7 minute read
Food and drink
Butternut squash wreath
These colourful puff pastry wreaths are easier to assemble than they look and make a fabulous centrepiece for Christmas Day lunch or dinner.
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IngredIents
• 900g butternut squash, peeled, deseeded and cut into small cubes • 2 red onions, peeled and thinly sliced • 2 tbsp olive oil • 2 tbsp maple syrup • 4 unpeeled whole garlic cloves • Sea salt and freshly ground black pepper • 2 x 375g packs of readyrolled puff pastry • 100g baby spinach leaves • 85g shelled pistachios • 1 red chilli, deseeded and diced • 100g grated Cheddar cheese • 4 tsp green pesto • 4 tsp cranberry sauce • 1 medium free-range egg, beaten
Method
• Preheat the oven to 200°C / fan 180°C / gas mark 6. Line 2 baking trays with baking parchment. • Place the squash and red onions on 2 other baking trays and drizzle with the olive oil and maple syrup. Tuck the garlic cloves in between, season lightly with salt and pepper and roast in the preheated oven for 30-40 minutes, or until tender and starting to caramelise. • Meanwhile, roll out the pastry sheets, if necessary, until they are about 6mm thick and big enough to cut a large round from. Place each one on a lined baking tray.
Using a 27cm flan tin or a dinner plate as a guide, place it on top of each pastry sheet and cut round it to make a large circle. Set aside the pastry trimmings. Next, use a smaller plate to lightly score out an inner circle in the centre of each round.
Use a sharp knife to cut through the pastry of the inner circle, first lengthways, then widthways, and again through the quarters to create 8 sections. • Squeeze the garlic out of the skins and stir into the hot roasted squash and onion mixture. Add the spinach and leave it to wilt slightly and soften. Place spoonfuls of the mixture in a ring around each pastry disc, avoiding the outer edge and the central star.
Sprinkle with the pistachios, chilli and grated cheese. Drizzle alternately with pesto and cranberry sauce around the ring on top. • Work your way round each disc, raising the outer edge a little and pulling the point of each cut inner section over the filling towards the pastry edge. Pinch them together with your fingers to seal. • Lightly brush the pastry with beaten egg and, if using, attach some pastry stars with a little more beaten egg. Bake in the preheated oven for 20 minutes or until puffed up, crisp and golden brown.
£4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 £4.25 Meet Rukon (our Head Chef ) FREE home Delivery TERMS & CONDITIONS APPLY Meet Rukon (our Head Chef ) FREE home Delivery TERMS & CONDITIONS APPLY
With over 20 years experience as a curry chef, cooking With over 20 years experience as a curry chef, cooking curries is all Rukon has ever known. With a lifelong curries is all Rukon has ever known. With a lifelong understanding of cooking tradition, it’s no surprise that understanding of cooking tradition, it’s no surprise that Rukon has worked for quite a few restaurants over the Rukon has worked for quite a few restaurants over the years. Using only the finest fresh ingredients, Rukon cooks years. Using only the finest fresh ingredients, Rukon cooks all his mouth watering dishes to perfection every time. all his mouth watering dishes to perfection every time. So whether it’s his award winning Chicken Tikka Jalfrajee, So whether it’s his award winning Chicken Tikka Jalfrajee, mouth watering Lamb Balti or just plain boiled rice - you mouth watering Lamb Balti or just plain boiled rice - you can rest assured they’re in safe hands! can rest assured they’re in safe hands! Bursting with all the vibrant, rich and aromatic tastes of a Bursting with all the vibrant, rich and aromatic tastes of a true Indian experience. We run a restaurant-style kitchen true Indian experience. We run a restaurant-style kitchen of specialist chefs who prepare a select menu of classical of specialist chefs who prepare a select menu of classical Indian dishes ready to serve within 30 minutes for you to Indian dishes ready to serve within 30 minutes for you to enjoy at home.enjoy at home.
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30 years in the making, 30 years in the making, 30 minutes to your plate. 30 minutes to your plate.
With over 30 years experience cooking curries, With over 30 years experience cooking curries, we pride ourselves on delivering the highest quality we pride ourselves on delivering the highest quality dishes everyday. Using only the finest fresh dishes everyday. Using only the finest fresh ingredients, all our mouth watering dishes are ingredients, all our mouth watering dishes are cooked on order just the way you like it. cooked on order just the way you like it. • Classic Award Winning Dishes • Classic Award Winning Dishes • Quality Assured - 7 days a week • Quality Assured - 7 days a week • Telephone to plate within 30 minutes. • Telephone to plate within 30 minutes.
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Coffee & gingerbread Christmas bundt cake
The ultimate cake to celebrate Christmas – add a little sprinkle of glitter or edible lustre before serving if you wish to make it twinkly!
IngredIents
• 250g soft butter at room temperature, plus a little extra melted to brush the cake tin • 250g light muscovado sugar • 5 medium free-range eggs • 250g self-raising flour, plus a little extra for dusting • 1 tsp baking powder • 2 tsp ground ginger • 2 tsp ground cinnamon • 75g buttermilk • 50ml Camp Coffee • For the sugar glaze • 150g icing sugar, sifted • 3-4 tbsp water or milk • 2 tsp vanilla extract (optional) • To decorate • Icing sugar
Method
• Brush a little melted butter inside the bundt tin, making sure to get in all the nooks and crannies, then dust with flour, shaking the tin to ensure the whole tin is buttered and floured to help the cake turn out without sticking. • Preheat the oven to 180°C / fan 160°C / gas mark 4 and place a large baking sheet in the centre of the oven to place the bundt tin onto whilst baking. • In a stand mixer, with an electric whisk or by hand with a bowl and wooden spoon, cream the butter and sugar together well until pale and creamy. Gradually add the eggs, one at a time, beating until incorporated. • Add the baking powder and spices to the flour and mix to distribute, then mix into the wet batter. • Mix in the buttermilk and Camp Coffee then spoon the mixture into the tin, smoothing over with a spoon to ensure it is all pushed into the points of the tin, pushing the batter up the sides of the tin a little. • Bake in the preheated oven for 35-45 minutes until cooked through – the sponge should be light and springy, and when a knife or skewer is inserted into the centre of the cake it should come out clean. • Once cooked, leave the cake in the tin for 5 minutes, then invert onto a plate or cake stand and carefully release the cake. • While the cake is cooling, make the sugar glaze. Place the icing sugar in a bowl and slowly stir in the liquid and vanilla (if using) a little at a time to make a pourable glaze. Drizzle over the cooled cake and dust with icing sugar for a snowy effect.
Slice and serve slightly warm. The cake will keep in an airtight container for up to 3 days or can also be frozen for up to 3 months.
