We’re excited to collaborate with The Good & Proper Tea Co whose chef Maisie Collins has created this amazing autumnal crumpet dish. Her culinary genius uses our olive oil for roasting onion squash and in the amazing pumpkin dressing – all topped on the Good & Proper sourdough crumpets and a bed of Graceburn soft cheese from the Blackwood’s Cheese Company. If your mouth is watering, you can enjoy this Autumnal crumpet throughout October at The Good & Proper Tea Shop on Leather Lane in London or from their mobile tea van touring the streets of London. Check their website for more info
For squash:
1 onion squash
2 tbsp Olive Branch olive oil
pinch of salt & pepper
For the dressing:
140g pumpkin puree (recipe below or can use shop bought)
1 tbsp maple syrup
4 tbsp lemon juice
1 tbsp cider vinegar
5 tbsp Olive Branch olive oil
salt & pepper to taste
For whipped cheese:
50g Blackwoods cheese (or feta)
50g cream cheese
1 tbsp lemon juice
0.5 tbsp Olive Branch olive oil
Crispy Sage:
Handful of sage leaves
Enough oil to be 1cm deep in a pan
Cooking Instructions:
  • Pre-heat oven to 200c and put roasting tray in oven to warm.
  • For squash: Wash the outside of the squash and dry. Leave skin on, cut into quarters and use a spoon to scoop out flesh/seeds. Put the flesh & seeds into a deep bowl of water and put to one side. Rub the olive on the squash and season then add to your hot roasting tin skin side down. Cook for 30 mins, shaking halfway through. Leave to cool.
  • For pumpkin puree: Separate the seeds from the flesh in the water. Flesh tends to float and seeds will mostly sink, hopefully makes it a bit easier. Don’t worry about the softer/smaller seeds. Either keep the seeds to roast as a snack or discard. Put the flesh into a pan and top with just enough to cover, and a pinch of salt then bring up to the boil. Then simmer for 15 minutes until tender. Drain squash and blend into smooth puree, then pass through a sieve to remove any hiding seeds. Leave to cool.
  • For dressing: blend all of the ingredients together in a bowl/jug and decant into a jar for storage. This will make a few portions worth – delicious on autumnal salads as well.
  • For whipped cheese: use a blender or a masher to smooth out the cheese then whip together with the rest of the ingredients. Easiest with an electric whisk if you have one.
  • For crispy sage: Heat 1cm deep olive oil in a heavy based until warm, then add the sage. It will instantly crackle. Cook for 30 secs then scoop out and leave to drain on a paper towel on a plate. It will get crispier as it cools. Let the oil cool down and keep in a jar – you can use sage oil for cooking another day.
  • To serve: Toast crumpet, spread on whipped cheese, slice off some bits of onion squash, drizzle on a bit of dressing, top with sage leave and a crack of black pepper.

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