Packing a punch...

...the perfectectly peppery rocket leaf, now suffering from over-exposure and probably destined to several years in the wilderness - like curly parsley. How fickle is the world of culinary fashion. Ah, those were the days, about twenty years back, when it was almost unheard of in the UK, as was (and still is) sorrel. My ex's father, who was French, grew shed-loads of both in his back garden, and they self-seeded and came back unannounced year after year. Living in the heartland of organic producers and growers, as I do, I have access to the best of herbs; and the rocket is as peppery and robust as any Italian or Frenchman would be happy to devour, which is just as well since my herbs (all except sage, rosemary, oregano and thyme) fall foul to gangs of merauding snails. Anyway, I'd like to pay hommage to rocket, my favourite salad herb, for the Weekend Herb Blogging - hosted this weekend by the amazing Cook (Almost) Anything blogger, Haalo, who I hope is having a fantastic foodie time in Florence.

And what best to do with rocket. Well the glorious autumn crop of squashes has hit the shelves and I suggest a warm 'Roasted Butternut Squash, Goat's Cheese, Pancetta and Rocket Leaf Salad'. Grill slices of pancetta briefly until curling and crisp, set aside. Peel and dice the squash, season and toss in olive oil then roast at 220°C for about 10 minutes until tinged with golden brown edges, remove and toss again with a few drops of balsamic vinegar. Crumble in plenty of that pure white goat's cheese, and scatter all over a generous handful of rocket. Surround with a split dressing of very good olive oil and precious drops of aged balsamic and scatter over crisp pancetta and freshly toasted pumkin seeds. Simple, clean, unadulterated autumnal bliss to be enjoyed with warm crusty rustic bread of the home-made kind.