Rochelle and Marvin Humes double date with Aston Merrygold and girlfriend Sarah Richards
No longer in JLS but they can always do a comeback tour. The boys double dated to the exclusive members club Morton’s in London, putting on their best bib and tucker they headed for a night out.
Classic Morton’s Niçoise salad white Albacore tuna ‘en conserve’, egg, anchovies £17
Minestrone soup puntalette pasta, pesto £9
Beetroot salad Roquefort, caramelised walnuts (v) £16
and from the main course menu you could delight in choosing
Wild mushroom tortelli oregano, Parmesan crisp (v) £18/21Lobster rigatoni black truffles, fine herbs £25/29
Butternut squash risotto amaretti, sage (v) £15/19
Roast Kentish lamb rackcoco beans, smoked aubergine, olive jus £29
Pan-roasted Yorkshire venison red kuri squash, baby carrots, chestnuts £31
Tuna Tartare from a girl likes to eat blog
Winter minestrone with pesto croûtes
- 2 tbsp olive oil
- 1 onion, chopped
- 100g unsmoked lardons or chopped streaky bacon
- 2 large carrots, chopped
- 2 sticks celery, chopped
- 1 medium potato, chopped
- 2 garlic cloves, finely chopped or crushed
- 400g can chopped tomatoes
- 1l vegetable stock (from granules or a cube)
- 2 tsp chopped sage leaves, or 1 tsp dried
- few cabbage leaves, shredded
- 400g can haricot beans
- handful chopped parsley
For the pesto croutes
- slices of crusty bread
- 3 tbsp olive oil
- 1 tbsp pesto
- Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
- Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
- For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.
Butternut Squash Risotto with Amaretti and Fried Sage Leaves
3 pound butternut squash
6 cups chicken stock
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1½ cups Carnaroli rice
¼ cup dry white wine
1 tablespoon rubbed sage
¼ cup parmesan cheese, grated
2 tablespoons unsalted butter
Freshly ground black pepper
3 Amaretti cookies
6 sage leaves, fried
PREPARE SQUASH: Preheat oven to 450° F. Halve squash lengthwise and seed, then cut crosswise into 1½-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes. Cut flesh from squash slices into ½” pieces, discarding skin.
MAKE RISOTTO: Bring chicken stock to simmer; keep hot. Heat oil in heavy large saucepan over medium heat. Add shallots and garlic; sauté 2 minutes. Add rice, stir 2 more minutes. Add wine; reduce to medium-low and simmer until wine is absorbed, stirring constantly. Add ¾ of chicken stock and rubbed sage. Simmer until rice is just tender and mixture is creamy, adding remaining broth by ¼ cupfuls as needed and stirring often, about 20 minutes. Stir in squash pieces, then cheese and butter; stir until heated through. Season to taste with salt and pepper. Put on plates and crumble cookies over top and garnish with sage leaves.