4. Back to the beetroot… When they’re ready, carefully pour out the hot water and place the beetroot under cold running water. As soon as they’re comfortable to handle, use your hands to remove the skin. It should come off easily.

When peeled, cut into smaller pieces (about 8-12 pieces per beetroot depending on size) and transfer to a mixing bowl. While still warm, pour over 3 tbsps of olive oil, 2 tbsps of balsamic vinegar, a pinch of sea salt, and some freshly ground black pepper. Mix well and leave to infuse.


5. When all that’s done, arrange the beetroot (saving the marinade you’ve created) and pumpkin on a plate (preferably while still warm) and roughly tear over pieces of mozzarella.

Use the leftover marinade from the beetroot to dress the radicchio leaves. Then scatter the leaves on the plate. Finally, drizzle the mozzarella with the remaining olive oil and sprinkle with dried oregano. Serve.

Another little plug for the supper club… Our little newsletter has been going 18 months now. I had hoped to open my own restaurant by now, but covid put paid to that. These supper clubs are a start towards that restaurant, I hope, and so I’d love your support (hit 'reply' if you fancy it).

Whether we’re BFFs or never-mets, get your gang together and come feast. I promise to pull out all the stops.

Until next week,

Fraser

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