Pumpkin and chestnut plov with yogurt and spiced butter
For months I have haunted the weekend supplement recipes as rounded up weekly by Rocket and Squash. I look forward to the email full of foodie goodness arriving in the Inbox each week, so I can ponder it over lunch breaks and discuss new recipes with my team. Sometimes, however, there is more talk than 'do' and the recipes remain uncooked, but not forgotten. However, Supplemental #175 highlighted Diana Henry's article on squash for the Telegraph and included a recipe for Russian Plov. Diana's plov looked had separate grains, lush, bright colours and was served with some beautiful leeks. Mine was somewhat less successful but tasty nevertheless and frankly, it was nice to have great colours in a dish after such a murky winter. The comforting flavours of cinnamon and turmeric were countered by the sharpness of cranberries and the fresh taste yoghurt with burnt, spiced butter which made the dish for me. On its own, I would find the Plov and it's spic
