whizzing pilfer: Roasted butternut squash with cardamom and nigella seeds recipe ...

http://www.guardian.co.uk/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes

Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa | Yotam Ottolenghi Global: Yotam Ottolenghi | guardian.co.uk By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous. Serves four. 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled and cut into 1cm-thick slices 1 large butternut squash, peeled and cut into 3cm pieces Salt 30g pumpkin seeds 1 tsp nigella seeds, plus extra to garnish ? tsp each ground cumin and coriander ? tsp ground turmeric 4 cardamom pods, lightly crushed 1 cinnamon stick 1 green chilli, halved lengthways 1 tbsp caster sugar 200ml vegetable stock 100g Greek yoghurt 1 tbsp chopped fresh coriander

Heat the oven to 200C/400F/gas mark 6. Put the butter and oil in a large saut? pan, and fry the onion for eight minutes over medium heat until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.

Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated.

Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.

Grilled lamb rack with smoky tomato salsa

The yoghurt needs to be strained overnight to firm up and intensify in flavour. Alternatively, just use a good thick yoghurt; the result will not suffer too much. Serves four.

500g natural yoghurt Salt and black pepper 2 trimmed lamb racks (450g each) 2 tbsp olive oil 1 tbsp za?atar 4 large plum tomatoes, core removed 6 garlic cloves ? red chilli, cut in half lengthways (deseeded if very spicy) ? tsp sweet paprika ? tsp caster sugar

Stir half a teaspoon of salt into the yoghurt, then tie it up in muslin and hang over a bowl in the fridge for at least 12 hours. (Press the bundle occasionally to remove the liquid, if you wish to accelerate the process.)

Heat the oven to 220C/425F/gas mark 7. Place a large saut? pan on high heat. Brush the lamb with a tablespoon of oil and sprinkle with a teaspoon of salt and a generous grind of black pepper. When the pan is good and hot, sear the lamb all over, cooking for about seven minutes in total, until the skin is golden and crispy. Place the racks skin-side up on a foil-lined baking tray, sprinkle a teaspoon of za?atar over the skin and set aside.

Wipe clean the saut? pan and put on a high heat. Once very hot, scorch the whole tomatoes all over. After five minutes, add the unpeeled garlic and chilli. Cook for 10 minutes turning occasionally, until the tomatoes are well blackened. Remove everything from the pan and put the tomatoes in a bowl. Peel the garlic and finely chop the chilli, and add to the bowl, along with the paprika, sugar, a quarter teaspoon of salt, some pepper and the remaining olive oil. With a fork, mash to a thick sauce consistency, then pick out and discard the tomato skins.

While you?re finishing off the salsa, roast the lamb for 13-15 minutes, until cooked but still pink. Cover with foil and rest for five minutes.

Put a spoonful of yoghurt on each plate, carve the racks and lay a couple of cutlets on each serving. Spoon over the salsa, sprinkle with the remaining za?atar and serve.

? Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

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