A griddled T-bone steak; the alpha male of the meat world. So solid that it needs strong flavour combinations and a robust accompaniment to create the perfect meal. Here, the steak is simply brushed with chipotle oil and served with a hearty autumnal salad; sweet pumpkin and chestnuts, sour feta and plenty of fresh parsley. The recipe calls for a gorgeous blue pumpkin, which have a strong flavour and a sweet sticky texture ideal for roasting. Freekeh, the Middle Eastern grain, is stacked full of protein, very easy to make and has an unusual smoky taste when cooked (once picked, the wheat is roasted over fire to burn away the husks).
A recipe for entertaining fit for the darker evenings when fires are lit.
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