2 heads of radicchio
2 tbsp balsamic vinegar, plus extra to serve
about 5 tbsp olive oil
1 large butternut or crown prince squash, peeled & cut into wedges no more than 2cm wide
leaves from a small bunch of flat-leaf parsley, chopped
100g walnuts, toasted & roughly chopped
salt & black pepper
For the tahini yoghurt:
40ml tahini paste
½ lemon, juiced
½ garlic clove, crushed
Salt & pepper
We’ve had a bit of a romance with radicchio – and not just because our founder Guy first met his wife, Geetie Singh, in a field full of it. Its strong, bitter flavour isn’t for everyone, but once you’ve acquired the taste, it is the perfect antidote for a palate jaded by stodgy cold-weather cooking. It’s packed with nutrients, too.
We also love squash – marvelously bright and beautifully varied veg that herald the start of autumn. Our squash are sown in small pots in late April for planting out in mid May, and ready to harvest just at the point of the year when evenings are chilly and thoughts turn to cooking warming, nourishing dishes. Our favourite has to be the crown prince variety. It’s the best-tasting, most reliable squash grown on the Riverford farm.