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Autumn, i love you.

I don’t mind the shorter days, the crappy weather and the lack of sunlight. No, this year, i embrace you fully. Instead of longing for summer i delight in the way the street lights twinkle in the twilight. The cool mornings where hot coffee becomes even more essential (and thus delicious). The feeling of warmth than radiates from even the thought of returning home, of getting in doors.

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This year, i’m ready for you. I have my winter coat (which i willed in to existence and found a charity shop for Β£8)- i will sew those fallen buttons back on, i will hide in its eternal warmth, even if the collar itches my neck. I will delight in our collection of jumpers- thick, soft and always too large. I will even clean the fireplace and lovingly collect fallen wood with which to stoke the flames. I have amassed enough watercolour paints to entertain me and relinquished any desire to feel the heat of the previous months.

Autumn, i’m yours. May you linger longer than usual, may you stave off winter proper for just that bit extra. I delight in your spectrum of colours, in the rich smells of home cooked foods, wet leaves and chimney smoke, in the bounty of root vegetables you so lovingly bestow upon us.

Autumn, these rolls are for you. If you were a person i would take you on a long cycle in the low afternoon sun, we’d go foraging in muddy streams and thick bramble bushes, then i’d take you home, sit you in front of the fire and feed you these rolls- as a thank you, for being so great.

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(Serves 2, Vegan, Gluten Free)

  • 8 Rice Wrappers
  • Butternut Squash (about a 4″ disk)
  • Celery Leaves, handful, torn
  • cup Spinach, wilted
  • 24 Green Olives, halved
  • 16 Sage leaves
  • 1 tbsp Sumac
  • 2 tbsp Coconut Oil, melted
  • scant pinch of Sea Salt
  1. Heat your oven to 180c, prepare one (of two) baking trays with parchment,
  2. Chop the squash into small chunks, toss in the sumac, salt and 1 tbsp of oil
  3. Pop into a roasting tray and bake for 15-20 minutes, until tender, allow to cool slightly
  4. Working with one at a time, dip each wrapper in hot water for 5 seconds, transfer to a clean chopping board
  5. Lay one sage leaf on one side of the wrapper, spoon a little spinach, a sprinkle of celery leaves and 3 olives on top
  6. Next arrange a few of the squash chunks and finish with another sage leaf
  7. Wrap (as best you can- they’re pretty fiddly) and place onto the parchment covered oven tray
  8. Repeat with the remaining wrappers until you have 8 rolls
  9. Brush the remaining oil and sprinkle a little more sumac on top
  10. Bake for 20 minutes, or until the edges are crispy
  11. I served ours with a simple miso, tomato and thyme dipping sauce…