Layered squash, barley & spinach pie

Prep 40 mins
Cook 2 hrs 40 mins

Ingredients

FOR THE FILLING

• 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/9oz tub ricotta
• 200g full-fat soft cheese
• ½ x 20g/1oz pack sage , leaves picked and chopped
• 400g baby spinach
• 20g pack parsley , leaves chopped

FOR THE PASTRY

• 700g plain flour
• 140g butter
• 85g/3oz white vegetable shortening                                   
• 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.

Spinach Enchiladas

Saag paneer on a pumpkin rosti with tamarind glaze and coconut cream

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4

Ingredients

For the rösti

• 1 small pumpkin, peeled and seeds removed
• 1 large potato, peeled
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• 1 small bunch coriander, finely chopped
• salt and freshly ground black pepper
• 2 tbsp sunflower oil

For the saag paneer

• 500g/1lb 2oz baby spinach, washed
• salt
• sunflower oil
• 4 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp whole cumin seeds
• 1 small white onion, peeled and finely sliced
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• ½ tbsp ginger paste or grated ginger
• 1 tbsp garlic paste or crushed garlic
• 2 tbsp ground garam masala
• 12 cherry tomatoes, halved
• 500g/1lb 2oz paneer cheese, cut into 4cm/1½in cubes

For the tamarind glaze

• 2 tbsp sugar
• 2 tbsp red wine vinegar
• 100g/3½oz tamarind paste

For the coconut cream

• 100g/3½oz creamed coconut
• 3 tbsp warm water

Preparation method

1. For the rösti, preheat the oven to 180C/350F/Gas 4. Using a coarse grater, grate the pumpkin and potato into a large bowl. Add the green and red chillies and the coriander and season with salt and freshly ground black pepper.
2. Remove the excess liquid from the pumpkin mixture by squeezing it in a clean tea towel over the sink. Divide the mixture into four equal patties and shape to make the röstis.
3. Heat the oil over a medium heat in a large frying pan. Carefully place the patties into the pan and fry on both sides for about three minutes ,or until golden-brown. Transfer to a baking tray and place in oven for 15 minutes, or until fully cooked through.
4. Meanwhile, make the saag paneer. Bring a large pan of water to the boil. Once boiling, add the spinach and blanch for about 30 seconds. Drain immediately and rinse under cold water. Blend the spinach with either a stick blender or in a food processor to make a coarse purée, adding salt and a little sunflower oil, then set aside.
5. Heat three tablespoons of the ghee in a saucepan over a high heat. Add the mustard and cumin seeds and fry for one minute. Reduce the heat and gently fry the onion until softened and lightly coloured.
6. Add the chillies and the ginger and garlic pastes and continue to cook for 2-3 minutes. Sprinkle in the garam masala, cook for one minute, then add the spinach purée and the tomatoes and continue cooking for 3-4 minutes.
7. In a separate pan, heat the remaining ghee. Fry the paneer cubes in batches until golden-brown. Drain on kitchen paper and keep warm.
8. For the tamarind glaze, place all ingredients into a saucepan with a little water and reduce the volume by about two-thirds over a high heat. Strain through a fine sieve and keep warm.
9. For the coconut cream, using the back of a fork gently mash the coconut cream into the warm water until fully dissolved, then beat until you have a smooth cream.
10. To serve, drizzle the tamarind glaze in a zig-zag pattern and place a rösti on top. Place the saag onto the rösti and top with the paneer. Pour over the coconut cream and decorate with edible flowers (preferably nasturtiums)

Quorn ratatouille

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

Ingredients

• dash olive oil
• ½ onion, chopped
• 2 cloves garlic, sliced
• ½ yellow pepper, chopped
• 1 red chilli, finely chopped
• 2 tsp tomato purée
• 3 tomatoes, chopped
• 200g/7oz Quorn 'chicken' pieces
• 3 sprigs fresh rosemary
• small handful spinach
• salt and freshly ground black pepper

Preparation method

1. Heat a dash of olive oil in a saucepan, add the onion, garlic, yellow pepper and chilli and fry for 4-5 minutes, or until softened slightly.
2. Stir in the tomato purée and chopped tomatoes and cook for 4-5 minutes, or until the tomatoes have broken down slightly.
3. Add the Quorn and rosemary sprigs and cook for 2-3 minutes, then add the spinach and season, to taste, with salt and freshly ground black pepper. Cook for another 1-2 minutes, then spoon into a bowl and serve.