Housed in the world-famous Plymouth Gin Distillery on the historic waterfront, the brother’s brasserie, Barbican Kitchen, is famed for a high-quality menu that features the finest, locally sourced ingredients. Big fans of the autumn dining experience, Chris and James are passionate about making the most out of seasonal produce.
Here they share simple recipes, perfect for welcoming the autumn season.
Spiced Carrot and Pumpkin Soup
3 x Carrots, peeled & finely chopped
800g pumpkin, peeled & finely chopped
1 x Large white onion, chopped
1 Tsp Fresh Chopped Ginger
1 Ltr Hot Vegetable Stock
2 Tbsp Extra Virgin Olive Oil
(sea salt & black pepper to taste)
For the spice mix:
¼ Tsp Ground Nutmeg
½ Tsp Sumac
¼ Tsp Ground Coriander
Heat the olive oil in a large pot over a medium heat. Add the onions carrots & pumpkin, followed by the thyme & spice mix. Cook for approx. 10 minutes until the vegetables begin to soften & season to taste
Pour on the hot stock & simmer for 10- 15 minutes until the vegetables are cooked through
Turn off the heat. Allow the soup to cool slightly. Remove a cup full of the stock from the pot. Now liquidize/blend in a food processor until smooth, adding the set aside stock if necessary, until reaching the desired consistency
Serve with a little chopped coriander & a swirl of olive oil.
Autumnal Sausage and Butternut Squash Traybake
8 thick butchers’ pork and herb sausages
1 butternut squash
2 tbsp. clear honey
1 large red onion, cut into petals
3 rashers of smoked streaky bacon, cut into thick lardons
4 cloves of minced garlic
2 sprigs of picked thyme
6 shredded sage leaves
80g Stilton cheese
Zest and juice of 1 lemon
4 tbsp. olive oil
Preheat the oven to 220 °C/gas mark 7.
Take the garlic, lemon zest, juice and the thyme, and mix in a bowl with two tbsps. of olive oil. Rub the mixture all over the sausages, season with salt and pepper and leave out at room temperature to marinate whilst you prepare the vegetables.
Take a large roasting tin and pop it into the oven to heat up while you prepare the vegetables. Cut the potatoes and the squash into two-inch chunks, then cut the onion into petals. Toss them in a bowl with the bacon lardons and remaining oil and seasoning, ensuring that all are well coated.
Next, put the mixed ingredients into the pre-heated roasting tin and shake gently to make sure your ingredients are evenly spread. Lay over the pork sausages and add any remaining marinade.
Roast in the hot oven for 20 minutes, shaking the tray and turning the ingredients half way through cooking. With five minutes of cooking time left, remove your tray from the oven and drizzle the honey, scatter the shredded sage, and crumble the stilton cheese on top. Return to the oven and cook for the remaining 5 minutes.
Once cooked, remove from the oven and serve piping hot with some serve with seasonal curly kale. Lovely!
Spiced Pumpkin Muffins with Maple Cream Cheese Frosting
250g plain flour
160g soft brown sugar
2 x tsp baking powder
1 x tsp baking soda
Pinch of salt
1 x tsp ground ginger
2 x tsp all spice
2 x eggs
200g pumpkin puree
120g melted butter
30g apple sauce
Few drops of vanilla extract
Pumpkin seeds for garnish
Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.
Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.
Once pureed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 – 6 months.
Pre-heat the oven to 200c / gas 6.
Sieve the flour, baking powder, baking soda and spices into a bowl. Add the salt and set aside.
In another bowl, whisk together the milk/buttermilk, pumpkin puree, eggs, apple sauce melted butter and vanilla extract. Gradually mix the dry ingredients into the wet to create a smooth batter.
Fill up your muffin tin or cases with the batter and sprinkle lightly with pumpkin seeds. Place the tray into the pre-heated oven and bake for 20/25 minutes until just cooked. To check the muffins are cooked through, insert a cocktail stick into the centre. If it comes out clean when removed, the muffins are cooked.
Leave to cool on a cooling rack. Serve plain or ice with your maple cheese frosting and more pumpkin seeds, if desired.
100g icing sugar
100g cream cheese
1 x tbsp. maple syrup
Whisk together all the ingredients and either spoon or pipe on top of the muffins.
Discover Barbican Kitchen, book your table at www.barbicankitchen.com or call 01752 604448