ROASTED BUTTERNUT SQUASH STUFFED WITH BROWN RICE, SPINACH AND CASHEW NUTS, WITH A SPICY TOMATO SAUCE, BY MARK BREMNER OF THE INN AT FOSSEBRIDGE SERVES 4 FOR THE SQUASH 2 large butternut squash 3 garlic goves, crushed 2 tbsp olive oil 2 sprigs of thyme 2 sprigs of rosemary salt FOR THE FILLING 2 tbsp olive oil 100g onion, diced 250g brown rice 100ml white wine 1 bay leaf 325ml vegetable stock 50g cashew nuts 1 tsp ground cumin 200g baby spinach, washed and chopped FOR THE SPICY TOMATO SAUCE 1 small onion, finely chopped 200ml red wine 1 red chiili, deseeded and finely chopped 5 tomatoes, chopped 2 tins of tomatoes 500ml tomato juice salt and black pepper, to season
BUTTERNUT AND MANGO CHUTNEY, BY NICK BENNET OF RESTAURANT 56 AT SUDBURY HOUSE
1 Heat the oven to 180C/350F/gas mark 4. Cut the squash in half lengthways, then scoop out the seeds and membranes. 2 Sprinkle the squash with the herbs and salt and drizzle with olive oil, then place in a roasting tin and put in the oven for 20-30 mins, until the flesh is soft when tested with a sharp knife. 3 Leave to cool, then scoop out the flesh and place to one side. 4 Meanwhile, cook the rice. In a thick bottomed saucepan, heat the oil, add the onion and cook until soft. Add the rice and mix until coated in the oil. 5 Add the bay leaf and white wine and cook over a medium heat, letting it bubble to nothing so that the alcohol evaporates. 6 Keeping the pan on a medium heat, add a quarter of the vegetable stock and simmer, stirring often, until the liquid has all been absorbed. Repeat this until the rice is cooked. 7 Remove from the heat and spread the rice on a tray to cool. 8 To make the tomato sauce, sweat the onions in a saucepan then add the red wine and reduce. 9 Add all the remaining ingredients and bring the mixture to a simmer. Continue to simmer gently for about 30 minutes, or until the sauce has thickened and reduced in volume. 10 Blend to a smooth consistency and season to taste. 11 Place the cashew nuts on a baking tray and roast in the oven until golden, then sprinkle with the ground cumin and leave to cool. 12 To assemble the dish, put the butternut squash halves onto a greased baking tray. Place the rice, butternut squash flesh, cashew nuts and spinach into a bowl and mix together with some of the tomato sauce. Stuff the butternut squash halves with equal amounts of the mixture. 13 Put in the oven for 10-15 minutes, until heated thoroughly. Serve immediately with a jug of the tomato sauce.
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MAKES AROUND 1KG OF CHUTNEY 1.25kg butternut squash, peeled, deseeded and finely chopped 750g apple, grated 75g ginger, grated 2 tbsp of white and black mustard seeds 2 mangos chopped 1 litre cider vinegar 500g soft brown sugar 1 tbsp salt 1 Put all the ingredients, except for the sugar and salt, into a large pan. 2 Bring to the boil, then reduce the heat and simmer for 25 minutes. 3 Add the sugar and salt, and stir and simmer for a further hour until it is thick and almost dry. 4 Serve warm, or store in sterilised jars.
ROAST CAULIFLOWER FAJITAS WITH SMASHED AVOCADO, BY JASSY DAVIS FOR ABEL & COLE SERVES 2 1 cauliflower 1 tsp smoked paprika 1 tsp cumin seeds pinch of chilli powder 1 carrot 1 red onion 1 lemon 1 little gem lettuce handful of coriander, leaves only 4 white tortillas 1 avocado 1 tbsp olive oil sea salt freshly ground pepper
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