There are a couple of job interview questions I always struggle to answer. The first is “what is your greatest weakness”. This is not tricky because I think I am perfect but more because the answer on the tip of my tongue is always Cornish Cruncher Extra Strength Cheddar Cheese and a packet of Pickled Onion Monster Munch rather than the more employment friendly “a small blind spot when it comes to understanding full functionality of the wrap text field of Microsoft Excel.” Second on my list of dreaded questions is “tell me about your hobbies”. I am pretty sure the “You’re Hired” answer has something to do with running triathlons whilst reading ‘A Brief History of Time’ whereas in truth one of my favourite ways to while away my leisure time is creating seasonal tablescapes. So when Sainsbury’s Home asked me if I would like to pick a few items from their Autumn/Winter range for my kitchen I was in my hobby heaven
After 11 years of marriage and 14 years of dating a remarkably high percentage of our shared kitchenware still dates back to our student days when it was put through its paces cooking high end cuisine such as beans on toast and fish fingers on a bed of super noodles (don’t knock it until you have tried it people). With the motely selection we have accrued approaching the end of its life I chose a selection of kitchen and tableware from the rustic retreat and escape ranges that Sainsbury’s have introduced this Autumn/Winter. I selected Scandinavian inspired items in a neutral colour palette of soft greys and natural materials such as wood that would stand the test of time in my kitchen beyond this season. Affordable homeware doesn’t have to mean disposable homeware.
I put them through their paces cooking a couple of my favourite autumnal recipes, taken from a book I cook from on repeat: Seasons by Donna Hay. The photography and the food are both amazing. The recipes I selected both use just 4 main ingredients and can be whipped up with about 5 minutes preparation: perfect for a quick but delicious midweek meal if, like me, you often need to cook with a toddler attached to a leg and whilst shouting at someone to stop playing FIFA and start doing their homework.
I sourced all of the ingredients for the recipes from our local Sainsbury’s which I think it is fair to say is where I spend about 35% of my life in trying to keep up with the insatiable appetites of 3 hungry sons who consume sliced bread, bananas and milk at an alarming rate.
Butternut Squash, Mozzarella and Palma Ham Salad
Ingredients (serves 2-3)
2 Butternut Squash, 375g Mozzarella Cheese, 500g Palma Ham, handful of thyme, salt and peppper to season
It is so simple to make there is almost need to type out instructions! Basically you peel the Butternut squash then chop into wedges (this is the hardest part as I ending up sweating like a shotputter trying to slice through a particularly stubborn butternut), place on a tray, drizzle with olive oil and season then cook for 25-30 mins. In the meantime tear up the mozzarella and cut the palma ham into strips. Take the butternut squash out of the oven and combine in an instagram friendly fashion on a plate scattering chopped up thyme on to taste. Simple to make but totally delicious
Having emerged victorious from the #BattleOfTheButternut I set to work on the fun part: creating my tablescape. I chose dinner plates and pasta bowls from the Urban Escape range in a lovely muted grey. They are the kind of plate that you can use everyday without fear of chipping and stick in the dishwasher but their simple Scandi good looks lend themselves to fancier dining as well (featuring non-beige food). To compliment the plates I also selected a really lovely carafe and set of wine glasses in a smoked grey and I loved the contrast they create with the plates
For pudding I turned once more to Donna and selected a delicious sounding maple and pear tarte tatin.
Maple Pear Tarte Tatin
Ingredients (serves 4-6 depending upon how greedy they are!)
6 dessert pears, 375g puff pastry, 4 spoonfuls of golden syrup, 80g of butter
Peel and slice the pears to about a one pound coin thickness (which are a joy to work with compared to the bastard butternuts). Melt the butter in a pan over a medium heat and then add to syrup and bring to the boil. Turn down to a simmer for 2 minutes and then remove from the heat. Arrange the pears to cover the bottom of a 20cm oven proof pan and then pour over the butter/syrup mixture. Then place over the top the puff pastry cut to a 22cm circle and place in the oven. Cook for 20 mins (or in my case until the smoke alarm goes off because some of the syrup mixture has escaped the pan and formed a mini bonfire on the bottom of the oven). Serve with creme fraiche or clotted cream
It is a stunningly easy and delicious dessert to make and it was a dream to use new kitchen utensils which had not seen active service in the University of Manchester Halls of Residence kitchens mainly stirring supernoodles. I love the earthy contrast of the oak handles of the rural retreat range against the scandi inspired grey. They look great against the white metro tiles in my kitchen and make my utensil selection about 100% more stylish!
With the tarte tatin in the oven I performed a quick turnaround on tablescape number two. Whipping away the table cloth to reveal the natural texture of our vintage farmhouse kitchen table and adding in some gorgeous dried flowers in autumnal colours and some scandi white pumpkins to up the autumn factor. I love the contrast between the texture of the table and the simple pale grey of the plates. The pasta bowls are great for serving dessert in as you can add in a drizzle of maple syrup and dollop (is there a more satisfying word known to man?!) of creme fraiche without fear of it escaping!
I also added in these lovely rattan table mats from the Urban Escape range (available in store but not online) to provide a bit of additional contrast, they are a timeless style and colour that I know I will get lots of use out of. I used the oak chopping board to display the tarte on which turned out pleasingly like the picture despite its emergency evacuation from the oven
So there you have it, two ideas for autumnal tablescapes with a rustic Scandi twist. I hope you enjoy giving the recipes a try and updating your kitchen with the Rural Retreat and Urban Escape ranges from Sainsbury’s Home.
This blog post was kindly sponsored by Sainsbury’s Home