SWEET AND SOUR PUMP­KIN WITH CARAMELISED CHEST­NUTS AND STIR-FRIED SAVOY CAB­BAGE

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 25 min­utes Cook­ing 50 min­utes Serves 4 This main course is served with the cele­riac rosti, mush­room sauce and beet­root gratin, en­sur­ing your veg­e­tar­ian guests can en­joy a sim­i­lar meal with­out too much ex­tra work.

1 tbsp olive oil 2 gar­lic cloves, bruised 3 sprigs of rose­mary 500g peeled pump­kin or squash, cut into 1cm slices 2½ tbsp runny honey 1 tbsp sherry vine­gar 400g Savoy cab­bage, shred­ded 40g but­ter 180g cooked chest­nuts ½ tsp black sesame seeds

1 Heat the oven to 220°C (200°C fan oven) gas mark 7. Put the oil, gar­lic and rose­mary in a roast­ing pan and place in the oven while you pre­pare the pump­kin. 2 When the oil is hot, add the pump­kin and roast for 30 min­utes un­til al­most ten­der. Pour off the oil and re­move the gar­lic and rose­mary. 3 Add 2 tbsp honey and the vine­gar to the pump­kin and toss well. Re­turn to the oven for 10 min­utes, turn­ing half­way through and bast­ing with the honey and vine­gar. 4 Mean­while, bring a pan of salted wa­ter to the boil. Add the cab­bage and cook for 2-3 min­utes. Drain and re­fresh un­der cold wa­ter. Set aside. (You can do this the day be­fore, then chill in cold wa­ter un­til needed.) 5 When ready to serve, melt half the but­ter in a pan on a medium heat. When it stops foam­ing, add the chest­nuts and cook, stir­ring, for 5 min­utes. Add the rest of the honey; cook for 2 min­utes. 6 In an­other pan, melt the re­main­ing but­ter and stir-fry the cab­bage. Toss with the sesame seeds. 7 Place a cele­riac rosti (see recipe over­leaf ) on a warmed plate. Top with 2-3 slices of pump­kin, then a spoon­ful of the cab­bage. Gar­nish with chest­nuts. Driz­zle mush­room sauce (see recipe over­leaf ) or olive oil around the rosti.

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