As the seasons shift, we seek comfort, warmth and nourishment from our food. Thoughtfully crafted by our friends at atis, these recipes celebrate seasonal and everyday ingredients you’re likely to find in your fridge, just waiting to be transformed.

ROASTED PUMPKIN

This sweet, spiced pumpkin recipe is based on a new collaboration bowl just added to the atis menu. Quick, simple, seasonal, and utterly moreish.

ingredients

600g Pumpkin, cut into 1 inch thick half moons, skin on and seeds removed
30g Fresh ginger, peeled and grated
3 Garlic cloves, peeled and crushed
20g Honey
20g Rice vinegar
40g Olive oil
Salt and pepper to taste

METHOD

Preheat the oven to 180C fan. Put the sliced pumpkin in a mixing bowl and all other ingredients with a generous pinch of salt and black pepper to your liking.

Toss to mix evenly coating the pumpkin evenly.

Spread into a single layer on a baking tray and bake for 15 – 20 minutes depending on the thickness of the pumpkin.

Serve warm either as a side dish as part of a meal or on top of salad or sticky rice with a squeeze of lime, some fresh coriander and sliced spring onion and a drizzle of chilli oil for a simple meal.

white beans + crispy kale

There’s something so grounding about a bowl of warm white beans and leeks – soft, fragrant, and full of quiet comforts. The spiced crispy kale brings a golden crunch and a little heat that wakes everything up, turning a simple pot of beans into something magical. The kind of meal you’ll want to curl up with on a slow evening, ideally with a slice of warm, crusty bread for dunking. We promise it won’t disappoint.

INGREDIENTS

FOR THE CRISPY KALE

8 leaves of kale, torn into pieces and stalks removed

1 tbsp tamari or soy sauce

1 tbsp olive oil

1 tbsp yeast flakes or parmesan

1 tsp chilli flakes

FOR BEANS & LEEKS

1 jar white beans

1 shallot, sliced

2 leeks, sliced

1 clove of garlic, crushed

2 tbsp olive oil

1 cup vegetable stock

Juice of half a lemon

Salt & pepper to taste

METHOD

FOR THE CRISPY KALE

STEP 1: Preheat oven to 140°C.

STEP 2: Massage the kale with olive oil and tamari until it becomes soft.

STEP 3: Sprinkle over chilli and yeast flakes. Mix well.

STEP 4: Evenly spread onto a baking tray.

STEP 5: Bake for 10 to 20 minutes.

STEP 6: Keep checking until crispy and golden, set aside when ready.

FOR BEANS & LEEKS

STEP 1: While the kale crisps, gently sweat the shallot, leeks, and garlic in olive oil until soft and just starting to caramelise.

STEP 2: Add the beans and stock. Allow to simmer (add more stock if you prefer it thinner).

STEP 3: Season to taste and add lemon juice.

STEP 4: Pour beans into a serving dish, scatter over crispy kale, drizzle with olive oil and extra chilli flakes. Serve with crusty bread.