Winter Panzanella

“冬のパンツァネラ”

With homemade croutons on hand, I decided to make this Italian bread salad, Panzanella, using hearty, roasted beets for a cosy, seasonal twist.

Ingredients (serves 2)

Beet 4(cut into wedges)

Orange 1

Rosemary 2sprig

Olive oil

Balsamic vinegar  1tbsp

Red onion 1/2(sliced)

Dried cranberry 2tbsp

Roasted hazelnuts  2tbsp

Chopped herbs 1tsp (Chervil、scented thyme )

Croutons 2handful (Recipe for homemade croutons)

1. Place the beets on a parchment-lined baking tray and toss them with 2 tbsp of olive oil, the juice of half an orange, rosemary, and season with salt and pepper. Bake in a 220°C oven for about 40 minutes.

2. Once the beets are cooked through, splash them with balsamic vinegar while still hot and squeeze the juice of the remaining half orange over them.

3. Discard the orange rind and rosemary sprigs. Mix in the rest of the ingredients on the tray, adding the croutons last to maintain their crunchiness. Serve warm, with the cooking juices.

Cold day’s Crouton

“寒い日のクルトン”

This herby crouton recipe is inspired by my first day at the Italian restaurant IDA in Kensal Rise, where I started working in November. Chef Neerali prepared croutons to garnish her spicy pumpkin soup, and as they came out of the oven, the aroma of sage, rosemary, and garlic filled the kitchen—impossible to resist nibbling.

Since then, I’ve been saving the ends of bread loaves at home to make croutons, loading them with herbs. For this recipe, I’ve added orange peel for an autumnal, wintery twist.

Croutons aren’t just for soup—they’re great in salads, roasted vegetables, or even as a snack on their own.

Ingredients

Leftover bread   4slices (any type works, but I like ones with a hard crust)

Sage   3leaves

Rosemary   1sprig

Garlic clove   1clove(unpeeled, smashed)

Olive oil   2tbsp

Salt and pepper   a pinch

Orange peel   4strips

1. Tear the bread into small pieces and toss well with all the ingredients except the orange peel, ensuring everything is evenly coated.

2. Spread the bread evenly on a baking tray lined with baking paper, and bake in a 240°C oven for 5 minutes. Toss to stir them, and bake for another 5 minutes or until golden brown.

3. Remove from the oven and, while still hot, add the orange peel (lightly rubbed by hand) and mix well. Let it cool to room temperature. Once cooled, store in an airtight container.

Thyme Crust Pear Galette

“タイムクラストの洋梨ガレット”

A savoury thyme-infused crust complements the juicy, fragrant sweetness of the pear. This rustic galette is best enjoyed warm, bringing out its full flavour and comforting charm.

Ingredients

Pastry

Plain flour   1+1/4cups

Butter   120g (chilled, cubed)

Thyme   2tbsp

Black pepper   1/3tsp

Sugar   40g

Salt   a pinch

Egg   1(beaten)

Filling

Pear   3-4

Demerara sugar   5tbsp

Cinnamon powder   1/3tsp

1. In a large bowl, mix the sugar and cinnamon. Slice the pear in half and remove the core. Slice the pear into 5mm thickness. Coat the pear thoroughly with the cinnamon-sugar mixture, ensuring it gets into each slices.

2. Preheat the oven to 220°C. In a bowl, combine the ingredients for the pastry, except for the egg. Using your fingertips, rub the mixture together until it resembles fine breadcrumbs. Reserve 2 tablespoons of the beaten egg for the egg wash later. Add the remaining egg to the dough and mix until it comes together. If the dough feels too dry, add 1 tablespoon of water at a time until combined. Roll the pastry out to a thickness of 3mm between two sheets of parchment paper and cling film.

3. Place the pears on the rolled pastry with the juice, leaving a 2cm border around the edges. Fold the edges of the pastry over the pears. Brush the folded edges with the reserved beaten egg and sprinkle with Demerara sugar.

4. Bake in the preheated oven for 35 minutes, or until the pastry is golden brown and crisp.