Roasted pump­kin and cashew salad


The Sunday Telegraph - Sunday - - Front Page -

Pre­heat the oven to 180C/160C fan/gas 4 and line a large oven­proof dish with foil, leav­ing some over­hang around the edges.

Halve and de­seed the pump­kin, then slice into slim wedges and peel them. Toss the wedges in the dish with a dash of oil and the gar­lic and spread in a sin­gle layer. Cover with an­other sheet of foil and seal the edges to cre­ate a pouch.

Bake for 20 to 30 min­utes or until the pump­kin is soft. When ten­der, re­move from the oven and al­low to cool.

Cook the kale in a pan of salted wa­ter until soft – about five to six min­utes – then drain well.

Whisk the dress­ing in­gre­di­ents to­gether then toss some of this into the kale, ad­ding the cashews and chopped mint.

Serve the pump­kin scat­tered with the kale mix­ture and spinach, and spoon over more dress­ing.

line a two bak­ing trays with parch­ment pa­per.

Place the sugar, but­ter and golden syrup in a pan over a low heat. Al­low the but­ter to melt and mix well until the sugar has dis­solved and ev­ery­thing has emul­si­fied to­gether.

Place the flour, al­monds, peel and cran­ber­ries in a bowl and pour the syrup mix­ture over them, mix­ing well. Shape por­tions of the mix­ture into wal­nut-sized balls and space them out on the bak­ing trays – they will spread while cook­ing.

Bake for eight to 10 min­utes or until the flo­ren­tines have turned a nice golden-brown colour. Re­move from the oven and al­low to cool com­pletely – if they have stuck to­gether while in the oven just cut them apart with a knife. Melt the choco­late in a heat­proof bowl set over a pan of sim­mer­ing wa­ter, then re­move from the heat. When the flo­ren­tines have cooled, dip each one half­way into the choco­late to coat, or flick the choco­late over them with a fork. Al­low to cool and set be­fore eat­ing.


“A lovely sub­tle gin­ger fin­ish but the taste as a whole is still ginny enough, and not sickly sweet, thank­fully. The bal­ance is just right, and not over­bear­ing.”


– with notes of hon­eyed parsnip and spiced pear liqueur – so we asked So­phie Douse, head of the brand’s Gin­sti­tute, to help us find the best of the rest for a spe­cial win­ter drink.

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