Autumn hosting with Victoria Gray
If you read the weekend supplements you’re more than likely familiar with Victoria Gray’s work. As a stylist and editor with more than 20 years’ experience in interiors and food, Victoria has worked with the Express, You magazine, as well as OK! and Saga. We asked her to create a Talking Tables autumn table complete with original recipes. The perfect hosting inspiration for these chillier evenings.
Chocolate and blackberry cake
Serves 8-10
Ingredients
For the sponges
200g plain flour, sifted
240g caster sugar, sifted
1 ¼ tsp bicarbonate of soda
¼ tsp cream of tartar
45g cocoa powder, sifted
140g soft butter (with a little extra for greasing)
200ml of milk
2 eggs
2 tbps blackberry jam
For the buttercream icing
120g soft butter
320g icing sugar, sifted
45g cocoa powder, sifted
1 drop of vanilla essence
A few drops of milk
To decorate
Fresh blackberries, edible flowers (optional)
Method
Preheat the oven to 180C
Grease 2 x 23cm cake tins and line the bottoms with parchment paper.
To make the sponges, mix together all the dry ingredients in a large bowl.
Add the softened butter and the milk (a little at a time) and use a hand mixer on a medium speed setting to beat until smooth.
Add the eggs one at a time and beat with the hand mixer on a high speed setting for one minute.
Pour the mixture into the prepared cake tins and bake for 25-30 minutes. Test the sponge is cooked by inserting a skewer into the centre. If it comes out clean, it’s ready.
Once the sponges are cooked, allow them to cool in their tins for a couple of minutes, then turn them out onto a cooling rack to cool completely.
To make the butter icing, cream together the butter, icing sugar and cocoa powder.
Add the vanilla essence and a few drops of milk and beat this mixture together until you get a spreadable consistency. On a cake plate, sandwich the sponges together with a layer of blackberry jam and the butter icing, then spread the rest on top.
Decorate with blackberries and edible flowers (optional).
Banana and raisin loaf
Serves 6-8
Ingredients
140g butter, softened
140g caster sugar
2 large eggs beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas mashed
120g raisins
Method
Heat oven to 180C. Butter a loaf tin and line the base and sides with baking parchment.
Cream the butter and caster sugar until light and fluffy, then slowly add the beaten large eggs with a little of the flour.
Fold in the remaining flour, baking powder, mashed bananas and raisins.
Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Test the loaf is cooked by inserting a skewer into the centre. If it comes out clean, it’s ready.
Sweet potato and butternut squash soup
Serves 4
Ingredients
4 tbsp olive oil
1 medium butternut squash, cut into small chunks
2 medium sweet potatoes, cut into small chunks
1 red onion, finely diced
1 cloves of garlic, crushed
750ml vegetable stock
1 pinch of chilli flakes
Sea salt and freshly ground black pepper
Method
Preheat the oven to 180C
Add the butternut squash and sweet potato chunks to a baking tray, drizzle with half the olive oil. Sprinkle with the chilli flakes, season well with sea salt and freshly ground black pepper and bake for 30 minutes until fork-tender and golden brown.
Meanwhile, add the remaining olive oil, onions and garlic to a large saucepan and gently fry for a few minutes, until softened but not brown.
Add the roasted butternut squash and sweet potato chunks to the pan, pour over the stock and simmer for 20 mins.
Remove for the heat and blend with a stick blender until smooth. Heat through again until piping hot and serve immediately.
Fig, blue cheese and honey tart with rosemary
Serves 2
Ingredients
1 tbsp olive oil
2 sprigs of fresh rosemary
1 sheet puff pastry
5 ripe figs
A drizzle of balsamic glaze
2 tbsp honey
150g blue cheese, crumbled
1 egg, beaten
1 tbsp milk
Method
Preheat the oven to 180C
Halve and arrange the figs cut side up on a baking tray and cook for 15 mins.
With a pestle and mortar, bash a few sprigs of rosemary with the olive oil. Set aside.
Lay your pastry sheet on a sheet of baking parchment. Make a border by scoring a 2cm edge with a sharp knife.
Brush the inner area of the pastry with the rosemary infused olive oil. Beat together the egg and milk to make an egg wash, then brush the border with the egg wash.
Remove the figs from the oven and arrange cut-side up on the pastry. Brush the figs with any remaining rosemary oil, drizzle with balsamic and honey and sprinkle with the crumbled blue cheese.
Bake for 10-15 minutes until golden and bubbling. Garnish with the rosemary stems and serve.
Follow Victoria @victoriagraylifestyle
