Autumn feast

Scrumpty dumpty feasting time!

Potato & Eggplant Moussaka, Baked Peppers with Chorizo, Roasted Onions, Fried Cauliflower with Olives & Herbs, and tossed salad … it all sounds scrumptious, and it is!

As a menu, this is certainly not something you’d put together mid-week, but for a special occasion like a long Sunday lunch, it is impressive. Your friends and family will most likely give you a round of applause as you put all this on the table!

All of the dishes bar one are vegetarian (the peppers), but it is easy to change out the salami for croûtons (see below). The all-vegetable moussaka takes the longest to make because it is a 4-step process, so allow time for it. However, all the components can be made a day ahead, leaving just the assembly of the dish and cooking for the day.

The menu is enough to generously serve 6 (there’ll be leftovers!) but it can feed 8 if you add an extra onion and a couple of extra peppers.

For dessert, opt for something simple like Slow-cooked Maple Pears (done in a slow-cooker), or a fruit crumble. Blueberry & Apple Brazil Nut Crumble Rhubarb, Apple & Ginger Crumble

*To make this an all-vegetable meal, simply exchange the salami in the peppers for small cubes of day-old sourdough bread and drizzle with oil as in the recipe (the bread cubes turn nice and crunchy).