Recipes from Crumbs Magazine | Dishes from the South West's best chefs

CRUMBS ISSUE #100

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Jess Carter
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Stuffed porchettaBy Jess CarterRecipe from James Martin’s Islands to Highlands (Quadrille, £25); photography by Peter Cassidy

Baked shallots and squash with a crispy rosemary, chilli, orange and olive oil breadcrumb toppingBy Jess CarterThis filling recipe from UK Shallots is good and approachable for busy home-cooks on weeknights: the number of ingredients is minimal, the oven pulls most of the weight and the end result is full of the good stuff. Serve as a main course with salad and crusty bread.

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