Ravinder Bhogul’s beetroot, cheese and walnut crumble.
2024-09-03 543词 中等
We’re also fast approaching squash and pumpkin season, and Clark would be tempted to roast them – “to get as much flavour in there as possible” – before combining with her favoured bechamel base. “You could put some dijon mustard in there, too, or broken bits of blue cheese,” she says. Spruce up the basic butter-and-flour topping with chopped sage, hazelnuts, walnuts or pecans, and maybe a few roast pumpkin seeds.
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