Butternut squash and Stilton pasties

It’s the time of year when we crave comfort food – generally anything hot and carby. And it’s also the time of year for pumpkins and the like. So my recipe for butternut squash and Stilton pasties was perfect for this weekend. They’re super-easy and fun to make, and fun to eat too! They’re perfect for Halloween or bonfire night.

 

Ingredients

Butternut squash and stilton pasties

1 butternut squash

1 onion

200g Stilton

2 sheets of ready rolled short crust pastry

Oil

1 egg

 

Method

Chop the butternut squash into small cubes and add to a roasting tin (oiled) and pop into the oven on gas mark 5 for 10 minutes. Chop the onion and add to the squash, returning to the oven for another 40 minutes.

Cut the sheets of pastry into 12 squares (six squares per sheet). When the butternut squash and onion are cooked and cooled, add a desert spoonful to the middle of each square. Be careful not to overstuff as this can cause the pastry to tear. Add the Stilton, having chopped

To seal the pasties dip your finger in water and run it around the edge of the pastry square. Fold the square over the filling and fold up the edges, crimping together (you can use your fingers, and don’t worry if it doesn’t look perfect, it will taste great and that’s all that matters!). Place on a baking tray and prick each pasty with a sharp knife before coating the pasties with the egg wash. Then pop them in the oven on gas mark 5 for 15-20 minutes or until golden brown.

Enjoy while hot – perfect for Halloween or bonfire night!

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Well-seasoned soup; perfect for winter!

We sold a lot of our homemade soup in Willow Bough last week. It’s not surprising with the cold weather and the promise – or was it threat?! – of snow. What I love about our soup is that it’s so easy to make and there are an abundance of different varieties you can make; it really is just a case of what your favourite vegetables are.

The two tips I give for making soup are: firstly don’t worry about how neatly or small you chop the vegetables.  It’s going in soup and will get blitzed at the end so it really doesn’t matter what they look like; and for the same reason, I always buy the supermarket economy vegetables for my soups.

Today we made curried parsnip soup and Edie, who was working with me, was keen to take note of the recipe for when she goes to university in September. She’s conscious of cost and making sure she gets her five a day, plus Edie is a big fan of parsnips cooked in any way, and so this soup will be perfect for her once she moves into student accommodation. As with all homemade soups you can make a big batch of it and store in individual portions in the fridge or freezer. It seems obvious but I’ve learned over the years that it can be easy to get out of the habit of being organised in order to eat well on a budget. And the cherry on the top is, that this soup is so tasty it really is a win/win recipe!

 

Curried parsnip soup

Recipe

A knob of butter

1 white onion

2 packets of supermarket parsnips

2 vegetable stock cubes in 2 pints of water

2 teaspoons of mild curry powder

Salt and pepper to taste

Milk or cream (optional)

 

Method

Chop the onion and sweat it in the butter in a large pan. Chop the parsnips and add, handfuls at a time, sweating them with the onions. Once the vegetables have softened add the stock and simmer for around 20 minutes. Once the soup has cooled down blend it with a hand-held mixer (or similar) and add the curry powder and seasoning to taste. The soup can be decanted into individual portion-sized containers and put in the fridge or even frozen ready to be enjoyed on a cold day!

 

Burns Night delight!

It’s Burns Night tonight so I wanted to share a new Scottish-themed recipe with you. I love Burns Night because I absolutely love haggis! Even though we’re not a Scottish family my Mum always serves up haggis each year with a side of neeps and tatties. As much as I love my mother’s Burns Night meal this year I fancied doing something slightly different and have taken my favourite Scottish ingredients – haggis, black pudding and whisky – and created this scrummy gnocchi dish. A perfect plate of comfort, I served it with green beans. It was so tasty, it had me and Lovely Livvie, a fellow food fan, going back for seconds!

Haggis, black pudding and whisky cream gnocchi

Ingredients

300ml double cream

A generous tea spoon of Dijon mustard

A generous glug of whisky

A packet of fresh gnocchi (or homemade gnocchi)

Haggis (available from any good butcher)

Black pudding

 

Method

First to cook the haggis; remove the outer plastic and place into a casserole dish, cover and bake in the oven as per the instructions on the packet. Fluff out the haggis half way through baking.

Unwrap the black pudding and slice. Grill both sides of the black pudding slices for two minutes and set aside.

Heat the cream on a low heat and add the mustard and whisky. I love the flavour of whisky so I tend to add a good glug but if you’re after just a hint of whisky add a couple of tablespoons. Don’t worry, the alcohol will burn out through cooking it. Turn the heat up and simmer the sauce for a few minutes.

Stir in pieces of the cooked haggis.

Cook the gnocchi as per the instructions on the packet (if you’re feeling more adventurous you can make your own gnocchi!). Pour the sauce over the gnocchi and garnish with a couple of slices of black pudding. This is a rich dish so I suggest you enjoy with green beans, curly kale or something equally as fresh and green!

Angel kisses

For me Christmas baking is some of the best baking of the year; I’m not sure whether it’s the seasonal flavours of cinnamon, mint and orange that get added to so many goodies or whether it’s just good old fashioned nostalgia but whatever it is, the magic ingredient seems to send me into a festive frenzy!

And so many Christmas bakes make great presents too! These peppermint creams – or angel kisses as I like to call them – are not only tasty but look so pretty in a little box or cellophane bag finished off with sparkly ribbon. And I do think that homemade gifts are so much nicer – someone has taken the time to make something especially for you.

I make my Angel Kisses with American peppermint extract but they can be made for other occasions with rose water, lavender or bubblegum flavours. And they make lovely wedding favours or additions to party bags.

Angel Kisses

Ingredients

The white of one egg

12oz icing sugar

Peppermint essence

Silver balls to decorate

Method

Whisk the egg white in a mixer and then add in the sifted icing sugar, mixing periodically. Add a few drops of peppermint essence and mix again. You should end up with what looks like a ball of white plasticine.

Roll out the dough, making sure there’s plenty of icing sugar on the counter and the rolling pin. Using a cutter, cut out your mini-sweets and add a silver ball for decoration. I like to use a mini heart-shaped cutter with frilly edge – the perfect shape for angel kisses xx