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Cranberry & Pistachio Nutroast

Serves 6

200g Fresh Cranberries
100g Pistachios, toasted
50g Cream Cheese
30g Tahina
150g Spelt Grain or Bulghar
500ml (17 oz) Vegetable Stock
10g Fresh Rosemary, finely chopped
10g Fresh Thyme, finely chopped
20g Fresh Sage, finely chopped
2tbsp Grenadine
40g Celery - finely chopped
2 Red Onions - finely chopped
2 Garlic Cloves - grated
200g brunoise of Eggplant
100g Cashew Nuts, toasted
50g Breadcrumbs
1 Red Chili, finely chopped
1 Lemon, zested
2 large Eggs, (beaten)
10g Fresh Rosemary, finely chopped

Serves 6

  • Cook the Spelt in boiling water until al dente, then drain and set aside.
  • Meanwhile, heat olive oil in a large pan over a low heat. Add the celery and onion and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
  • Turn up the heat and add the Spelt. Cook for a minute and add the Vegetable Stock and stir until absorbed.
  • Preheat the oven to 190C (375F). Fry the Eggplant & Chili in a little olive oil over a medium heat for 5–10 minutes, set aside.
  • Bash the nuts into chunky pieces, or quickly pulse in a food processor.
  • Once the Spelt has cooled, add all other ingredients, except the Grenadine and Cranberries, add Sea Salt & Cracked Black Pepper, and mix well.
  • Butter a 20cm (8 inch) loaf tin and line the bottom with greaseproof paper. Cook the Grenadine and the Cranberries in a pan over a medium heat for a couple of minutes, then place into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
  • Cover the full tin with aluminum foil and bake for 35 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to rest for 10 minutes.
  • Use a palette knife to loosen the tin then place your serving platter or board on top. Cover your hand with a napkin and flip the whole tin over, then carefully lift the tin off.
  • Serve with all your favorite & traditional sides – especially Yams!!

Pumpkin & Pistachio Pie

Serves 8

For the pastry:

500g Plain Flour
175g Icing Sugar
250g Unsalted Butter
50g Ground Pistachio
2 small Eggs (beaten)

For the filling:

700g Chopped Butternut Squash (Skinless & Seedless)
145g Maple Syrup
1tsp Cinnamon
3tsp Crushed Pistachio
½tsp Ground Clove
2 large Eggs (beaten)
150ml (5 oz) Evaporated Milk
1 drop Rosewater
1 large Egg (not beaten)

Serves 8

  • Sift the flour and icing sugar onto a work surface and work in the butter.
  • Make a well in the center and add the 2 beaten eggs. Knead the mixture with your fingers, working as quickly as you can, until everything is combined into a smooth dough. Wrap in plastic cling film and leave to rest in the fridge for at least 30 minutes.
  • Pre heat the oven to 180C (350F)
  • Grease a 20-22cm (8-8.5 inch)  flan tin with a removable base that is roughly 4cm (1.5inch)  deep. Roll out the pastry on a lightly floured surface to a disc large enough to line the tin and allowing an overhang of not less than 1cm (0.4inch). Lay the pastry carefully into the tin.
  • Line the pastry with greaseproof paper and fill with baking beans or raw rice, ensuring the sides as well as the base are weighed down.
  • Bake for 10mins. Remove the beans or rice, and the paper, and trim off any excess pastry from the edges. Then return to the oven and bake for a further 10mins.
  • Increase the oven to 220C (430F). Lay the squash on a parchment lined tray and sprinkle with the cinnamon, clove & maple syrup. Cover with aluminum foil and bake for 45mins or until soft and squidgy. 
  • Return oven temperature to 180C (350F).
  • Once removed, blend in a food processor until smooth and glossy. Transfer to a bowl. Add the crushed pistachios and the egg and beat very well together.  Add the evaporated milk and a drop of rosewater and stir until smooth. Transfer mixture into your cooled pie case.
  • Bake for 40mins.