Pumpkin and Sage Pot Pies

• 1 small onion , cut into thin wedges
• 1 garlic clove , finely chopped
• 400g pumpkins or butternut squash, peeled and cut into chunks
• a small bunch of sage leaves, roughly torn
• olive oil
• 5 tbsp dry white wine
• 150g mascarpone
• 150ml vegetable stock , fresh, cube or concentrate
• 1 beaten egg , for glazing

Pastry

• 150g plain flour
• 75g butter , chilled and diced

1. Heat the oven to 200C/fan 170C/gas 5. For the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter with your fingers to form breadcrumbs. Stir in 4-5 tsp cold water to make a soft dough. Wrap in clingfilm and chill.
2. Put the onion, garlic, pumpkin and sage in a large roasting tin. Season. Mix in 2 tbsp olive oil. Spread out in a single layer then roast for 30 minutes, stirring occasionally.
3. Sit the roasting tin on the hob over a medium heat and pour in the wine. Simmer until reduced by half, then stir in the mascarpone until melted. Stir in the vegetable stock and bring to a simmer. Remove from the heat.
4. Roll out the pastry and cut 2 discs slightly larger than the tops of 2 individual pie dishes. Divide the filling between the dishes and brush the rims with egg. Lay the pastry over the filling and crimp the edges. Brush the pastry with beaten egg and bake for 20-25 mins.

To save time

Use bought shortcrust for the pies. All-butter versions have a better flavour.

Per serving

1068 kcalories, protein 14.1g, carbohydrate 70.7g, fat 80 g, saturated fat 43.3g, fibre 4.8g, salt 1.2 g

Light Christmas Pudding

• 1 cup raisins
• 1 cup sultanas
• 1 cup self-raising flour
• 1 cup finely grated butter (about 115g/4oz)
• 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
• 1 cup light muscovado sugar
• 1 cup mixed nuts , chopped plus extra to decorate
• 1 tsp ground cinnamon
• 1 tsp groud mixed spice
• 1 cup milk
• 1 large egg
• butter , for greasing

• 85g butter
• 100g light muscovado sugar
• 200ml double cream
• 1 tsp vanilla extract

1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
3. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Per serving

685 kcalories, protein 6g, carbohydrate 92g, fat 35 g, saturated fat 22g, fibre 2g, sugar 38g, salt 1.04 g

Layered Squash Barley and Spinach Pie

• 1 small butternut squash (about 1kg/2lb 4oz), peeled and cubed
• 3 tbsp olive oil , plus a little extra for brushing
• 3 onions , finely chopped
• 3 garlic cloves , crushed
• 100g mushrooms , sliced
• 85g whole cooked chestnuts , quartered
• 100g pearl barley
• 1.2l vegetable stock
• 1 tbsp dark soy sauce
• zest 1 lemon
• 250g tub ricotta
• 200g full-fat soft cheese
• ½ x 20g pack sage , leaves picked and chopped
• 400g baby spinach
• 20g pack parsley , leaves chopped

• 700g plain flour
• 140g butter
• 85g white vegetable shortening (we used Trex)
• 100ml milk
• 1 egg , lightly beaten
• few bay leaves (optional)

1. Heat oven to 200C/fan 180C/gas 6 and roast the butternut squash with 1 tbsp oil for 25-30 mins until tender, then set aside.
2. Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10 mins until soft. Remove two-thirds, then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30 mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
3. While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and roasted squash. For the final layer, boil the kettle, then tip half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
4. To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triplelayer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 tsp salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan. Once melted, increase heat until bubbling fiercely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don't worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle - big enough to line the tin with a little overhanging.
5. Ease into the tin, pressing evenly into the corners and sides - you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the squash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves (add bay leaves, if using, when the pie has 30 mins left in the oven). Can be covered and chilled overnight.
6. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30 mins, then reduce the heat to 180C/fan 160C/gas 4 and bake for a further 1 hr 30 mins until the pastry is golden brown and feels hard. Stand for 15-20 mins while you get the rest of the meal ready - the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.

PER SERVING (8)

889 kcalories, protein 19g, carbohydrate 99g, fat 49 g, saturated fat 24g, fibre 0g, sugar 13g, salt 1.31 g

Sweet Potato and Cheshire Cheese Souffle

Ingredients

Ingredients

• 25g butter , plus extra for buttering the ramekins
• 3 tbsp Parmesan (or vegetarian alternative), finely grated
• 350g sweet potatoes , peeled and cut into chunks
• 2 tbsp plain flour
• 150ml milk
• 75g Cheshire cheese , crumbled
• a pinch of dried chilli flakes
• 1 tbsp snipped chives
• 2 eggs
• 2 egg whites

1. Heat the oven to 200C/fan 180C/gas 6. Butter 6 200ml ramekins and dust the insides with Parmesan. Cook the sweet potatoes in boiling salted water for 10-15 minutes, until tender. Drain and mash well.
2. Melt the butter in a saucepan and stir in the flour. Gradually add the milk, mixing well between each addition, until you have a smooth sauce. Add the cheese, stirring until melted, then stir in the chilli flakes and chives. Remove from the heat and fold in the mashed sweet potatoes.
3. Separate the eggs and stir the yolks into the sweet potato mixture. Put all the whites in a large bowl and whisk with an electric whisk until stiff. Fold a quarter of the egg whites into the sweet potato mixture to loosen it, then fold in the rest. Divide the mixture between the soufflé dishes and put them on a baking sheet. Bake for 20-25 minutes, until risen and golden.

Quick Hummus

• 200g chickpeas
• 2 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Salt and pepper
•  4 tbsp water
• 2 tbsp olive oil
• 1 tsp paprika

1. Blend the ingredients to a coarse paste and season with salt and black pepper.

2. Save the paprika and sprinkle on top.

Cannellini Hummusst

• 200g cannellini beans
• 40ml olive oil
• 1 clove of garlic
• 1/2 lemon, juice only
• 1/2 tsp ground cumin
• Salt and pepper

1. Blend all the ingredients to a coarse paste. Add a little water if the mixture is too thick.

2. Season to taste.

Easy Coriander Hummus

• 175g chickpeas
• 2 garlic cloves, crushed
• 3-4 tbsp olive oil
• 1 tbsp lemon juice
• Handful of fresh coriander, chopped
• Salt and pepper to taste

1. Blend the chickpeas, garlic, olive oil and lemon juice until smooth.

2. Add a splash of water to loosen the mixture if it is too thick. Add the coriander and blend again.

3. Season to taste.

Avocado Hummus

• 1 ripe avocado
• 400g chickpeas
• 1 garlic clove, finely chopped
• 1-2 lemons, juice only
• 1/2 tsp tabasco
• 1/2 tsp ground cumin
• Salt to taste
• Pitta bread to serve

1. Blend all of the ingredients in a food processor until smooth.

2. Transfer the hummus to a bowl , cover with clingfilm and chill for one hour.Publish Post