Stuffed pumpkin

Stuffed pumpkin

Serves 4

Easy

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Ingredients

 

  • 1 medium-sized pumpkin or round squash (about 1kg)
  • 4 tbsp olive oil
  • 100g wild rice
  • 1 large fennel bulb
  • 1 Bramley apple
  • 1 lemon, zested and juiced

 

 

  • 1 tbsp fennel seeds
  • ½ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 30g pecans, toasted and roughly chopped
  • 1 large pack parsley, roughly chopped
  • 3 tbsp tahini
  • pomegranate seeds, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.

3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

 

 


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Black bottom pie

Black bottom pie

Serves 8

Easy

This recipe for Southern pie by Felicity Cloake owes its name to its rich, dark cocoa base and chocolate custard, topped with a rum mousse and a cloud of whipped cream. Pure indulgence, Dixie style.

Ingredients

  • Oreo biscuits 24, (just shy of 2 packets)
  • unsalted butter 55g, melted
  • whole milk 500ml
  • eggs 4, separated
  • golden caster sugar 225g
  • cornflour 4 tsp
  • fine salt 1/4 tsp

 

  • dark chocolate 75g, finely chopped, plus a little extra to top
  • leaf gelatine 6 sheets
  • golden or dark rum 1 tbsp
  • vanilla extract 1 tsp
  • ground nutmeg 1/8 tsp
  • double cream 250ml
  • icing sugar 2 tbsp

Method

  • STEP 1

    Whizz the Oreos to crumbs in a food processor, then add the melted butter and briefly whizz again. Press into a 23cm springform cake tin, cover and chill.

  • STEP 2

    Gently bring the milk to a boil in a heavy-based saucepan. Meanwhile, whisk the egg yolks and half the caster sugar together in a large, heatproof bowl until paler in colour, then whisk in the cornflour and salt. Whisk as you pour the hot milk onto the yolks, then return to the pan and cook over a low heat, stirring, until the mixture coats the back of a wooden spoon. Take off the heat and pour half into a bowl, while this is cooling soak the gelatine in cold water until pliable. Squeeze the water out of 2 of the leaves. Stir the chocolate and these gelatine leaves into the pan with the custard mixture until they have melted, then pour onto the base. Chill.

  • STEP 3

    Stir the rum, vanilla, nutmeg and remaining 4 gelatine leaves into the warm, reserved custard mixture and leave to cool completely.

  • STEP 4

    Beat the egg whites to soft peaks, then add the remaining caster sugar and beat until the mixture is stiff and glossy. Fold this into the cooled custard, then spoon on top of the chocolate custard and chill until set – about 4 hours. Whip the cream and icing sugar to soft peaks, spoon on top of the pie, then shave a little chocolate over the top to serve.

     

 

Nutritional Information

Kcals643    Fat38.1g    Saturates22g     Carbs63g    Sugars52.2g    Fibre2.4g    Protein9.5g    Salt0.8g


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Chestnut, squash and sweet potato loaf

Chestnut, squash and sweet potato loaf

Serves 6

Easy

Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving

 

Ingredients

  • onions 3 large, grated
  • coconut butter 100g
  • dried chilli flakes a pinch
  • sage a small bunch, chopped
  • vac-packed cooked, peeled chestnuts 180g, chopped

 

 

  • white breadcrumbs 100g
  • ready-to-eat dried apricots 50g, chopped
  • cranberry sauce 4 tbsp
  • sweet potatoes 400g, peeled
  • butternut squash 400g, peeled

Method

  • STEP 1 To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until the onions have softened. Stir in the sage and cook for 2 minutes.

     
  • STEP 2 Put the chestnuts, breadcrumbs and apricots into a bowl. Stir in half the onion mixture, mix well and season. Mix the rest of the onions with the cranberry sauce.

     
     
  • STEP 3 Slice the sweet potatoes and squash separately in a food processor or with a mandoline and divide into 3 piles of each. Melt a little more coconut butter and brush the inside of a 900g/2lb loaf tin. Line with a strip of baking paper

     
     
  • STEP 4 Heat the oven to 190C/fan 170C/gas 5. Line the bottom of the tin with a neat overlapping layer of 1/3 of the squash, trimming to fit the tin. This will be the top of the loaf so get this as nice as possible – the other layers you don’t need to worry about so much. Then add a layer of 1/3 of the sweet potato.

     
     
  • STEP 5 Add a layer of stuffing, then cranberry onions, then the next 1/3 of squash and sweet potato. Add the rest of the stuffing, then another layer of cranberry onions and finish with the last 1/3 of squash and sweet potato.

     
     
  • STEP 6 Cover with foil, put on a baking tray and bake for 2 hours, or until the sweet potatoes and squash are tender. Leave to sit for 10 minutes before turning out and cutting into slices.

Nutritional Information

Kcals406     Fat12.3g    Saturates10g    Carbs60.9g    Sugars29.1g    Fibre12.6g    Protein6.5g    Salt0.3g


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50 Minutes Serves 4Easy

50 Minutes Serves 4Easy

Serves 4

Easy

This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.

SPICED PEARS AND CHESTNUT PICKLE

  • ginger 1cm piece, finely chopped
  • red chilli flakes a pinch
  • olive oil 2 tbsp

  • red wine vinegar 150ml

 

 

  • light muscovado sugar 3 tbsp
  • pears 3 or 4 small
  • cooked chestnuts 60g, sliced or halved

Method

  • STEP 1 Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.

 

  • STEP 2 Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.

 

  • STEP 3 Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.


50 Minutes Serves 4Easy
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50 Minutes Serves 4Easy
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