Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn
Celebrate the flavours of the coming season via this rewarding salad and rich dessert to share
TL;DR
- The article features two recipes perfect for the autumn season: a roast squash and cavolo nero salad with black olive tapenade, and a chocolate mousse with poached quince and brown butter milk crumb.
- Both recipes are designed to highlight seasonal produce and encourage shared meals.
- The squash salad balances sweet roast squash with bitter greens and a punchy tapenade, and can be served as a light lunch or part of a larger meal.
- The chocolate mousse incorporates the floral character of quince, paired with dark chocolate and the nutty richness of browned butter, balanced by creme fraiche.
- Recipes include detailed ingredients and step-by-step instructions for preparation and cooking, with notes on making elements ahead of time.
- Dean Parker is the head chef and co-owner of Celentano’s in Glasgow.