RECIPE

Our recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.

Follow Sofia: Instagram: @in_cucinacon_sofia FB: incucinaconsofia www.lamiacucina.co.uk

Roasted butternut squash galette

Makes: One galette for 4 people Time: 30 minutes

INGREDIENTS

For the galette pastry

200g plain flour 140g cold butter 1/2 tsp salt 1 tsp paprika - optional Cold water to combine - 1 tbsp at the time

For the filling

1 small butternut squash roasted 1/2 tsp all spice 100g soft goats cheese 5 sundried tomatoes

METHOD

1. To make your pastry add butter to flour and salt and mix to a sand consistency. Add your icy water a tbsp at the time until combined in a smooth dough. Flatten in a small round and leave to rest in the fridge for about an hour. 2. To assemble your galette: take your pastry 10 minutes before rolling, out of the fridge. Pre-heat the oven to 1800 C / Gas Mark 4. Mash your roasted butternut and add the all-spice. Roll your pastry out in a circle and start by spreading your mashed roasted butternut squash not reaching the edges, top with goats cheese and sundried tomatoes and fold the edges of the pastry inwards. Bake for about 30 minutes or until golden.

Spicy Mango Margarita

This cocktail I created for National Curry Week 2022 would make a perfect accompaniment to any spicy takeaway (or ‘fakeaway’) you indulge in this Festive Season.

Recipe 50ml Tequila Blanco 25ml Cointreau 15ml Lemon Mint & Honey Syrup [Homemade] 3 Fingers of Mango Juice of one Lime Juice of half a Lemon Quarter Teaspoon of Ground Turmeric Pinch of Hot Chilli Powder To make the Lemon, Mint and Honey Syrup: Heat two parts honey to one part water until combined. Add the zest of one lemon and three springs of mint and leave to cool until room temperature. Strain out the mint and lemon zest and store in a sterilised bottle.

To serve: Blend all ingredients together along with three ice cubes (or three quarters of a cup of crushed ice). Add a quarter of a teaspoon each of salt, sugar and hot chilli powder to a plate, stir together, add lime juice to the glass rim and then dip into the spicy mixture. Finally, pour the blended cocktail into the glass, garnish with lime and enjoy! Follow Lewis on Instagram: @sundaycocktailclub