Dean Parker, head chef and co-owner of Celentano’s in Glasgow, has unveiled two new recipes to mark the start of early autumn. The dishes aim to highlight seasonal ingredients as days shorten and temperatures begin to drop.
The first recipe is a roast squash and cavolo nero salad, featuring a black olive tapenade. This dish is described as balancing sweet roast squash with bitter greens.
For dessert, Parker has shared a recipe for chocolate mousse with poached quince and brown butter milk crumb. He suggests that while quince season is still a few weeks away, firm apples or pears can be used as an alternative.